These no-bake vegan cheesecakes are a decadent-tasting dessert made with 100% whole foods (including a few libido-boosting ones), making them a perfect treat for Valentine’s Day!
For the crust
- 1 cup chopped pitted unsulphured dates, soaked in warm water for about 10 mins
- 2/3 cup raw almonds
- 1/2 cup raw walnuts
- 2 tsp maca root powder
- 1 tsp ground cinnamon
- pinch of sea salt
Blueberry Lemon Version:
- 1 cup soaked raw organic cashews
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup blueberries, plus more to garnish
- 3 tbsp lemon juice, plus zest to garnish
- 1/2 tsp vanilla extract
Chocolate Strawberry version:
- Make the crust: In a food processor, pulse the dates on their own until small pieces form. Transfer them to a bowl, then do the same with the nuts. Finally, add the dates back and all remaining crust ingredients. Pulse until a coarse mixture forms, pausing occasionally to scrape down the sides. If it seems too wet, increase the quantity of nuts slightly. Transfer this to a bowl for easy scooping.
- Line a 12-cavity muffin tin with silicone liners or rounds of parchment paper (see note!). Scoop some of the crust dough into each cavity, pushing it down into the bottom of each in an even layer.
- Make the chocolate filling: Discard soak water from the cashews and blend all ingredients except strawberries and mint in the food processor until completely smooth. It should have a light, mousse-like consistency.
- Scoop the chocolate filling into 6 of the muffin cavities, filling them up to the top.
- Clean the food processor.
- Make the blueberry lemon filling: Do the same as above with the remaining ingredients (except garnishes). Scoop the filling into the 6 remaining cavities.
- Top each chocolate cheesecake with strawberry halves and each blueberry cheesecake with 3 blueberries.
- Freeze for at least 2 hours.
- When ready to serve, remove the silicone liners. Sprinkle the blueberry cheesecakes with lemon zest and garnish the chocolate ones with mint leaves.
These can be made with silicone liners, or by cutting out rounds of parchment paper and placing them in the bottom of muffin tins. The version you see in the photos uses silicone liners, but if you prefer to avoid the fold lines of the liners on your cheesecakes, I’d recommend the parchment method. To help remove the cheesecakes from the liners, you can also place two trips of parchment in each cavity in an X shape so that you can use the ends as handles to pull the frozen cheesecakes out.