With a perfect nutty crust, a no-bake creamy filling, and an indulgent caramel swirl topping, it would be hard to say no to this one. These No-Bake Cheesecake Cups are Free of Sugar, Oil, Flour, Grains, Eggs, Dairy, and are fully Kosher for Passover. It is safe to say these are The BEST Vegan Cheesecake Cups!
1 Cup Raw Almonds
1/2 Cup Packed Medjool Dates
3/4 Cup Cashew Butter
1/2 Cup Medjool Dates
1 Cup Vegan Almond Milk Yogurt (or yogurt of choice)
1/4 Cup Chopped Almonds
Organic Date Syrup (For Non-Vegans: Dulce De Leche, or Caramel Syrup works as well)
Add the crust ingredients to a blender; blend until fine and starts sticking together. (be patient, it might take a few minutes, pause the blender to scrape down the sides and keep blending)
Press the crust into the bottom of 6 muffin tins and set aside.
Add the filling ingredients to a blender and blend until smooth and creamy.
Pour the filling mixture on top of the crusts.
Add the toppings immediately before serving, start with a layer of yogurt, a swirl of date syrup, and some crunchy almonds to top it off. Enjoy!
This Post Was Sponsored By Gefen
Substitution Notes: Please note not all coconut milk is created equal, most full fat coconut milks are creamy and more of a mousse like consistency, if you are not using the Gefen Brand Coconut Milk, a good substitution would be Almond, Cashew, or Oat Milk.
Using a full fat coconut milk will result in a completely different taste & texture.