Cheesecake is one of those foods that somehow encompasses all that’s good and delicious in this world. If you’ve recently embraced a plant-based diet, odds are you’re already missing that sublime experience. We have great news for you—we’ve discovered a way to bring that creamy bliss back into your life without compromising your commitment to healthful eating. These amazing little cheesecakes are refined sugar-free, gluten-free, and (believe it or not) vegan! 

Loaded with not one, but two powerful superfoods, these bite-sized beauties are so wholesome you could eat them for breakfast. Wheatgrass naturally provides a burst of green goodness along with fiber, chlorophyll, phytonutrients, antioxidants, calcium, selenium, iron, and vitamins A, E, and B12. Meanwhile, our Non-Fortified Nutritional Yeast Flakes add a wonderful cheesiness that will make you swear you’re biting into a dairy dessert—along with fiber, complete protein, iron, selenium, zinc, and B vitamins. 

The final result is a scrumptious treat that’s packed with both nutrition and taste. But we think what will really make you smile is the fact that you don’t have to give up cheesecake after all!

Ingredients:

For the crust:

• ½ cup almonds
• 1 Tbsp cacao powder
• 1 tsp coconut butter
• 2 dates
• ¼ tsp vanilla extract
• Pinch salt
• 2 tsp coconut oil, melted

For the vegan cheesecake filling:

• 1½ cups cashews, soaked for at least 3 hours or overnight
• ½ cup almond milk
• 4-5 tsp lime juice
• ¼ tsp vanilla extract
• 2 Tbsp maple syrup
• 1 tsp Sari Foods Organic Wheatgrass Powder
• 1 Tbsp Sari Foods Non-Fortified Nutritional Yeast Flakes
• 2 tsp coconut oil, liquid
• Pinch of salt

Directions:

For the crust:

1. Pulse almonds in a food processor until they’re broken up but pieces aren’t too small. 
2. Add the remaining crust ingredients and process until the mixture is sticky and starting to form clumps. Stop well before it reaches paste consistency.
3. Press into molds with your fingers, forming an even ½ inch base layer.
4. Place in the freezer for 30 min or until firm.

For the vegan cheesecake filling:

1. Rinse and drain cashews.
2. Blend all ingredients together, (except coconut oil) in a high-speed blender until a smooth consistency is reached.
3. Add the coconut oil liquid, and blend again at slow speed for just a few seconds until incorporated.
4. Pour cream filling over the base—aim for about 1-inch thickness. Garnish with berries.
5. Place mini cheesecakes in the freezer for at least three hours.

30 minutes before serving, remove the vegan cheesecakes from their molds and place in the refrigerator. Enjoy!