I’ve had and made cashew “cheesecake” and it’s good, but I also think it tastes nothing like cheesecake. Here’s a paleo, vegan cheesecake that does. I’ve included recipes for two kinds of crust.
Mini No-Bake Cheesecakes
By: Mia Cee || Resting Hungry Face
Makes 9-10 individual cheesecakes
Chocolate Cookie Crust
1/2 cup coconut flour
1/4 cup + 1 tablespoon carob powder
1/2 cup coconut oil, melted
dash of salt
splash vanilla, optional
Mix the coconut flour, carob powder and salt until uniform. Add the coconut oil and vanilla if using, and mix until you have a wet sand-like mixture. Press into the bottom of your muffin cups and stick the muffin pan in the freezer.
* You can use cocoa powder as well, but you may want to adjust with some sweetener because cocoa is more bitter than carob.
3/4 cup macadamia nuts
7 dried dates
pinch of salt
Process all of the ingredients together until you have a wet sand-like mixture. Press into the bottom of your muffin cups and stick the muffin pan in the freezer.
1 batch paleo cream cheese
2 tablespooons erythritol or 1 tablespoons coconut sugar
1.5 tablespoons gelatin
1/2 teaspoon vanilla
splash lemon extract, optional
optional toppings: chocolate chips, blueberries, banana slices, etc.
1. Make the paleo cream cheese but do not chill. Once you have the mixture blended, stir in the erythritol, gelatin, vanilla, and lemon extract if using. Taste and adjust with more sweetener if needed. The mixture will have a grainy texture at this point but it’s temporary.
2. Retrieve your muffin pan from the freezer and pour the cheesecake mix over the top of the crusts. Top with optional toppings if using. Chill for at least three hours before serving.
** Two of the cheesecakes in the photo are black sesame cheesecakes. Add 1 teaspoon of Chinese black sesame paste or black tahini per cheesecake to the cheesecake mixture and top with lemon zest.