When it comes to our sweet treats they should be scrumptious, or why bother?

This 7 ingredient vegan cheesecake is not only scrumptious, but dairy and gluten-free too and every bit as yummy, if not yummier than dairy cheesecake.

INGREDIENTS

CRUST:

FILLING:

METHOD:

THE CRUST

  1. Process the dates in a food processor until they form balls
  2. Separately, process the almonds or walnuts in the food processor until crumbly
  3. Add the dates again and blitz until it sticks together when you squeeze it between your fingers, add more dates or nut crumbs if it’s too dry or too wet
  4. Add the optional pinch of salt and mix in
  5. Grease a 12 slot muffin tin and cut strips of parchment paper to lay in the slots to act as tabs to help you remove the cakes once frozen
  6. Scoop 1 Tbsp crust into each slot and press down – use the back of a spoon or bottom of a glass to make sure it’s really compact
  7. Put in the freezer

THE FILLING

  1. Add all the filling ingredients to the blender and blend ‘til it’s smooth
  2. Add a little more lemon juice or agave if it isn’t blending together well
  3. Add your peanut butter now if you’re doing this and blend
  4. Add the filling on top of the crusts in the muffin tins
  5. If you’re adding berries, swirl them in the mix now
  6. Tap the trays a bit to remove air bubbles
  7. Cover with plastic and freeze for a few hours
  8. Once set, tug them free with the tabs or loosen with a knife
  9. Serve them frozen, but you can take them out 10 minutes before to let them soften

 

(Adapted from:minimalistbaker)