neapolitan mini cheesecakes [vegan]

Vegan Neapolitan Mini Cheesecakes

Now that it’s summer, one of my favorite things to make are raw/vegan desserts! Look at those beautiful layers :)

They are the easiest thing to make–just throw all your ingredients into a high-powered blender…the end. My Vitamix is seriously the best investment I’ve ever made! I literally use it every. single. day. of my life.

Vegan Neapolitan Mini Cheesecakes

These were inspired by those iconic cartons of ice cream, definitely a summer staple of my childhood.

Vegan Neapolitan Mini Cheesecakes

Neapolitan Vegan Cheesecake
Adapted from Detoxinista

Crust
½ cup Medjool dates (about 8 to 9)
½ cup nuts*
1/4 cup oats**

Soak Medjool dates in warm water if they are not soft.

Pulse your nuts in a food processor until they are crumbly. Add in the oats and pulse to combine evenly. Add the Medjool dates until everything is well combined and sticking together. Add extra water if needed.

Divide the crust mixture evenly into 12 cupcake molds. Be sure to use cupcake liners or silicone molds. Press it down with the back of a spoon to form a crust.

Cheesecake
1½ cups raw cashews – soaked for 4 hours
½ cup + 2 tablespoons coconut cream***
⅓ cup extra virgin coconut oil, melted
⅓ cup maple syrup (or honey, if not vegan)
2 tablespoons  cocoa powder
1 vanilla bean or 1 tsp vanilla extract
2 tablespoons strawberry jam OR 4 fresh strawberries

Drain the water from the soaked cashews and blend them with coconut cream, coconut oil, and maple syrup in a high powered blender until creamy. You should end up with ~20 fluid ounces.

Divide the mixture among 3 bowls. Stir the cocoa powder into one bowl. Divide the chocolate mixture among the crusts. Freeze for 20 to 25 minutes, or until the mixture has begun to firm up.

Stir the vanilla into another third of the mixture. Add on top of the chocolate layer. Freeze for another 20 to 25 minutes.

Blend remaining mixture with the strawberries/jam and put it on top of the vanilla layer. Freeze cheesecakes for another 3 to 4 hours.

You can either eat the cheesecakes straight from the freezer, or let soften for 10 minutes before eating.

*I use a combination of almonds + cashews + walnuts–whatever I have on hand!
**Can sub oats with unsweetened coconut
***I like to use a can of Trader Joe’s coconut cream. If you can’t get this, don’t worry! You can take a can of full-fat coconut milk, refrigerate it overnight (or at least 6 hours), and then scoop the cream off the top. This cream is what you’ll use.

MORE TO TRY:

Looking for more cool and easy summer desserts?
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About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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3 Responses to neapolitan mini cheesecakes [vegan]

  1. Sarah Fawcett says:

    These look delicious, I just checked the cupboards and am just short of the dates, so won’t get to make them tonight, but I’ve bookmarked for later. Are these made in standard cupcake size moulds/papers or are they the mini ones, like would be used for petit fours?

    • Bianca says:

      I made them in a standard cupcake size, but you could really use any size since they are no-bake! you could even use a round springform pan, or a square pan and cut them into little squares! I’m so glad you are going to try them! let me know how they turn out :)

      • Sarah Fawcett says:

        Oh yes, of course, good ideas there. I’ll let you know what I end up doing – I’ve got my cashews soaking, will just leave them overnight and make in the morning :D

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