These Vegan mini peach cheesecakes are so yummy. Summer is peach time and this vegan mini cheesecakes are perfect for light summer dessert.
Why we love Vegan mini peach cheesecakes
This recipe is so tasty and yummy. These Vegan mini peach cheesecakes are raw and easy to make. You need only food processor, mini cupcake tin and Paper Cupcake Cases. These desserts you can keep in freezer up to 14 days.
Peach
Summer is perfect for this tasty and yummy fruit. Peach are so dedicates and proved us with a lot of health benefits as well, for instance they can support our heart and dental health. Improves our digestion, stronger immune system, relief stress and keep healthy skin.
Peach health benefits
How to make Vegan mini peach cheesecakes
To Make the Base: Pitted Medjool dates soaked in water for 10 minutes.
In a food processor, add oats and mix until you get a flour texture. Add raw walnuts, coconut oil and dates and mix until all ingredients combine in sticky dough. Fill mini cupcake tin with paper cupcake cases and in each fill with 1 Tablespoon of mixture and press down with your fingers. Put in the freezer to set while making the filling.
To Make the Filling: In a food processor add coconut cream, sliced peaches, rice syrup and mix until you get creamy consistence. Top each cheesecake with peach layer. Freeze for 3 hours or overnight. Take out of the freezer and let thaw for 15 minutes before consuming.
Vegan mini peach cheesecakes
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Equipment
Ingredients
Base
- 1 cup Oats
- 1/2 cup Walnuts
- 1 tbsp Coconut oil
- 3/4 cup pitted Medjool dates soaked in water for 10 minutes
Filling
- 1 cup Coconut cream
- 3 big Peaches
- 3 tbsp Rice syrup
Topping
- 1 medium Peach
Instructions
To Make the Base
- Pitted Medjool dates soaked in water for 10 minutes.
- Ina food processor, add oats and mix until you get a flour texture. Add raw walnuts, coconut oil and dates and mix until all ingredients combine in sticky dough.
- Fill mini cupcake tin with paper cupcake cases and in each fill with 1 Tablespoon of mixture and press down with your fingers. Put in the freezer to set while making the filling.
To Make the Filling
- In a food processor add coconut cream, sliced peaches, rice syrup and mix until you get creamy consistence.
- Top each cheesecake with peach layer.
- Freeze for 3 hours or overnight. Take out of the freezer and let thaw for 15 minutes before consuming.
- Enjoy
Video
@inspirationhunters These vegan peach mini cheesecakes are so yummy ✌🏻
♬ Infinity – Jaymes Young
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