No Bake Vegan Cheesecake Minis
User Reviews
5.0
27 reviews
Excellent
No Bake Vegan Cheesecake Minis
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A date-sweetened oat crust with a creamy, sweet filling and fresh raspberry topping makes these no bake vegan cheesecake minis unforgettable!
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Ingredients
For the crust
- ¾ cup pitted dates packed
- 3 tablespoons hot water
- 1 teaspoon pure vanilla extract
- ¾ cup rolled oats gluten free if preferred
For the cheesecake filling
- 14 ounce (400 grams) extra firm tofu use GMO free if possible
- ½ cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
For the raspberry topping
- 1 cup fresh raspberries plus more for garnish (or berries of choice)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
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Instructions
For the cheesecake crust
- Add the dates, hot water, and vanilla to the bowl of your food processor and process until mostly smooth, scraping down the sides, as needed. Then add the oats and pulse several times to break them down but don't puree them.
- Divide the crust between your individual cups and press it down using a spoon or shooter glass.
For the cheesecake filling
- Add all the filling ingredients to your food processor and blend until smooth, scraping down the sides as needed. Then pour and divide the filling over the crust.
For the topping
- Add all the ingredients to a medium bowl and gently mash with a potato masher or large fork, but leave some chunks for texture. Then top each mini cheesecake with a large spoonful of the fruit topping.
- Optional: Garnish with fresh raspberries and mint leaves.
- Place the layered cheesecakes in your fridge for at least 1 hour before serving, but these taste best when refrigerated overnight.
Equipments used:
Notes
- The serving size pictured is 6-ounce glasses. Portion sizes will vary according to the size of the glass being used.
- Leftovers will keep refrigerated for 3-4 days.
- Don't overprocess the oats when making the crust. You want a nice texture, not a puree.
- Wet your spoon or shooter glass when pushing the crust down into the individual cups to prevent sticking.
- If possible, make your mini cheesecakes one day in advance as these taste best when refrigerated overnight.
- You may use strawberries, blueberries, or a mix of berries for the topping. Or, to save time, you may use your favourite store-bought jam for the fruit topping.
Nutrition Information
Show Details
Calories
174cal
(9%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
2g
(3%)
Sodium
35mg
(1%)
Potassium
279mg
(8%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
7IU
(0%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174cal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Sodium | 35mg | 1% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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