No dairy? No problem! T
Spring is here, which means summer is on its way. Berries have already been going on sale, and I just can’t get enough. I throw them in my granola, mix them into my coconut yogurt, put them in my smoothies, and make these delicious mini cheesecakes!
I’ve been making variations of these Mini Berry Cheesecakes for years, and they’ve always won over every crowd — all of which have been mostly omnivores, so you know what that means. Vegan-made and
I last made these to bring to my daughter’s end-of-season banquet for her water polo team, just last week. I decided after making them, to take some photos and that way I could finally share the recipe with you. Because I’m always asked for it, I figured it was due time I wrote it out.
The other mom’s love these because they’re a healthier “guilt-free” treat, all but the chocolate drizzle on top anyway. Well, and because they’re just that good! I get in trouble when I don’t bring them. LOL!
I only add the chocolate for a better presentation, and you’re welcome to leave it off. Without the chocolate, these are paleo and refined-sugar free. With or without, like all food here on the blog, they are of course both vegan and gluten-free. Depending on what chocolate you use, they are soy-free as well.
These have an almond and date crust, much like my other cheesecakes here on the blog. Both are mixed in the food processor until a “dough” is formed. This “dough” now gets pressed into the bottom of paper liners inside of a muffin tin.
All the ingredients for the body of the cheesecake get blended on high, preferably with a high-speed blender, but a standard blender will also work. This dessert takes cashews as one of the main ingredients (don’t forget to soak them first!), and it will take a little longer to get the cashews completely smooth with a standard blender. It also helps to stop and scrape down the walls of the blender every so often.
In addition to the cashews, the body of the cheesecake contains coconut cream, coconut oil, pure maple syrup, lemon (this is what gives it that tart cheesecake flavor), and of course, fresh berries. I don’t suggest frozen berries because they add more liquid to the cheesecake, which may prevent it from firming up as it should.
Once all these ingredients are blended until completely smooth, the filling is poured over each crust, filling the paper liners
The next day, take the muffin tin is removed from the freezer and left out at room temperature until the cheesecakes can be popped out of the tin. This only takes about 10 to 15 minutes. We need them still mostly frozen, or it gets messy pulling off the paper liners, which is the next step.
Now is the fun part. I love to be creative and decorate these. The cheesecakes all get decorated with berries and then drizzled with the chocolate. The drizzle is made in a double boiler out of vegan chocolate chips, almond milk, and a little more maple syrup.
When the cheesecakes are done being decorated, they can sit in the fridge for another hour or two until completely defrosted. And then, well, then they get devoured!
Please let me know if you enjoy these Mini Berry Cheesecakes by leaving a comment below. Do you enjoy decorating like me? Take a pic of yours and tag me on Instagram so I can see, @veggiesattiffanis.
Mini Berry Cheesecakes
Ingredients
For the crust…
- 3/4 cup (approximately) raw almonds
- 1/2 cup (approximately) pitted dates
- pinch sea salt
For the cheesecake…
- 1 1/2 cups fresh berries, plus more for decorating I used a mix of raspberries, strawberries, blackberries, and blueberries
- 1 1/2 cups raw cashews soaked for at least *4 hours
- 1/2 cup coconut oil
- 1/4 cup + 3 Tbsp *coconut cream
- 1/4 cup 100 % pure maple syrup, or to taste you may prefer more or less syrup depending on the ripeness of your berries
- 3 Tbsp lemon juice
For the chocolate drizzle (optional — omit for paleo and/or refined sugar free)
- 1/2 cup dairy-free chocolate chips ensure soy-free if necessary
- 1 1/2 Tbsp almond milk
- 1 Tbsp 100% pure maple syrup
Instructions
- Add paper (or foil) cupcake liners to a 12-cup muffin tin.
- In a food processor with the s-blade, add all crust ingredients. Mix on high until a “dough” can be formed when pressed between your fingers. If “dough” is too moist, add more almonds. If too dry, add more dates. Press firmly into the bottom of each paper liner to form crusts. Place muffin tin in the freezer.
- Add all cheesecake ingredients to your blender. Mix on high until completely smooth (this could take several minutes). Stop and scrape down the inside walls of the blender as needed. When the mixture is smooth, remove the muffin tin from the freezer and pour the mixture over each crust, filling each cup to the top. Place muffin tin back in the freezer and leave overnight.
- The next day, remove the muffin tin from the freezer. Let the cheesecakes sit at room temperature until you can pop them out of the tin, about 10 – 15 minutes. Do not let them get too soft. If needed, you can use a butter knife to pop them out.
- Carefully remove the cupcake liners from each cheesecake. You want to do this while they’re still mostly frozen. Place the cheesecakes on a cutting board or a large platter.
- Decorate the tops of the cheesecakes with your extra berries. If not using the drizzle, place cheesecakes in the refrigerator until completely defrosted, about 1 to 2 hours. Once defrosted, you can press down on the berries to ensure they stay in place.
- If making the chocolate drizzle, using a *double boiler, heat water in the bottom pot until boiling. Turn heat to low and add all drizzle ingredients to the top pot. Whisk until chocolate is melted and ingredients are smooth and combined. If chocolate clumps, add a little water, put a lid on the pot, and turn off the heat. After a minute or so you should be able to re-whisk the drizzle and get it smooth again.
- Use a spoon to drizzle the chocolate over the cheesecakes. You can also use it to secure the berries into place. Place cheesecakes in the refrigerator until completely defrosted, about 1 – 2 hours.