My goal on Taaza Table is to keep salt, sugar, and oil to a minimum, so it is no wonder I haven’t posted many dessert recipes! However, this Valentine’s Day, I came up with a mini cheesecake dessert that is not only healthier, but looks beautiful and tastes great too!
Using all plant-based ingredients, these mini cheesecakes are the perfect way to satisfy your sweet tooth while keeping calories in check. It derives sweetness from dates and maple syrup, crunchiness from pecans, creaminess from cashews, and beauty from the fresh strawberry puree swirls!
People are often times afraid of using nuts in desserts, but in reality, nuts can bring tremendous flavor while providing substantial iron, protein, magnesium, and fiber. They have zero cholesterol (unlike eggs) and can be a healthy alternative for vegans.
A great mentor once told me, “If you love someone, you would never spoil their health by feeding them unhealthy things”. Share your love and these mini cheesecakes with your valentine this Valentine’s Day!!
Servings: 12 mini Cheesecakes
9 dates (pitts removed)
1.5 cups whole pecans
Pinch of salt
2 cups cashews (soaked overnight)
1/2 cup coconut milk (recommend So Delicious brand)
2 tbsp organic coconut oil melted
1/2 cup maple syrup
3 tbsp lemon juice
Pinch of salt
1 vanilla bean scraped (or 1/2 teaspoon vanilla essence)
1 cup strawberry
1 tbsp maple syrup
1 skewer or tooth pick
Add 9 dates to a food processor and pulse several times. Remove the date mixture and set aside on a plate.
Add the pecans to the food processor and pulse until the nuts are well crushed.
Add the crushed dates back to the processor with sea salt. Pulse it several times until the mixture gets sticky. This mixture will be your crust / base. Be sure not to overblend
Take a muffin pan (12 section) and add parchment strips to the base of muffin pan for easy removal of cheesecakes later.
Divide the crust into 12 equal portions in the muffin pan. Gently press the crust into the muffin pan with the help of your fingers or back of a spoon.
Cover the entire pan with cling wrap and freeze for 1-2 hours until the crust is firm.
Add all the cheesecake ingredients to the blender. Blend until smooth.
Once the crust is set, remove from the freezer. Add the cheesecake filling on top of each crust and smooth it out with the back of a spoon.
Add the fresh strawberries to a blender and blend until smooth.
Pass the strawberry mixture through a fine stainer to avoid any seeds.
Add 1 tbsp maple syrup to the mixture.