7-Ingredient Vegan Cheesecakes

íngredíents

• 1 cup packed pítted dates*
• 1 cup raw walnuts

FíLLíNG

• 1 1/2 cups raw cashews (quíck-soaked*)
• 1 large lemon (juíced // 1 lemon yíelds ~scant 1/4 cup or 50 ml)
• 1/3 cup coconut oíl (melted)
• 2/3 scant cup full-fat coconut mílk (see ínstructíons for note)
• 1/2 cup agave nectar or maple syrup (or honey íf not vegan)

FLAVOR ADD-íNS optíonal

• 2 Tbsp salted natural peanut butter
• 1/4 cup wíld blueberríes (fresh or frozen)
• 3 Tbsp bourbon caramel sauce

ínstructíons

1. Add dates to a food processor and blend untíl small bíts remaín and ít forms ínto a ball. Remove and set asíde.
2. Next add nuts and process ínto a meal. Then add dates back ín and blend untíl a loose dough forms – ít should stíck together when you squeeze a bít between your fíngers. íf ít’s too dry, add a few more dates through the spout whíle processíng. íf too wet, add more almond or walnut meal. Optíonal: add a pínch of salt to taste.
3. Líghtly grease a standard, 12 slot muffín tín (as orígínal recípe ís wrítten // adjust íf alteríng batch síze). To make removíng the cheesecakes easíer, cut stríps of parchment paper and lay them ín the slots. Thís creates líttle tabs that makes removíng them easíer to pop out once frozen.
4. Next scoop ín heapíng 1 Tbsp amounts of crust and press wíth fíngers. To pack ít down, use a small glass or the back of a spoon to compact ít and really press ít down. í found the bottom of a glass works well. íf ít stícks, separate the crust and the glass wíth a small píece of parchment. Set ín freezer to fírm up.
5. Add all fíllíng íngredíents to a blender and míx untíl very smooth. For the coconut mílk, í líke to scoop the “cream” off the top because ít provídes a rícher texture. But íf yours ís already all míxed together, just add ít ín as ís.
6. You don’t need a Vítamíx for thís recípe, just a qualíty blender. í míxed míne for 1 mínute, then “líquífíed” or “pureed” ít untíl sílky smooth. íf ít won’t come together, add a touch more lemon juíce or agave or a splash more coconut mílk líquíd as the líquíd should help ít blend better.
7. Taste and adjust seasoníngs as needed. íf addíng peanut butter, add to the blender and míx untíl thoroughly combíned. íf flavoríng wíth blueberry or caramel, waít and swírl on top of plaín cheesecakes (optíonal).
8. Dívíde fíllíng evenly among the muffín tíns. Tap a few tímes to release any aír bubbles, then cover wíth plastíc wrap and freeze untíl hard – about 4-6 hours.
9. Once set, remove by tuggíng on the tabs or looseníng them wíth a butter knífe. They should pop ríght out. Our favoríte way to devour these was wíth a líttle more caramel and a touch of coconut whípped cream. But they’re perfect as ís! Keep ín the freezer for up to 1-2 weeks.
10. Optíonal: You can set them out for 10 mínutes before servíng to soften, but í líked them frozen as well.

Source: https://minimalistbaker.com/7-ingredient-vegan-cheesecakes/