Love is in the air! Valentine's Day is just around the corner and it's time to start thinking about what to make for your special someone. Most people go for chocolatey desserts...not my husband (tragic, I know). Every year on Valentine's Day we choose to stay at home and after the kids go to bed, we enjoy a romantic dinner. Just the two of us. I try to come up with a new dessert that is both delicious and beautiful to compliment our meal. I think this special treat might be the one!
Refined sugar, gluten, and dairy free...these mini berry cheesecakes are simply marvelous! I took my recipe for vegan mini coconut cream pies and altered them into little, delightful cheesecakes. Sweetened with the delicate flavor of pure maple syrup and loaded with juicy berries. The crust is the perfect compliment, with oats and pecans. I seriously can't stand the cuteness of mini desserts. Mini pies, mini cupcakes, mini cheesecakes. Be still my heart. What dessert will you make this Valentine's Day to say "I love you"?
vegan mini berry cheesecakes
makes 16 mini cheesecakescrust
- 3/4 cup certified gluten free oats
- 1/3 cup pecans, chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted
filling
- 1 1/2 cups raw cashews, soaked
- 3/4 cup fresh or frozen berries*
- 1/3 cup So Delicious unsweetened coconut milk
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup additional berries, for garnish
Preheat oven to 350 degrees. To make crusts, place oats and pecans in food processor or high-powered blender. Grind for 30 seconds. Add maple syrup and melted coconut oil. Continue to blend until combined. Divided crust evenly into greased mini-muffin pan or mini cheesecake pan (I used a non-stick silicone mold which worked wonderfully). Bake for 10 minutes, or until golden brown. Allow to cool completely in the pan, while you make the filling.
Soak raw cashews in warm water for 30 minutes. Drain. Add soaked cashews, berries, coconut milk, and maple syrup to food processor or high-powered blender (I used my Blendtec). Blend on high for 1-2 minutes. Pour in melted coconut oil and continue to blend on high until smooth and creamy. Add lemon juice, zest, and vanilla. Pulse until combined. Pour berry mixture into pan, over the cooled crusts. Carefully place in freezer for 1-2 hours to become firm. Remove mini pies from pan and store in refrigerator. To serve, top with berries.
*I used a combination of frozen raspberries and blackberries. Blueberries or strawberries would work too!
These look awesome! I love vegan desserts!
ReplyDeleteThanks! I love vegan desserts too, especially when you can't even tell they are without eggs or dairy!!
DeleteLove these! Just changed my mind about my valentine's dessert
ReplyDeleteHI, My son is allergic to nuts so I was wondering if you know of a good alternate to pecans and the cashews?
ReplyDeleteAshley, because the base of the filling is cashews, I'm not sure there is a good alternative. It's possible you could try organic firm tofu (if you don't need to avoid soy), but I have not tried it so I'm not sure about the consistency.
DeleteI forgot to get coconut oil and want to make these today. Any ideas on subs for the coconut oil in the filling?
ReplyDeleteHi, thanks for this lovely recipe. I'm just wondering if you could also recommend an alternative to the oats for the crust? I have read that they have a very similar molecular structure to wheat protein and cause problems for many people even if they are processed in a gluten-free environment. (The last time I tried oats, I couldn't tolerate them, unfortunately.) Thanks, Nita
ReplyDeleteOMG, these cheesecakes make me want summer days even more. They look so very fresh and delicious and beautiful. Thank you for sharing this, can't wait for warmer days and lots of fruits and cheesecakes!
ReplyDeletelooking for a great easy vegan soy or almond chocolate pudding that is old school creamy and not thick like eating blended chocolate "tofu" ( if u know what i mean ) the rice pudding seems similar to the style recipe in need. thanks.
ReplyDeleteMaking these right now and I'm confused where to add the maple syrup. It's in the directions twice. Does it go in the crust or the cheesecake?
ReplyDeleteThere is maple syrup in both. There is 2 tablespoons in the crust, then there is 1/2 cup in the berry filling. Hope that helps!
DeleteI figured it out after I used the filling amounts in the crust the first time around-- whoops!!
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