Vegan Mini Berry Cheesecakes

by

Drop

POSTED Fri, 31 January 2020

Serves

12

Total Time

120 MINS

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)

recipe-image

    INGREDIENTS


  • Cashew nuts icon
    Cashew nuts

    215 g (about 1 ½ cups)

  • Dates icon
    Dates

    170 g (about 42 ½)pitted

  • Almonds icon
    Almonds

    170 g (about 1 ¼ cups)

  • Coconut milk icon
    Coconut milk

    165 g (about 165)

  • Coconut oil icon
    Coconut oil

    70 g (about ¼ cup)melted

  • Maple syrup icon
    Maple syrup

    160 g (about ½ cup)

  • Lemon icon
    Lemon

    1 (about 58 g)juice of, zest of

  • Blackberries icon
    Blackberries

    as needed

    METHOD


  • 1. Add cashew nuts to a clean medium bowl
  • 2. Cover with water then set aside
  • 3. Soak - 1 hr
  • 4. Line a clean muffin pan with parchment paper
  • 5. Add dates to a clean medium bowl
  • 6. Cover with warm water then set aside
  • 7. Soak - 15 min
  • 8. Drain with sieve
  • 9. Add almonds to the mixture
  • 10. Blend together until fine
  • 11. Press mixture into muffin pan firmly
  • 12. Place in freezer - 30 min
  • 13. Add coconut milk, coconut oil, maple syrup and lemon to a clean medium bowl
  • 14. Drain nuts with sieve
  • 15. Transfer nuts to cheese mixture
  • 16. Blend until smooth
  • 17. Spoon cheese mixture into cake
  • 18. Add blackberries to the cake
  • 19. Chill in freezer until set

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