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With a perfect nutty crust, a no-bake creamy filling, and an indulgent caramel swirl topping, it would be hard to say no to this one. These No-Bake Cheesecake Cups are Free of Sugar, Oil, Flour, Grains, Eggs, Dairy, and are fully Kosher for Passover. It is safe to say these are The BEST Vegan Cheesecake Cups!
1 cup raw almonds
1/2 cup packed Medjool dates
3/4 cup almond or cashew milk
3/4 cup cashew butter, such as Haddar
1/2 cup Medjool dates
1 cup vegan almond milk yogurt (or yogurt of choice)
1/4 cup chopped almonds
organic date syrup (for non-vegans: dulce de leche, or caramel syrup works as well)
Add the crust ingredients to a blender; blend until fine and it starts sticking together. (Be patient, it might take a few minutes, pause the blender to scrape down the sides and keep blending.) Press the crust into the bottom of six muffin tins and set aside.
Add the filling ingredients to a blender and blend until smooth and creamy.
Pour the filling mixture on top of the crusts.
Freeze overnight.
Add the toppings immediately before serving. Start with a layer of yogurt, a swirl of date syrup, and some crunchy almonds to top it off.
Sponsored by Gefen
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