Mini Cheesecakes – Vegan and Gluten Free!

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I found this beauty on Pinterest. I am always looking for easy, quick and no refined sugar desserts. This one is going to be a keeper. The original recipe can be found at the Mind Body Green blog. I made one substitution just because I wanted to see what it tasted like. I used two drops of Young Living Lemon essential oil instead of lemon zest. Check the oil’s label to make sure you have the kind that can be injested! I did keep the lemon juice because it adds tartness that the oil doesn’t have. After making them, they do have to be kept in the freezer though. I would say that is the only down side. So they are not very good to take to work and share because they would melt as they warm up. The lemon flavor is great and I would even add more next time to give it a real lemon punch to the flavor. Two drops of oil gives it more of a lemony taste instead of a WOW! LEMON! kind of flavor.

Here is the recipe as I used it. Please see the link for the original recipe credit.

Ingredients for Crust

  • 1/2 cup gluten-free rolled oats (I used Bob’s Red Mill)
  • pinch of sea salt
  • 6 pitted dates soaked in filtered water for 2 hours

Ingredients for Filling

  • 1 cup soaked cashews (soaked 4 hours, rinse and discard the water)
  • 1 apple medium, peeled, cored and diced
  • 1/4 cup filtered water
  • 3 Tbsp. coconut oil, melted
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. lemon juice
  • 2 drops of Young Living Lemon Essential Oil (I’m going to try 4 drops next time)
  • 1 tsp. pure vanilla extract
  • pinch of sea salt

Directions

Line a 12-cup muffin pan with 10 muffin papers or use silicone molds (I want to get some of those!)

For the crust, pulse all ingredients in a food processor until sticky and fully combined. Press mixture into the bottom of the muffin papers, dividing evenly.

For the filling, add all ingredients to a food processor and puree until creamy and smooth (about 2 minutes). Pour filling over top of the crust, diving evenly. Freeze for 2-3 hours, until firm.

The cheesecakes can be kept in the freezer for 1 month. These will melt if left at room temperature, so keep frozen until you’re ready to eat.

I used a food processor but a blender may work as well. Try it and see. Experimenting is half the fun!

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