These gorgeous little squares were made 100% out of frustration towards it raining for a week straight. I needed to create something that would evoke a little sunshine in my life and have me dreaming of a warm summer day!
These cheesecake squares are both vegan and gluten-free, so they should cover all the common dietary restrictions in your households! They are also pretty simple and made of ingredients I just had in my house (since absolutely no preparation went into this discovery!).
The crust gets baked for a about 10 minutes but there is nothing raw in either the crust or the filling. So you do not have to bake the filling, which makes this an even easier recipe to throw together!
- 2 and 1/2 cups of almond flour
- 1/4 cup and 3 tablespoons of melted coconut oil
- 1/3 cup of sugar
- a pinch of salt
- 1 cup of raw cashews, soaked and drained
- 3/4 cup of canned coconut milk (I use the full fat can)
- about 1 cup of mixed berries of your choosing (I used strawberries, raspberries, blackberries, and blueberries)
- 1 lemon, squeezed
- 1/3 cup of real maple syrup
To begin, take out a large mixing bowl and preheat your oven to 350F. Place all of your crust ingredients into the bowl and mix. It will begin to form a sort of crumble texture which is perfect! (Don’t worry if it doesn’t resemble dough or your average crust!)
Then when the ingredients are mixed, place the crust into a 9×9 (or similar) pan lined with parchment paper. The parchment paper is important to ensure the cheesecake does not stick to the pan and can be easily removed. Pat the crust down into the bottom of the pan and do your best to spread it evenly.
Then, place the pan into the oven for 10 minutes.
While the crust is cooking take out a high powered blender or Vitamix. Pour all of your filling ingredients into the blender. Then blend on high until the ingredients are smooth. The filling will seem quite runny but do not fret that will harden in the freezer! Once it is completely smooth, set it aside until the crust is finished.
Once the crust is finished baking, remove it from the oven. Let cool for a few minutes, then pour in your smooth and creamy filling on top of the crust. When you have poured all of your filling into the pan, you can cover it with foil and place the pan into the freezer. It needs at least 2 hours to set in the freezer before it is ready to serve.
When you are ready to serve it, take it out of the freezer and let it defrost for about 10-15 minutes then you should be able to remove it from the pan by lifting the parchment paper. Then place your cheesecake onto a cutting board and cut tiny little squares out and serve.