Related Posts Plugin for WordPress, Blogger...
Print Recipe
Vegan, Gluten-Free, Dairy-Free Mini Cheesecakes
Creamy, smooth and healthy treat. Plus super easy to make anytime of the day. Vegan, Gluten-Free, and Dairy-Free Mini Cheesecakes! This dessert couldn't get any better; unless you add your favorite toppings. Give your day a break and take some time to enjoy something amazing!
Prep Time 1 1/2 hour
Servings
servings
Ingredients
Crust
Filling
Prep Time 1 1/2 hour
Servings
servings
Ingredients
Crust
Filling
Instructions
Crust
  1. Lightly grease a standard muffin tin. Cut strips of parchment paper and lay them into the slots to make removing the cheesecakes easier. You will end up with little tabs that makes them easier to pop out once frozen.
  2. Add figs to a food processor and blend until small bits remain and it forms into a ball. Remove and seat aside. Note: If your figs are not sticky, moist or are a bit hard you can soak them in warm water for about 10 minutes. Make sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
  1. Do the same with the almonds and turn them into a meal.
  2. Mix in the fig into the almond and blend until a loose dough forms. Note: I should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more figs and if it's too wet add more of the almond mixture.
  3. Next scoop in a heaping tablespoon amount of crust on each muffin division and press with fingers. Set in the freezer to firm up. Note: To pack it down use a small glass or the back of a spoon to compact the crust and really press it down.
  4. In the meantime, add the filling ingredients to a blender and mix until very smooth.
  5. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles. If topping the mini cheesecakes, this is the time to do so. We topped ours with extra dark chocolate chips and scoops of peanut butter. YUM!
  6. Finally, cover with plastic wrap and freeze until hard; about 4-6 hours.
  7. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Optional: You can set them out for 5-10 minutes before serving to soften.
  8. Keep them in the freezer for up to 1-2 weeks. If they last that long!
Share this Recipe