I typically use this introduction area to write something flashy that will get you excited about making the recipe that follows. Today, how about I just get out of the way and let you enjoy some cheesecake porn?
There is nothing I could say to describe the deliciousness of these cashew-based cheesecake cups. They taste every bit as good as real cheesecake, except they have no animal products, cholesterol, refined sugars, or any overly processed ingredients. The fact that they require no baking and only take 10 minutes to prep is just icing on the, uh, cheesecake.
The inspiration for this one came from yet another lovely member of the One Ingredient Diet 2014 Challenge who shared berry and rose-flavored versions with the Facebook group. The recipe here is for the plain cheesecake version, which is my favorite, but see other flavor ideas (blueberry? chocolate? lemon?) suggested at the bottom of this recipe.
Makes 12 cheesecake cups
Ingredients:
- 1 cup cashews, soaked
- 1/3 cup silken tofu
- 1/2 cup non-dairy milk
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1 lemon (juice)
- Pinch of salt
- 1 1/2 cup nuts (2-3 varieties)
- 1/2 cup dates
- 2 tablespoons coconut butter (or oil)
- 2 tablespoons maple syrup
- Pinch of salt
Step One
In a food processor, combine all ingredients from the second list (nuts, dates, coconut butter, maple syrup, and salt) and pulse until the nuts are completely broken down and you have a nice dough-like consistency. Which type of nuts work best? I find the combination of 1/2 cup each brazil nuts, almonds, and walnuts works perfectly, but you can use any combo you like.
Step Two
Press about 2 tablespoons of this mixture to the bottom of cupcake liners (if you have reusable ones like shown, great) or simply a cupcake pan. The idea is to have a flat bottom layer about 1/3 inch thick. Then, pop them in the freezer to solidify while making the filling…
Step Three
Take the cashews (which should have been soaking for 3+ hours) and drain the soaking water. Combine with all ingredients from the first list (tofu, maple syrup, non-dairy milk, coconut oil, lemon juice, and salt) in a high-powered blender and blend for several minutes until silky-smooth. You may need to add more non-dairy milk for this to blend properly, but remember: the more liquid you add, the softer the filling will be. Give this a taste and adjust anything as needed – if you like sweeter desserts, you may want more maple syrup.
Step Four
Pour about 1 inch of this filling into each cheesecake cup and return to the freezer to solidify. Depending on your results, you may be able to keep this filling solid at refrigerator temperatures, but I find that they keep best in a sealed container in the freezer. When ready to serve, allow to thaw for just 8-10 minutes and they have the perfect, soft, creamy texture.
Flavor Suggestions
The plain recipe here is actually my favorite; it has a delicious pure cheesecake taste that is just wonderful, but… you really can’t go wrong adding a variety of throw-ins. To make each of these, simply add these extra ingredients along with the cashews when blending the filling:
- Berry – Frozen berries work magic in this cheesecake filling. Since the berries add a little extra bulk, it would be smart to use 1/4 cup less cashews and 1/4 cup frozen berries. Then you can either blend the berries fully (like the photo below) or keep some chunks by adding them at the end for just a quick pulse.
- Chocolate – Toss in a few tablespoons of cocoa powder and one extra tablespoon of maple syrup for chocolate cheesecake.
- Lemon – The filling does have lemon juice, but kick it up a notch by adding 2 teaspoons of lemon zest into the filling.
January 16, 2014
Just Yum. I am pretty sure these will be making an appearance in my kitchen sometime this week. Thanks, Andrew. 😉
January 16, 2014
Yum is right, Cresta! I’m pretty sure they’ll be making an appearance in my kitchen every week :D. I haven’t tried the chocolate and I think that’s next on my list…
January 16, 2014
Cheesecake porn is right! Cannot wait to try these! Thank you!
January 16, 2014
😀 Yummy! Cheesecake was my favourite dessert pre-vegan and I’ve fallen in love with raw cheesecakes these past few years. I am still on the lookout for the ultimate baked cheesecake to replicate those NY style baked cheesecakes I used to be mad about though.
January 16, 2014
Ah, those more complicated cheesecakes are wonderful and can definitely be made vegan (I’ve made some pretty accurate replicas) BUT they always require overly-processed and unhealthy ingredients like fake cream cheeses, etc. 🙁
January 16, 2014
Is it possible to concoct a “cheesecake” recipe like this for people who are allergic to dairy and nuts?
Thank you.
January 16, 2014
Hey Joann, You could definitely use Tofutti non-dairy cream cheese for a very authentic non-dairy cheesecake and make a nut-free crust. It’s not quite as healthy or unprocessed as these, but really tasty. Google “Tofutti Cheesecake” and you’ll get plenty of ideas!
January 16, 2014
Thanks so much Andrew. Nut, dairy and wheat allergies are a big problem for me. I always miss out whenever there is a cheesecake being served.
