THE BEST MINI CHEESECAKE RECIPE
You'll need to soak your cashews for 4 hours in hot water or overnight. Then you can make this mini cheesecake recipe in less than 30 minutes. An absolute must-try.
Servings 6 mini cakes
INGREDIENTS
BASE
- ½ cup almonds
- ½ cup pecans - + extra for topping
- 2 dates, pitted
- 1 Tbsp almond milk - or any other nut milk
- 1 Tbsp maple syrup - (optional)
FILLING
- 1 ½ cups cashews - soaked for at least 4 hours in hot water or overnight
- ¼ cup maple syrup or any other natural sweetener
- 4 Tbsp squeezed lemon (approx. 1 lemon)
- 3 Tbsp almond milk - or any other nut milk
- 1 Tbsp nutritional yeast flakes
- Few cherries and pecan for topping
INSTRUCTIONS
BASE
- In a food processor, pulse first almonds and pecans for 60 seconds. Add the dates, nut milk, and maple syrup. Pulse again to a smooth and thick paste. If needed, scrape the side of the food processor and continue to pulse (2-3 times).
- Use a 6 slots baking pan. To pop the cakes out easily once frozen, cut 6 large stripes (1,5cm x 10cm) of parchment paper and lay them in each slot of the baking pan.
- Place in each slot 1-2 Tbsp of the base and press firmly with the back of a spoon. Then press again using your fingers to make it approximately flat. And place it in the freezer.
FILLING
- In the meantime, drain and rinse cashews (that have been soaked overnight or at least 4 hours).
- Place cashews, maple syrup, squeezed lemon, almond milk and nutritional yeast in a high speed blender and blend until smooth and creamy.
- Pour the filling over each base. Top with cherries and crushed pecan. Transfer to the freezer for at least 3 hours or overnight.
- Wait for 2-3 minutes before you remove the mini cheesecakes from the mold (pulling the stripes) and enjoy. They might be a bit hard at the beginning but I like to eat them semi-hard (they defrost easily so don't wait too long before eating them).