No-Bake Vegan Weetabix™ Cheesecakes

This recipe has been tested by many of my foodie family members and friends and heartily approved. So good, so creamy, insanely delicious! I make them even more than regular cheesecakes. These beauties contain 3 ingredients in the crust: Weetabix™, dates, and walnuts (or almonds). These are extremely delicious plain, but to pork them up a bit I topped them with blueberries, caramel, and peanut butter.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 354 Calories

Ingredients

• 1 lemon, juiced
• 1 cup pitted dates
• 2 tablespoons natural peanut butter
• ½ cup maple syrup
• cooking spray
• ⅓ cup coconut oil, melted
• ½ cup full-fat coconut milk
• 1 cup raw walnuts
• 3 shredded wheat cereal biscuits (such as Weetabix™)
• 1 ½ cups raw cashews, soaked in water
• 2 tablespoons full-fat coconut milk
• 3 tablespoons caramel sauce
• ¼ cup frozen wild blueberries

Recipe Instructions

Step 1

Combine dates and walnuts in a food processor; pulse until a loose dough forms. Mix in wheat cereal biscuits until a pliable dough forms.

Step 2

Grease a muffin tin lightly with cooking spray. Line muffin cups with strips of parchment paper.

Step 3

Drop 1 tablespoon of dough into each muffin cup; press over the bottom with your fingers. Freeze until firm, 10 to 15 minutes.

Step 4

Combine soaked cashews, 1/2 cup plus 2 tablespoons coconut milk, maple syrup, coconut oil, and lemon juice in a blender; blend until smooth.

Step 5

Divide cashew mixture evenly among muffin cups. Tap muffin tin against a work surface to release any air bubbles in the cashew mixture. Cover with plastic wrap. Freeze until firm, 4 to 6 hours.

Step 6

Pull cheesecakes out of muffin cups using the parchment paper ends. Drizzle caramel sauce and peanut butter on top; garnish with blueberries.