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Vegan Cashew Cream Cheesecakes
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Prep Time:
20 mins
Cook Time:
75 mins
Total Time:
1 hour 35 mins
Yield:
12
cheesecakes
1
x
Ingredients
Scale
1x
2x
3x
Crust:
1 cup
date crumbles (or about
6
pitted dates)
1
and 1/4 cup raw almonds
1/2 cup
unsweetened coconut flakes
1/4 cup
water
1/2 teaspoon
cinnamon
Cashew Cream Filling:
2 cups
raw cashew
⅓ cup
full fat coconut milk
2 tablespoons
Nutiva Organic Coconut with Butter Flavor (or your preferred coconut oil)
½ teaspoon
vanilla extract
Topping ideas:
Dark chocolate
Crushed cashews
Peanut butter
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Instructions
Preheat the oven to 350 degrees and line a baking tray with liners
Add the dates and cashews into two separate bowls
Fill each with boiling hot water and let them soak for at least 10 minutes
Strain the dates and add to food processor with the other crust ingredients and blend until it forms a sticky dough
Using a spoon, add crust to each cupcake liner and press down to form the base of the cheesecake
Bake in oven for 15 minutes and let cool
While the crust is cooling, begin making the cheesecake filling
Strain the cashews from the hot water if you haven’t done so already
Add the cashew cream ingredients to food processor and blend until smooth and creamy
Add on top of crust then drizzle additional chocolate and add crushed nuts if desired
Cover with foil and add to freezer for 1 to 2 hours to set
*Will stay good in freezer for about a month or so, let them thaw out for a couple of minutes before eating!
Author:
rachel mansfield
Category:
vegan, gluten-free, grain-free
Cuisine:
dessert, cheesecakes