Nutty Vegan Mini Cheesecakes (Frozen Dessert)

 These mini vegan cheesecakes are nutty, creamy, and sweet with a sugary cookie crust.

Nutty Vegan Mini Cheesecakes (Frozen Dessert)

Prep Time : 20 min
Cook/Bake Time : 4 hr
Total Time :4 hr, 20

Ingredients

Crust Ingredients

•     24 vegan gingersnap or spice cookies, or about 18 graham crackers
•     4 tablespoons melted coconut oil

Filling Ingredients

•     1 cup cashews, fast-soaked and drained (see notes)
•     1 cup hazelnuts, fast-soaked (see notes)
•     1 cup almondmilk
•     1/2 cup agave nectar
•     2 teaspoons fresh lemon juice
•     1 teaspoon vanilla extract

Optional Toppings

•     crushed pecans

Directions:

1.     Preheat oven to 350 degrees.
2.     Place cupcake liners OR strips of parchment paper into each spot of a 12-serving muffin pan
3.     To make the crust:
4.     In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
5.     Scoop enough crust mixture to cover the bottom of each muffin pan spot and press down gently.
6.     Bake at 350 degrees for 5-6 minutes, just enough to have the crust stick nicely together.
7.     To make the filling
8.     In a blender, add the cashews, hazelnuts, almondmilk, agave nectar, lemon juice, and vanilla extract. Pulse until well blended into a creamy texture.
9.     Pour enough into each muffin spot over the cookie crumb to almost reach the top.
10.     Freeze for about 4-5 hours.
11.     Remove when ready to eat and top with chopped pecans or the topping of your choice.