I found out after I put the pan in the freezer to let the crust set, it was easy to spread the mixture with no sticking. So if youre having trouble, just stick the pan in the freezer for a few minutes. Looking forward to that tomorrow. I know what Im having for breakfast! Also, the date crust was mushy, not like a regular cheesecake crust. They are healthy so I appreciate that. The crust texture was spot on for me. In any case, thanks for giving them a shot and sharing your experience!
This would be fantastic with a little acai mixed in with the filling and fresh blackberries on top! These look vegan cheesecakes are great. Could the coconut milk also be replaced with regular milk? I was wondering if you thought lime or lemon zest in the cheesecake filling might be good? I made these last night, but used prunes in the crust. Delicious and very sweet! Thanks for this awesome recipe. I am spreading the word!! I made these for my Valentine. I added a little vanilla and cinnamon to the crust and filling and they were fantastic.
I had no trouble with the crust being too sticky or the cheesecakes sticking to the pan I coated the pan with coconut oil and added the parchment flags. I made half PB and half Blueberry. Will certainly make again! So glad these worked so well! PB and Blueberry are excellent flavor choices. I would like to say that I love your site, and have made a few things already, but these are absolutely perfect!! I suggest adding a vanilla bean to the cheesecakes, it made them even more delicious. Just wondering, if I were to make these into chocolate cheesecakes, how much cocoa powder would you recommend??
So glad you enjoyed these so much, Caroline! To make these chocolate cheesecakes I might suggest adding melted dairy-free chocolate into the mix! Yumm I made these and they were delicious! I used muffin liners instead of parchment, and that solved the problem of getting stuck. Overall, these were really really good! Thank you for the recipe! Thank you for this comment! I kept wondering if there was a reason that baking cups would NOT work. My 13yo son is excited for me to try these. I make pumpkin cheesecake every year, which he cannot have, because of a severe dairy allergy.
He also has celiac disease, so needs to be gluten-free. They will definitely get soft. I just preferred mine in the freeze for freshness and firm texture. What do you think? They usually maintain their shape for about an hour at room temperature. So you should be ok, but any longer I would recommend refrigerating them. I may or may not have gone on a pinning spree from your blog.
Your recipes are always inspiring, simple, and look so delicious! Thanks so much for the kind words, Lisa! It means so much! Parchment tabs for the win. So glad we could connect! The parchment tabs worked perfectly, but am wondering if paper muffin liners would work the same. Also, how long does the coconut cream last in the fridge after opening. Linda, thanks for sharing! So glad you liked this recipe. But I actually have another recipe coming up that uses them so I know for sure it works!
And high fives on using all three flavors! These cheesecakes also look pretty amazing. Looks like will be a tasty recipe to enjoy the weekend with family. The parchment tabs worked perfectly,. It still turned out super amazing!! Unfortunately my blender crashed halfway through the process: Hope they at least still taste good: Sorry it gave you issues! Hopefully they still taste good. However they still tasted delicious! Will definitely try this recipe again, so amazed that you can make this out of cashews ;.
Man, I made these last night and just did a taste test this morning… and they are incredible!! This recipe caught my eye because I feel like so many vegan recipes include strange add-ins like xanthan gum, soy. I was excited to see a clean recipe that looked so yummy! The beet lava cakes are next!
Ah, this makes me so happy!
So glad you enjoyed the recipe. I try to stay away from gums when possible, only relying on them for GF baking when necessary. The more natural the better! Stick around and let us know if you have any recipe requests in the future! I used this recipe and I adore it.
I am a huge cheesecake fan and I am both lactose and gluten intolerant. My kids who are pretty picky about everything loved them as well. I will certainly be following your blog for more delicious recipes. Yes, but there is a cheat around the length of time you soak. If you soak the cashews in boiling water for 1 hour, it has a similar effect. Cheesecake is my favorite! Buttttttt… The idea of going without cheesecake is devastating.
