I’d like to apologize for coming up with old recipes (the next one will be new, I promise), but there are desserts you cannot resist repeating. Same story with this cheesecake. It takes minimum of time: neither water bath needed, nor baking-cooling procedures, nor even cream cheese… Simple because this variant is no-bake and vegan (even no-sugar).
This time I adapted it even more and made in the form of individual sandwich cookies. I can definitely say I liked it even more.
No Bake Vegan Cheesecake Sandwich Cookies
For the crust:
- 1 cup walnuts
- 1 cup dates
For the filling:
- 1,5 cup cashew
- 1 tbsp lemon juice
- seeds of 1 vanilla pod
- 30 g coconut oil
- 30 ml agave nectar
Note: for vegetarian option use soft cow butter instead of coconut oil and substitude agave nectar with honey.
Soak cashew in water for 5 hours / overnight.
Prepare the pans: I used 5 3-inch ramekins. Brushed them with oil, cut long strips of parchment paper and place them into the ramekins so that the ends stick out. Afterwards cover the bottom of the pans with parchment paper as well. So that when you pull the strips it will come out at once.
Blend walnuts and dates in a blender. Divide the mixture into two. Take one part and spread it on the bottoms of ramekins. Press firmly.
Then combine cashew, lemon juice, vanilla, coconut oil and agave nectar and blend until smooth. Evenly spread the mixture in ramekins. Transfer to freezer for 15-20 minutes.
Spread the second part of date-walnut mixture on tops. Transfer to a freezer for a couple of hours.
Take out thirty minutes prior to serving.
Makes: 5 cheesecakes