EASY NO-BAKE MINI CHEESECAKES

No-bake coconut mini cheesecakes have a roasted almond-coconut flour crust sweetened with dates and topped with a creamy coconut layer.

These little treats are vegan, gluten-free, dairy-free, and soy-free.

Servings: Makes 6-7 mini cheesecakes.

HOW TO MAKE COCONUT MINI CHEESECAKES

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

SOAKING CASHEWS: Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

SOAKING DATES: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

NOTE: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

CRUST

Drain dates really well after soaking them – you can use a fork to remove any excess water.
Place dates, ground roasted almonds (check How to roast almonds), coconut flour, cacao powder, and coconut oil in the food processor, and process until the mixture sticks together.
Once it’s all combined and the mixture is nice and sticky, spread the mixture into small cylinder silicone cupcake molds 6 cm diameter (makes 7) and press down firmly to form the base.

COCONUT LAYER

Blend cashews, coconut cream (see Note on coconut cream), agave syrup, vanilla powder, coconut oil, and lemon juice in the high-speed blender until the mixture becomes smooth and creamy.
Add in shredded coconut and blend again briefly until all is well combined. Adjust sweetness if needed.
Using a spoon, layer the coconut cream on top of the base – fill each cupcake hole fully, and smooth out the top.
Place mini cheesecakes in the freezer to set for at least 4-5 hours.

SERVING SUGGESTION

Garnish each cupcake with edible flowers or fresh/frozen berries.

STORING

Store leftover cheesecakes in the fridge or store in the freezer for up to 3 months for optimal flavor.

NOTE ON COCONUT CREAM

Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

TIPS AND HOW-TOS

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven to 180 °C. Spread the almonds in an even layer on the baking sheet. Place in oven and roast for 10-15 minutes. Stir or shake the tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.