They are rich and creamy! I topped half with fresh blueberries and the other half with frozen raspberries. The hardest part was waiting for them to freeze hard so we could eat them! OH I Loved these! But so yummy, thank you for sharing. I just tried this recipe yesterday and you have no idea how much I love you right now! They tasted amazing and my whole family loves them. My only concern is the 22g of fat in each one. Is there anyway to make them less fatting and do u know what the nutritional value would be if u did?
Thanks for the great food! If you want to cut it back a little, reduce the coconut oil by half, use light coconut milk and sub half of the nuts in the crust for oats. At first I was a little hesitant about how sweet they were going to be and also how well the lemon jiuce would go with everything but they turned out awesome!!!
I made all mine with wild bluberries with a friend helping me not vegan, I am , and I am going to give these mini deliciousness to all my friends: Made these twice now… both times halfing the recipe.. They came out perfect each time. I agree, peanut butter is the best! I added in some mini chocolate chips…….
What would you suggest I do for the dates? Would a blender be just as good? I made these yesterday, froze them overnight and tried them in the morning. I followed your instructions and really appreciated your photos and level of detail. They were absolutely delicious, no issues with the crust. A few notes- I used coconut creamer bc the recipe did not specify canned coconut milk, but it was perfect. I did not use your parchment trick, but regretted it. While it was more clean up, I did use a food processor for the crust and a quality blender for the filling.
What I love about your recipe is that it uses whole food. No vegan cream cheese and strange subs. So glad you enjoyed these, Laura. Thanks for sharing your experience and such helpful tips. Hi-do you think I could sub soy milk for the coconut milk or would that make it totally different? I scrolled and scrolled to find this answer.
I tried to make this recipe yesterday, and my cheesecake had a very strong coconut aroma. Is it mean to be that way due to the coconut oil? Or maybe did I use the wrong coconut oil? Btw i used Virgin Coconut Oil.. I used Virgin coconut oil as well. PB seems to mask it best.
Do you think there could be any alternatives for the cashews? How do these last in a fridge. Can they live for very long outside a freezer or do they get too runny? They will be closer to a thick pudding consistency when not frozen. Have you ever tried vegan cream cheese? Play around with it and see.
I just made this, YUM! Not sure how long in will take in the freezer to fully chill, I put it in 3 hours ago and I have already started to nibble the edges but it will probably need a few more hours to set. I will probably add more peanut butter next time, and add a slightly larger pinch of salt to the crust.
Thank you for a great recipie! I might eat only this from now on. I forgot to mention, I also added a teaspoon of vanilla bean as one other person suggested in the comments. I would love to try these, but do you think it would taste good if I did pop them in the oven for a bit? I kind of just think they would get runny, but maybe if you chilled them after that they would be a descent texture?
Let me know if you give it a go! Could I use these same measurements to make one whole cheesecake in a springform pan? Well done these look YUM , my friend had something like this at a local raw cafe. Sadly I am unable to have cashew nuts, is there something else I could use instead maybe soaked blanched almonds? I just made this today! I made these a few weeks ago… They are amazing. Thank you for sharing!
The muffin tin makes the perfect portion controlled size. The muffin tins help keep the portion size in check for those of us who need it myself very much included. These look so delicious! I made some Raspberry Lime Mini Cheesecakes the other day and they were absolutely delicious! Yes, I have a suggestion in the notes to sub coconut cream for the whipping cream. I made these last weekend to take to a party and the guests loved them! I will make them again maybe for the family Easter Sunday get together just so that I can bite into one and see what all the fuss is about ;.
Anyway, I wondered if you had tried making lime cheesecakes? Sub lime for the lemon? Check out the key lime pie bites: Although I am not a vegan, I love trying out vegan recipes. Especially considering health issues within the family. These cheesecakes sound so delicious and so very simple! Will have to try these at the weekend. Glad you enjoyed them. This is one of the best recipes I have ever tried. I made it for the first time with the help of a colleague for a healthy cooking competition at our workplace.
