No-Bake Mini Blackberry Cheesecake (Vegan) is a Vegan Cheesecake Recipe. This is a perfect No-Bake Summer Dessert Recipe which kids will love. Also, its vegan and sugar-free.
¼cupTahini can be replaced with Creamy Peanut Butter or Almond Butter or Cashew Butter.
For the "Cheesecake" Layer
2cupsCashewssoaked overnight or 30 min in boiling water
1cupCoconut Creamfull fat
1tablespoonCoconut Oil
2tablespoonPure Maple Syrup
1tablespoonPure Vanilla Extract
For the Blackberry Layer
1cupBlackberriesFresh or Frozen (more to serve on top)
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INSTRUCTIONS
In a food processor combine all the crust ingredients until it forms a ball. Line a Muffin tin with strips of Parchement paper with sides hanging out. Place a spoonful of the mixture in it and flatten it out with the back of a spoon or a steel cup or your fingers. Freeze for 15-30 minutes so that it sets perfectly.
To make the "Cheesecake" Layer, combine all the "Cheesecake" ingredients in the food processor and blend until it gets creamy. Pour it out in a bowl saving some in the blender jar itself. After the crust gets frozen, spoon this "Cheesecake Mixture" over the frozen crust. Even it out and freeze for 1 hour (atleast)
Now, the final layer, just throw in some Fresh or Frozen Blackberries to the food processor with the leftover "Cheesecake Mixture" and blend on high speed until you get a Purple-ish Color (which is a sign that all the berries have blended). Pour this over the frozen "Cheesecake Layer". Allow it to freeze for 2 hours.
Get these Mini Blackberry Cheesecakes out of the muffin tin and serve with some more fresh Blackberries on top.
Video
Nutrition
Nutrition Facts
No-Bake Mini Blackberry Cheesecake (Vegan)
Amount Per Serving
Calories 165
* Percent Daily Values are based on a 2000 calorie diet.
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