May 25, 2014
For your nut allergy, replacing oats or hemp seeds instead of nuts will probably work. I sometimes replace a portion of nuts with oats in my raw crusts to lower the fat content.
January 18, 2014
Cheesecake porn! Love it! What a beautiful picture!
January 19, 2014
These look amazing! Any estimate on calories?
January 19, 2014
Hey Lisa! I just looked it up using caloriecount.about.com and it’s about 215 calories each (I made 14 with this recipe). So, yes they’re pretty high in calories and fat and not something you’d want to eat all day… but a lot better than real cheesecake 🙂
January 19, 2014
These sound & look delicious!!! I’m trying to cut gluten, dairy, & meat out of my diet, so I have been experimenting with recipes. My problem: my mother had breast cancer, and I have been told to avoid soy and soy products. What could I substitute for the tofu?
January 19, 2014
Hey Cheryl! Interestingly, I’ve seen research that links whole soy to breast cancer prevention, but regardless, you can very easily substitute an extra 1/4 cup of cashews in place of tofu. The tofu actually just makes these a little healthier and lower in fat, so extra cashews will just make them extra delicious 🙂
January 19, 2014
Is there anything I can sub for the tofu
January 19, 2014
You got it, Kristal! 🙂
January 19, 2014
Sorry didn’t see the previous comment lol tux for the awesome recipe 🙂
January 19, 2014
These look amazing! QQ: What type of non-dairy milk do you recommend for this? I’ve had some bad luck recently using Almond in a few recipes – the flavor tends to overpower. I’m not a huge fan of soy – any thoughts on Rice or Oat?
Thanks!
January 20, 2014
Thanks, Molly! I actually use soy a lot. It has a little more fat and thickness than other non-dairy milks and it’s typically my favorite. But if you don’t like that, I think basically anything will work here!
January 19, 2014
Does this taste very
nutty due to cashews? Never had them as usually hate nuts, so no idea what they taste like.
January 20, 2014
You’ve never had cashews?! 🙂 Um, I wouldn’t say it tastes very nutty, the cashews, when blended with a little sugar like this, make it much more creamy than nutty.
January 20, 2014
I am watching my carbs and protein. I need low carbs and very high protein do you have a way to measure those things as well as fiber content?? I’d appreciate your help with this.. thanks
January 20, 2014
I often use caloriecount.about.com to get that kind of information. They have a great tool where you can paste the recipe ingredients and full nutrition information.
January 22, 2014
Want to make them – right now! Thanks for this great recipe! <3
January 24, 2014
These caught my eye on FindingVegan.com and brought me into your site, which I now LOVE! Pinned this and shared on my facebook – https://www.facebook.com/pages/The-Miniature-Moose/154082794800477
January 25, 2014
Oh, thanks so much Micheline! I’m so glad you like my site and really appreciate you sharing! 🙂
January 30, 2014
I have made them today, and they are really taste great. I am still surprised how genuinely delicious they are. Thank you so much for sharing it.
February 2, 2014
Can you substitute the dates for anything?
February 2, 2014
Hmm, that might be tough, Natalie. I’m really at a loss on how to substitute the dates. They really hold hold this crust together, give it sweetness, and create the perfect texture. I just can’t think of anything else that would have the same effects. Sorry! 🙁
February 21, 2014
Hmmm… Maybe bananas?
April 1, 2014
Raisins
September 25, 2014
I think dried apricots or figs would work (the ones I buy are always slightly sticky). Otherwise, prunes.
February 3, 2014
These look fabulous. I LOVE no bake and raw desserts!
February 9, 2014
Hi! So excited to try these! I am about to get started, however, I’m worried that my mini pan is too, well, mini. The pan seems to hold about 24… am i just over thinking?
February 9, 2014
Hi Ivy! I don’t foresee any problems with the mini muffin pan… they’ll just be more bite sized! 🙂
March 27, 2014
I am newly obsessed with making raw vegan cheesecakes! I can’t wait to give these a shot. Last week we made some for Veganosity (http://www.veganosity.com/food/raspberry-lime-vegan-cheesecake/) and they were absolutely amazing!
April 5, 2014
these look great. can you use agave instead of maple syrup?
April 6, 2014
Thanks! 🙂 Absolutely – I don’t see any reason why agave wouldn’t work just as well as maple syrup here.
May 6, 2014
I made these as dessert for a four course dinner party I was hosting. Had everyone fooled, no complaints or guesses. The big reaveal was after they all finshed eating, opening up people’s minds for these kinds of food is great! Many thanks for this (and many other) lovely recepies.
May 6, 2014
That’s a great story, Nikita! I love opening people’s minds to plant-based food like that. It’s so much fun to make amazing food for people and then tell them it was vegan afterwords 🙂
June 25, 2016
I’m looking for a good recipe to try vegan cheesecake as I’ve never made it yet but I don’t use oils. Anyway to substitute for coconut oil?
June 25, 2016
Hi Milda, you might be able to use coconut butter in place of coconut oil.