It was easy as cake pun absolutely intended and super tasty. There were 56 guests for the party and each one of these were gone and everyone was asking me for the recipe. So your site is probably going to see more visitors in the near future. One of the guests also requested me to come to our community temple and making it for the entire community.
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I truly appreciate your sharing this with us. I was worried about using my mini cupcake trays since the recipe calls for a standard cupcake tray. I only have two trays so will use small mason jars for the leftovers. I am absolutely in love with this recipe. We have potlucks at school so I made a batch of these as I am usually the one to bring the dessert, and they were a totally hit!
I tend not to use oils in most of my baking recipes and tend to replace them with applesauce instead. Is this an option for this recipe? And finally I found the courage and circumstance weekend, soaked cashews leftover from making cheese to try this! I am thankful I did. It is so much easier than I thought! Also, I made a sweeter, unstable one out of the leftovers from your recipe and tried the vegan caramel sauce without the booze ;. Ahh it was so so tasty. I love cashews for their versatility, tonight cashew cheese fondue is on the menu along with this. Your blog is perfect. I just found it and I am spending way too much time looking through all of your amazing recipes.
I am dating a guy who is lactose-intolerant and I am finding it hard to find easy and delicious dairy-free recipes to make for him. I Can not Walt to make them. Is the coconut oil with or without flavour? I just made these this evening and I use Spectrum coconut oil has no flavor. Mind you, I did not follow the recipe exactly bc I wanted to do a slightly lower fat version. I used less coconut oil, no canned coconut milk; instead I used some almond milk, a frozen banana, and a couple tbsps of shredded coconut. The crust I actually make for snack bars but I add extra dried fruit, like cranberries and cut them into squares.
Love your site, thanks so much!! Thanks for the recipe: I made the cheesecakes last night for a dinner party and none of us are vegan but we all loved it: I added some vanilla extract to the filling, reduced the amount of maple syrup and used coconut cream instead of milk and they were hard after just 1,5 hrs.
So delicious and easy to make! I also made these yesterday. Very simple and delicious. Thanks for the recipes. Glad you found us. Let me know if you have any recipe requests in the future! I did the peanut butter version but added another 2 tbsp of peanut butter, 2 tbsp cinnamon and 2 tbs cacao powder. Once frozen the end result tastes absolutely beautiful. My carnivorous husband and mother in law are in love with these! Will be making them again soon!
This version sounds yummy too! I added it to the actual cheesecake part so it was more like a chocolate cheesecake. Thank you for replying! And yes a chocolate peanut butter cheesecake sounds amazing. One is diabetic and the other is allergic to nuts, dairy, eggs, and wheat. I was so thrilled to find this recipe until I realized it still has nuts. Do you have any suggestions for substitutions for the cashews in the cheesecake? Your recipes are absolutely fantastic! Quick question about these; For the Coconut Milk, is it possible to use Koko Dairy Free instead of the canned version or would it not work the same?
Also, if I were to sub the Ground Almonds for Oats, how big in cup size would I need to be adding to the mixture? Might make it icy. For the almond substitution, just start with the same amount of oats and add more if you need. Thanks for getting back to me so quickly!! Your cheesecake bits look great! But I have a question regarding the cashews, do they have to be raw unsalted cashews? Or can they be like whole unsalted cashews? I tried your recipe three times in a row and the taste is absolutely wonderful but… I need help!
I even tried to put more of coconut oil and more of cashew nuts but the only result was a slightly different taste… What do I do in this situation? I used almond milk Silk brand in the carton with a frozen banana instead of the canned coconut milk and sprinkled in some shredded coconut. Pour in about a half of cup of the milk and blend and then add some more if needed. I have never soaked them when cooking with them before.
I use nuts in place of shortening and butters in cakes etc by just blending the raw nuts substituting an equal amount of nuts for the fat in the recipe with the flour until both are flour consistency then make the cake, etc as the recipe calls for. I hope to try your cheesecake recipe asap just need to understand the soaking reason Thank you — love the mini size cheesecake idea too! Omg I just made these tonight and they are delicious: So these are amazing: Made these today and they are just as good as I knew they would be!
