Dairy-Free, No-Bake Mini Cheesecake

This was another let’s-pretend-to-be-fancy for the Oscars treat.  I’ve seen so many great no-bake, dairy-free desserts. I targeted in on an approachable mini “cheesecake” from Minimalist Baker.  Visit her page, it’s way more detailed with really helpful notes, and she has some delicious flavor options.  I made some modifications to make it more whole30 and went for a cocoa-almond butter approach.  I made these for a 6-muffin tin, so multiply accordingly.
What you need:
  • 1/2 cup dates, pitted and chopped up
  • 1/2 cup almond meal (+/- to make the rest texture)
  • 3/4 cup raw cashews, soaked overnight in water (she has a faster method on her site)
  • Little less than 1/4 cup of lemon juice (this flavor was strong, so even less if you don’t love lemon)
  • 1/6 cup coconut oil, melted
  • 1/3 cup coconut milk (full fat from the can) – put in the fridge overnight and scoop off the “cream” that separates.  If you forget, I put it in the freezer right when I started this recipe and it separated a little. Otherwise, totally fine to use it combined and not worry about this note.
  • 1 ripe banana
  • Flavorings (I was going for chocolate-almond, but you can play around)
    • 1/3 cup almond butter (this didn’t come off too strong as a flavor after it was frozen, so feel free to experiment with how much you add).
    • Would also be great to play around with cocoa powder and cinnamon.
  • Start with the crust: blend up pitted dates until as smooth as you think you’ll get ’em.  Then mix with almond meal.  Add more as needed.  You want a dough that sticks together when you squeeze it.
  • Lightly grease a muffin tin. Put a strip of parchment paper and lay them in the slots so it will be easier to get the muffins out later.
  • In each muffin hole, pack in ~1 tbsp of crush and press down with fingers so it’s even, covers the bottom, and rides up the sides a bit.  Personal preference on how much crust you like.
  • Set in freezer to start setting and get started on the filling.
  • In a blender, combine everything else in the ingredient list (including your flavor add-ins) until it’s smooth.  If it’s too thick, add a bit more coconut milk.
  • Pour over the crusts. Tap a few times battle air bubbles.
  • Cover with plastic wrap and freeze until hard.

Personally, I found the flavor came through more when they were slightly less than frozen.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s