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HomeDelicious dairy-free berry cheesecake bites recipe by CWEB

Delicious dairy-free berry cheesecake bites recipe by CWEB

 

Image Rita-e

Ingredients:

For the Crust (makes about 12 bites):
1 cup rolled oats
½ cup pitted dates
¼ cup chopped nuts (almonds, walnuts, or pecans)exclamation
Pinch of salt
For the Filling:
1 cup raw cashews, soaked in water for at least 4 hours,
¾ cup unsweetened plant-based milk (almond, soy, or oat milk)
1 cup maple syrup
Two tablespoons lemon juice
½ teaspoon vanilla extract
½ cup fresh berries (blueberries, raspberries, or a mix)
Instructions:

Make the Crust:

Combine oats, dates, nuts, and salt in a food processor. Pulse until the mixture resembles a coarse crumble.
Press the mixture evenly into a lined mini muffin pan (or a regular muffin pan for larger bites).
Make the Filling:

Drain the soaked cashews and rinse them well. Add cashews, plant-based milk, maple syrup, lemon juice, and vanilla extract to a high-powered blender. Blend until smooth and creamy, scraping down the sides as needed.

 

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Assemble the Bites:

Pour the cashew mixture over the prepared crusts.
Gently fold in the fresh berries, reserving a few for garnish.
Freeze or Chill:

Place the pan in the freezer for at least 2 hours or until completely set. Alternatively, you can chill them in the refrigerator for 4 hours.
Garnish and Serve:

Once set, take out the pan and let the bites thaw for a few minutes at room temperature.
Garnish with fresh berries and enjoy your delicious dairy-free berry cheesecake bites!
Tips:

Add a tablespoon of melted coconut oil to the cashew mixture for a richer flavor.
If you don’t have a high-powered blender, soak the cashews longer (ideally overnight) to ensure a smooth filling.
You can experiment with different types of nuts and berries for the crust and filling.
These bites can be stored in the freezer for up to a month.

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