Why Make This Recipe
If you’re looking for a delicious treat that’s also vegan, these 7-Ingredient Vegan Cheesecakes are a fantastic choice. They are simple to make, require no baking, and are free from dairy and eggs. Plus, they’re naturally sweetened, so you can enjoy a guilt-free dessert without compromising on taste. Perfect for parties, special occasions, or just a peaceful night in, these cheesecakes will impress both vegans and non-vegans alike!
How to Make 7-Ingredient Vegan Cheesecakes
Ingredients:
- 1 cup packed pitted dates
- 1 cup raw walnuts
- 1 1/2 cups raw cashews (quick-soaked)
- 1 large lemon (juiced; yields ~scant 1/4 cup or 50 ml)
- 1/3 cup coconut oil (melted)
- 2/3 scant cup full-fat coconut milk (see instructions for note)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
- 2 Tbsp salted natural peanut butter
- 1/4 cup wild blueberries (fresh or frozen)
- 3 Tbsp bourbon caramel sauce
Directions:
- Start by adding the dates to a food processor and blend until small bits remain and it forms a ball. Remove and set aside.
- Next, add the walnuts to the food processor and process until they turn into a meal. Then, add the dates back in and blend until a loose dough forms. It should stick together when you squeeze it between your fingers. If it’s too dry, add a few more dates; if too wet, add more walnut meal. Optionally, add a pinch of salt to taste.
- Lightly grease a standard 12-slot muffin tin. For easier removal, cut strips of parchment paper and lay them in the slots.
- Scoop in heaping 1 Tbsp amounts of the crust mixture and press it down with your fingers. Use a small glass or the back of a spoon to pack it down well. If it sticks, separate the crust and the glass with a piece of parchment. Place it in the freezer to firm up.
- For the filling, add all the ingredients to a blender and mix until smooth. You may want to scoop the "cream" off the top of the coconut milk for a richer texture. Blend until it’s silky smooth. If it won’t blend well, add a bit more lemon juice or coconut milk.
- Taste and adjust the flavors as needed. If you’re adding peanut butter, mix it into the filling until combined.
- Divide the filling evenly among the muffin tins. Tap a few times to release air bubbles, cover with plastic wrap, and freeze for about 4-6 hours until hard.
- Once set, tug on the parchment tabs or loosen them with a butter knife; they should pop out easily. Serve with additional caramel or coconut whipped cream if desired. Store in the freezer for up to 1-2 weeks.
How to Serve 7-Ingredient Vegan Cheesecakes
These cheesecakes taste great on their own, but you can elevate your serving experience by adding more caramel sauce or a dollop of coconut whipped cream. They can be enjoyed frozen for a refreshing treat or left out for about 10 minutes to soften slightly before eating.
How to Store 7-Ingredient Vegan Cheesecakes
Keep your vegan cheesecakes stored in the freezer to maintain their texture and freshness. They will last for about 1-2 weeks, making them a perfect make-ahead dessert.
Tips to Make 7-Ingredient Vegan Cheesecakes
- Ensure your cashews are soaked beforehand to achieve a creamy filling.
- Use fresh dates for better sweetness and easier blending.
- Feel free to adjust the sweetness level by adding more or less agave nectar or maple syrup.
Variation
You can experiment with different flavors by adding various fruits, such as strawberries or mango, instead of blueberries. You might also try swapping out peanut butter for almond butter for a unique twist!
FAQs
Can I use other nuts instead of walnuts?
Yes, you can use pecans or almonds. Just make sure they are raw.
What if I don’t have a food processor?
A high-quality blender should work in place of a food processor for making the crust.
Is there a substitute for coconut oil?
You can use vegetable oil or melted vegan butter if you don’t have coconut oil on hand.
7-Ingredient Vegan Cheesecakes
Ingredients
Crust Ingredients
- 1 cup packed pitted dates Fresh dates are preferable for better sweetness.
- 1 cup raw walnuts You can substitute with pecans or almonds.
Filling Ingredients
- 1.5 cups raw cashews (quick-soaked) Soak cashews beforehand for a creamy consistency.
- 1 large lemon (juiced) Yields approximately 1/4 cup juice.
- 1/3 cup coconut oil (melted) Can be replaced with vegetable oil or melted vegan butter.
- 2/3 cup full-fat coconut milk Consider scooping the 'cream' from the top for richer flavor.
- 1/2 cup agave nectar or maple syrup Honey can be used if not strictly vegan.
- 2 Tbsp salted natural peanut butter Can swap for almond butter as a variation.
- 1/4 cup wild blueberries (fresh or frozen) Feel free to experiment with other fruits.
- 3 Tbsp bourbon caramel sauce Optional for serving.
Instructions
Preparation
- Add dates to a food processor and blend until small bits remain and it forms a ball. Remove and set aside.
- Process walnuts in the food processor until they turn into a meal. Add dates back in and blend until a loose dough forms.
- Lightly grease a standard 12-slot muffin tin and lay strips of parchment paper for easy removal.
- Scoop in heaping 1 Tbsp amounts of the crust mixture into each slot, and press it down well.
- Place crust in the freezer to firm up.
Filling Preparation
- Add all filling ingredients into a blender and mix until smooth. Adjust texture with lemon juice or coconut milk if needed.
- Taste and adjust the flavors as needed, adding peanut butter if desired.
- Divide filling evenly among muffin tins, tap to release air bubbles, cover, and freeze for 4-6 hours until hard.
Serving
- Once set, remove cheesecakes using the parchment tabs. Serve with additional caramel or coconut whipped cream if desired.