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Gluten Free Mini Vegan Cheesecakes: Deliciously Creamy Dessert Recipe

Gluten Free Mini Vegan Cheesecakes
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Deliciously creamy dessert recipe that is both gluten-free and vegan.

Ingredients

Scale
  • 1 cup raw cashews, soaked for 4 hours
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup gluten-free graham cracker crumbs
  • 2 tablespoons coconut sugar
  • 2 tablespoons melted coconut oil (for crust)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine the gluten-free graham cracker crumbs, coconut sugar, and melted coconut oil. Pulse until well combined.
  3. Press the mixture into the bottom of a muffin tin lined with cupcake liners.
  4. In a blender, combine the soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
  5. Pour the cheesecake filling over the crust in the muffin tin.
  6. Bake for 25-30 minutes until set.
  7. Let cool, then refrigerate for at least 2 hours before serving.

Notes

  • Make sure to soak the cashews for at least 4 hours for a creamy texture.
  • These cheesecakes can be topped with fresh fruit or a fruit compote for added flavor.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Keywords: Gluten Free Mini Vegan Cheesecakes

Find it online: https://www.glutenfreez.com/gluten-free-mini-vegan-cheesecakes-recipe/