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Home » Cheesecakes » No-Bake Mini Vanilla Almond “Cheesecake”

No-Bake Mini Vanilla Almond “Cheesecake”

January 15, 2015 By faith 4 Comments

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No-Bake Mini Vanilla Almond “Cheesecake”

I have a real thing for cold desserts in winter.

I’ll literally go months without so much as a spoonful of ice cream and then find myself craving it in the middle of January.

(Which is a problem because in the dead of winter all the ice cream stands are closed and I don’t want a tub of ice cream in my freezer, surprisingly not because I don’t want the temptation – mostly because months will go by before either Mike or I finish even a small container. A girl can’t catch a break, lol.)

No-Bake Mini Vanilla Almond “Cheesecake” 2

But when I recently found Cashew “Cream” in my fridge, I was inspired and remembered wanting to make vegan “cheesecake”. I can’t remember where I first saw the idea (Pinterest, maybe?), but I know I’ve seen cashew cream “cheesecake”before!

This is how I do it. There’s no baking involved, but it does need a nice little stint in the freezer to stiffen up before serving. (No worries though; we all know freezer time babysits itself.)

No-Bake Mini Vanilla Almond “Cheesecake” 3

The resulting “cheesecake” is velvety, rich, and creamy, and flavored of vanilla, almond, and coconut. Not to be overshadowed by the filling, the sweet and nutty crust is actually pretty fabulous too (and I think warrants being remade into its own thing, but that’s a different recipe for a different day).

The bottom line is that whether or not you do cold desserts in the winter, you won’t want to miss this one.

No-Bake Mini Vanilla Almond “Cheesecake” 4

I used my recipe for Cashew Cream to make this!

No-Bake Mini Vanilla Almond “Cheesecake”
Author: Faith
Prep time: 10 mins
Total time: 10 mins
Serves: 4 servings
Rich and creamy raw, vegan, and paleo “cheesecake” that comes together in just 10 minutes!
Ingredients
  • Crust:
  • 1/4 cup raw, unsalted walnuts
  • 1/4 cup unsweetened, flaked coconut
  • 1 oz (30 g) Deglet Noor dates, pitted and chopped (about 4 to 5 dates; remove the pits before weighing)
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • “Cheesecake”:
  • 2/3 cup Cashew Cream
  • 3 tablespoons coconut oil, melted and cooled slightly
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon pure almond extract
  • 1 pinch fine sea salt
  • Topping:
  • 2 tablespoons dark-roasted unsalted almonds
Instructions
  1. Drape a piece of plastic wrap into a 4-inch springform pan so the inside is completely covered.
  2. Add all crust ingredients to a food processor and pulse until the mixture is finely chopped. Press this mixture into the bottom of the prepared pan.
  3. Beat together all “cheesecake” ingredients in a large bowl until smooth. Pour onto the crust.
  4. Cover the top of the springform pan with plastic wrap and freeze for 4 hours (or up to 1 week).
  5. When you want to serve it, let it sit at room temperature for 10 minutes, top with almonds, and cut it into 4 slices.
Serving size: 1 slice Calories: 309 Fat: 25 Saturated fat: 14 Trans fat: 0 Carbohydrates: 18 Sugar: 11 Sodium: 450 Fiber: 3 Protein: 5 Cholesterol: 0
3.2.2885

 

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Filed Under: Cheesecakes Tagged With: "Cheesecake", Almond, Gluten-Free, Grain-Free, Naturally-Sweetened, No-Bake, No-Cook Recipes, Paleo, Primal, Raw, Recipes, Small Batch Dessert Recipes, Vanilla, Vegan

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Comments

  1. Christine // my natural kitchen says

    January 26, 2015 at 6:00 pm

    I love cashew cheesecakes, and your version looks delicious! I bet that almond topping adds such a good crunch!

    Reply

Trackbacks

  1. Choosing Raw - vegan and raw recipes | Weekend Reading, 1.25.15 says:
    January 26, 2015 at 3:28 am

    […] who could forget dessert? These no-bake, raw vegan mini vanilla almond cheesecakes from Faith of Healthy Sweet Eats are […]

    Reply
  2. 35 Gluten Free No Bake Dessert Recipes - Cupcakes & Kale Chips says:
    June 12, 2015 at 5:01 am

    […] No-Bake Mini Vanilla Almond “Cheesecakes” from Healthy Sweet Eats […]

    Reply
  3. 33 Paleo Wraps Recipes | Paleo Grubs says:
    July 31, 2015 at 4:51 am

    […] 19. Vanilla Almond Cheesecakes […]

    Reply

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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anediblemosaic

anediblemosaic
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