NO-BAKE VEGAN WEETABIX™ CHEESECAKES

No-Bake Vegan Weetabix™ Cheesecakes image

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

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

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