NO-BAKE VEGAN WEETABIX™ CHEESECAKES
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.
Provided by Zainab Pervaiz
Categories Desserts Cakes Holiday Cake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.
- Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.
- Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.
- Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.
- 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.
- Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.
Nutrition Facts : Calories 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, Sodium 30.2 mg, Sugar 17.4 g
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