Fake Cheesecake Yummy Yums

In the old days (2 years ago?) I would print out recipes and use cookbooks.  Then, I would make notes on my recipes so I'd know what I wanted to do differently next time.

Now, I do almost all of my cooking from Pinterest.  And, I haven't figured out a way to make notes on pinterest recipes.  So, my solution is to write a blog post and then pin this post.  If anyone has a better technological solution, I'd be happy to hear it!

The recipe below is borrowed almost entirely from

here

with a few of my modifications.  The original recipe called this a cheesecake, but I think that's a bit of a stretch.  They are good, but not like cheesecake.  

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Vegan (or almost vegan), Gluten Free, No-Bake

Serves: 

12

INGREDIENTS

  • Crust:
  • 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
  • 1 cup raw walnuts, almonds, hemp seeds in some combination
  • Filling:
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 large lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted.  (I think the combination of the coconut milk and the coconut oil made the flavor too cocunut-like, so I think I would eliminate the coconut oil next time.)
  • 1/2 cup full fat coconut milk
  • 1/2 cup honey or agave nectar (Scott feels like honey is healthier than agave nectar.)
  • Optional Flavor Add-Ins:
  • 2 Tbsp salted natural peanut butter
  • 1/4 cup wild blueberries (fresh or frozen)
  • Any other berry

INSTRUCTIONS

  1. Start this recipe the night before you want to eat it.  The cashews need to soak for 4+ hours.  And, once it is all assembled, the yummy yums need to sit in the freezer for 6+ hours.  
  2. Put crust ingrediants in a food processor and blend until a dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates. If too wet, add more almond or walnut meal. Add a pinch of salt.
  3. Scoop the crust into the muffin cups in heaping 1 Tbsp amounts and press in firmly with fingers. Set in freezer.
  4. Add all filling ingredients to a blender or food processor and mix until very smooth. I did half a recipe at a time.  In the first half, I did the peanut butter add-in and in the 2nd half, I did frozen blueberries.  
  5. Add your add-ins.
  6. Divide filling evenly among the muffin tins. Freeze until hard - about 6+ hours.  Do not skimp on time.  After 4 hours, my peanut putter version was not completely set, but my blueberry version was.  The following morning, they were both fabulously set.  
  7. Once set, get them out by loosening them with a butter knife. 
  8. Transfer the uneaten treats to a pyrex and keep that in the freezer for up to 2 weeks.