Vegetarian Mini Cheesecakes No-Bake
Baking and Desserts | British cuisine
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
12
Description
Vegetarian mini cheesecakes no-bake
Ingredients
- Walnuts - 4.6 oz
- Pitted olives - 6.7 oz
- Cashew - 8.8 oz
- Meyer Lemon Juice - ¼ cup
- Agave Syrup - 3 fl oz
- Almond - ¾ cup
Step by Step guide
Step 1
Place the dates in a blender and chop them into small pieces that can easily form a sticky mass, then set aside.
Step 2
Blend the walnuts in a blender, add the date mixture, and mix. If there are excess walnuts, add more dates; if the mixture is too sticky, add more walnuts.
Step 3
Distribute the base into muffin molds, pressing down firmly. If you are using non-silicone molds, place a strip of parchment paper in each mold so that the edges of the strip rise above the mold. This way, when removing the mini cheesecakes, you can simply pull on the end of the paper strip to gently lift out the finished cake.
Step 4
Place the cashews, lemon juice, plant-based milk, and sweetener in a blender and blend until you achieve a smooth creamy texture without lumps. Adjust the amount of liquid if necessary. By the way, honey can also be used as a sweetener if you allow it in your diet.
Step 5
Spread the cream over the molds and gently shake each one to release any air bubbles.
Step 6
Optionally, you can decorate each cheesecake with a drop of syrup or honey, spreading it over the surface with the tip of a teaspoon.
Step 7
Place in the freezer for 4–6 hours. Remove 3–5 minutes before serving.
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