Gluten-Free Vegan (no-Bake) Cheesecake Bites

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The pictures I have really don’t do this yummy dessert justice, but here they are none the less. I make the cheesecakes in mini cupcake pans because they’re pretty rich, being that they are made up of mostly nuts. Plus it makes it much easier to share! The recipe makes about 35 mini cheesecakes bites.

Crust:

  •  1 cup raw almonds ( I sometimes do half pecans and half almonds)
  • 5-6 whole dates soaked in warm water for about 30 minutes (if using majooled dates you don’t have to soak them and you might need only 3-4.
  • 1-2 teaspoons honey or maple sugar
  • 1/2 teaspoon cinnamon

Cheesecake:

  • 1 3/4 cup cashews ( soaked in water overnight, and drained before using.)
  • 1/4 cup lemon juice ( Use fresh lemons, it makes a huge difference in this recipe because its raw.)
  • 1/3 honey
  • 1/2 cup coconut oil ( I use Nutiva brand, I think it has the best flavor.)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup water

Step 1: Grind nuts, dates, cinnamon, and honey in food processor, heavy duty blender, or vita-prep. Grind up until mixture has a crumbly texture, sort of like a gram cracker crust.
Using a spoon divide mixture into lined mini cupcake pan; pressing down crust into bottom of each one. I use a caugh syrup bottle to do this. I know it sounds unconventional but the top fits perfectly into the mini cupcake pan. I’m sure there are other kitchen tools that will do the job too! πŸ™‚ After crusts is pressed down cover with foil or wax paper and chill in freezer while you prepare the cheesecake mixture.

Step 2: Drain your cashews that have been soaked overnight. Put cashews, coconut oil, lemon juice, agave, vanilla, salt, and water into blender or food processor. Blend for about 1-2 minutes until completely smooth. At this point it is a good idea to taste the mixture making sure it has that cheesecakey flavor. sometimes just a touch more lemon juice can make all the difference in the world. Once blended, pull out your crusts from freezer and pour mixture into each tin. Filling up about 3/4 of the way, leaving room for fruit topping. Cover again and place back into freezer while you prepare your topping.

Step 3:

Since this is a raw recipe I don’t cook the berries but if you are not adhering to a strict raw diet, feel free to use cooked berries if you so desire. I like using Trader Joe’s brand frozen fruit to make my toppings, but  you could use any fruit mixture you enjoy. My favorites are organic frozen mixed berries and the frozen mango. I usually use two different kinds of toppings just because I can never decide which one I like better. they are both so good. Plus if you are sharing them it’s nice to offer a couple different choices. I have to say the mango is amazing, definitely a must try! Image

Step 4: Place frozen fruit in strainer and run warm water over until somewhat thawed. Or you can place fruit in warm water for 5 minutes or so. Put fruit in blender or food processor and about a 1/4 cup of honey ( you can use more according to your taste). lastly, I like to  add one tablespoon lemon juice or lime juice to fruit mixture. I find the lime with the mango topping is absolutely amazing! When using berries I usually strain them through a strainer to get rid of the pesky seeds. That is of course up to you. Now that your topping is made, pull your cheesecaes out of freezer. Gently spoon topping onto eah cheesecake filling to the top of tin. Cover again and plave back in freezer. They will stet in about 30 minutes. Once ready to serve pull out of freezer and take each one out of the cupcake pan. Allow them to sit at room temperature for about 5-10 minutes before serving. These little guys really are a labor of love but so worth it in the end!! Hope you enjoy!

Mango berry cheesecake bites