Hemp Cheesecake | Vegan

 

Mini Vegan Cheesecakes

with hemp seed crust 

Taking inspiration from The Minimalist Baker, one of my go to blogs for simple plant based recipes - that don't call for one million* ingredients (*approximately). Making mini cheesecakes allows for really simple serving (and portion control) - and it means you can always have a sweet treat on hand for "emergencies". 

Ingredients

CRUST

  • 1 cup packed pitted dates*
  • 1 cup of hulled hemp seeds

FILLING

  • 1 1/2 cups raw cashews (quick-soaked*)
  • 1 large lemon (about 1/4 cup or 50 ml)
  • 1/3 cup coconut oil (melted)
  • 2/3 scant cup full-fat coconut milk (see instructions for note)
  • 1/2 cup maple syrup (or honey if not vegan)
  • 1/4 cup blueberries (fresh or frozen) *optional
  1. Add dates to a food processor and blend until small bits remain and it forms into a ball.
  2. Next add the hulled hemp seeds and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers.
  3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen. Alternatively, you could use muffin cases - we love these compostable ones or a silicon tray to press frozen cakes out. 
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. Taste and adjust seasonings as needed.
  7. Divide filling evenly among the muffin tins and add blueberries. Tap a few times to release any air bubbles and freeze until hard - about 4-6 hours.
  8. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. You can set them out for 10 minutes before serving to soften, but they are delicious frozen!
 These can keep in the freezer for up to 2 weeks, however I would transfer and store them in an airtight container

 

Notes

*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.