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:
- Refined sugar-free
- 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
- 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
If you are using Pinterest, feel free to pin the following photo: