{"id":9458,"date":"2026-04-30T21:50:58","date_gmt":"2026-05-01T01:50:58","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=9458"},"modified":"2026-05-03T13:45:24","modified_gmt":"2026-05-03T17:45:24","slug":"vegan-mini-cashew-cheesecakes","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/vegan-mini-cashew-cheesecakes\/","title":{"rendered":"Vegan Mini-Cashew-Cheesecakes"},"content":{"rendered":"

 <\/p>\n

Vegan Mini-Cashew-Cheesecakes
\nA perfect dairy-free desert<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

CASHEW CREAM CHEESECAKE<\/span><\/strong>
\nDairy-Free, Gluten-Free,<\/span><\/p>\n

Keeping kosher prohibits eating dairy products in close
\nproximity of <\/span>meat meals. Collecting dairy-free desert
\nrecipes, I found this vegan cashew <\/span>cream cheesecake
\nrecipe. It is much better than the real thing:
\nCashews, <\/span>lemon juice and coconut cream.<\/span><\/p>\n

Something that is non-dairy yet as close as it
\ngets to my beloved New York cheese cake.<\/strong><\/span><\/p>\n


\nCASHEW CREAM CHEESECAKE RECIPE<\/strong><\/span>
\nTOTAL TIME <\/span>10 mins\u00a0 <\/span>Serves: 8<\/span><\/p>\n


\nINGREDIENTS:<\/span><\/strong><\/p>\n

Ingredients for the crust:<\/span><\/strong><\/p>\n

150g (1 cup) almond flour<\/span><\/p>\n

125 g (2\/3 cup) about 6 chopped medjool dates<\/span><\/p>\n

1 tbsp coconut oil<\/span><\/p>\n

1 pinch of salt<\/span><\/p>\n

 <\/p>\n

Ingredients for the cream cheese:<\/span><\/strong><\/p>\n

200g (1\u00bd cups) cashews<\/span><\/p>\n

80ml (1\/3 cup) coconut oil<\/span><\/p>\n

125ml (1\/2 cup) canned coconut milk, full fat<\/span><\/p>\n

about 3 tbsp lemon juice<\/span><\/p>\n

1 tsp vanilla<\/span><\/p>\n

65 ml (1\/4 cup + 1tbsp) maple syrup<\/span><\/p>\n

(or honey if not vegan)<\/span><\/em><\/p>\n


\nINSTRUCTIONS<\/span><\/strong><\/p>\n

Making the base: Pulse the ingredients for the
\nbase into the food <\/span>processor until it resembles a
\ncrumbly texture.<\/span><\/p>\n

Be careful not to over process or you will end up
\nwith almond butter, <\/span>which in itself is extremely tasty
\nbut not what you want to make in <\/span>this case.<\/span><\/p>\n


\nThe reason for using coconut oil is that it solidifies at
\ntemperatures <\/span>below 25\u00b0C (75\u00b0F) and this small amount
\nof oil is already enough to <\/span>hold the crust together.<\/span><\/p>\n


\nNow choose what you want to make your beautiful cashew cream <\/span>
\ncheesecake in. This can range from one big 6cake for which you want to <\/span>
\nchoose a suitable form. Another option would be to use a muffin tin or <\/span>
\nyou can use food rings as I prefer it.<\/span><\/p>\n


\nFood rings are by far the easiest choice and they come in various sizes. <\/span>
\nPlace a piece of baking paper into a form big enough to hold all food rings <\/span>
\nyou want to use and place the rings on top of it. Press the crust mixture <\/span>
\ninto the rings. Put the tray aside and continue with the cream.<\/span><\/p>\n


\nMaking the cream cheese: You need to soak the cashews in cold <\/span>
\nwater for about 4-6 hours to soften them. If you are in a hurry same <\/span>
\nrule applies for all dried produce.
\n<\/span>
\nYou can reduce the soaking time by using hot water. Place the cashews <\/span>
\nin a covered bowl, pour boiling water over them and let them sit for 30 <\/span>
\nminutes. Do not cook them. Once the cashews are softened, pour away <\/span>
\nthe excess water.<\/span><\/p>\n

This step is necessary if you want it silky smooth.
\n***************************************************
\n\"\"<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Vegan Mini-Cashew-Cheesecakes A perfect dairy-free desert   CASHEW CREAM CHEESECAKE Dairy-Free, Gluten-Free, Keeping kosher prohibits eating dairy products in close proximity of meat meals. Collecting dairy-free desert recipes, I found this vegan cashew cream cheesecake recipe. It is much better than the real thing: […]<\/p>\n","protected":false},"author":1,"featured_media":1809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,18,63,17,21,74,521,247,490],"tags":[],"class_list":["post-9458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cakes","category-dairy-free","category-desserts","category-frozen-treats","category-kosher-pareve","category-pastries","category-vegan","category-vegan-2"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=9458"}],"version-history":[{"count":6,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9458\/revisions"}],"predecessor-version":[{"id":9465,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9458\/revisions\/9465"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/1809"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=9458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=9458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=9458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}