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Easy Vegan Cheese Cakes

The first time I heard of vegan cheese cakes I thought it sounded weird. Same for vegan tiramisu. When I tried them though I was close to becoming addicted. I never thought the day would come that I would make my own, and that they would actually taste as good as they did. I loved them, the kids loved them, my guests loved them. What’s left now is to experiment with the toppings and flavours. And yes, they are super easy to make! I used Alesto nuts from Lidl, my latest favourite in terms of flavour and packaging.
INGREDIENTS (* from Lidl)
  • 1 cup packed (200 g) pitted dates
  • 1 cup (120 g) raw walnuts*
  • 1 1/2 cups (180 g) raw cashews*, soaked in hot water for 1 hour
  • 1 large lemon, juiced (4 cup or 50 ml)
  • 1/3 cup (80 g) coconut oil, melted
  • 1/2 cup full-fat, unsweetened coconut milk
  • 1/2 cup (120 ml) maple syrup or honey* if not vegan
Toppings or flavour add-ins (optional)
    • 2 Tbsp (32 g) natural peanut butter*
    • 1/4 cup (37 g) wild blueberries/strawberries (fresh or frozen)*
    • Nuts/fruit of choice
  1. Blend dates in a food processor. Remove and set aside.
  2. Add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. 
  3. Grease a standard, 12 slot muffin tin with olive oil, coconut oil or butter. To make removing the cheesecakes easier you can also cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. You don’t need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then “liquified” or “pureed” it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
  7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. You can also add a swirl of caramel if you prefer.
  8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Devour them topped with coconut cream, chopped fruit or caramel.
  10. Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well

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