Mini Cashew Cheesecakes // Layered // Raw // Vegan // Gluten Free // Breaking Chegan

Mini Layered Cheesecakes with a Date Almond Crust and Featuring 3-Flavours - Blueberry, Chocolate and Cherry. Full Recipe Below. Thanks for Watching!
Mini Layered Cashew Cheesecakes
Prep Time: 30 Minutes
Freeze Time: 4 Hours (Per Layer)
Total Time: 8 Hours 30 Minutes
Yield: 12 - 1”x3” Cakes
Crust
1/2 cup (70g) Unsalted Almonds
6 Pitted Dates (add more if needed)
Filling
2 cups (280g) Raw Cashews, Soaked in Water Overnight
4 tbsp (60g) Maple Syrup
2 tbsp (30g) Coconut Oil, Melted
2 tbsp (30g) Lemon Juice
1 tbsp (15g) Vanilla Extract
1/4 cup (62.5ml) Water
2 tsp (10g) Salt
Featured Flavours
2 tbsp Blueberry Puree
2 tbsp Melted Dark Chocolate
2 tbsp Cherry Puree
Crust
Add almonds and dates to the bowl of a food processor and pulse to combine. If the mixture is to dry add more dates until it will hold together when pressed with your fingers.
Add the date mixture into the bottom of your molds. (I used a silicon tray with 12 1”x3” rectangle molds). Press the mixture down with your fingers to form an even layer in each mold.
Cashew Filling
In a high speed blender, combine, cashews, maple syrup, coconut oil, lemon juice, vanilla extract, water and salt. Blend until smooth.
Separate the blended mixture into 2 equal portions. Place one portion into a small piping bag. Pipe the mixture into the molds, filling each mold about halfway. Lift and drop the molds a few times to spread the filling evenly in the molds and release any air bubbles. Freeze for 2-4 hours, or until the mixture has set.
Place the second half of filling into separate bowls, based on the number of flavours you will be using. (I used three flavours as listed above.). Add your flavouring to the filling, then separate the different flavours into piping bags. Pipe the flavoured filling into the molds, filling it right to the top. Again, lift and drop the molds a few times to spread the filling evenly in the molds and release any air bubbles. Freeze for another 4 hours. Once the cakes have set, remove from the molds, decorate and enjoy!
Fruit Puree: To make the different purees, I add the fruit to a high speed blender, with a little water and blend until smooth (you can add a little more water as needed). Strain fruit through a fine sieve to remove seeds.
Based on: Raspberry Swirl Cashew Cheesecake ( • Raspberry Swirl Cashew... )
Music: / lakey-inspired-wonder
Instagram: / breakingchegan

[@MrFreckles0407]

Those are beautiful

[@BreakingChegan]

The Next Chapter thank you so much!!💕

[@Shann__A]

They look so tasty and pretty! thank you~

[@BreakingChegan]

Shannon A. Thank you so much!! They are so delicious!! 💕