Semi-Frozen Vegan Cheesecakes
Cashew Coconut Filling
Date Walnut Crust, Frozen Berry Topping
I really like the idea of having an elegant little dessert on-hand. One that is homemade and ready to serve simply by thawing for 10 to 15 minutes. Beyond tasty, this recipe is also gluten-free and vegan so it appeals to all my guests!
The icy cold dessert would be great any time of year, but it is especially nice for summer entertaining topped with fresh berries that have been frozen to get that cool frosty look.
Semi-Frozen Vegan Cheesecakes Recipe
- 1 1/2 c. deglet noor pitted dates
- 1 1/2 c. raw walnuts
- kosher salt to taste
- 1 1/2 c. raw cashews, quick-soaked
- 1 large lemon, juiced
- 1/3 c. coconut oil, melted
- 1/2 c. + 2 T. coconut milk
- 1/2 c. agave nectar
- raspberries, blackberries, blueberries – frozen
Place fresh berries in the freezer.
Quick-soak cashews by pouring boiling hot water over the cashews and let stand uncovered for one hour, then drain. Set aside.
Process dates in a food processor until they form into a ball. Remove date ball and add walnuts, process to a meal consistency. Add dates back in with salt and process to form a dough.
Press dough into three, lightly greased 4″ springform pans.
Process all the filling ingredients in a blender until smooth. Pour filling into the springform pans. Tap to release any bubbles. Cover with plastic wrap and freeze for at least 4 hours until hard.
Remove frozen cheesecakes from pans. Let them semi-defrost at room temperature for about 10 to 15 minutes then top with frozen berries and serve immediately.
This recipe was adapted from The Minimalist Baker here where Dana makes her cute mini cheesecakes in a muffin tin with three different flavors.