Vegan Cheesecake (with Cashews)

Vegan Cheesecake (with Cashews)

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This easy, gluten-free vegan cheesecake recipe with cashews is super delicious and adorable! These are so easy to make and are a great dessert or breakfast option.

What you will need

Cheesecake Filling Ingredients

  • 1 1/2 cup cashews (215 grams- soaked overnight) – the cashews will need to be soaked overnight so that they are softer. This will make them easier to blend into a creamy filling. If you forgot to soak them overnight, you can soak them for about an hour in boiling water.
  • 2/3 cup coconut cream – for this recipe, you will need to refrigerate the coconut cream overnight. Once you remove it from the fridge, open it and only scoop out the solid part that has formed at the top. Do not use any of the water. Unfortunately, until with the cashews, there is no shortcut to get the coconut cream to solidify faster (putting it in the freezer won’t work). It is an essential part of the recipe, however, so make sure you refrigerate it overnight!
  • 1/3 cup maple syrup
  • 1 lemon (juice and zest)
  • 1 tsp vanilla
  • dash of salt

Crust Ingredients

  • 2 cups blanched almond flour (200 grams) – For this recipe, I used blanched almond flour. This is the almond flour that I used.
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 tsp baking powder
  • 1 tsp vanilla
  • dash of salt

How to make the cheesecake bites

To a bowl, add in all of the crust ingredients and mix them well. Note: Different almond flours have different textures, so if your crust is too crumbly, add in 1 more tbsp of melted coconut oil.

Grab a muffin pan and grease each muffin hole with coconut oil (you can also use muffin liners instead if you wish).

Add about 3 tbsp of the crust to each muffin cup.

Then, use your hands or the back of a measuring spoon to shape the crust in each muffin cup into a cup. You should get about 7-8 cups.

Bake the cups in the oven for 6-7 minutes at 350*F, until the edges are golden.

While the cups are baking, to a blender, combine all of the cheesecake ingredients and blend until everything is creamy and smooth. *Make sure you have soaked the cashews overnight in water. If you didn’t do this step, soak them in boiling water for at least at hour. The better soaked they are, the easier they will be to blend and the creamier the cheesecake will be.

Once the cups are done baking, and have cooled off for 10-20 minutes at room temperature, I like to put them in the fridge for 20-30 minutes, before removing them from the muffin pan. This allows the cups to fully cool off, and also allows the coconut oil to harden so that the cups are easier to remove from the pan and they are more sturdy.

When the cups have fully cooled off and you have removed them from the pan, fill each cup with the cheesecake filling.

You can eat them right then, but I like to put them back in the fridge for several hours so that the cheesecake can harden.

I like to top mine with strawberries, or other berries😋

Store these mini cheesecakes in an airtight container in the fridge for up to 5-6 days.

Video

If you like this cheesecake recipe, you might also like these other cheesecake recipes:

pumpkin cheesecake bites

vegan blueberry cheesecake

Vegan Cheesecake (with Cashews)

Gaby Dimova
Easy, dairy-free, gluten-free mini cheesecake bites. These are so easy to make and are a great dessert or breakfast option.
No ratings yet
Prep Time 40 mins
Cook Time 7 mins
Total Time 47 mins
Course Dessert
Cuisine American
Servings 8 cups
Calories 485 kcal

Equipment

  • muffin pan
  • blender or food processor

Ingredients
  

Cheesecake Ingredients

  • 1 1/2 cup cashews 215 grams- soaked overnight
  • 2/3 cup coconut cream
  • 1/3 cup maple syrup
  • 1 lemon juice and zest
  • 1 tsp vanilla
  • dash of salt

Crust Ingredients

  • 2 cups blanched almond flour 200 grams
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 tsp baking powder
  • 1 tsp vanilla
  • dash of salt

Instructions
 

Directions

  • To a bowl, add in all of the crust ingredients and mix them well.
  • Note: Different almond flours have different textures, so if your crust is too crumbly, add in 1 more tbsp of melted coconut oil.
  • Grab a muffin pan and grease each muffin hole with coconut oil (you can also use muffin liners instead if you wish). Add about 3 tbsp of the crust to each muffin cup. Then use your hands, or the back of a measuring spoon to shape the crust in each muffin cup into a cup. You should get about 7-8 cups.
  • Bake the cups in the oven for 6-7 minutes at 350*F, until the edges are golden.
  • While the cups are baking, to a blender, combine all of the cheesecake ingredients and blend until everything is creamy and smooth.
  • *Make sure you have soaked the cashews overnight in water. If you didn’t do this step, soak them in boiling water for at least at hour. The better soaked they are, the easier they will be to blend and the creamier the cheesecake will be.
  • Once the cups are done baking, and have cooled off for 10-20 minutes at room temperature, I like to put them in the fridge for 20-30 minutes, before removing them from the muffin pan. This allows the cups to fully cool off, and also allows the coconut oil to harden so that the cups are easier to remove from the pan and they are more sturdy.
  • When the cups have fully cooled off and you have removed them from the pan, fill each cup with the cheesecake filling.
  • You can eat them right then, but I like to put them back in the fridge for several hours so that the cheesecake can harden. I like to top mine with strawberries, or other berries.
  • Store these mini cheesecakes in an airtight container in the fridge for up to 5-6 days.

Video

Nutrition

Sodium: 112mgCalcium: 158mgVitamin C: 8mgVitamin A: 3IUSugar: 17gFiber: 5gPotassium: 298mgCalories: 485kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 15gFat: 38gProtein: 11gCarbohydrates: 32gIron: 3mg
Keyword vegan cheesecake
Tried this recipe?Let us know how it was!

How to store the cheesecakes?

These should be stored in the fridge in an airtight container.

How long do they last?

The cheesecakes will last about 5-6 days.

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