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$300 loan.

Mini Faux Cheesecakes

Dairy-free, gluten-free, and vegan in a convenient single-serve portion size — with no baking required.
Mini faux cheesecakes
  • Yield 12 servings
  • Prep Time 15 minutes
  • Cook Time 4 hours freezer time


For the crust:

  • 1 cup pitted dates
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup raw almonds
  • Pinch Himalayan sea salt

If you don’t prefer walnuts, pecans, or almonds, you can use 1 ½ cups of your favorite nut.

For the filling:

  • 2 cups raw cashews, soaked in water overnight and drained
  • Juice of a whole lemon
  • 1/2 cup coconut cream (or the thick cream taken off the top of a can of whole-fat coconut milk)
  • 1/2 cup agave nectar
  • 1/4 cup coconut oil, melted
  • Berries to taste, if desired


Spray a muffin tin with coconut oil spray.
In the bowl of a food processor or in a high-speed blender, combine the crust ingredients. Blend until the dough sticks together when pinched. Drop a tablespoon-size portion of the mixture into the muffin tin and pat down to form the crust. Place in the freezer to set while you make the filling ingredients.
Add the filling ingredients to a clean food processor or blender and blend on low until creamy. Pour into the muffin tins on top of crust. If desired, lightly mash the berries and swirl into the top of the filling. Cover with plastic wrap and let sit in the freezer for four hours or until firm.

Nutrition Facts

Servings Per Container
Amount Per Serving
Calories 309
% Daily Value*
Total Fat 24g
Total Carbohydrates 21g
Protein 6g
* Percent Daily Values are based on a 2000 calorie diet.
The Life Time Training Team


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