Description
These Cranberry Mini Vegan Cheesecakes are a delightful and creamy plant-based dessert that combines a crunchy walnut-date crust with a smooth cashew-based filling infused with tart cranberry flavor. Perfectly sized for individual servings, they are naturally sweetened with maple syrup, dairy-free, and gluten-free, making them an ideal treat for various dietary preferences. The recipe involves soaking cashews, preparing a cranberry compote, blending the filling, assembling in a muffin tin, and freezing until firm.
Ingredients
Scale
Crust
- 1 cup pitted Medjool dates
- 1 cup chopped walnuts
Filling
- 1.5 cups raw cashews (soaked)
- 3/4 cup full-fat coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- Cranberry mixture (see below)
Cranberry Mixture
- 1 cup fresh cranberries
- 2 tablespoons water
- 2 tablespoons maple syrup
Instructions
- Soak cashews: Begin by soaking your raw cashews in water for at least 2-3 hours or ideally overnight to soften them. For a quicker method, soak the cashews in very hot water (boiled then slightly cooled) for 15-20 minutes to achieve a similar softness suitable for blending.
- Prepare cranberry mixture: In a small pan over medium-high heat, combine the fresh cranberries, water, and maple syrup. Cook for about 5-7 minutes until the cranberries soften and release their juices. Remove from heat and allow the mixture to cool completely.
- Make the crust: Grease a 12-slot muffin tin with cooking spray or oil. Place the Medjool dates into a food processor and process until they form a sticky ball. Remove the dates, then add the chopped walnuts to the processor and process until finely ground. Return the dates to the walnuts and process again until the mixture is evenly combined. Divide the crust mixture evenly among the muffin tin slots and firmly press down each crust using the bottom of a glass or your fingers to create compact bases. Place the muffin tin in the freezer to set the crusts.
- Blend the filling: Optionally rinse the food processor bowl. Add the soaked cashews, full-fat coconut milk (use mostly the thick coconut cream if separated), cooled cranberry mixture, maple syrup, lemon juice, and vanilla extract into the food processor. Blend on high until completely smooth and creamy, intermittently scraping down the sides to ensure even blending. This may take a few minutes for the mixture to become silky.
- Assemble cheesecakes: Remove the muffin tin from the freezer and evenly spoon or pour the cheesecake filling over each crust, filling all 12 slots. Cover the muffin tin tightly with plastic wrap to protect from freezer burn.
- Freeze until set: Freeze the mini cheesecakes for at least 4 hours or until fully firm. Before serving, allow them to sit at room temperature for about 5 minutes to soften slightly. Use a blunt knife around the edges to help release them from the muffin tin if needed.
Notes
- Adapted from Minimalist Baker’s recipe.
- Let cheesecakes sit for 5 minutes before eating to soften for better texture.
- If storing longer than a few days, ensure plastic wrap is tightly sealed or transfer to an airtight container to avoid freezer burn and off-flavors.
- Use a blunt knife around edges to pop cheesecakes out after thawing for a few minutes.
- Quick soak cashews as an option when short on time by using hot water for 15-20 minutes.
