No Bake Vegetarian Mini Cheesecakes

12 servings

20 minutes

Vegetarian mini cheesecakes are a refined treat of British cuisine that combines the creaminess of cashews, the sweetness of dates, and a hint of citrus tang from lemon juice. The base made from walnuts and dates creates a dense yet soft texture that perfectly contrasts with the airy cream. The history of such desserts traces back to traditional English tea breaks where sweet treats served as a delightful accompaniment to tea. This no-bake cheesecake variant is a true find for those who value healthy eating and want to avoid refined sugar. Its unique texture and rich flavor make it an ideal finish to a light dinner or morning tea time. It is recommended to serve slightly chilled with a drizzle of agave syrup or honey for added depth of flavor.

Energy value per serving

• Calories: 290.7
• Proteins: 7.9g
• Fats: 19.8g
• Carbohydrates: 21.5g

Ingredients

• Walnuts: 130 g
• Pitted dates: 190 g
• Raw cashews: 250 g
• Lemon juice: 0.3 glass
• Agave syrup: 100 ml
• Almond milk: 0.8 glass

Cooking steps

1. Place the dates in a blender, chop them into small pieces that easily form a sticky mass, and set aside.

   Required ingredients:

   • Pitted dates: 190 g

2. Chop walnuts in a blender, add date paste, and mix. If there are extra nuts, add more dates; if the mixture is too sticky, add more nuts.

   Required ingredients:

   • Walnuts: 130 g
   • Pitted dates: 190 g

3. Distribute the base into muffin molds and pack it well. If you are using hard molds instead of silicone ones, place a strip of baking paper in each mold before distributing the base so that the edges of the strip rise above the mold. Then, when removing the mini cheesecakes, simply pull on the end of the paper strip to carefully take out the finished cake.

4. Place cashews, lemon juice, plant milk, and sweetener in a blender and blend until a smooth creamy texture without lumps is achieved. Adjust the liquid amount if necessary. By the way, honey can also be used as a sweetener if you allow it in your diet.

   Required ingredients:

   • Raw cashews: 250 g
   • Lemon juice: 0.3 glass
   • Almond milk: 0.8 glass
   • Agave syrup: 100 ml

5. Distribute the cream into molds, gently shake each one to release air bubbles.

6. Each cheesecake can be decorated with a drop of syrup or honey, spread over the surface with the tip of a teaspoon.

   Required ingredients:

   • Agave syrup: 100 ml

7. Place in the freezer for 4–6 hours. Remove 3–5 minutes before serving.