These mini cheesecakes start with a date and nut crust and then the filling is a creamy combo of cashews, coconut milk, ripe bananas, and a few other things. There’s no baking required, so if you’re feeling a bit lazy, then this a great recipe for you. So go ahead - indulge in your sweet tooth and make these little cheesecakes with minimal effort. They’re not even that bad for you! In terms of desserts, they’re pretty good! No refined sugars, lots of healthy nutrients from nuts dates and fruits, etc. Boom.
Mini Cashew Cream Cheesecakes [Vegan, Gluten-Free]
- 1 cup Medjool dates (soaked in hot water if not soft)
- 1 cup nuts (e.g. Brazil nuts and pecans)
- 1 1/4 cups soaked cashews (for at least 4 hours, or pour boiling water over them and let them sit for an hour)
- 2 ripe bananas
- 1/4 cup maple syrup
- Juice of half a lemon
- 1 tablespoon of coconut oil
- A pinch of salt
- 1/3 cup coconut milk
- 1 teaspoon vanilla extract
- Whatever other toppings you want
- Place the pitted dates and nuts in a food processor and process until you get a meal-y consistency. You want it to be able to stick together when you squish some between your fingers.
- Press this mixture down into the bottom of the muffin tin. This is your crust.
- Place the rest of the ingredients into a blender and blend until smooth. (make sure you drain the cashews before you blend them.)
- Divide this evenly into your muffin tins.
- Top with whatever toppings you choose. You can swirl some raspberry jam and peanut butter in some, top some with strawberries and blueberries, and even shave chocolate on some.
- Freeze for at least 4 hours or overnight. When you’re ready to eat them take them out about 15 minutes in advance so they thaw a little and are extra creamy.