Even my mom who is a huge fan of real cheesecake is amazed! Thanks for the recipe, this one is a keeper! I added some pumpkin seeds with the walnuts. Or are you looking for a substitute for oil in general? I left out the oil and I whipped the coconut cream then in the blender I put everything else and blended til smooth. I then folded the blended almond mix into the whipped coconut cream… in the freezer now! I just attempted to make these as they are so very beautiful in the picture.
I can typically make, follow any recipe and they do beautifully for me. However, after adding double the lemon juice and some lemon zest to the next batch, the flavours were amazing! The perfect tang to balance out the sweetness. Natural peanut butter and a little Himalayan salt mixed through also tasted delish. Also, I put mine in cupcake liners if that helps. When I went vegan I kinda put a cross on ever having cheesecake again but this recipe… yummm totally works for me! For the topping I used mashed strawberries. Thanks for the recipe! The cream of the milk just refused to combine and the result was a clumpy, streaky mixture that, when it began to warm a little, released the liquid elements of the mixture so it was a juicy mess!
Now I reckon this is more me than you! Hehe my question is: Those brands perform the best! Others can be a little off. What else could I use in place of dates. I have almond meal left over from making almond milk. Can I use that to make the crust? Oh my god they look sooooooooooooooooooooooooooooooooooooo good and so cute. Will def give that a shot. I highly recommend you give it a shot. Make the filling, keep it in the fridge, and then assemble when you can. Hi, Can i keep these in the fridge once they have set in the freezer or do they need to stay frozen until your about to serve them?
I have to say I have been looking at different recipes on Pinterest and the ones I really love point me to your site. I have recently gone dairy free and I am so happy that your site has so many options I made your vegan biscuits yesterday and they came out so good! Thanks for saying hi! I just added strawberry preserves to 7 of them and peanut butter to the last 3. Thank you for it.
I LOVE your recipes and I am a minimalist baker myself so anything that tastes amazing with the least amount of ingredients is great. I heard somewhere that guar gum keeps the milk from thickening which is a problem for us trying to make vegan whipped cream and cheeses! Thanks for the tip on the coconut milk! Not sure if guar gum was the suspect or not, but it was worth mentioning! Anyway, I boiled water, removed it from the stove and waited for it to stop bubbling then set the cashews in a bowl and let them soak in the hot water for an hour. Froze them for a few hours and got up in the middle of the night to check them because I was anxious lol.
I poured my mix into a brownie pan then sliced them into bars. People are eating them at work now and the non-vegans are impressed! They only stay solid for about an hour or so, but if you pop them back in the freezer they work just fine! I tried it couple of days ago and it was OK. The crust seemed a bit too soft so I should have probably put more walnuts. At first I liked the richness in taste, the mix between dates and walnuts, but after few bites it seemed a bit to strong.
I might try with almonds next time. As for the cream, I used all listed ingredients and quantities — it was very creamy, but when I tasted it, I found that it was just too oily: It tasted like a really good chocolate ice cream: Thank you for the idea! Hi, This recipe looks great I plan on trying it for some Paleo eating friends this weekend. Is there a decent alternative? Could I try a combination of peanut butter and something?
As Im presuming dates are your binder. Hey I made these last night. And they look amazing but when I tasted them they were too coconut-ty and too too honey-ish. I expected them to have a more neutral flavor. Was I wrong in assuming this? What can I do to make them taste more like an actual cheesecake?
Next time, try subbing the coconut milk for almond or rice milk, and the coconut oil for olive oil. Hi, love the website! I let the cashews soak reeeeeallllllly long because I forgot about them! I otherwise followed the recipe pretty closely. Then I froze them. Is it because I soaked the cashews too long? Otherwise, not sure what went awry! These are so awesome!!!! I used frozen mixed berries and placed them in a bowl with a few tablespoons of maple syrup. They were perfect on top!
