Vegan Cheesecake Tarts

Vegan cheesecake tarts, which are easy to make, gluten-free, refined sugar-free, nut-free, and 100% plant-based. The recipe requires no baking. A creamy and delicious dessert which is ready in no time

Course Dessert

Cuisine vegan

Prep Time 20

Cook Time 40

Total Time 1

Servings

Author Michaela Vais

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.