No-Bake Vegan Mini Berry Cheese cakes

I present to you my completely RAW, vegan, mini berry cheesecakes!

These little bundles are creamy, FULL of good types of fat, and best of all – SUPER EASY to assemble. πŸ‘πŸΌ

This freezer dessert makes 12 mini cheesecakes. These delicious cheesecakes are made with better for you ingredients like coconut oil and maple syrup, so you can feel good about eating them and also don’t forget they are dairy free!

They are ridiculously easy to assemble. You just process the crust in a food processor and freeze. Then add the prepared filling and top with fruit and freeze again for 2-4 hours. And that’s it’s! The hardest part is waiting for them to freeze. Or so I’ve been told. LoL

These mini cheesecakes can be eaten frozen for a more “ice cream” like texture or can be thawed for a softer texture, which is my favorite way to devour them!

Either way they are simply amazing. They keep best in the freezer but can be stored in the fridge about a week.

They are the perfect size to be easily transported to a late summer BBQ with friends or a back to school party for the kiddos. I know we just ate the whole batch after a long hot day!

Whatever you choose, I hope you enjoy them as much as my family and I did! πŸ˜‹

XoXo Season

No-Bake Vegan Mini Berry Cheesecakes

Ingredients:

Crust

1 cup almonds

1/4 cup coconut flour

2 tablespoons Wild Friends Almond Cashew Super Butter (or your favorite almond butter)

2 tablespoons maple syrup

2 tablespoons coconut oil, melted

1/4 cup coconut shreds

2 tablespoons hemp hearts

Salt

Filling

1 cup cashews (soaked in water for 2-4 hours)

1/2 cup coconut cream

1/4 cup maple syrup

1/4 cup coconut oil

1 ripe banana

2 tablespoons full fat coconut milk

1 teaspoon vanilla

Salt

Topping

3/4 cup blackberries

3/4 cup strawberries, cut into small pieces

1/2 cup Wild Friends Chocolate Coconut Peanut Butter

1 tablespoon coconut oil

Coconut shreds

Hemp hearts

Directions:

1. Start by adding all the ingredients for the crust into a food processor. Process until fine crumbs are present, should take about 3 minutes. Press crust into 12 cupcake molds. Freeze for 15 minutes.

2.

When crust is freezing begin to make the filling. In a high powdered blender add all the ingredients for the filling and blend in high speed for 3-4 minutes. Filling should be thick and creamy with no lumps.

3.

Add the filling on top of the chilled crusts and then add the cut fruit, chocolate almond butter, coconut shreds and hemp seeds.

4. Freeze for 2- 4 hours before serving. Take them out of the freezer 20 minutes before you plan to eat them. If you like your cheesecakes more in the style of “ice cream”, then don’t take them out of the freezer until you’re ready to serve. Enjoy!

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