With healthy ingredients like nuts, dates, and oats you’ve practically got an energy bar….but no one will know it’s good for you! Promise!įor the filling we’ve got soaked raw cashews, coconut milk, coconut oil, and vegan coconut yogurt for all the creamy texture you dream of in a cheesecake. Honestly, it might be my fave part of the cheesecake…that’s saying a lot! Just make the dough in your food processor and press it into your pan. What I love about the nut/date crust is that there is no baking required. Healthy fats from nuts and naturally sweetened by dates with a crumbly, rich, sticky texture….if you haven’t tried a crust like this one before than you are in for a treat!
The crust is a nut, oat, and date crust which always impresses me.
#Minimalist baker vegan cheesecake free
Rich and creamy cheesecake with fresh fruit on top! A cheesecake that doesn’t require you to turn on the heat in our kitchen at all – one that is both vegan and gluten free but still tastes amazing?!!! YES, I think you’re 100% going to want in on this no bake cheesecake! I think I can go ahead and assume that EVERYONE is!!! Who’s up for some summertime no bake cheesecake?! If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you. The result was a gluten free crust with this crunchy little chocolate-y nib surprise.This post may contain affiliate links. It didn’t change the consistency or stickiness of the mixture. I don’t think you can go wrong with more. I used the crust from this recipe:Īnd added cacao nibs once the nuts and dates had been mixed to form the crust. I did make one modification because my family can’t do oreos. Who knows if that actually makes a difference… although, he is a recovering sales person so he might be on to something. So… we didn’t call these “chesecakes” but called them “PB and chocolate tarts”. It was a HUGE hit! My husband, also a vegan, has a theory that if you call something “vegan cheese” or “vegan bacon”, that non-vegans will already have a built-in bias against it and judge it harsher than if you didn’t call the dish what it is supposed to replace. This is a delicious recipe! I made it for the adult option for dessert at my son’s birthday party. I look forward to playing around with it to fit my own taste preferences. Thank you for sharing this recipe! It was very fun to make. If you are one to love intensely rich, decadent, and sweet desserts, I wouldn’t recommend changing anything, as each element was great on its own.
#Minimalist baker vegan cheesecake cracker
Next time I think I might try leaving off the ganache or changing out the oreo crust for graham cracker crust and simply applying less of the ganache. This is obviously due to personal preference. The crust and ganache worked well, but I found the combination of all three elements to be far too sweet and rich. My filling, after reaching room temperature, held its shape perfectly. I also used agave as my liquid sweetener. I used vegetable oil in place of coconut oil in the filling and vegan butter to replace the coconut oil in the crust. I was impressed by the peanut butter cheesecake part – while not being exactly like cheesecake it was “cheesecakey” enough and delicious. I made these the other day because, since I have become vegan, I haven’t had anything remotely similar to cheesecake (which is a dessert I love). All you need is 30 minutes and a muffin tin and you’re golden. If you have the ability to blend and pour, you can make these little bites of heaven. Just pure chocolate-peanut butter goodness that even the amateur cook can master.
Peanut Butter Cup 9-ingredient vegan cheesecakes that scream simplicity: No springform pans, no water baths, no baking (besides the 5-minute crust). To celebrate all of these wonderful things, I made you cheesecakes. That is what makes me supremely happy – the best birthday gift ever. I love to cook and take photos of the things I make and then share them with you all. I’ve learned I still love cake and pancakes and simplicity and saying “hubba, hubba,” and probably always will.Įnough about me. I’ve learned that running a food blog with your spouse can not only be fun but also ridiculously fulfilling. I’ve grown to love food photography even more than I did when we first started this blog. I’ve learned the importance of doing what I love even if it feels silly. I’ve learned to trust my instincts and be OK with the unconventional. Of the many things I’ve learned I realize the bulk of those lessons have come in the last couple of years.
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