No Bake Cherry Cheesecake

Creamy and sweet no-bake cherry cheesecake bites that are vegan, gluten-free and delicious!

Servings9

Prep Time20 min

Cook Time6 hr

Ingredients

For the Filling

2 Cups Cashews, soaked*
½ cup Coconut Sugar, dissolved**
Juice of 1 Lemon
1- 1½ cups Cherries
1½ tsp. Vanilla Extract
¼ cup House Foods Tofu Soft
¼ cup Coconut Milk

For the Crust

3/4 cup Almonds
¼ cup Dates
2 Tbsp. Maple Syrup
2 Tbsp. Coconut Flour
½ tsp. Carob Powder (optional, can sub for cocoa)
Dash Salt

Cooking Directions

Add all crust ingredients to a food processor, and process until it begins to stick together and form a dough. Place strips of parchment paper within 9 cupcake baking dish holes, and squish down - if it's sticky, dip your fingers in some water!

Place crust in freezer to set while you make the filling.

Add all filling ingredients to the same food processor (wipe it out in between steps!), and process until smooth and creamy.

Pour equally over crust, and place back in freezer to set for at least 5 hours, but overnight is best.

These are best served cold right out of the freezer, but you will need to let them thaw for about 5-10 minutes before you can pull the cheesecakes out with the parchment paper.

*Soaked in lukewarm warm overnight, or in warm water for 30-60 minutes.

**Dissolve in 1-2 tablespoons warm water

This recipe was created by beplantwell.

In this recipe

Organic Tofu Soft

Premium Tofu Soft

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