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I wonder if these could be made into a Key Lime Pie-Like cheesecake??? Thanks for posting this beautiful vegan recipe. I messed up in the beginning and tried to grind up the wet cashews by themselves… did not work too well! What can I say. The blending was difficult, especially trying to blend the dates.
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My little cheesecakes turned out amazing!! I simply refrigerated mine rather than freezed them, and the consistency turned out just like that of cheesecake. All my favorite ingredients mixed into one. Relatively easy recipe and delicious! I am so glad I found this recipe for the vegan mini cheesecakes. I really wanted to make your caramel sauce to mix in on top but when I looked it up it is made with dairy.
I would really love to make a vegan caramel sauce to go with these. Have you tried making it with coconut milk or anything to make it vegan? Oh what a beauty! So wanna try it but aghh my family have alergic to cashew. Is there any substitute with another nut..? I have loved all of the treats I have indulged in since going vegan but nothing has compared to these!
They were so rich and decadent. Is there anyway I could make it pumpkin flavored or add some kind of pumpkin swirl to it for Thanksgiving? I was wondering, do you know the portions of ingredients to make a big cheesecake, more like a birthday cake? I think it would be the same amount of ingredients, just make them in a big springform or pie pan. I recently purchased a slice of raw vegan strawberry cheesecake from my local health food store and it was amazing. I decided to make my own and ended up here lol Your ingredients seem almost identical to those on the packaging of the one I bought, however, the strawberries in the one I had were blended in with the cheesecake mixture.
I wanna make these for Thanksgiving.
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This looks easier than the real ones too. Anyway, got me some pumpkin and homemade chai spices. Plus some summer huckleberry pickings still left in the freezer. I tend to be a free-spirited sort of cook; I change, add, remove things willy nilly. I also felt the crust was a bit sweet. I made mine pumpkin. The filling yields about 3 cups of liquid. I made half huckleberry and half pumpkin, so I had 1. I poured the berry cakes first to the top. Then I poured the pumpkins, but only just over halfway. I put about 5 or 6T of pumpkin and some pumpkin pie spices into the remaining half or so cup of filling.
I blended that good and spooned it into my half filled cups. Then I took a skewer and swirled it around. It turned out really well and tasty. Should work just as well, right? Can these be Pumpkinified?? Would love to make these for Thanksgiving! Would it work to swirl in the pumpkin swirl mixture from Vegan Pumpkin Cheesecake Recipe? I like the simplicity of this cheesecake recipe better, but would still like the pumpkin addition. Hi from Jakarta, Indonesia. I love you write and take pictures, beautiful and delicious. I notice you use a lot of coconut milk, must be canned, right? Is it cooked or not?
It would help if you could give me a tip. I just made these! I made them with fresh raspberries though and they are so much better than I expected: Mine was a tad bit grainy after mixing it in my food processor, so I poured the filling into my nutri bullet and that made it smooth and grainy-free.
They were a huge hit at my family gathering today. Can I use strawberries, making these for thanksgiving, can I make ahead of time and how about strawberries. And I found this! Yesterday I made it! I must admit that I live in the second dates producer in the world: But I am intolerant to coconut.. I substituted coconut milk with camel milk other specialty here, and I am not vegan.. I also added as flavour for two of them, a pistachio cream made with the delicious pistachios of Bronte Sicily from C-Colzan.
And thank you very much for all the ideas and recipes! I live in India and have been finding it challenging to get a bunch of ingredients most websites use for cheesecake. Must admit I was sceptical when I started out, since Im not very good with desserts normally and this one seemed too simple… But wow! Glad you enjoyed them despite ingredient troubles.
So cool you follow along from India. Thanks for the note! Thanks for this recipe! I made it in a fluted tart pan with a removable bottom and put parchment paper on the bottom of the pan. Kept it frozen until just before serving and then popped it out of the pan and it came away beautifully. The fluted edges added a bit of elegance to it. These are firming up in my freezing right now! Only a few more hours to go before I can try them out. I went with the blueberry! Can it be dried dates that I find in the baking aisle, or does it need to be fresh dates found near the produce?
