If you read my last post, you’ll remember that I was meaning to post these No Bake Individual Cheesecakes – Dairy Free, last week! BUT I didn’t write the recipe as I made them so I had to get back into the kitchen and remake (…not mad about that as we LOVE them around here!) and hope that I remembered exactly what I did!
Guess what? I remembered and they turned out deliciously perfect! As mentioned, I didn’t mind having to remake these cheesecakes because they are pretty dang good! They are dairy free because I use Kite Hill Cream “Cheese” Spread that uses almond milk. I haven’t had regular cream cheese in a really long time but this certainly tastes like the real thing. If you can tolerate dairy, by all means …use regular cream cheese if you’d like. If you can’t tolerate it, it’s sooo nice to know that there is something out there to mimic something we would otherwise be missing. And who wants to miss out on these No Bake Individual Cheesecakes that are dairy free?? (assuming you like cheesecake of course)
Dairy Free? No Problem.
I use Kite Hill spread in this yummy recipe too! This Dairy-Free Queso (Cheese Dip) is addictingly good! It’s actually hard to even call it a recipe – it’s sooo easy to whip up! I make it for gatherings and it’s always eaten up first and gets all the praise.
While that is a fun savory snack – let’s get back to a dessert that you just might want to grab the ingredients for this week so you can treat yourself this weekend! These No Bake Individual Cheesecakes – Dairy Free are perfectly portioned so no overeating. That is, unless you head back for another one! They are also quite simple to make. The only hard part about this treat is having to have them ‘set’ in fridge for a good 6 hours. I actually prefer to have them set up overnight but 6 hours seemed to be a-o-k.
Dress Them Up a Bit…
To take these Cheesecakes up a notch, I took the lazy way out and added some fruit spread that contained no sugar. My favorite is St. Dalfour’s! You can grab this at Sprouts or Whole Foods, or online. Just a dollop of this and it was deeeelish!!! Or …..top with fresh berries or even drizzle some dark chocolate on top! Oh man – I have a few in my fridge as we speak! I just may have to melt some of my dark chocolate bar and get myself a little late night sweet treat!
Ok. Yep. That’s what I’m going to do! And while I’m munching on one – feel free to take note of the recipe ingredients so you can munch on these No Bake Individual Cheesecakes – Dairy Free, as well! Enjoy!
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Ingredients
- 1 tub Kite Hill Cream “Cheese” (or if you tolerate dairy – feel free to
- use regular cream cheese)
- 1 cup raw cashews/soaked for one hour
- 1 cup coconut cream
- 3 tbsp stevia powder*
- 1 tsp pure vanilla extract
- Optional: favorite berry jam and/or fresh berries – or chocolate!
- Crust:
- 1 cup cashews
- 2 tbsp coconut oil
- 10 dates
Instructions
- While cashews are soaking, prep the crust in a food processor. Add add crust ingredients and give it whirl until it’s clumping together.
- Line a muffin tin with cupcake liners.
- Take a tablespoon and scoop out roughly 1 tablespoon of the crust into each liner. Once all are filled, use a back of spoon or any “tool” to press evenly on bottom of liner. Place tin in fridge while preparing “cheese” cake.
- Drain cashews and toss in blender. Add 1 cup (this is usually just about all the solidified top of the coconut cream can). Blend away until smooth. Add the “cream” cheese, stevia and vanilla and blend until smooth & creamy.
- Scoop 2 tablespoons of cheesecake filling into each muffin tin. Distribute the remaining filling among the tins evenly.
- Refrigerate 6 hours – preferably overnight. Top off with your favorites berry spread or with fresh berries of choice! (I used St. Dalfour Blueberry Jam …along with fresh berries and it was goooood!!!! Dark Chocolate drizzle is another option!
- *if you like a sweeter cheesecake, add another tsp-tbsp of stevia ….just be sure to taste filling before you add 🙂
