This one's for all the dairy-free and gluten-free eaters out there! These delicious mini cheesecakes are a breeze to make and guilt free to enjoy. Subscribe to Quick Fix: http://bit.ly/TMQuickFix
Tia Mowry’s Gluten Free No Bake Cheesecake | Quick Fix
Mini Dairy-Free Cheesecakes
Yield: 12 mini cakes
Active Time: 30 minutes
Total Time: 13 hours
Soak cashews in water overnight. Drain before using.
Line a 12 count muffin tin with cupcake liners.
In a food processor add walnuts and dates. Pulse until mixture resembles a fine coarse meal and comes together when you squeeze it. Spoon 1 tablespoon into each cupcake liner. Gently press crust to form a crust. Place in freezer until ready to fill.
Place all filling in food processor. Blend until very smooth. Spoon 2 tablespoons of filling into crust. Tap to level out filling. Cover and freeze until set about 4 to 8 hours or overnight. Remove from freezer, take off liner. Before serving, top with assorted toppings.
In a sauce pan, on medium high, whisk together the coconut oil and maple syrup until smooth.
Whisk in the almond butter, salt and vanilla extract until fully mixed. Set in refrigerator until ready to use.