top of page
  • Lauren

Mini Cheesecakes

Updated: Jan 10

Healthy gluten free, vegan, no refined sugar cheesecakes! Treat yourself with these indulgent mini desserts that are wholesome and nutritious. Dates and almonds make up the crust, while cashews and coconut milk create the creamiest filling! You'd never know it's dairy free! I topped with a berry sauce but melted dark chocolate, date caramel or lemon curd would be dreamy options! Did I mention these are no bake?! Just when you thought it couldn't get any better :)

Makes 12


1 cup pitted and packed medjool dates

1 cup raw almonds


1 1/2 cups raw cashews (soaked in water overnight)

2/3 cup full fat coconut milk (use as much cream on the top as possible)

1/3 cup melted unrefined coconut oil

4 Tbs fresh lemon juice (use 2 Tbs juice and 1 Tbs lemon zest for reflux-see note)

1/2 cup pure maple syrup

To make your crust add almonds to processor and blend until meal forms then remove and set aside.

Add dates to processor (soak in hot water for 5 minutes if dry) and process until dough ball forms.

Add almond meal to the dates and process until ingredients come together for the crust.

Scoop crust mixture by the tablespoon into a silicone muffin pan (this avoids the need for oil or parchment tabs). If using alternate pan lightly spray with healthy oil and may place parchment tabs across the cups for easy cake removal. Press firmly into cups using spoon or glass. Watch the reel here

For the filling, drain and rinse the soaked cashews and place in high powered blender along with maple syrup, lemon juice and melted coconut oil. Blend until smooth about 1-2 minutes. Pour evenly into muffin cups. Cover and place in freezer in for 5-6 hours.

Let sit at room temperature 15-30 minutes before serving. Top with this blueberry sauce or enjoy on their own because they are delicious as is!! Store in freezer for up to 3 months.


*The coconut milk and cashews neutralize the acidity of the lemon juice.

*Do not skip on soaking the cashews overnight! I have tried quick soaking with hot water and soaking for several hours but the cashews do not get soft enough preventing the desired silky smooth texture.

Recent Posts

See All
bottom of page