Cheesecake was always a favourite of mine growing up and I shared this love with a good friend of mine one night when we may have destroyed a whole cheesecake by ourselves…ok, we for sure did and then we felt completely sick afterwards. You would think that may have deterred me from eating cheesecake again, but it most certainly did not and lets juts say when I discovered that restaurant that shall remain nameless years ago, I most certainly stopped in for a slice.
How it all began:
Years ago when I stopped eating dairy, I felt completely depressed when I thought to myself how I couldn’t eat cheesecake anymore. It was a sad day friends, very sad. But then I found out about cashews and how when you soak them they turn into the dreamiest consistency that totally resembles cheesecake. It was a glorious day and suddenly all was right with the world again.
When I first tasted that cashew mixture, it was pure bliss and I knew that something magical had happened and I thought to myself, how amazing would this be in a mini version? Why mini? Firstly, it’s super cute and secondly they are just easy to make this way and thirdly they store in the freezer really well and are great for whenever a cheesecake craving kicks in.
What is really great about this recipe is that it is so versatile. If you don’t want to use nuts as the base, try hemp hearts, sunflower seeds and shredded coconut instead. As for that creamy mixture from the cashews, you could try subbing the cashews with coconut milk, although this may change the flavour or texture a bit. If you are using cashews, just make sure that you soak them overnight or at least for 4-5 hours, if you are in a pinch, you could soak them in just boiled water for 45 minutes to 1 hour. If you are using a high powered blender then this shouldn’t be a problem.
These make such a great treat in the warmer temperatures and because they are no-bake they are perfect to make in the summer when the last thing you want to do is turn your oven on. Also, because you are using a berry of some kind in the mix, it’s a great idea to use fresh and local ones as they will be sweeter and taste better in the recipe. I have also made a similar version with peaches when they were in season, so don’t feel you have to limit yourself to strictly berries by any means.
So no more depriving yourself of cheesecake, because now you can truly have your cake and eat it too! Dairy free cheesecake for the win!
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 6 medjool dates (pitted)
- 1/4 cup shredded unsweetened coconut
- 1 tbsp. coconut oil
- 1 1/2 cup cashews (soaked for a few hours and then rinsed, or soaked in just boiled water for 45 minutes)
- 1 package of berries (I used raspberries)
- 1/4 cup maple syrup
- 1/3 cup water
- 1 tbsp. lemon juice
- 1 tsp vanilla
- Add all ingredients for the crust into a food processor and pulse until the mixture comes together and is sticky.
- Add all ingredients for the filling into a high powered blender and blend until smooth.
- Using a mini silicon pan, use a spoon to pack the crust into the pan and then spoon the filling on top.
- Freeze for at least 1-1 1/2 hours and then pop them out and enjoy!
- This made 24 mini cakes.
- Prep time will vary depending on how long you soak your cashews. Soaking overnight is best!
- Total time includes the freezing of the cheesecakes.