No Bake Vegan Cheesecake Cups
Simple, sweet and small cups of creamy goodness that are vegan, gluten free and refined sugar free
What you need
- soaked cashews
- lemon
- coconut milk
- maple syrup
- vanilla
- walnuts
- almonds
- pitted dates
- strawberries
- lemon zest
How to make no bake vegan cheesecake cups
Chill the coconut milk in the fridge (preferably overnight).
Blend together the filling ingredients until completely smooth. Set aside in the fridge while you go on to make the crust.
Blend the nuts first in the food processor, until fine.
Add the dates and continue blending until it all comes together in a ball.
Put a spoonful each of the crust into a silicone muffin tray (if you don’t have a silicone one, be sure to lightly grease yours, and/or line before using). Push the crust down into the base with the back of a spoon. It should make 6 mini cheesecakes.
Pour the filling evenly across the bases. Tap the tray on a surface to smooth them out and pop any bubbles.
Place in the freezer to set for 4-5 hours.
When ready and set, simply pop them out of the tray (use a knife if you need help).
Top with some sliced strawberries (or your choice of fruit) and lemon zest. Leave out for 10-15 minutes to de-thaw a bit, and enjoy!
You can store them in the freezer or fridge.
Get creative with the fruit topping, and choose your favourite!
More curry recipes
- Roasted Aubergine Curry
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- Easy Vegan Curry
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No Bake Vegan Cheesecake Cups
Ingredients
- ½ cup soaked cashews
- Juice and zest of a lemon
- ½ cup coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Crust
- ½ cup walnuts
- ¼ cup almonds
- ½ cup pitted dates
Topping
- Strawberries
- Lemon zest
Instructions
- Chill the coconut milk in the fridge (preferably overnight).
- Blend together the filling ingredients until completely smooth. Set aside in the fridge while you go on to make the crust.
- Blend the nuts first in the food processor, until fine.
- Add the dates and continue blending until it all comes together in a ball.
- Put a spoonful each of the crust into a silicone muffin tray (if you don’t have a silicone one, be sure to lightly grease yours, and/or line before using). Push the crust down into the base with the back of a spoon. It should make 6 mini cheesecakes.
- Pour the filling evenly across the bases. Tap the tray on a surface to smooth them out and pop any bubbles.
- Place in the freezer to set for 4-5 hours.
- When ready and set, simply pop them out of the tray (use a knife if you need help).
- Top with some sliced strawberries (or your choice of fruit) and lemon zest. Leave out for 10-15 minutes to de-thaw a bit, and enjoy!
Video
Notes
- You can store them in the freezer or fridge.
- Get creative with the fruit topping, and choose your favourite
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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