No-Bake Berry Mini Cheesecakes (Print Version)
Tangy, creamy cashew cheesecakes in jars with almond crust and bright berry topping for an elegant, easy dessert.
# Ingredients:
→ Crust
01 -
1 cup almond flour
02 -
2 tablespoons coconut oil, melted
03 -
2 tablespoons maple syrup
04 -
Pinch of sea salt
→ Cashew Cheesecake Filling
05 -
1.5 cups raw cashews, soaked for 4 hours or overnight, drained
06 -
1/3 cup coconut cream (thick part from canned coconut milk)
07 -
1/4 cup maple syrup
08 -
2 tablespoons freshly squeezed lemon juice
09 -
1 teaspoon vanilla extract
10 -
Pinch of sea salt
→ Berry Coulis
11 -
1 cup mixed berries (fresh or frozen, such as raspberries, blueberries, strawberries)
12 -
2 tablespoons maple syrup
13 -
1 teaspoon lemon juice
→ Garnish (optional)
14 -
Fresh berries
15 -
Mint leaves
# Steps to Follow:
01 -
In a medium mixing bowl, combine almond flour, melted coconut oil, maple syrup, and a pinch of sea salt. Stir until the mixture resembles wet sand.
02 -
Divide the crust mixture evenly among 6 small jars, pressing down firmly to create compact, even crust layers in each.
03 -
In a high-speed blender, blend soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Process until the mixture is completely smooth and creamy, scraping down sides as needed.
04 -
Spoon or pipe the cashew cream evenly over the prepared crust in each jar, smoothing the surface with a spoon.
05 -
Cover the jars and refrigerate for at least 4 hours, or until set and firm.
06 -
In a small saucepan, add mixed berries, maple syrup, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring and mashing the berries, until the sauce is slightly thickened. Remove from heat, let cool, and for a smoother texture, strain through a fine mesh sieve if desired.
07 -
Once set, spoon berry coulis over each cheesecake jar. Garnish with fresh berries and mint leaves as desired. Serve chilled.
# Additional Notes:
01 -
Substitute almond flour with ground sunflower seeds for a nut-free crust option.
02 -
Agave syrup may be used in place of maple syrup if preferred.
03 -
Ensure cashews are thoroughly soaked for an ultra-smooth filling.
04 -
Cheesecakes can be made up to 3 days ahead and kept covered in the refrigerator.