Vegan Mini Berry Cheesecakes
Serves
12
Total Time
2hrs 30mins
Calories
347
Quick and easy vegan "cheesecakes" - heaven! No baking required, simply pop in the freezer to set. Our recipe can be adapted to any seasonal fruit. (Vegan, Gluten-Free)
- Cashew nuts
215 g (about 1 ½ cups)
- Dates
170 g (about 42 ½)pitted
- Almonds
170 g (about 1 ¼ cups)
- Coconut milk
165 g (about ¾ cup)
- Coconut oil
70 g (about ¼ cup)melted
- Maple syrup
160 g (about ½ cup)
- Lemon
1 (about 58 g)juice of, zest of
- Blackberries
as needed
INGREDIENTS
- 1. Add cashew nuts to a clean medium bowl
- 2. Cover with water then set aside to soak - 1 hr
- 3. Line a clean muffin pan with parchment paper
- 4. Add dates to a clean medium bowl
- 5. Cover with warm water then set aside to soak - 15 min
- 6. Drain the dates with sieve
- 7. Add almonds to dates
- 8. Blend together until fine
- 9. Press mixture into muffin pan firmly
- 10. Place in freezer - 30 min
- 11. Add coconut milk, coconut oil, maple syrup and lemon to a clean medium bowl
- 12. Drain cashew nuts with sieve
- 13. Transfer nuts to coconut milk mixture
- 14. Blend until smooth
- 15. Spoon nut mixture into muffin pan
- 16. Add blackberries on top
- 17. Chill in freezer until set
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
