The best ever Vegan, gluten-free creamy cheesecakes. You have to try this one!!
200g pitted dates
1cup (120g) raw walnuts
1 1/2 cups (180 g) raw cashews, quick-soaked
1 large lemon, juiced (scant 1/4 cup or 50 ml)
1/3 cup (80 g) coconut oil, melted
1/2 cup + 2 Tbsp (150 ml) full-fat coconut milk (try to use only the milk, not the water, but it’s OK if yours is already mixed)
1/2 cup (120 ml) agave nectar or maple syrup
Blend dates in food processor until it forms a ball. Set aside.
Process walnuts into a meal.
Add dates back in and combine with the processor.
Divide between 12 sprayed muffin tins and press down with a glass.
Set in the freezer.
Then, add all filling ingredients to a blender (it won’t come together in the food processor).
It takes a full minute or two to become smooth and silky.
At this point, you could add peanut butter to flavour the cheesecakes if you’d like (I did not).
Pour evenly into muffin tins, and top as desired.
I mixed a teaspoon of macerated raspberries into half and blackberries into the other half. It looks great with the coloured swirls on top.
Freeze for a few hours, and that’s it! Almost too easy to be this good.
Lastly, I put a strip of foil into each cup before the crust to make removal easier.
But they come out really easily after just 5 minutes out of the freezer.
You’d never think these are raw, vegan, gluten-free, and just 7 ingredients.
Definitely, a winner in my books and I’m a bit of a cheesecake snob!
Go ahead, try it!
Source: minimalist baker
Prepared, tried and tested by Corlea Smit
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