Vegan Cheesecake Bites

Delicious, Dairy-Free, and No-Bake! Now that got my attention!

I was treated to a delicious Vegan Lunch at a local Vegan Restaurant thinking it would be nice to try because it is dairy-free and organic. It was absolutely delicious, (and expensive). So, I decided to make my very own vegan dessert at home, and my favorite is Cheesecake.

It is hard to believe that these mini-vegan Cheesecakes are completely Dairy-Free. Taste one for yourself and see, the recipe is simple and the result will impress!

Vegan Cheesecake Bites

  • Servings: 8-10
  • Print

Ingredients

filling

  • 1 1/2 c. soaked (overnight or quick soaked*) raw cashews
  • 1/4 c. fresh lemon juice
  • 1 13.5 oz.can of full fat coconut milk (I used Native Forest™ Classic Organic Unsweetened), draining and saving the water in the can
  • 1/3 c. melted coconut oil
  • 1/2 c.  agave nectar

Directions

  1. Drain and dry the soaked cashews and place in a food processor.
  2. Add in the next 4 ingredients one at a time. It may take 6-7 minutes to become smooth like cream cheese, if you need, add a little of the saved coconut water.

    img_4841
    cashew cream cheese

Ingredients

crust

  • 1 package of graham crackers (from the 3 pack)
  • 4 tbsp melted coconut oil
  • 1/3 c. hazelnuts (filberts)

Directions

  1. Place the ingredients in a food processor until finely ground. It should stick together somewhat.
  2. Fill the mini muffin cups with the crumbly crust,moving it up the sides. It will be soft and quite delicate.

    img_4880
    toasted mini muffin cups
  3. Place in oven for 6-10 minutes just to toast, keep an eye on it because it will burn easy.
  4. Cool.
  5. Fill the toasted muffin cups with the cashew cheese filling and freeze.They are ready to enjoy so feel free to sprinkle with crushed, toasted hazelnuts, or fruit with sauce.*Quick soaked raw cashews are soaked for 1 1/2 hrs. in boiling water then drained.

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