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The Best Vegan Mini-Cheesecakes

  • Yield: 12 1x




  • 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
  • 1 cup raw walnuts or almonds


  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 large lemon, juiced (scant 1/4 cup)
  • 1/4 cup virgin coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat refrigerated canned coconut milk
  • 1/3 cup pure maple syrup (or raw honey, if not vegan)
  • 1/4 cup fresh cherries, chopped and pitted
  • 1/4 cup fresh strawberries, chopped


  1. Add dates to a food processor and blend until small bits remain and it forms into a ball.
  2. Remove and set aside.
  3. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms.
  4. Lightly grease a standard, 12 slot muffin tin. I used waxed paper liners, which made the markings on the cheesecake, so next time – I may skip that and try the lengthwise tabs like the original recipe suggests.
  5. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers.
  6. Set in freezer to firm up.
  7. Add all filling ingredients to a blender or food processor and mix until very smooth. For the coconut milk, scoop the cream from the top of the can.
  8. If adding peanut butter, add to the blender and mix until thoroughly combined.
  9. Divide filling evenly among the muffin tins. Top with chopped fresh fruit.
  10. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  11. Once set, remove by lifting out the sides of the wax paper or loosening them with a butter knife. They should pop right out.
  12. You can set them out for 10 minutes before serving to soften or eat frozen.


  • Keeps fresh for 1 week in the freezer. Refer to Minimalist Baker for more cheesecake options. Yum!