Vegan Mini Berry Cheesecakes
Serves
12
Total Time
2hrs
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 ⅔)
- 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
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
