EASY Vegan Cheesecake Desserts- Oil-free, Wheat-free, Refined Sugar-free

coconut cream

🥗Healthier: coconut milk

💰Cheaper: silken tofu

Silken tofu provides a creamy texture while being lower in fat.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often cheaper and adds a similar sweetness.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly alternative.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

All-purpose flour is more economical and widely available.

Start by preparing the crust for the desserts using organic walnuts, dates, and vanilla extract.

Blend the walnuts until they hold together when squeezed, indicating the right consistency for the crust.

Line a baking dish with parchment paper to make it easier to remove the desserts later.

Press the walnut crust mixture into the lined baking dish, packing it tightly.

Prepare the filling for the orange cheesecake cups by juicing and zesting an orange.

Blend soaked cashews with orange juice, zest, and vanilla extract until creamy and smooth.

Pour the orange filling over the crust and smooth it out, then place it in the freezer to set.

Repeat the crust preparation for the lemon squares, using the same method as before.

For the lemon filling, blend soaked cashews with lemon juice, dates, and vanilla extract until smooth.

Pour the lemon filling over the crust and smooth it out, then place it in the freezer to set.

Prepare the lime cheesecake cups using the same crust method and blend soaked cashews with lime juice and vanilla extract for the filling.

Pour the lime filling into cups and place them in the freezer to set.

Once all desserts are set, remove them from the freezer and cut the lemon bars using a clean knife after each cut to avoid mess.

Top each dessert with dehydrated fruit for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens