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7-Ingredient Vegan Cheesecakes Recioes

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

This recipe has been taste-tested and approved by 6 of my closest foodie friends and heartily approved. And they weren’t even vegan! I even like these better than real cheesecakes, which I can no longer stomach with my dairy intolerance. Crisis, averted.

Recipe adapted from here
7-Ingredient Vegan Cheesecakes Recioes
  • 1 cup packed pítted dates*
  • 1 cup raw walnuts
  • 1 1/2 cups raw cashews (quíck-soaked*)
  • 1 large lemon (juíced // 1 lemon yíelds ~scant 1/4 cup or 50 ml)
  • 1/3 cup coconut oíl (melted)
  • 2/3 scant cup full-fat coconut mílk (see ínstructíons for note)
  • 1/2 cup agave nectar or maple syrup (or honey íf not vegan)
  • 2 Tbsp salted natural peanut butter
  • 1/4 cup wíld blueberríes (fresh or frozen)
  • 3 Tbsp bourbon caramel sauce

  1. Add dates to a food processor and mix until little bits stay and it forms into a ball. Remove and set aside.
  2. Next add nuts and procedure into a meal. Add dates back in and blend until a dough that is loose forms - it ought to stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates. If too wet, add walnut or almond meal. Optional: add a pinch of salt.
  3. Lightly grease a standard, 12 slot muffin tin (as first recipe is written // fix if shifting batch size). To make removing the cheesecakes more easy, cut on strips of paper and put them. This creates tabs which makes removing them more easy to pop out suspended.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack down it, use the back of a spoon or a glass to compact it and actually press down it. I discovered the base of a glass works. If it sticks, separate the glass and the crust with a piece of parchment. Place in freezer to firm up.
  5. Add all filling ingredients into a blender and blend until very smooth. For the coconut milk, I love to scoop the"cream" off the top as it provides a richer texture. as is, However, if yours is mixed together, simply add it.
  6. You do not want a Vitamix for this recipe, only an excellent blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. Since the liquid should allow it to blend if it will not come together, add a bit more juice or agave or a dab milk liquid.
  7. Taste and adjust seasonings as needed. Add to the blender if adding peanut butter and blend until blended. If flavoring with blueberry or caramel, wait and swirl in addition to plain cheesecakes (optional).
  8. Divide filling evenly among the muffin tins. Tap a couple of times to release any air bubbles, then cover with plastic wrap and freeze until hard - .
  9. Once set, remove by yanking the tabs or loosening them with a butter knife. They ought to pop out. Our favorite way to devour these was using a bit more caramel plus a bit of coconut whipped cream. But they are perfect as is! Keep in the freezer for up to 1-2 weeks.
  10. Optional: You can place them out for 10 minutes before serving to soften, but I enjoyed them frozen too.

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