Recipe courtesy of The Tastemade Kitchen

Mini Vegan Blackberry Cheesecakes

These mini cheesecakes pay homage to one of the most flavorful berries, blackberries. With the help of coconut oil, pecans and some fresh squeezed lemon juice, these sweet, creamy vegan desserts are delicious, and they can fit in the palm of your hand.
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  • Level: Easy
  • Total: 3 hr 30 min (includes soaking and freezing times)
  • Active: 30 min
  • Yield: 12 servings
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Ingredients

1 1/2 cups raw cashews

1 cup raw pecans

1 cup packed pitted dates 

1/8 teaspoon sea salt

1 cup fresh blackberries

1/3 cup freshly squeezed lemon juice (from approximately 2 lemons)

1/3 cup coconut oil, melted

2/3 cup full-fat coconut milk, refrigerated

1/3 cup pure maple syrup 

Directions

  1. Cover the cashews with boiling water and let them soak for 1 hour.
  2. Place the pecans in a food processor or heavy-duty blender and process until they are the consistency of coarse meal, then remove and set aside. Add the dates and salt to the food processor and process until the dates begin to pull away from the sides of the bowl and form a small ball. Return the pecans to the food processor and process until the mixture resembles a loose dough. 
  3. Cut thin strips of parchment paper and lay one in each cup of a 12-cup muffin tin. Carefully pack the pecan-date mixture down evenly into each cup using your fingers to form the crusts. Drain the soaked cashews and add them to a blender, followed by the blackberries, lemon juice, coconut oil, chilled coconut milk and maple syrup. Blend until very smooth.
  4. Divide the filling evenly among the muffin cups. Place the muffin tin in the freezer for 1 to 2 hours to allow the mixture to set. When you're ready to eat the cheesecakes, just pull up on the parchment paper strips to remove them from the tin, then discard the paper. Enjoy! 
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