Medjool or deglet nour dates. You can get them in the produce or baking aisle. But they should be whole, fresh dates! Made some slight modifications. Also used vanilla extract, and replaced some of the sweetener with more coconut cream. I put it in a springform pan. Thanks, and btw the filling is delicious x. In the ingredients list it says 1.
I just need some clarification. I have been keeping my cheesecake pretty traditional by adding lemon and orange zest. I also add fresh orange juice to add more of a tangy taste to the cheesecake. At the top of the blog, can you somehow mention people that they will need to soak the cashew nuts hours? When I came back to prep, I realized then that I would have to soak the cashews, so it threw my day off.
Pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed! Glad you still liked them, Irene!! Made these today with peanut butter mixed in…SO yummy! My husband and I each ate two tonight! Thanks so much for sharing! Can you recommend a substitute for the cashews? My daughter is allergic to cashews, walnuts and pistachios. I perused the comments a bit to see if I could answer my own question but came up empty. Did you use medjool dates? I find results can be very different with mejool vs.
These were so yum! I blended up my blueberries into the filling mixture instead of putting them on top and it was delish! Had to force myself to not eat them all at once! My parents loved them too! Will definitely be experimenting with a gazillion other flavors this weekend!
I am deathly allergic to coconut and was wondering what I should use to substitute coconut oil? Thank you for all the wonderful recipes! I made these to instructions but the filling was too runny even after adding extra oil as suggested. Do you have any idea where I went wrong? They are still delicious though. We made these cheesecakes today, absolutely delicious. We used silicon muffin trays and they popped right out. My dairy-eating half of the family also loved them, thanks so much.
Thanks for the inspiration! They were a hit throughout the entire office; even the non-veg, dessert loving folk swooned over them. I decided to make a second batch this weekend for you know… myself. Also, when I pressed the crust into the muffin tins, I wet the bottom of the glass with water to help prevent the two from sticking. Worked like a charm. To say that these went fast would be an understatement! I can never get mine to harden all the way, any advice? They end up more like a hard pudding then they do a solid mass.
So I turned this into a big cheesecake!! I love the nutty taste! More of a raw torte sort of thang! I added some vanilla to the mix and used maple syrup instead of agave shop ran out: This will be my first time making a raw cheesecake or any cheesecake for that matter and at 14 years old my cooking skills are still a little to be desired. Tart with just enough sweetness to carry the day.
Other things I will try for figure variations: Just had two of these minis, so good! This recipe looks so beautiful. These little treats only stay solid for about 10 minutes still quite warm in Aus. Any suggestions for ingredients I can add so that they stay solid for longer? You could potentially cook the mixture down over medium heat in a saucepan with a little arrowroot or cornstarch to thicken. That way they should set up for longer. I am a healthy foodie always trying different recipes from Paleo, vegan, vegetarian, clean diets however this cheesecake were beyond my expectations.
My mother in law is quite fussy specially when I do my healthy versions but she loved it! I made this as a single pie today layered on top of your prebaked black bean brownie batter and it was A. I was in brownie-cheesecake heaven! After several days of dreaming about some kind of fudgy chocolate-creamy cashew concoction, your website came to my rescue! Combining those two recipes really was a winner!
Omg these were amazing! I used silicone muffincups and had no trouble getting them out. I made them with blueberries and the rest with caramel peanutbutter-spread from the healthfoodstore. Now, if we can just turn some restaurant pastry chefs on to this recipe…. More full fat coconut milk? Either that or some silken tofu. Questions…can you use cashew meal? I just think it would be harder to drain after soaking…Let me know if you try it out!
This is my first time making anything vegan and these were pretty awesome! In the future would absolutely make these for any of my vegan friends. I personally prefer real cheesecake though. Sorry if this is a repeat question, but how long can these sit at room temp?
