Vegan Mini Coconut Cheesecakes

Liana Werner-Gray

by | Updated: December 4th, 2016 | Read time: 1 minute

Cream cheese, eggs and sugar make up the bulk of a typical cheesecake. And together, these ingredients add up to a whopping 400 calories per slice. Splurges are worth it once in a while, but why wait to indulge when you can create a vegan, gluten-free version that’s just as sinful without the added stress! These mini bites of bliss are made without a lick of dairy or eggs, with cashews and coconut oil creating creamy texture and natural maple syrup and vanilla sweetening the deal. The best part? They’re mini-sized—so you can sneak more than one and still be all smiles.

Vegan Mini CoconutCheesecakes

Vegan Mini Coconut Cheesecakes

Makes 20 mini cheesecakes

Ingredients

3 cups cashews
¾ cup maple syrup
¾ cup coconut oil
½ cup lemon juice
3 Tbsp. coconut shreds
1 Tbsp. vanilla extract
1/8 tsp. salt

Directions

  1. In high-speed blender, combine all ingredients except coconut shreds and whip until smooth, with no chunks.
  2. In cupcake pan wells or paper liners, spoon in mixture. Top with ½ tsp. coconut shreds per cheesecake.
  3. Freeze cheesecakes for 2-4 hours.

Liana’s tips:

  • Use high-speed blender for best consistency.
  • Soak cashews for 3 hours before blending for softer consistency.
  • These are delicious served with fresh summer cherries!