No Bake Vegan Cheesecake Minis
User Reviews
5
No Bake Vegan Cheesecake Minis
Description
No Bake Vegan Cheesecake Minis combine a naturally sweet and chewy crust made from pitted dates and rolled oats with a silk-smooth cheesecake filling made by blending firm tofu with maple syrup, lemon juice, and vanilla extract. The cheesecake is topped with a lightly mashed raspberry mixture sweetened with maple syrup and lemon for brightness. The preparation relies on cold assembly and chilling rather than baking, resulting in a creamy, fresh dessert.
The crust holds its shape without being over-processed, providing a pleasant contrast to the creamy tofu layer. The raspberry topping adds a balance of tartness and sweetness with small fruit chunks for texture. The recipe suggests refrigerating the assembled minis for at least an hour, with best results after an overnight chill, allowing flavors to meld and the filling to set firmly.
These minis can be garnished with additional fresh berries or mint leaves for a decorative touch. The recipe allows for variations in fruit topping, including other berries or store-bought jams. Their individual serving size adapts well to casual entertaining and they keep chilled in the fridge for several days.
To maintain the crust's texture, avoid overprocessing the oats. Pressing the crust firmly into serving cups with a wet spoon can aid in shaping. Planning ahead by preparing the cheesecakes a day before serving enhances their flavor and texture.
Ingredients
For the crust
- ¾ cup dates packed, pitted
- 3 tablespoons water hot
- 1 teaspoon vanilla extract pure
- ¾ cup rolled oats gluten free if preferred
For the cheesecake filling
- 14 ounce tofu use GMO free if possible, extra firm, 400 grams
- ½ cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract pure
For the raspberry topping
- 1 cup raspberries plus more for garnish (or berries of choice, fresh
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
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.
Notes
- Press the crust firmly into cups using a wet spoon to prevent sticking and achieve even texture.
- Refrigerate the assembled cheesecakes for at least one hour; overnight chilling improves firmness and flavor integration.
- Use a gentle touch when processing oats to avoid a pulverized crust; a coarse texture is desirable.
- Substitute topping berries freely or use a preferred store-bought jam for convenience.
- Store leftovers refrigerated for up to 3-4 days for optimal freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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