Mini Berry Cheesecakes 

By the Gracious Vegan

Who says you need butter, coconut oil, and sugar for a tasty dessert? These delicious vegan cheesecakes melt in your mouth, with berries inside and on top to complement the lemony filling. This is a dessert that taste so good you can’t believe it’s so healthy.

Makes 6 muffin-size cheesecakes

Make the crusts. To make the crusts, process the following ingredients in a food processor until they are well integrated.

  • 3/4 cup of sliced or slivered almonds

  • 4 plump pitted Medjool dates (about 3/8 cup of date chunks)

  • 1/8 cup (2 Tablespoons) dried unsweetened shredded coconut

  • 1/2 teaspoon vanilla extract

Press about 2 Tablespoons of the mixture into each of 6 muffin molds using a glass or your fingers. (Optional to line the muffin molds with cupcake liners.) Store in the freezer.

Make the filling. Blend the following ingredients together in a blender until smooth. (I use a small bullet-type blender for this; my full-size blender has trouble with these small amounts.)

  • 1 cup of soaked raw cashews (soak for at least 2 hours, or pour boiling water over cashews, cover, and let sit 20 minutes)

  • 3 Tablespoons maple syrup

  • Juice of 1 small-medium lemon (about 3 Tablespoons)

  • 1 teaspoon lemon zest

Get your crusts out of the freezer. Add a few fresh or frozen berries on top of each crust, then spoon the cheesecake mixture on top.

  • 1 cup of frozen or fresh blueberries (or other berries)

Top with more blueberries and freeze for 2-3 hours to set. Take out of the freezer and put in the fridge for 90 minutes before serving. Or let sit at room temp for 30-40 minutes—if you can wait!

Timing: At least 2.5 hours, including chilling time

Gluten-free

DessertLinda TylerAnti-InflammatoryComment