Mini Lemon-Berry Cheesecakes (Vegan, No-Bake)
Stop right here if you are looking for a healthy vegan dessert that is also devilishly delicious, easy and no bake to boot! These mini cheesecakes combine lemon and blueberry flavours in a silky, tofu-cashew filling for a tangy, light and surprisingly creamy dessert that is sure to wow friends and family alike. A healthy, low-fat, high-fibre date and nut crust provides contrast and subtle sweetness.
Despite being gluten-free, dairy-free, egg-free, and with no refined sugar, these cute cupcake-sized cheesecakes are indulgent enough to satisfy the most ardent cheesecake lover. Substitute your favourite toppings, serve defrosted or semi-frozen, add whipped coconut cream or melted chocolate for a devilishly indulgent treat.
In theory, these individual desserts help with portion control. In practice, you may not be able to stop at one!
If you enjoy this, check out our Lemongrass Lime Coconut Cheesecake , for another winning healthy vegan dessert for any occasion. This recipe makes 16-18 large cup-cake sized cheesecakes or, if you prefer, one large cheesecake (use a flan tin 20cm/8inch base-lined with baking sheet) and 6-8 individual cakes.Lightly oil a 12-cup muffin pan. Cut strips of baking parchment paper and lay one across each muffin cup overlapping the edges to make a little tab for easy removal of the cheesecakes once frozen.
Place the pitted dates in a glass bowl, pour over 150ml of boiling water and leave to soften for 30 minutes. Drain and add to a food processor or blender and process until it forms a ball. Remove.
Next grind the nuts until they resemble coarse breadcrumbs. Add the dates back in and process until the mixture forms a coarse sticky dough. If the mixture is too dry add the coconut oil.
Scoop about 1 heaped tablespoon of mixture into each muffin cup, and press it down to cover the base. Place the muffin tray in the freezer to firm the crust.
Tip 1: use the back of a couple of hot metal teaspoons to smooth the crust surface –heat the spoons by dipping into a cup of very hot water and shaking off excess water.
Tip 2: Roll any left-over date mix into small energy balls and refrigerate or freeze for a tasty bonus snack
Strain the cashews and add to a blender with the tofu and coconut milk. Blend well then add all the other filling ingredients. Blend until silky smooth. If too stiff, add a splash more coconut milk, lemon juice or plain water. Taste and adjust for sweetness.
Divide the filling equally among the muffin tins. Fill to just under the top of the muffin cup as the cheesecakes will expand slightly when freezing. Tap the side of the tin a few times to remove any air bubbles.
Add a spoon of berries on top of each cheesecake. If using frozen berries, you can also drizzle a few drops of any juice left after defrosting in a spiral over each cheesecake.
Cover with plastic wrap and freeze until hard about 4 hours. Once set, pop the cheesecakes out of the tin by tugging on the tabs or loosening carefully with a knife blade.
Store them in the freezer in a tight fitting Tupperware box for up to two weeks. Before eating thaw for an hour in the refrigerator or 15 minutes on the kitchen counter or enjoy them frozen.
Did you try this? If so, leave a comment below and let me know how it turns out for you. If you take photos, make sure to tag me @lizqoasisorganics and #lizqoasisorganics on Instagram and Facebook.
Ingredients
Directions
Lightly oil a 12-cup muffin pan. Cut strips of baking parchment paper and lay one across each muffin cup overlapping the edges to make a little tab for easy removal of the cheesecakes once frozen.
Place the pitted dates in a glass bowl, pour over 150ml of boiling water and leave to soften for 30 minutes. Drain and add to a food processor or blender and process until it forms a ball. Remove.
Next grind the nuts until they resemble coarse breadcrumbs. Add the dates back in and process until the mixture forms a coarse sticky dough. If the mixture is too dry add the coconut oil.
Scoop about 1 heaped tablespoon of mixture into each muffin cup, and press it down to cover the base. Place the muffin tray in the freezer to firm the crust.
Tip 1: use the back of a couple of hot metal teaspoons to smooth the crust surface –heat the spoons by dipping into a cup of very hot water and shaking off excess water.
Tip 2: Roll any left-over date mix into small energy balls and refrigerate or freeze for a tasty bonus snack
Strain the cashews and add to a blender with the tofu and coconut milk. Blend well then add all the other filling ingredients. Blend until silky smooth. If too stiff, add a splash more coconut milk, lemon juice or plain water. Taste and adjust for sweetness.
Divide the filling equally among the muffin tins. Fill to just under the top of the muffin cup as the cheesecakes will expand slightly when freezing. Tap the side of the tin a few times to remove any air bubbles.
Add a spoon of berries on top of each cheesecake. If using frozen berries, you can also drizzle a few drops of any juice left after defrosting in a spiral over each cheesecake.
Cover with plastic wrap and freeze until hard about 4 hours. Once set, pop the cheesecakes out of the tin by tugging on the tabs or loosening carefully with a knife blade.
Store them in the freezer in a tight fitting Tupperware box for up to two weeks. Before eating thaw for an hour in the refrigerator or 15 minutes on the kitchen counter or enjoy them frozen.
