Wow these easy vegan cheesecakes are so delicious, and so very quick and easy to make. Great to pre-make for a dinner party, as you can easily make them ahead of time, and just leave in your freezer, while your are entertaining your guests. The only thing to remember is to get them out of the freezer about 15 minutes before serving.
Estimated reading time: 3 minutes
🍰 Main ingredients
- pitted Medjool dates
- walnuts or pecan nuts
- aw cashews
- coconut oil
- coconut milk
- maple syrup
- any berries
In general I am not big on desserts, simply because I don't have a 'sweet tooth'. But these cheesecakes are always a treat. especially because they are so easy to make.
💭 Tips on tasty variations
These cheesecakes are really easy to pimp up with any flavours or fruits. I always like to add some fresh berry puree to my cheese cakes, but you can add any other flavours, like peanuts (peanut butter), caramel, chocolate, lime, or vanilla.
- If you like Chocolate, just add cacao powder to your mixture filling, and maybe add some crushed cardamom seeds to your crust made with un-skinned almonds (very nice).
- Or if you like a zesty cheese cake, add more lemon or lime to your filling
- Orange works very well with red fruits
- Seasonal tip; try a christmas style cheese cake with orange, cinnamon, star anis, and topped with red currants
- The base can be made with almonds or hazelnut, and as mentioned above a bit of spice in the base can make a great tasty surprise
The possibilities are endless. For the crust, as for the filling.
🎂 Size variations
This recipe is made for 4 round cheese cakes of a diameter of approx. 6-7 cm. (2.5inch), but you could make this vegan cheese cake into a rectangle shape, and cut some nice bars to serve.
Or double the recipe for a small round cake. You can easily adjust this recipe to the size which works for you. It is a very 'forgiving' recipe, just keep in mind to stick to the same balance between cashews and coconut milk and oil as is noted in the recipe, otherwise you might find it doesn't set well.
Enjoy these super easy vegan cheesecakes, and find your own favourite add-on's. Let me know which ones you used, and add @haricoco1 to your instagram post, I always love to see new creations of existing recipes.
- for the crust
- 100 g ½ cup pitted Medjool dates
- 60 g ½ cup walnuts or pecan nuts
- for the filling
- 90 g ¾ cup raw cashews, soaked overnight
- juice of ½ a lemon
- 40 g ⅕ cup coconut oil, melted
- 75 ml ⅓ cup coconut milk, the thick upper layer
- 60 ml ¼ cup maple syrup
- for the toppings
- any berries
- Blend the pitted dates in your food processor until it forms a ball, take out and keep aside
- Add the nuts to the food processor and blend into a meal.
- Slowly add (bit by bit) the dates to the meal until its reaches a sticky texture. You might not have to use all your dates.
- Press the mixture into your lightly oiled mould(s) On top of a board or plate which fits in your freezer. You might use multiple small circle moulds, or one larger rectangle mould. Press it really firmly down so you get a nice firm crust.
- Place the mould(s) in the freezer while making the filling.
- Add all ingredients for the filling in your blender, and blend until very smooth.
- Taste, and adjust to your liking (I always end up with adding more lemon juice)
- Take the mould(s) out of the freezer, and fill with the cashew/coconut mixture.
- Tap the board or moulds a few times so the air bubbles come up.
- Blend your chosen fruit into a puree, and swirl it into your filling mixture. If you would prefer a layer of fruit on top of your cheese cake, then place the cheesecake with filling into the freezer, and add the fruit puree later when the filling has set a bit.
- Decorate with fruit or nuts.
The original recipe of these delicious cheese cakes comes from the queen of all cheese cakes; Dana Shultz, from Minimalist Baker.
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