Healthy No-Bake Mini Cheesecakes
Delicious dairy free cheesecakes that you'll love!
Servings 6
Ingredients
- 1 cup raw walnuts For Crust
- 1 cup dates For Crust
- 1 1/2 cups raw cashews
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp melted coconut oil
- 1/4 cup full fat coconut milk
- 1/2 cup no sugar added jam of choice
Instructions
- Add nuts to a food processor and process into a meal. Add dates (if they aren’t soft, soak them in hot water for 10 minutes and then rinse well. Blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers.
- Lightly grease a 6 muffin tin (not necessary if you’re using a silicone tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Divide filling evenly among the muffin tins. Leave some place to pour the jam. Tap a few times to release any air bubbles.
- Add the jam on top of the filling, until all the surface is cover.
- Finally cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove them very slowly. They should pop right out. Keep in the freezer for up to 1-2 weeks. You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.