Mini Vegan Cheesecakes

Prep Time 20 min Serves 10 mini cheesecakes     adjust servings

Dairy free and guilt free mini cheesecakes!


    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


    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.


    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!

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