Wednesday, July 23, 2014

No-Bake Mini Strawberry Cookies-n-Cream Cheesecake

You know I love tiny little no-bake cheesecakes.  As delicious as raw cheesecakes are, I can't finish a full-sized one all by myself.  (or can I...?)  So, unless I'm cooking for a potluck or some other type of gathering, I like to stick to my trusted Japanese dollar store mini cheesecake pan. Also, when I'm just experimenting in the kitchen, I don't really want to use up three cups of expensive raw organic cashews.  No way.  

It probably looks like I was being sloppy with the crust here, but I added some of the crust mixture to the filling on purpose. :)   I love cutting into cheesecakes with fruit, nuts, swirls, etc. embedded in the filling.  I also thought I'd add some fruit to the topping because it's summer and summer means strawberries!  And since summer also means peaches, I added a white peach to the filling.  You can also use a banana instead. There are no limits in vegan cheesecake land.  :)


Makes one 4-inch mini cheesecake (like one of these)

Crust
3/4 cup raw walnuts (or almonds or pecans)
6 soft pitted Medjool dates
1.5 tablespoons unsweetened cocoa powder
1 tablespoon water, if needed
Pinch of salt

Filling
1/2 cup raw cashews (soaked in water for a few hours or overnight; drained and rinsed)
1 peeled, pitted medium white peach (or a banana)
2 tablespoons coconut oil, melted
2 tablespoons coconut palm nectar (or maple syrup)
1/2 teaspoon vanilla extract
Pinch of salt
Some of the crust mixture from above (about 2 tablespoons)

Topping
About 1/2 cup chopped strawberries 
Some of the crust mixture from above (about 3 tablespoons)

  1. Blend the crust ingredients in a food processor until a sticky mixture forms. (If your dates are dry, add the water to help the mixture blend)
  2. Transfer about 1/3 of the crust mixture to a small bowl and set aside.  
  3. Press the rest of the crust mixture evenly into the bottom of your mini cheesecake pan. Set aside.
  4. Blend the filling ingredients together in a blender until smooth. (Depending on your blender's size and power, it may take a while to get the mixture smooth.  I used a Blendtec Twister Jar.)
  5. Transfer the filling mixture to a small bowl and stir in about 2 tablespoons of the reserved crust mixture.  (Break the mixture into crumbles first so that you have no large chunks)
  6. Pour the filling mixture over the crust. Sprinkle the top of the cheesecake with the chopped strawberries and the rest of the reserved crust mixture (there should be about 3 tablespoons left).  Gently press down on the topping.
  7. Cover with foil and place in the freezer for a few hours or overnight until completely set.
  8. Let the cheesecake thaw for 15-20 minutes before slicing. Serve chilled. 


The white peach in the filling added a nice refreshing element to the cheesecake, as well as some sweetness.  If you have black cocoa powder, which is used to make Oreo cookies, you'll get more of that quintessential cookies-n-cream flavor. I don't think many people keep that in their pantry, but it's definitely something to try in your baked and non-baked chocolate desserts.

If you'd like to make a full-sized 8-inch round or square version of this, you can double the crust ingredients and double or triple (for more height) the filling ingredients.  Again, there are no limits in vegan cheesecake land.

Enjoy! :)