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OMG guys – this no bake cheesecake recipe is IT!
It’s everything you want in a cheesecake – it’s mini (because: cute and portion control), it’s clean (because: yes!), and it’s no bake which makes it super easy to make.
Plus – bonus: it’s vegan, too!
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Now, I have to admit, I have been a lil’ skeptical about turning cashews into cheese, let alone cheesecake.
I mean, c’mon now, we’re talking about CHEESECAKE, here.
Rich, smooth, creamy, flaky and delicate cheesecake.
Like my 5th love in life, after my family, of course.
There’s like no way it would taste the same, right?
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I’m tellin ya, peeps – it’s VERY similar. The richness, creaminess, coolness, and slight tartness that you love about cheesecake is there. It’s pretty friggin delicious, if you ask me.
It’s also easier than you’d think to make, too. Which is always a benefit.
Because, let’s face it: making your own cheesecake isn’t the easiest thing in the world. It requires a water bath and combining all sorts of ingredients, and then there’s the fact that it has all those refined sugars and fats.
BUT, these awesome mini no bake cheesecakes right here are none of those – they just require some blending and then freezing to make and require no baking whatsoever.
Woot.
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You’re looking at those fun little hearts right there and thinking yum, right? You’re not wrong.
While it’s totally optional, the strawberry swirl topping is a nice little touch of extra goodness that is totally worth the little bit of effort. Without the strawberry topping, though, this recipe is actually completed raw, if you’re into that sorta thing.
If eating clean is your jive, it’s also completely clean, meaning no added refined sugars, no refined flours, and all whole, real foods. Because real foods are delicious and oh so good for you.
So, if you’re like me and you simply cannot live without enjoying a delicious cheesecake, now you can rejoice. Because healthy cheesecake is HERE.
And plus – look how cute!
Handheld healthy mini cheesecakes with a strawberry swirl? Are you KIDDING me? DONE.
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Making a healthy cheesecake was one of the most commonly requested recipes on my Instagram, Facebook, and YouTube pages – so you know it HAD to happen. If you have a recipe idea you’d like me to make healthy, PLEASE share in the comments below.
Miracles can happen, people. I give you The Clean Cheesecake.
Mini No Bake Cheesecake Recipe (That You’d Never Know Was Vegan!)
Dig in!
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- For The Crust:
- 1 cup raw pecans
- 1 cup pitted dates, packed
- ⅛ tsp. sea salt
- For The Cheesecake Filling:
- 1½ cups raw cashews
- ⅓ cup freshly squeezed lemon juice (approx. 2 lemons)
- ⅓ cup coconut oil, melted
- ⅔ cup full fat coconut milk, refrigerated
- ⅓ cup pure maple syrup
- For The Optional Strawberry Topping:
- ½ cup fresh strawberries, diced
- 1 tsp. lemon juice
- 1 tbsp. coconut sugar
- 2-3 tbsp. water
- First, cover the raw cashews with boiling hot water and let them soak for one hour. It's necessary to soak them to soften them.
- In a food processor or heavy duty blender, add the raw pecans and process into an even meal consistency. Then, remove from the food processor and set aside.
- Add the pitted dates and sea salt into the same food processor - no need to clean out the remaining pecan particles. Process until a small ball forms.
- Add the processed pecans back into the food processor and blend until the mixture resembles a loose dough.
- Cut thin strips of parchment paper and lay into each slot in a muffin tin. (Trust me - this will be super useful when it’s time to remove the cheesecakes because it will act as a handle).
- Scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the crust.
- To make the filling, drain your soaked cashews and add them into a blender, followed by the lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.
- Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into each muffin tin, filling all the way up.
- To make the optional strawberry sauce/topping, add the fresh strawberries, lemon juice, coconut sugar, and water into a sauce pan and cook over medium-high heat until the strawberries are softened and liquid is released. Add the strawberries to a blender to create a puree. We want this very loose and smooth to make the swirl.
- To make the swirls, place two very small drops on top of the cups at opposite ends. Then, using a toothpick or knife, make a circle to connect the two dots to make a swirl pattern. It takes a little bit of practice and tastes delicious no matter how it looks.
- Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.
- When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.
- You may need to allow it to set at room temperature for 5 minutes to thaw.
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