Looking for the ultimate guilt-free dessert? Try these Vegan No-Bake Lemon Berry Mini Cheesecakes!
This recipe was created in collaboration with our friends at nutpods.
So this deliciousness happened…
It’s been a long time (I mean, a really long time as in almost a decade-long time) since I’ve had cheesecake thanks to my egg allergy. And I just couldn’t take it anymore. Cheesecake just had to happen.
If you’ve been missing cheesecake because of the eggs, dairy or gluten then long no more because these Vegan No-Bake Lemon Berry Cheesecakes are everything you’ve been missing without those things you have to avoid. The crust starts with buttery pecans and caramelly dates then it’s topped with an impossibly rich an creamy filling made of cashews, dates and the newest non-dairy creamer flavor from nutpods – Vanilla Lemon!
Like all of the nutpods Non-Dairy Creamer flavors, the new Vanilla Lemon is unsweetened, 100% plant-based and made with almonds and coconut cream making it perfect for coffee, tea, cooking creating no-bake deliciousness! And it’s only available for a limited time so don’t let these Vegan No-Bake Lemon Berry Mini Cheesecakes pass you by.
The ultimate guilt-free summer treat: Vegan No-Bake Lemon Berry Mini Cheesecakes #realfood Click To Tweet
How to make Vegan No-Bake Lemon Berry Mini Cheesecakes: In pictures
Start by lining 8 wells of a 12-cup muffin pan with a strip of parchment paper (about 1-inch wide). This will act as a handle to make removing the cheesecakes easy-peasy.
Make the crust. Place pecans, dates, and salt in a food processor and pulse until mixture resembles coarse sand. Add water and pulse a few more times until mixture starts to pull together into a ball.
Divide the crust mixture evenly among the 8 wells then press firmly into the pan in an even layer. Place pan in the freezer while you prepare the filling.
In a high-power blender or food processor, add soaked and drained cashews*, dates, lemon zest, lemon juice, vanilla extract, salt and nutpods Vanilla Lemon Non-Dairy Creamer. Blend until silky smooth, stopping to scrape down the sides of the container as needed.
*To soak cashews: Place nuts in a large bowl. Add enough boiling water to cover by about 2 inches. Place a plate or lid on the bowl and allow to soak for 30 minutes. Alternatively, you can soak the cashews in room temperature water overnight or up to 8 hours before using.
Spoon filling over crust and smooth with the back of the spoon. Spoon thawed frozen blueberries (or other berries of choice) over filling, sprinkle with additional lemon zest and freeze 6-8 hours or until firm.
Remove pan from freezer 15-20 minutes before serving to allow cheesecakes to soften. Using parchment paper ‘handles’ gently lift cheesecakes out of the pan. Cheesecakes may be stored, covered, in the freezer for up to 2 weeks.
How easy was that? So much easier than baking a traditional cheesecake and no gluten, grains, eggs, dairy or refined sugars involved. I don’t know about you, but I’m over the moon about having these Vegan No-Bake Lemon Berry Mini Cheesecakes in my life right now.
3 More ways to enjoy Vanilla Lemon Nutpods
- In your morning coffee or tea – nutpods is the perfect way to add creaminess to your morning cup without dairy, sugar or soy.
- In your afternoon iced tea or matcha – Again, a great way to add creaminess and the Vanilla Lemon flavor pairs perfectly with matcha.
- Drizzled over fresh berries or sliced peaches – Need I say anymore?!
For the Crust
- 1 ¼ cup raw or toasted pecans, chopped
- 5 medjool (or 10 deglet dates), pitted
- 1 – 2 tsp. water
- Pinch of salt
For the Filling
- 2 cups raw cashews, soaked and drained (see notes below)
- Zest of 1 lemon, divided
- 5 medjool (or 10 deglet dates), pitted
- 1 tsp. pure vanilla extract
- 1 tsp. lemon juice
- ¾ cup + 2 Tbsp. nutpods Vanilla Lemon Non-Dairy Creamer
- Pinch of salt
- ¾ frozen blueberries, thawed
- Line 8 wells of a 12-cup muffin pan with strips of parchment paper and set aside.
- In a food processor, combine pecans, dates and the pinch of salt. Pulse 40-50 times or until mixture resembles very coarse sand.
- Pulse in water 1 teaspoon at a time until mixture starts to pull together into a ball.
- Divide crust evenly among 8 wells of the muffin pan, pressing firmly into the bottom of each well. Place pan in the freezer while you prepare the filling.
- To prepare the filling, place drained cashews in a high-power blender or food processor. Add dates, 1 tsp. lemon zest, pinch of salt, non-dairy creamer, vanilla and lemon juice. Process until silky smooth, stopping to scrape down sides of blender container/food processor bowl as needed.
- Spoon filling over crusts in muffin pan, using the back of a spoon to smooth the tops.
- Spoon blueberries on to the top of each cheesecake. Sprinkle with remaining lemon zest. Place pan in freezer for 6-8 hours or until firm.
- Remove pan from freezer 15-20 minutes before serving, using strips of parchment paper to gently lift each cheesecake from the pan.
To soak cashews:
Place cashews in a large bowl and cover with at least 2 inches of boiling water. Place a plate or lid on top of the bowl and allows to soak for 30 minutes before draining in a fine mesh sieve or colander. You may also soak cashews in cool water overnight.
- Serving Size: 1/8 of recipe
- Calories: 338
- Sugar: 15 g
- Sodium: 25 mg
- Fat: 24 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 7 g
What’s your favorite no-bake dessert? Leave a comment below and let us know!
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