Dairy-Free Mini Cheesecakes

Dessert
Written By Brittyn Coleman, MS, RDN/LD

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These tasty treats are delicious and packed with healthy fats and protein. Pecans make the base of the crust, and soaked cashews whip up into a dairy-free cream cheese substitute. Pecans and cashews are both rich sources of nutrients like vitamin E, omega-3 fatty acids, potassium, and more (more on the benefits of nuts here). This recipe also features dates, a great source of antioxidants and dietary fiber.

Try this with picky eaters who don’t get enough fat in their diet. Fat is an extremely important macronutrient (more on that here), and children who limit their diets to mostly carbohydrates while excluding healthy fats are at risk for nutrient deficiencies! This recipe features fat from multiple sources (nuts, coconut oil, and full-fat coconut milk) so you are getting a variety of micronutrients as well.

These little cheesecakes are highly customizable! Feel free to play around with the ingredients until you find your favorite flavor. Suggestions are given in the recipe, but the sky’s the limit with this one!

To make sure these cheesecakes get extra creamy, we suggest using a high-powered blender like a Vitamix.

Ingredients

Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.

A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.

Materials

  • A high-powered blender like a Vitamix

Directions

  1. Add dates and pecans to a food processor and mix until finely ground into bits. A very loose dough should form. If you press it between your fingers it should stick together. If too sticky, add more pecans, if too dry add a few more dates. Add in coarse salt to taste, blend, and set aside.

  2. Lightly spray a 12 slot muffin pan with oil. You can cut strips of parchment paper and lay them inside the slots to give you little tabs to pull them out with after they freeze.

  3. Use a tablespoon to put a healthful scoop of crust into each slot. Then take a glass (I used a small mason jar) and pack it down as compact as possible. You can cover the mason jar with a piece of parchment paper if it sticks. Place in freezer to firm until ready for filling.

  4. Add the soaked cashews, coconut oil, coconut milk, lemon juice, maple syrup, and pinch of salt to a blender and mix for about one minute until smooth

  5. If needed, add more lemon juice, coconut milk, or maple syrup to help it liquify and blend better

  6. If you are wanting plain cheesecakes, you can stop here and begin pouring into muffin tins, if you would like to flavor, you have the option to blend in now!

  7. Divide filling evenly among the muffin tins and tap the tin on the counter to pack down. Cover and freeze until hard (usually about 4-5 hours)

  8. Once they are ready, I usually run around the edges with a butter knife and then pull on the parchment tabs to pop them out! You can eat them frozen (my fave) or set them out for 15 mins to thaw. They keep for 1-2 weeks.

Nutrition Facts

Serving Size: 1 cheesecake | Makes 12 Servings

Calories: 280 | Protein: 4 grams | Fiber: 2 grams | Carbohydrates: 24 grams | Fat: 18 grams | Sugars: 18 grams

Brittyn Coleman, MS, RDN/LD https://www.autismdietitian.com
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