Mini Carrot Cheesecakes (Vegan & Gluten-free)

in Foodies Bee Hive11 days ago

One of my favorite vegan cheesecakes! They’re gluten-free, vegan, creamy, tangy, sweet and free of refined sugars. If you have a carrot kicking around in your fridge, give it a comfy-cozy home in these adorable mini cheesecakes.

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Mini Carrot Cheesecakes Recipe

Ingredients:

Gluten-Free Crust:

1 cup gluten-free rolled oats
1 cup uncooked quinoa
1/2 tsp cinnamon
pinch of sea salt
3 soft, pitted medjool dates
2 tbsp coconut oil, melted

Cheesecake Filling:

1 cup raw cashews, soaked for a minimum of 4 hours or overnight
1/ cup chopped raw carrots (about 1 medium)
1 cup coconut oil, melted
2 tbsp pure maple syrup
2 tsp chia seeds
1 tsp pure vanilla extract
1 tsp fresh lemon juice
pinch of sea salt

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Directions:

Gluten-Free Crust:

  1. Place the oats, quinoa, cinnamon and sea salt in a high speed blender. Puree until you form a flour. Add the remaining ingredients and pulse until the dates are broken down and a crumbly crust forms.
  2. Divide crust mixture evenly amongst a 12-cup muffin tin lined with muffin papers. Pack the mixture down tightly. Chill while preparing the filling.

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Cheesecake Filling:

  1. Add all ingredients to a high-speed blender and puree until silky smooth. If the mixture is too dry, add water, 1 tbsp at a time (the mixture should be very thick).
  2. Dollop the cheesecake filling over the chilled crust and smooth with the back of a spoon. Freeze for 2 hours to set.

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Notes: You can store them in the freezer for a couple of months. Allow them to sit at room temperature for 5 minutes before eating.

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looks like a good snack to go with a cup of tea

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