Vegan cheesecake tarts with vanilla flavor
I love cheesecake and I love these cute tart pans which I bought myself for Christmas (#selflove). Don’t get me wrong, my old muffin-/cupcake mold is great as well but these tart pans are so much nicer. So let’s start the new year with these vegan cheesecake tarts because who doesn’t love an easy to make dessert?! This recipe is gluten-free, refined sugar-free, delicious and there is no baking required!
Vegan cheesecake tarts recipe
The crust of these vegan cheesecake tarts contains dates, sunflower seed butter, flax seeds, a little bit raw agave syrup, and vanilla extract. You can, of course, use nuts instead of flax seeds, however, I love that flax seeds contain lots of healthy omega-3 fatty acids. That’s why I often include flax meal in my recipes, for example in these vegan no-bake brownies.
The cheesecake cream contains mainly silken tofu which I currently love using in my dessert. You can also check out my vegan tiramisu recipe with silken tofu here.
These vegan cheesecake tarts are:
- Gluten-free
- Dairy-free
- Egg-free
- Refined sugar-free
- Plant-based
- Nut-free
- Delicious
- Easy to make
Cashews instead of tofu?
If you have a soy allergy, then you can make this recipe with soaked cashews instead of silken tofu. However, please keep in mind that the vegan cheesecake tarts will be higher in fat.
Please leave a comment below if you make these vegan cheesecake tarts. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will gladly check out your post and leave a comment.
Vegan Cheesecake Tarts
Ingredients
Crust:
- 7 oz (200 g) dates
- 1/2 cup (80 g) whole flax seeds or any other nuts/seeds of choice
- 2 tbsp (40 g) sunflower seed butter or any seed/nut- butter of choice
- 3 tbsp cocoa powder
- 1 tbsp (20 g) agave syrup or maple syrup
- 3/4 tsp vanilla extract
Cream filling:
- 9.2 oz (260 g) silken tofu or regular tofu
- 1/3 cup (80 ml) coconut milk canned
- 4 tbsp (80 g) agave syrup or maple syrup
- 1 1/2 tbsp (21 g) coconut oil melted
- Juice of half a lemon
- 1 tsp vanilla extract
Instructions
- Grind the flax seeds in a coffee grinder (or food processor) until they turn into a powder. You can also use 80 g of store-bought GROUND flax seeds but make sure the flax meal is fresh.
- Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers.
- Spread the crust evenly in six 4-inch tart pans, set aside.
- Now blend all ingredients for the cream filling in your food processor or high-speed blender until it's smooth and creamy.
- Spread the cream filling onto the crust and add your favorite toppings (e.g. blueberries or other fruits, chocolate chunks, or some nut/seed butter). Put the tart pans in the freezer for about half an hour to one hour to set.
- Let the vegan cheesecake tarts thaw before you enjoy them. Store leftovers in the freezer.
Notes
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Do you have a baked tart crust you would recommend using for this or have you tried baking the “crust” for these? I am not a fan of raw crusts so am looking for a substitute.
Hi Jody, you could try this crust recipe: https://elavegan.com/lemon-cheesecake-tart/ 🙂
WOW these tarts are simply amazing! Would never have guessed it’s vegan! Looks and sounds amazing.
Thanks so much, Natalie!! 🙂
Your blog is amazing, thank you for sharing this recipe. I was wondering if there’s a way to make silky tofu at home from regular tofu? Unfortunately silky tofu is not ready available where I live. It would be so wonderful if you could share the recipe. Love Anna
Thank you so much, Anna. You can also use regular tofu, which I also used once. The consistency with silken tofu is more smooth but the recipe works too with regular tofu. Let me know how it turns out. 🙂
These are so pretty Ela! I also think they have a soft, soft pale pink color, regardless they look super pretty and so creamy and decadent! Love your crust. I also make a sunflower butter chocolate crust for a chocolate tart and happen to love it just as much as with regular nuts! Love the recipe Ela!
Thanks for your sweet comment, Brandi! I am a huge fan of nut/seed butters as well. 🙂
Oh how I love these adorable tarts! The color combo is just too cute. I love the healthy ingredients too – I love tofu for tarts. I usually use it for savory food but so brilliant in sweet desserts too!
Thank you Nisha. I hope you will give them a try eventually 🙂
They look amazing and so creamy! The chocolate crust looks delicious! Beautiful photography as always Ela 😀
Thank you, Nadia! I really appreciate it 🙂
Well my friend, now I know where all these berries you were talking about on your IG went! These are seriously beautiful! And I love that unintentional pink filling! 🙂
Thank you Anna! Haha yes all the blueberries went into this dessert. Well I love them! 😀 Enjoy your weekend, hun. 🙂
These cheesecake tarts look so beautiful and delicious ela!
This is so amazing that you recommend the cashew version…
I absolutely adore cashew cream!
Much love,
Bianca
Thank you Bianca! Yes cashews are incredible when it comes to vegan creams, I adore them too! So happy you like my cheesecake tarts! Lots of love to you 🙂
My gosh Ela, how absolutely pretty these are. I love the pink and blue color scheme, it actually matches one of our bedrooms at home, haha! And such a creamy recipe. Thank you for sharing! Dee xx
Thank you Dee! So funny that the cream appears pink on your phone (or computer) because the color is actually white. However, I already received another comment on Instagram from a lady who told me that she loves the light pink color. 😛 Not sure why the cream might appear pink, it must be the light in one of the shots. 😀
Woohoo for gifts from you to you! That also turn into a gift from you to us in the form of all sorts of cute treats that I am sure will be happening in those little pans this year???? Loving this nut-free crust for a change and because I don’t use flax seeds nearly enough. But even moreso I am loving that you dove into 2018 dessert first????
Thank you, Natalie! I can’t wait to make more amazing treats in these cute pans. And yes, I enjoy to make desserts, actually more than savory food, even though my boyfriend always tells me to make more savory dishes lol. 😀
Another great recipe featuring silken tofu! These look delicious and I love that they’re individual little cakes!
Thank you, Jess! So glad you like them! And yes, totally obsessed with silken tofu lately 😀