NO-BAKE VEGAN WEETABIX™ CHEESECAKES
This recipe has been tested by many of my foodie family members and friends and heartily approved. So good, so creamy, insanely delicious! I make them even more than regular cheesecakes. These beauties contain 3 ingredients in the crust: Weetabix™, dates, and walnuts (or almonds).These are extremely delicious plain, but to pork them up a bit I topped them with blueberries, caramel, and peanut butter.
Provided by Zainab Pervaiz
Categories Desserts Cakes Holiday Cake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 13
Steps:
- Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.
- Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.
- Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.
- Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.
- Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.
- Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 33.9 g, Cholesterol 0.1 mg, Fat 24.1 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 9.7 g, Sodium 30.2 mg, Sugar 17.4 g
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Amber Lights
[email protected]I'm not a vegan, but these cheesecakes are so good that I don't even miss the dairy.
Kushma Rai
[email protected]5 stars! These cheesecakes are amazing! I'll definitely be making them again.
Maria Ramos
[email protected]I followed the recipe exactly and my cheesecakes turned out perfectly! They're so delicious and creamy.
big good channal
[email protected]These cheesecakes didn't turn out well for me. The crust was too crumbly and the filling was too runny.
Ruby Parkks
[email protected]These cheesecakes are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Enock Kasirye
[email protected]The texture of these cheesecakes is a bit grainy, but the flavor is still good. I think next time I'll try blending the Weetabix into a finer powder.
Mian Faizan
[email protected]These cheesecakes are a great way to use up leftover Weetabix. They're also a great way to satisfy a sweet tooth without overindulging.
Johan Blom
[email protected]I love how easy these cheesecakes are to make. I also love that they're vegan, so I can enjoy them without feeling guilty.
Jojokaka Bahi6261
[email protected]These cheesecakes are amazing! I've made them several times now and they're always a hit. They're so easy to make and they're so delicious.
Lipon Ray Lipon
[email protected]I made these cheesecakes for a party and they were a huge success! Everyone loved them, even the non-vegans. They're so easy to make and they're a great way to use up leftover Weetabix.
Emmanuel Amo-Darkwa (TJ Storm)
[email protected]These no-bake vegan Weetabix cheesecakes were a hit! The texture was creamy and smooth, and the flavor was delicious. I loved the combination of the tangy cheesecake filling and the crunchy Weetabix base.