Vegan cheesecake… really ? Yes, really ! Creamy and fruity, these peach cheesecake bites are both indulgent and light. Their smooth texture and delicate peach flavor make them a surprisingly satisfying treat that puts local peaches in the spotlight. For even more delicious ideas, check out our Top 10 Healthy Desserts from Our Dietitians.
Preparation
20
min
Cooking
0
min
Waiting
120
min
Servings
12
Nutrition Facts (per serving)
Calories
220
Fat
15
Carbohydrates
18
Fibre
3
Protein
4
Sodium
20
Ingredients
- 210 ml (¾ cup + 2 tbsp) raw cashews
- 180 ml (¾ cup) pitted dried dates
- 250 ml (1 cup) unsalted walnuts
- 625 ml (2 ½ cups) chopped fresh peaches, divided
- 125 ml (½ cup) canned light coconut milk
- 45 ml (3 tbsp) coconut oil
- 45 ml (3 tbsp) maple syrup
- 22.5 ml (1 ½ tbsp) ground flaxseed
- 5 ml (1 tsp) vanilla extract
- 1 pinch salt
Preparation
- In a medium bowl filled with water, soak the cashews for at least 8 hours or overnight. Drain and rinse.
- Place the dates in a bowl, cover with boiling water, and let soak for 5 minutes. Drain.
- In a food processor, blend the dates and walnuts until a coarse, crumbly texture forms.
- Line a 12-cup muffin tin with paper liners. Divide the walnut mixture among the muffin cups (about 15 mL / 1 tbsp per cup) and press firmly into the bottom with a spoon to form the crust.
- Rinse the food processor. Add the drained cashews, about 1/5 of the peaches, coconut milk, coconut oil, maple syrup, vanilla extract, and salt. Blend until completely smooth and creamy.
- Divide the mixture among the crusts in the muffin tin (about 30 mL / 2 tbsp per cup).
- In a small bowl, roughly mash the remaining peaches (about 4/5) with a fork to form a compote. Stir in the ground flaxseed, then spoon the mixture over the creamy layer (about 15 mL / 1 tbsp per cup).
Notes
Keeps for up to 3 months in the freezer in an airtight container.
