Imagine sinking your fork into a creamy, decadent cheesecake that's not only completely plant-based but also gluten-free - sounds too good to be true? Prepare to have your dessert expectations shattered! These mini vegan cheesecakes are about to become your new obsession, proving that healthy desserts can be just as luxurious and satisfying as traditional ones. With a luscious cashew cream filling and a perfectly crisp gluten-free crust, these little miracles are set to revolutionize your dessert game.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups gluten-free graham cracker crumbs
- 1/4 cup coconut oil, melted
- 1 cup cashews, soaked
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup coconut cream
Instructions
- Soak raw cashews in hot water for at least 2 hours or overnight to soften completely, which ensures a smooth cheesecake texture.
- Prepare a muffin tin with 8 silicone liners or parchment paper liners to prevent sticking.
- In a medium bowl, mix gluten-free graham cracker crumbs with melted coconut oil until the mixture resembles wet sand and can hold together when pressed.
- Press approximately 2 tablespoons of the crumb mixture into the bottom of each muffin liner, creating a compact crust. Use the back of a spoon to firmly pack the crust.
- Drain and rinse the soaked cashews thoroughly under cold water to remove excess starch.
- In a high-speed blender, combine soaked cashews, maple syrup, lemon juice, vanilla extract, and coconut cream. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the cashew cream mixture evenly over the prepared crusts, filling each liner almost to the top.
- Tap the muffin tin gently on the counter to remove any air bubbles and ensure a smooth surface.
- Place the cheesecakes in the freezer for at least 4 hours or overnight until completely set and firm.
- Remove from freezer 10-15 minutes before serving to allow slight thawing. Optionally, garnish with fresh berries, coconut flakes, or a drizzle of maple syrup.
- Store leftover cheesecakes in an airtight container in the freezer for up to 2 weeks.
Tips
- Cashew Soaking is Crucial: Always soak cashews thoroughly to ensure a silky-smooth texture. Hot water can speed up the process if you're short on time.
- Invest in a High-Speed Blender: This makes a massive difference in achieving that ultra-creamy consistency without any lumps.
- Freeze for Best Results: Freezing helps these cheesecakes set perfectly and intensifies their rich, creamy texture.
- Room for Creativity: Feel free to experiment with flavor variations by adding cocoa powder, fruit purees, or different extracts to the filling.
- Serving Tip: Let the cheesecakes sit at room temperature for 10-15 minutes before serving to soften slightly and enhance their flavor.
- Make Ahead Friendly: These cheesecakes can be prepared in advance and stored in the freezer for up to 2 weeks - perfect for meal prep or unexpected guests!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 39g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: 0mg
