Description
This no-bake cheesecake recipe is IT. It’s everything you want in a cheesecake: it’s mini, it’s clean, it’s no-bake, and it’s vegan, too!
Ingredients
- 1-½ cup Raw Cashews
- 1 cup Raw Pecans
- 1 cup Pitted Dates, Packed
- ⅛ teaspoons Sea Salt
- ⅓ cups Freshly Squeezed Lemon Juice (approx. 2 Lemons)
- ⅓ cups Coconut Oil, Melted
- ⅔ cups Full Fat Coconut Milk, Refrigerated
- ⅓ cups Pure Maple Syrup
- FOR THE SAUCE OR TOPPING (OPTIONAL):
- ½ cups Fresh Strawberries, Diced
- 1 teaspoon Lemon Juice
- 1 Tablespoon Coconut Sugar
- 3 Tablespoons Water
Preparation
First, cover the raw cashews with boiling hot water and let them soak for 1 hour. It’s necessary to soak them to soften them.
In a food processor or heavy duty blender, add raw pecans and process into an even meal consistency. Remove from the food processor and set aside.
Add the pitted dates and sea salt into the same food processor; no need to clean out the remaining pecan particles. Process until a small ball forms. Add the processed pecans back into the food processor and blend until the mixture resembles a loose dough.
Cut thin strips of parchment paper and lay into each slot in a muffin tin. (Trust me, this will be super useful when it’s time to remove the cheesecakes because it will act as a handle.)
Scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the crust.
To make the filling, drain soaked cashews and add them into a blender, followed by lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup. Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into each muffin tin, filling all the way up.
To make the optional strawberry sauce/topping, add fresh strawberries, lemon juice, coconut sugar, and water into a sauce pan and cook over medium-high heat until strawberries are softened and liquid is released. Add strawberries to a blender to create a puree. We want this very loose and smooth to make the swirl.
To make the swirls, place two very small drops on top of the cups at opposite ends. Then, using a toothpick or knife, make a circle to connect the two dots to make a swirl pattern. It takes a little bit of practice and tastes delicious no matter how it looks.
Place the muffin tin into the freezer and freeze for 1–2 hours to allow the mixture to set. When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper. You may need to allow it to set at room temperature for 5 minutes to thaw.