Will they hold their shape if used for a dessert table at a wedding? Or do they need to be served pretty quickly after coming out of freezer? Unfortunately, not too long — 1 hour? Try these chocolate ones instead! They hold up at room temp for hours. When you say 1. Because mine expand quite a bit after soaking and probably end up being 3 cups if I put 1.
Or maybe I am missing something here? But the recipe is very straight forward put in and blend? This is the best recipe that I found that is very close to cheesecake that he can eat. I did substitute gluten free graham crackers and margarine for the crust. Hi- these look great. I love caramel and would love to try the caramel version of the cheesecakes. Can you please share your vegan caramel recipe. I tried following the link the caramel bourbon sauce you had here but it went to a recipe that needed heavy cream. Wow, these look amazing! Do you think Almond Milk would work, or does coconut milk work best?
Almond milk or any milk works well here! Made them for my friends none of us are vegan and everyone loved them. Definitely going to be keeping these in my freezer from now on: Does anyone have any thoughts or recommendations? I put some of them into the freezer and some into the fridge. To be honest, they were both amazing. The ones in the fridge were not liquid-like at all, they were quite creamy, not as hard as the ones in the freezer of course. So as long as they are not under the sun, I think they should be fine. Why did my mixture look like cottage cheese?
Did I over blend, under blend or do some,thing wrong? I purchased some cashews… how can you tell if they are raw? I got them from the nut section and they just state that they are cashews. I love the idea of using fruit and nuts for the base but do you have a suggestion for a Vegan biscuit base as well? Last question… can you change your weights to actual weights because cups very in size. Or is there a specific cup size in the form of a measure that I need to purchase?
You can use olive oil! Or any neutral oil. You can tell the cashews are raw by looking at the ingredients list. It should just say cashews and they should be very light in color. How many hours do you recommend soaking the cashews? Also in the vitamix what setting did you use for the one minute that you blended all the ingredients together?
Thank you for this great recipe. I left the cheesecakes plain, but they taste wonderful. I was surprised at how much I nibbled on as I was making these, but still had plenty left. The calorie count of is for all 12 pieces, right? These just became my favorite frozen treat for a hot day. And by treat I mean breakfast. I had non vegan friends try them, and the ones that like coconut did enjoy them. I will say that I like how simple the ingredient list was and how thorough you were. I was seriously surprised by how incredible this tasted- my non-vegan mom even said it tasted like cream cheese after I forced her to try the batter.
I not really into veganism, but this recipe gave an insight that plants have everything we need. With vegan cheesecake, who needs to much sugar to satisfy our tummies, right? This may be a repeated question, but is there a vegan version of the caramel sauce? The provided link takes us to a recipe that uses heavy cream. I was very excited to see a nondairy caramel recipe from a trusted source, but quickly disappointed upon following the link. Do you have a suggestion for a substitute for the caramel bourbon sauce? I would suggest using macadamia nuts or blanched almonds instead!
Well, they are pretty subtle. But you can sub most other dried fruits, such as raisins, prunes and cherries. These had zero flavor!!! I wasted expensive ingredients on this recipe! They went straight into the garbage disposal! Cheesecake from what I remember before I went vegan, is tarte and sweet!
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The crust was soggy, same texture as the filling! Erica, sorry you had trouble here. Regardless, we had a great time. Pretzel appetizer was delicious and beer was above par. Corn hole and other games make it kid friendly; especially with the on tap root beer that is alcohol and caffeine free. Very nice first experience! Great service and many fun and delicious brews. Loved the key lime! We all ordered burgers and they were yummy. Thanks for bringing such a great place to Titusville! The beer was awesome!!!
My 2 yr old loved the cheese burger slider from the kids meal. My hubby said the Reuben was good however soggy. I ordered the pork belly, but was disappointed because there was so much seasoning on it that it over powered the natural salty deliciousness of the pork I would suggest seasoning it half as much and the marmalade jam would be awesome with it then. We will return in hopes for better food but the beer is worth the revisit alone Enjoy the friendly atmosphere. My boyfriend and I have been wanting to try it since it opened.