Name: No-Bake Vegan Cheesecake Bites with Peaches
Prep time: 20 min
Cook time: 30 min
Total time: 290 min
Ingredients: 1 cup granola; 1/4 cup unsweetened coconut flakes; 1/4 tsp. salt; 6 medjool dates (pitted & chopped); 2 Tbsp. coconut oil (melted); 2 cups sliced almonds; 1/3 cup coconut oil (melted); 1/4 cup maple syrup; 1 tsp. vanilla extract; Zest of 1 lemon; 2 Tbsp. lemon juice; 3/4 cup peach fruit spread; 3 peaches (sliced); 1/4 cup coconut flakes

A chilled no-bake sweet treat made with wholesome ingredients is what we dream about on hot summer days. Puree together all of the vegan cheesecake ingredients (including almonds and lemon!), add them to a crunchy crust of granola, coconut and date, and chill until firm. Organic fruit jam and local peaches are a perfect finishing touch.

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No-Bake Vegan Cheesecake Bites with Peaches

Prep Time 20 minutes

Cook Time 30 minutes

Chill Time 4 hours

Total Time 4 hours 50 minutes

Servings 12

Calories 344 kcal

Author Cathy Vogt

Ingredients

Crust

1 cup granola
1/4 cup unsweetened coconut flakes
1/4 tsp. salt
6 medjool dates pitted & chopped
2 Tbsp. coconut oil melted

Filling

2 cups sliced almonds
1/3 cup coconut oil melted
1/4 cup maple syrup
1 tsp. vanilla extract
Zest of 1 lemon
2 Tbsp. lemon juice

Topping

3/4 cup peach fruit spread
3 peaches sliced
1/4 cup coconut flakes

Instructions

If dates are not sticky or moist, soak in warm water 10 minutes and drain before using.
Grease 12 medium-sized muffin pan cups.
In food processor fitted with S blade, process granola, coconut flakes, salt and dates until mixture comes together, but is still chunky. Divide mixture into 12 balls and place 1 in each muffin cup, press down with fingers to cover bottom of pan and slightly up sides.
In small sauce pan, place sliced almonds, cover with water and bring to boil. Turn heat off, cover and let sit 20 minutes. Drain water from almonds. (Note: Almonds will be softened and the skins will release. Rinse well in cool water to remove skins.)
In food processor fitted with S blade, process softened almonds, coconut oil, maple syrup, vanilla extract, lemon zest and lemon juice until smooth, turning off food processor and scraping down in-between until filling is smooth and creamy.
Divide filling mixture evenly into prepared cups, tapping down lightly with back of spoon. Cover and refrigerate 4-6 hours or overnight until firm.
Remove cheesecake bites from muffin tins by loosening with knife blade.
To serve, top each with teaspoon of peach jam, slices of fresh peach and sprinkle of coconut flakes.