Vegan Blueberry Cheesecakes

I have been most excited to try vegan desserts, I know nothing about these so I have been trying others’ recipes to see how easy (or difficult) they are to make. I found this on the Minimalist Baker and it is delicious!

CRUST
  • 1 cup packed pitted dates
  • 1 cup  raw almonds
FILLING
  • 1 1/2 cups  raw cashews, quick soaked*
  • 1 large lemon, juiced (scant 1/4 cup or 50 ml)
  • 1/3 cup  coconut oil, melted
  • 1/2 cup + 2 Tbsp coconut cream**
  • 1/2 cup  maple syrup
  • 1/2 a cup of wild blueberries

*To quick soak the cashews pour boiling hot water over them and allow to soak for 1 hour then drain.

**If you don’t have coconut cream place a can of coconut milk in the refrigerator over night, open and scoop out the cream that has accumulated at the top.

First you want to make the crust. I took out a muffin tin and sprayed it with a little canola oil to be sure nothing stuck and layed down some parchment paper tabs in hope that they would help me pop these cheesecakes out (spoiler alert, they were of no help but getting the cheesecakes out were easy to do).

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If you have a food processor put the dates in until they form a ball and then remove. If you don’t have one I used my blendtec and pulsed until they were gooey. (Super technical over here). Then place the almonds in  and ground them up . Add the dates to the food processor and combine them thoroughly. (We ended up taking the almonds out and mixing them with the dates by hand. It was creating a mess in our blender. Using our hands worked great though)

Take a ping-pong sized ball of the crust mixture and press into the bottom of each muffin tin to form the crust.

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Next place all of the filling ingredients (except for the blueberries) into the blender and blend until completely smooth. Pour over the crust until just below the top of each section.  Place the blueberries in and swirl them around a bit. Place the muffin tin in the freezer overnight and when you are ready to eat simply use a butter knife to pop out the cheesecakes.

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I let mine thaw for about ten minutes and then dive in! These are incredibly creamy. Blair thinks they are ice cream! The best part is you can just keep them in your freezer and have a dessert ready to go.

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