No-Bake Vegan Weetabix™ Cheesecakes recipe

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Ingredients

1 cup pitted dates
1 cup raw walnuts
3 shredded wheat cereal biscuits (such as Weetabix™)
cooking spray
1 ½ cups raw cashews, soaked in water
½ cup full-fat coconut milk
2 tablespoons full-fat coconut milk
½ cup maple syrup
⅓ cup coconut oil, melted
1 lemon, juiced
3 tablespoons caramel sauce
2 tablespoons natural peanut butter
¼ cup frozen wild blueberries

Nutrition Info

354.2 calories
carbohydrate: 33.9 g
cholesterol: 0.1 mg
fat: 24.1 g
fiber: 3.3 g
protein: 6.6 g
saturatedFat: 9.7 g
servingSize: -
sodium: 30.2 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine dates and walnuts in a food processor, pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.

  2. Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.

  3. Drop 1 tablespoon of dough into each muffin cup, press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.

  4. Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender, blend until smooth.

  5. Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.

  6. Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top, garnish with blueberries.

Recipe Yield

12 mini cheesecakes

Recipe Note

This recipe has been tested by many of my foodie family members and friends and heartily approved. So good, so creamy, insanely delicious! I make them even more than regular cheesecakes. These beauties contain 3 ingredients in the crust: Weetabix™, dates, and walnuts (or almonds).These are extremely delicious plain, but to pork them up a bit I topped them with blueberries, caramel, and peanut butter.

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