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 ½ 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.
- ⅔ 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!
- ⅓ cup maple syrup
- 1 lemon (juice and zest)
- 1 teaspoon 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.
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 2 teaspoon baking powder
- 1 teaspoon 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 tablespoon 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 tablespoon 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:
Vegan Cheesecake (with Cashews)
Equipment
- muffin pan
- blender or food processor
Ingredients
Cheesecake Ingredients
- 1 ½ cup cashews 215 grams- soaked overnight
- ⅔ cup coconut cream
- ⅓ cup maple syrup
- 1 lemon juice and zest
- 1 teaspoon vanilla
- dash of salt
Crust Ingredients
- 2 cups blanched almond flour 200 grams
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 2 teaspoon baking powder
- 1 teaspoon 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 tablespoon 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 tablespoon 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
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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