Make it Monday: Vegan No Bake Cheesecake Tarts

Happy Monday!

I love a good cheesecake, but I hate that it’s got a ton of calories to go along with it. I have always wanted to make my own ‘healthy’ vegan version since trying out some different ones from different places, however, I didn’t want to spend hours in the kitchen making it. So, after searching for simple recipes, I came across the perfect one to try. Not too many ingredients or prep time.  (Thanks to minimalistbaker.com for the inspiration!)

Ingredients:

For the Crust –

  • 1 cup Raw Walnuts
  • 1 cup (packed) Pitted Dates
  • Coconut Oil Spray

For the Filling –

  • 1 1/2 cups of Quick Soaked Raw Cashews
  • 1/2 cup & 2 Tbsp. Of Full Fat Coconut Milk
  • 1 large Lemon (juiced)
  • 1/4 cup Agave Syrup
  • 1/4 cup Maple Syrup

Equipment Needed –

  • Food Processor
  • Muffin/Cupcake Pan

Instructions:

*Quick Soaked Raw Cashews: Even before you get started, boil water into a pot then transfer water into bowl of cashews and let soak for 1 hour 30 minutes.*

  1.  Measure out 1 cup of pitted dates and 1 cup of raw walnuts into food processor and mix until you make a nice paste to mix into a ball. Mix in more walnuts if it doesn’t stick together well or add more dates if it separates.

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2.  Scoop 1 tablespoon of “crust” mixture in muffin tray and be sure to spray it first with coconut oil. (You can also cut strips of parchment paper like I did to make it easier to pull out of the tray.)

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3.  Using fingers, the back of a spoon or bottom of a cup, pack “crust” down nice and flat into the tray. Then dab excess oil with paper towel so filling will stick to crust when you pour it in. Set in freezer for at least 15 minutes or so or until you’ve completed preparing the filling.

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4.  Mix quick soaked raw cashews, lemon juice, coconut milk, agave syrup and maple syrup.

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5. Mix to a smooth consistency in food processor.

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6. Remove tray from freezer and pour filling into tray. Should yield 12 cheesecake tarts. Then, gently tap tray to get out any extra air bubbles.

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7. Saran Wrap tightly and place in freezer for at least an hour and defrost for 8-10 mins. before serving with your favorite fresh toppings like strawberries or blueberries! YUM!

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The consistency of these tarts are just like the real thing! I am so happy with the way they came out. They have just the right amount of sweetness to them AND there’s none of the bad stuff! Try it out and let me know what you think!

Happy Making and No Baking!

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24 thoughts on “Make it Monday: Vegan No Bake Cheesecake Tarts

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