Oh yeahhhhhhh. In the creepy low man voice. These cheesecakes are delectable, tangible,simple yummies that quickly disappear. Seriously to die for! !!!
Last night I was snuggled up on the couch with the hubs (Evelyn was asleep and it was relaxing time for me!) and I just got this creative vibe and ran off to kitchen to do some work. I returned less than an hour later with a cup of hot chocolate and a hand full of these babies on a dish. Perfecto combo if I do say so myself.
Okay lovies, let’s get to work shall we! Bring out the pen and paper!
I have had three cups of coffee so sorry in advance for my extra annoying peppyness!
This is something that should go in the recipe book to pass down to the kiddies! And you can customize it to your liking, I am a nut butter fan. But this would be fantastic with frozen blueberries or strawberries (or any other kind of berry/fruit). And if you are looking for something sweeter just add some extra agave nectar or maple syrup.
Delectable Miniature Cheesecake Recipe
- 1 cup packed dates
- 1 cup walnuts
- 1 teaspoon of flax seed (optional but good way to boost nutrition)
- 1 1/2 cups cashews, soaked
- ½ lemon squeezed
- 1/3 cup coconut oil, melted
- 1/2 cup of cashew milk (or canned coconut milk)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
Add dates to a food processor and blend until small bits remain and it forms into a ball. Next add nuts and process into a meal. The ending combination should be sticky. Place at the bottom of each muffin tin (I used cupcake papers so I wouldn’t have to worry about greasing or having difficulty taking it out of the tin.
Next, add all filling ingredients to a blender and mix until very smooth. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with fruit, wait and swirl on top of plain cheesecakes (optional). Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
Optional: you can set them out for 10 minutes before serving to soften
Ta da!!! Soooo easy, and creamy, and yummy, and nom nom nom nom (cookie monster sound!). This is a sugar free recipe but you would never know it.
I dipped my toes into raw vegan desserts a couple years ago and I was so amazed at the outcome and how easy they are to make. I was always leery about making vegan desserts, I was like, “vegetables for dessert? whaaaaat?”. I was close minded but after I tried out a few recipes I was quickly on my way to creating out a different dish each day! Not to mention how tasty and beautiful these desserts are. The majority of vegan desserts you just stick in the freezer for a few hours (or less) instead of baking. You also aren’t left with that dragging feeling after you are done stuffing your face with something that has high sugar levels too.Try them out and let me know how yours turns out or what kind of flavors you decided to use!