Baked Goods Coconut Cream Desserts

Vegan Mini Cheesecake Bites

Vegan Mini Cheesecake Bites

Made with Native Forest Organic Simple Coconut Cream by @veggieworldrecipes

These adorable mini cheesecakes are vegan, gluten free, and just the yummiest little treat to make!

The star ingredient for these cheesecakes is Native Forest Organic Simple Coconut Cream.

Coconut cream makes the most amazing thick & creamy texture that is perfect for a dairy-free cheesecake.

The cheesecake filling is made with cashews, Native Forest Organic Simple Coconut Cream, maple syrup, lemon juice, vanilla and salt.

The adorable mini pie crust is made with blanched almond flour, maple syrup, coconut oil, baking powder, vanilla and salt.

These mini cheesecakes are so easy to make and are just too cute!

We’re going to bake the crust and then filling with a no-bake filling.

Then, top with your favorite berries, we used strawberries but you can use whatever you’d like!

Lemon, raspberry, blueberry, flavor possibilities are endless!

Grab the recipe below!

Vegan Cheesecake Bites

Cheesecake Ingredients
1 1/2 cup cashews (215 grams- soaked overnight)
2/3 cup Native Forest Organic Simple Coconut Cream
1/3 cup maple syrup
1 lemon (juice and zest)
1 tsp vanilla
dash of salt

Crust Ingredients
2 cups blanched almond flour (200 grams)
1/4 cup maple syrup
1/4 cup melted coconut oil
2 tsp baking powder
1 tsp vanilla
dash of salt

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 tbsp 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 tbsp 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.

Recipe by Gaby of @veggieworldrecipes

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