NO-BAKE VEGAN WEETABIX™ CHEESECAKES
This recipe has been tested by many of my foodie family members and friends and heartily approved. So good, so creamy, insanely delicious! I make them even more than regular cheesecakes. These beauties contain 3 ingredients in the crust: Weetabix™, dates, and walnuts (or almonds).These are extremely delicious plain, but to pork them up a bit I topped them with blueberries, caramel, and peanut butter.
Provided by Zainab Pervaiz
Categories Desserts Cakes Holiday Cake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.
- Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.
- Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.
- Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.
- Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.
- Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 33.9 g, Cholesterol 0.1 mg, Fat 24.1 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 30.2 mg, Sugar 17.4 g
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tet gwfw
[email protected]These cheesecakes are a must-try for any vegan or non-vegan.
Shimwajuru Berite
[email protected]I highly recommend this recipe to anyone who loves cheesecake.
Muffin Man
[email protected]These cheesecakes are the perfect dessert for any occasion.
mary nicole
[email protected]I've made these cheesecakes several times and they're always a crowd-pleaser.
Subham Cdy
[email protected]These cheesecakes are a hit with my family and friends.
Asli Carab
[email protected]I'm so glad I found this recipe! These cheesecakes are delicious.
Shahid Armaan Haidri
[email protected]These are the best vegan cheesecakes I've ever had!
Trista Riker
[email protected]I love these cheesecakes!
Wandanat_Stony_Stucky_Winterwidow_Romanogers
[email protected]So good!
Motin
[email protected]These cheesecakes are amazing! I'll definitely be making them again.
Teboho Rametsi
[email protected]I'm not a vegan, but I love these cheesecakes! They're so delicious and they're so easy to make.
Mercy Musenya
[email protected]These cheesecakes are the perfect healthy dessert. They're so easy to make and they're packed with flavor.
Timothy Davis
[email protected]So delicious! I made these for a party and they were a hit. Everyone loved them.
tonyetta kidwell
[email protected]These cheesecakes are amazing! The crust is the perfect combination of crunchy and chewy, and the filling is creamy and tangy. I love that they're no-bake, so I can make them in advance and have them ready for when I need them.
Aichatou
[email protected]I'm not a vegan, but I'm always looking for new and interesting recipes to try. These cheesecakes caught my eye and I'm so glad I made them! They're delicious and they're so easy to make. I'll definitely be making them again.
Abubakar Kamanza
[email protected]These cheesecakes are the perfect healthy dessert. They're made with simple, wholesome ingredients and they're packed with flavor. I love that they're no-bake, so I can make them in advance and have them ready for when I need them.
Sherrolyn Bautista
[email protected]I made these cheesecakes for my vegan friend's birthday and she loved them! They're so easy to make and they're really delicious. I especially love the cashew filling - it's so creamy and smooth.
Md Sarbn
[email protected]These are so good! I made them for a party and they were a hit. Everyone loved them, even the non-vegans. The crust is the perfect balance of crunchy and chewy, and the filling is creamy and tangy. I'll definitely be making these again.
Omarion McNeal
[email protected]I was skeptical about using Weetabix in a cheesecake, but I was pleasantly surprised! The crust was firm and flavorful, and the cashew filling was smooth and creamy. I added a layer of raspberry jam in the middle for a bit of extra sweetness and tart
Violet mahlangu
[email protected]These no-bake vegan Weetabix cheesecakes were a delight! The combination of Weetabix, coconut oil, and maple syrup created a delicious crust, while the cashew filling was creamy and tangy. I topped mine with fresh berries and a drizzle of agave necta