Mini Cashew Cream Cheesecakes [Vegan, Gluten-Free]
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... Read More
Ingredients You Need for Mini Cashew Cream Cheesecakes [Vegan, Gluten-Free]
How to Prepare Mini Cashew Cream Cheesecakes [Vegan, Gluten-Free]
- 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.



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