Description
These Cranberry Mini Vegan Cheesecakes are a delightful and healthy treat featuring a creamy cashew-based filling, a date and walnut crust, and a tangy cranberry topping. Perfect for making ahead, they are naturally sweetened, dairy-free, and bursting with fresh cranberry flavor.
Ingredients
Scale
Crust
- 1 cup pitted Medjool dates
- 1 cup chopped walnuts
Cheesecake Filling
- 1.5 cups raw cashews (soaked for at least 2-3 hours)
- 3/4 cup full-fat coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
Cranberry Topping
- 1 cup fresh cranberries
- 2 tablespoons water
- 2 tablespoons maple syrup
Instructions
- Soak Cashews: Soak your cashews for at least 2-3 hours or overnight. For a quick soak, cover them with very hot water (boiled then slightly cooled) and let them sit for 15-20 minutes to soften.
- Prepare Cranberry Mixture: In a small pan over medium-high heat, combine fresh cranberries, water, and maple syrup. Cook for 5-7 minutes until cranberries are softened and bursting. Remove from heat and let cool.
- Make the Crust: Grease a 12-slot muffin tin with cooking spray. In a food processor, pulse dates until they form a sticky ball, then remove. Process walnuts until finely ground, then add dates back and blend until well combined. Evenly press this crust mixture into each muffin slot using the bottom of a glass or your fingers. Place the muffin tin into the freezer to set the crust.
- Prepare Filling: Rinse the food processor bowl if desired. Add soaked cashews, coconut milk (use mostly the creamy part if separated), cooled cranberry mixture, maple syrup, lemon juice, and vanilla extract. Blend on high until completely smooth, scraping sides as needed, which may take a few minutes.
- Assemble and Freeze: Remove muffin tin from freezer and evenly distribute the filling over the crusts in all 12 slots. Cover tightly with plastic wrap and freeze for at least 4 hours until firm.
Notes
- For best texture, soak cashews well to ensure a smooth filling.
- The crust mixture should hold together when pressed firmly; if too dry, add a few more dates.
- Allow the cheesecakes to thaw slightly before serving for easier removal from the tin.
- Store leftover cheesecakes in the freezer for up to one week.
- This recipe is naturally gluten-free, vegan, and dairy-free.
