Mini Vegan Raspberry ‘Cheesecakes’ (No-Bake)
- Yield: 12 mini ‘cheesecakes’ 1x
Ingredients
Scale
Base:
- 2/3 cup (75g) Lane Southern Orchards Georgia Pecan Halves
- 1 1/3 cups (120g) old-fashioned rolled oats
- ¼ cup (78g) maple or date syrup
- ¼ cup (57g) coconut oil, melted
- ¼ tsp salt
Filling:
- 1 cup (113g) cashews
- ¾ cup (190g) nut milk [1]
- 2 Tbsp (39g) maple or date syrup
- 1 tsp vanilla
Topping:
- ¾ cup (192g) Oswald Co. Raspberry Chia Smash [2]
Instructions
- Line a 12-well muffin pan with baking cups; set aside.
- In the bowl of a food processor, blitz together pecans and oats until finely ground.
- Add maple syrup, coconut oil, and salt, processing again until fully combined.
- Evenly distribute base mixture into wells of muffin pan, pressing firmly to form a dense layer. (Roughly 25g of base goes into each well.) Pop muffin pan into freezer while you make the filling.
- In the container of a high-powered blender, blend cashews, nut milk, maple syrup, and vanilla until creamy and smooth. Stop as necessary to scrape down sides of container with a silicone spatula.
- Retrieve muffin pan from freezer, then evenly pour filling over oaty base.
- Top each ‘cheesecake’ with 1 tablespoon of chia smash.
NOTE: Since we wanted swirls on top of our cheesecakes, we added each tablespoon in small plops, then swirled the chia smash around with a toothpick. - Return pan to freezer and allow to set for at least 3–4 hours.
- For a handheld, frozen treat: Enjoy ‘cheesecakes’ straight out of the freezer. For a fork-required, creamy treat: Carefully peel off the liners while the ‘cheesecakes’ are still frozen, then place ‘em into the fridge for an hour or so before serving.
Notes
- We used Elmhurst unsweetened cashew milk.
- These would be equally scrumptious with the Oswald Co. Blueberry Chia Smash from our Go Green box!
Slightly adapted from: Chia Smash
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