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7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Total time : 1 hour 30 mins
Ingredients
CRUST
1 cup packed (200 g) pitted dates*
1 cup (120 g) raw walnuts
FILLING
1 1/2 cups (180 g) raw cashews, quick-soaked*
1 large lemon, juiced (scant 1/4 cup or 50 ml)
1/3 cup (80 g) coconut oil, melted
1/2 cup + 2 Tbsp (150 ml) full-fat coconut milk (see instructions for note)
1/2 cup (120 ml) agave nectar or maple syrup (or honey if not vegan)
FLAVOR ADD-INS optional
2 Tbsp (32 g) salted natural peanut butter
1/4 cup (37 g) wild blueberries (fresh or frozen)
3 Tbsp bourbon caramel sauce
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
- ..........
For full instruction you can visit minimalistbaker.com.
