DifficultyBeginner

These cheesecakes are packed full with pure goodness. You can serve them up for a special occasion or keep them in the freezer to have when you want a healthy treat.

Yields6 Servings
Prep Time40 minsCook Time4 hrsTotal Time4 hrs 40 mins
For the Crust
For the FIlling
 ¼ cup Lemon juice
 ½ cup Organic brown rice malt syrup
 ¼ cup Frozen blueberries (optional)
1

Process dates in a food processor or high speed blender until it forms into a ball (small bits remaining). Remove and set aside. Next add almonds and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. Add a few more dates if too dry, and more almond meal if too wet.

2

Lightly grease a standard, 6 cup muffin tin. Grease tray with a little coconut oil and lay cut strips of baking paper inside the cups – this creates little tabs that make removing the cheesecakes easier. Scoop in heaped tablespoons of the crust mixture and press with your fingers. Use a small glass or the back of a spoon to press the mixture down and compact it.

3

Add all filling ingredients to a blender and process until very smooth, about a minute. Taste and adjust seasonings as needed.

4

If adding almond butter, add to the blender and mix until thoroughly combined.

5

If adding the beetroot powder, add to the blender a half teaspoon at a time until your preferred colour is achieved.

6

If flavouring with blueberry, wait and swirl on top of plain cheesecakes.

7

Divide filling evenly among the muffin cups. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

8

Once set, remove by tugging the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.

Category

Ingredients

For the Crust
For the FIlling
 ¼ cup Lemon juice
 ½ cup Organic brown rice malt syrup
 ¼ cup Frozen blueberries (optional)

Directions

1

Process dates in a food processor or high speed blender until it forms into a ball (small bits remaining). Remove and set aside. Next add almonds and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. Add a few more dates if too dry, and more almond meal if too wet.

2

Lightly grease a standard, 6 cup muffin tin. Grease tray with a little coconut oil and lay cut strips of baking paper inside the cups – this creates little tabs that make removing the cheesecakes easier. Scoop in heaped tablespoons of the crust mixture and press with your fingers. Use a small glass or the back of a spoon to press the mixture down and compact it.

3

Add all filling ingredients to a blender and process until very smooth, about a minute. Taste and adjust seasonings as needed.

4

If adding almond butter, add to the blender and mix until thoroughly combined.

5

If adding the beetroot powder, add to the blender a half teaspoon at a time until your preferred colour is achieved.

6

If flavouring with blueberry, wait and swirl on top of plain cheesecakes.

7

Divide filling evenly among the muffin cups. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.

8

Once set, remove by tugging the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.

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