No Bake Mini Cheesecakes

Featured Product:

Organic Virgin Coconut Oil

Shop Now
Organic Virgin Coconut Oil

There’s nothing technical about these miniature cheesecakes but they are definitely showstoppers! 🤩

Ingredients

Crust

65g Pistachio
3 Dates
1 teaspoon Coconut oil

Topping

30g Cashews soaked
1 Banana frozen
2 tablespoons Maple syrup
30ml Lime juice
60ml Coconut milk
1 tablespoon Coconut oil melted

Instructions

Crust

Pop the nuts, dates and coconut oil into a food processor and process until a fine crumble texture forms. Line a cupcake tray with baking paper or cupcake cases and press the mixture down to form miniature cheesecake bases. Place in the freezer.

Topping

Rinse and drain the soaked cashews, place them in a food processor with the banana, your chosen flavoured powder, maple syrup, lime juice and coconut milk. Process until smooth then add the melted coconut oil.

Process everything one last time to combine then pour the filling over the mini crusts and place back in the freezer. Freeze for 2 hours or until firm.

Browse more Recipes

Rainbow Fruit Skewers

How to: Fruit kebabs!

Carrot Hot Dog

The perfect plant-based alternative to a classic hot dog! Much healthier and perfect for the BBQ...

Mediterranean Watermelon Salad

Refreshing cucumber, creamy feta, zesty dressing and fresh fruit? What more could you want from a summer salad?!

Pineapple Mint Martini

Thanks to its playful tropical spin, this pineapple and mint martini is a great recipe to add to your summer drink arsenal!