Before “going clean,” cheesecake was my very favorite dessert. I even have a cheesecake pan at home and have been known to make them from scratch. And my sister has been known to bake a good cheesecake for me on my birthday. When I found myself craving cheesecake, I turned to one of my favorite healthy food blogs, My Whole Food Life. And jackpot! I found a recipe for mini vegan cheesecakes.
The cream cheese filling in these mini vegan cheesecakes has a cashew base. It’s really important to soak your cashews overnight and to use a blender that can get them really smooth. The first time I made them, I used my regular blender and found I couldn’t get the consistency smooth enough. So the next time I used the “nutri ninja” attachment on my blender, which did the trick.
The crust for these mini cheesecakes is gluten free, made from whole foods. It’s primarily made up of oats and dates. I will say that this is not the crumbly graham cracker type of crust you may be used to with cheesecake. But the advantage of these guys is they are guilt free!
You can find the recipe for these mini vegan cheesecakes here. I hope you like them as much as I did.