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Mini Guilt-Free Cheesecake

Allergy-friendly, vegan single serve cheesecake. 

Cheesecake is one of those happy little desserts that appeals to all palates. It is not sickeningly sweet nor overly rich, yet it has just the right amount of tang and creaminess to satisfy even the strongest of sweet-teeth. With that said, cheesecake is often reserved for special occasions only due to the fact that not one thing on the ingredient list is particularly healthy. However, when the craving for cheesecake strikes, it is nearly impossible to ignore. But with the eggs and cream cheese and sugar—my body doesn’t always love cheesecake as much as my soul does. So in that sense, I was determined to create an alternative. A vegan one at that, and one that is sweet, but salty, light, but refreshing, and indulgent, yet healthy and completely allergy-friendly.

This is the kind of cheesecake I don’t have to wait a few times a year for. This is one I can have every day! And it’s even easier to eat more often because it’s already pre-portioned out for you.

With walnuts, almonds and dates as your crust, and a cool and creamy filling made from cashews and coconut milk—this is a dessert that won’t make you crash a couple of hours later.



  • 1 cup pitted dates
  • ½ cup walnuts
  • ½ cup pecans
  • ½ cup raw almonds (or you may just use 1 ½ cups of your favorite nut)
  • Pinch Himalayan sea salt


  • 2 cups raw cashews, (soaked in water overnight and drained)
  • Juice of a whole lemon
  • ½ cup coconut cream (or the thick cream taken off the top of a can of whole fat coconut milk)
  • ½ cup agave nectar
  • ¼ cup coconut oil, melted


  1. Spray a muffin tin with coconut oil spray.
  2. In the bowl of a food processor or high speed blender, combine crust ingredients. Blend until the dough sticks together when pinched. Drop by tablespoons into muffin tin and pat down to form the crust. Place in freezer to set while making filling ingredients.
  3. Add filling ingredients to the blender (that has been rinsed and dried from previous use) and blend on low until creamy. Pour into muffin tins on top of crust. Cover with plastic wrap and let sit in freezer for 4 hours or until firm.

Nutrition per serving:

Calories: 309 | Fat: 24 grams | Carbs: 21 grams | Protein: 6 grams


In health, Hanna Grinaker –Corporate Registered Dietitian– Life Time Weight Loss

This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.

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