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No Bake Tricolor Mini Cheesecake

Vegan no bake tricolor mini cheesecakes

5 from 1 reviews

These no bake tricolor mini cheesecakes are ideal to enjoy during the hot summer days, and since they are vegan and gluten-free, they are also the perfect option when you have guests who follow different diets; although, I assure you that everyone will just love them. You can also add this recipe to your Healthy Meal Plan or Batch Cooking and have your snacks covered for many days.

Scale

Ingredients

BASE:

½ cup (70 gr) of raw almonds

½ cup (6 medium) of Medjool dates*

1 tablespoon of coconut flakes

⅛ teaspoon of vanilla extract

1 pinch of salt

FILLING:

¾ cup (120 g) of soaked raw cashews**

⅓ cup of coconut oil

1 tablespoon of maple syrup

⅓ cup (65 gr) of coconut cream***

⅛ teaspoon of vanilla extract

1 pinch of salt

(45gr) cup of raspberries

(45gr) cup of blackberries

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Instructions

1. Add all of the ingredients of the base in a food processor and process until you get a sandy consistency that sticks if pressed between your fingers. Place this dough at the base of the molds and press it well with the help of a spoon.

2. Store the molds in the freezer while you are preparing the filling.

3. Add all of the ingredients of the filling, except the fruit, in a food processor and process until a cream has formed.

4. Place a spoonful of the cream in each mold and return them to the freezer for at least 20 minutes.

5. Add the raspberries to what was left of the filling in the processor, and process until they are fully blended.

6. Place a spoonful of raspberry filling on top of the first layer of the cheesecakes, making sure that the first layer is solid.

7. Place the molds into the freezer again. This time it may take about 30 minutes until the filling is somewhat solid.

8. Add the blackberries to what is left of the filling, processing until they are blended and store it in the fridge.

9. When the raspberry filling layer is solid, add a tablespoon of blackberry filling.

10. Add the fresh fruit on top.

11. Place the molds in the freezer for at least 2 hours.

12. Remove the cheesecakes from the freezer 10 minutes before serving.

Equipment

Notes

* If the dates are very dry, you can hydrate them for 10 minutes in hot water.

** Soak the cashews in water for at least 4 hours.

*** The easiest way is to buy a can of coconut milk and leave it in the fridge. You will see how a somewhat solid cream will form at the top.

Keywords: vegan, gluten-free, dairy-free, vegetarian, paleo, cheesecake, no bake, coconut, healthy, snack, easy, easy recipe, eat healthy, easy to make, healthy food, fruit, healthy brunch

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