Way back when, I learned a song that went along the lines of “On the 4th of July, flags are flying high, everybody goes to see from show show show on the birthday of our nation” (15 years later and I still can’t get it out of my head. Crazy, right?). Besides the song popping into my mind when “4th of July” is muttered, my head goes spinning with all the possible dessert options: apple pie, cherry pie, blueberry pie, ice cream, cake, cupcakes. The sugar list goes on and on.A few days ago, a friend of mine came to me in need for guidance with healthy foods. While indulging in Açai bowls, we decided that she would help me come up with ideas for recipes and content for the blog. That afternoon, once we split ways, she sent me a picture of vegan cheesecakes that were decorated of the 4th of July. 24 hours later, we were in my neighbors kitchen (we are renovating our kitchen and it will hopefully be finished by July 8th) making our own version of the cheesecakes.I previously posted a recipe for vegan cheesecakes but this one is slightly different. I honestly think that these are even better than before (can I say that about my own recipe or is that bashing a previous creation?). How can they possibly be better? They harden much better than before and are smoother. While they are made with coconut cream, the cheesecake base for this recipe has a more neutral flavor than the ones I’ve previously made. Not to mention, these are much more adorable!These cheesecakes are perfect bitesize masterpieces! Not to mention, they will probably be one of the healthiest items you can serve for dessert. If I haven’t sold you yet, they are refined sugar free, dairy free, gluten free, and guilt free.
Vegan Berry Cheesecakes
- 1 1/4 cup pitted dates
- 3/4 cup almond meal (ground almonds)
- 1/2 tablespoon water
- 1 cup raw cashews
- 1/2 cup coconut cream
- 2 tablespoons honey
- 2 tablespoons lemon juice (juice from 1/2 a lemon)
- 1 teaspoon vanilla (vanilla beans for work better!)
- 1/4 cup coconut oil, melted
- strawberries, thinly sliced
- cup fresh blueberries
Line a mini cupcake tin with 24 paper liners.
In a pot of boiling water, place the dates and let them simmer for 5 minutes. Drain and remove the skin.
Place the almond meal, dates, and water into a food processor. Pulse until they create a soft, sticky dough.
Using the back of a teaspoon (or your hands), pack the dough down into the bottom of the tins.
In a pot of boiling water, soak the cashews for 10 minutes. Place in a food processor with the coconut cream, honey, lemon juice, vanilla, and coconut oil. Mix until smooth.
Spoon the cashew coconut mixture on top of the crust. Fill the liners until they are 3/4th full
In a decorative manner, top the cheesecakes with blueberries and strawberries.
Freeze for 30 minutes. For long term storage, keep in the freezer and thaw for 5 minutes before serving.
Happy 4th of July!
This recipe is adapted from Girl Eats Greens