Vegan Cheesecake

vegan cheesecake
Vegan Cheesecake

Vegan Cheesecake

While trying to find a recipe for cheese that did not need nutritional yeast (hard to find here in Costa Rica) I found a recipe for Vegan Cheesecake and OMG is it ever delicious. There are only 7 ingredients, gluten free, creamy, just the right tartness, perfectly sweet and OH SO irresistible!!  I LOVE cheesecake and was like oh yeah this is really going to taste good. This to be is so much better, because it is a much healthier alternative.

Vegan Cheesecake Recipe

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vegan cheesecake
Vegan Cheesecake
Prep Time
20 mins
Total Time
1 hr 20 mins
 

 There are only 7 ingredients, gluten free, creamy, just the right tartness, perfectly sweet and OH SO irresistible!

Course: Desserts
Servings: 12 muffin cups
Calories: 405 kcal
Ingredients
Crust
  • 1 cup pitted dates
  • 1 cup raw walnuts (or almonds)
Filling
  • 1 1/2 cups raw cashews, quick soaked
  • 1 large lemon, juiced (1/2 cup or 50 ml)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 tbsp full fat coconut milk
  • 1/2 cup honey (or agave nectar or maple syrup - if strict vegan)
Flavor add-ins (Optional)
  • 2 tbsp natural peanut butter
  • 1/4 cup berries (strawberry, blueberry, blackberries) fresh OR frozen
  • 3 tbsp caramel
Instructions
  1. Add dates to a food processor and blend until small bits remain and forms into a ball, remove and set aside
  2. next put nuts in the processor and process into a meal

  3. Add dates back in and blend until a loose ball of dough forms. It should stick together when you squeeze some between your fingers. If it is too dry add more dates, too wet more nut meal. OPTIONAL: Pinch of salt to taste
  4. Line your muffin tin with muffin cups 

  5. Put in 1 tbsp of crust and press with fingers. Pack it down tight -- SET IN FREEZER TO FIRM UP
  6. Take all the filling ingredients and put in your blender. Mix until smooth.

  7. Taste and adjust seasonings as needed. IF you are adding peanut butter, add this now to the blender and mix until combined.
  8. IF flavoring with berries or caramel --- WAIT!!
  9. Fill up your muffin cups evenly - tap to release any air bubbles - cover with plastic wrap and freeze until hard 4-6 hours
  10. IF flavoring with berries or caramel -- place the berries in and/or swirl the caramel
  11. When ready to serve, eat as is OR take them our 10 minutes ahead of time to thaw just a bit. TOP with any type of sauce and add some whipped cream

  12. THEY LAST IN FREEZER FOR 1-2 weeks 

Nutrition Facts
Vegan Cheesecake
Amount Per Serving
Calories 405 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Polyunsaturated Fat 12g
Monounsaturated Fat 10g
Sodium 191mg 8%
Potassium 393mg 11%
Total Carbohydrates 37g 12%
Dietary Fiber 4g 16%
Sugars 24g
Protein 9g 18%
Vitamin A 0.1%
Vitamin C 4%
Calcium 4%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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