vegan mini berry cheesecakes
makes 16 mini cheesecakes
crust
- 3/4 cup certified gluten free oats
- 1/3 cup pecans, chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted
filling
- 1 1/2 cups raw cashews, soaked
- 3/4 cup fresh or frozen berries*
- 1/3 cup So Delicious unsweetened coconut milk
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup additional berries, for garnish
Preheat oven to 350 degrees. To make crusts, place oats and pecans in food processor or high-powered blender. Grind for 30 seconds. Add maple syrup and melted coconut oil. Continue to blend until combined. Divided crust evenly into greased mini-muffin pan or mini cheesecake pan (I used a non-stick silicone mold which worked wonderfully). Bake for 10 minutes, or until golden brown. Allow to cool completely in the pan, while you make the filling.
Soak raw cashews in warm water for 30 minutes. Drain. Add soaked cashews, berries, coconut milk, and maple syrup to food processor or high-powered blender (I used my Blendtec). Blend on high for 1-2 minutes. Pour in melted coconut oil and continue to blend on high until smooth and creamy. Add lemon juice, zest, and vanilla. Pulse until combined. Pour berry mixture into pan, over the cooled crusts. Carefully place in freezer for 1-2 hours to become firm. Remove mini pies from pan and store in refrigerator. To serve, top with berries.
These look awesome! I love vegan desserts!
Thanks! I love vegan desserts too, especially when you can't even tell they are without eggs or dairy!!
Love these! Just changed my mind about my valentine's dessert
HI, My son is allergic to nuts so I was wondering if you know of a good alternate to pecans and the cashews?
Ashley, because the base of the filling is cashews, I'm not sure there is a good alternative. It's possible you could try organic firm tofu (if you don't need to avoid soy), but I have not tried it so I'm not sure about the consistency.
you could use vegan gram cracker crust.
I forgot to get coconut oil and want to make these today. Any ideas on subs for the coconut oil in the filling?
Hi, thanks for this lovely recipe. I'm just wondering if you could also recommend an alternative to the oats for the crust? I have read that they have a very similar molecular structure to wheat protein and cause problems for many people even if they are processed in a gluten-free environment. (The last time I tried oats, I couldn't tolerate them, unfortunately.) Thanks, Nita
OMG, these cheesecakes make me want summer days even more. They look so very fresh and delicious and beautiful. Thank you for sharing this, can't wait for warmer days and lots of fruits and cheesecakes!
looking for a great easy vegan soy or almond chocolate pudding that is old school creamy and not thick like eating blended chocolate "tofu" ( if u know what i mean ) the rice pudding seems similar to the style recipe in need. thanks.
Making these right now and I'm confused where to add the maple syrup. It's in the directions twice. Does it go in the crust or the cheesecake?
There is maple syrup in both. There is 2 tablespoons in the crust, then there is 1/2 cup in the berry filling. Hope that helps!
I figured it out after I used the filling amounts in the crust the first time around– whoops!!
I'm wanting to make this into one large cheesecake using a springform pan. Do you think that will work?
Oh it would totally work! I've made it and put into two small tart pans. The filling may not be as thick as a traditional cheesecake. Let me know how it turns out!
These were fantastic! The only thing I did differently, was made a dairy free whipped topping for them and so the berries had something to grab onto and stay on top of the cakes. Excellent!
Hi these look delicious but I have a question! I'm in the UK and we don't have so delicious here, is the coconut milk you use in a carton like a drink or in a tin/can that has the solid and liquid part? Hope that made sense x
These look yummy! Are they ok out of the freezer or will they,melt? I'd like to make some for a fete
Would the crust be enough to fill a spring form pan? Thinking I could double the filling???
Just a reminder to people – the recipe says it makes 16, but it actually DOES fill a mini-muffin pan. It does make 24. Otherwise — super amazing recipe!