Mini Vegan Cheesecakes (Gluten Free)

Mini Vegan Cheesecakes.  These mini vegan and gluten free cheesecakes are so good!

When I made my dairy free sour cream the other day, I was thinking that it might be the perfect base for a vegan cheesecake.  Turns out I was right.  You are going to love these mini vegan cheesecakes!

They are just the right little bite of heaven.  Honestly, I don’t think these vegan cheesecakes taste much different than the real deal.  Although it’s been a long time since I have had an actual cheesecake.

These would make the perfect dessert for those that suffer from a dairy allergy.  I am beginning to think there is nothing that cashews can’t do!

I know cashews can get pricey, so here is a little trick.  For recipes like this, you can buy the cashews pieces instead of the whole cashews.  They are a couple dollars cheaper! 🙂

Looking for more cheesecake recipes?

• Vegan Raspberry Chocolate Cheesecake
• Salted Caramel Vegan Cheesecake
• Vegan Blueberry Cheesecake
• Strawberry Cheesecake Bites

Mini Vegan Cheesecakes

Mini Vegan Cheesecakes

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Prep Time 20 min Serves 10 mini cheesecakes     adjust servings

Dairy free and guilt free mini cheesecakes!

Ingredients

For the crust

• 1 cup gluten free rolled oats
• 1/4 cup flax meal
• 5 medjool dates (pits removed)
• 2 T coconut oil (measure after melting)

For the cheesecake

• 2 cups raw cashews soaked overnight
• 1/2 cup maple syrup
• Juice of 1 lemon
• 1/3 cup coconut oil
• 1/2 tsp sea salt

Instructions

1. In a food processor , combine all the ingredients for the crust. The dough will look loose, but I promise it comes together once it's chilled in the fridge.
2. Press a little bit of dough into each lined muffin cup. I use standard sized muffin pans with silicone liners . Paper liners will work as well.
3. Stick the muffin pans into the fridge as you make the filling.
4. Drain and rinse the cashews.
5. Place them into a food processor with the rest of the filling ingredients and blend until smooth.
6. Spoon the filling into each muffin cup. I filled my standard muffin cups all the way to the top.
7. Stick into the fridge to set. This should take about 2 hours.

by Melissa King

Recipe Notes

If you need a grain free option, you can use almonds instead of the rolled oats. These cheesecakes should keep for a couple weeks in the fridge. Enjoy!