Vegan Cheesecake #Dessert #GlutenFree! #NoBake!

Cheesecake the Vegan #Dessert way!
(#GlutenFree!) (#NoBake!)

Ingredients:

• Dates - a handful
• Lemon - one
• Agave Nectar or Honey if you are not vegan - a couple spoon fulls
• Coconut Oil - 1/4 cup
• Cashews - 2 handfulls, quick soaked
• Coconut Milk - 1/2 cup

Optional Ingredients for toppings: 

• Peanut Butter
• Grand Marnier
• Blueberries

Makes 5-6 large muffin size Vegan Cheesecakes
Freeze Time: a couple hours

Start: 

1. Put 1 cup of Cashews and pitted Dates in a blender or food processor. The correct ratio will create a crust and will hold together on its own.
2. Spray muffin tin.
3. Pack in the crust.
4. Put in 1 cup of quick soaked cashews in the blender along with one squeezed lemon, coconut oil, coconut milk, and agave nectar or honey (I used both).
5. Pour filling over crust in muffin tin until full. 
6. Top with chosen toppings, I tried all of them in their own separate Vegan Cheesecakes compartment. 
7. Freeze for a couple hours. May need a thin knife or spatula to remove the Vegan Cheesecakes from muffin tin.
8. Serve cold!