here i go again with my new obsession. no bake desserts. i told you i get hooked on themes and for the last few weeks my theme has been “do not turn on that oven!” so today i have for you these 🍠 VEGAN NO BAKE MINI SWEET POTATO CHEESECAKE 🍠 this flavour profile matches traditional philadelphia cream cheese recipe i grew up with. and holy yum, these are gooood! i love everything about them. maybe i am biased, but biting into the creamy center and the tang that bursts in your mouth… gimme seconds! ✌🏻// if you’ve ever been suspicious of cashew-based vegan desserts, don’t be! i can wholeheartedly attest that these are some of the best desserts i’ve ever had! 😋 no seriously. i can’t even begin to tell you how insanely delicious these guys are – and i’m a cheesecake snob! they’re: creamy, perfectly sweet, slightly tart, luscious, sexy, smooth and insanely satisfying 🙌🏻 ok, this is beginning to sound like a victoria’s secret ad. but you catch my drift. ingredients: for the crust: 1️⃣ 1 cup medjool dates, pitted 2️⃣ 1 cup walnuts for the filling: 1️⃣ 1 1/2 cups cashews, soaked overnight 2️⃣ 1/4 cup lemon juice 3️⃣ 1/3 cup coconut oil, melted 4️⃣ 2/3 cup plant-based milk 5️⃣ 1/2 cup maple syrup 6️⃣ 1 tablespoon purple sweet potato powder instructions: 1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside. 2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms. 3. Lightly grease a muffin tin and cut strips of parchment paper and lay them in the slots. 4. Next scoop in heaping 1 tablespoon of crust into each muffin tins and press with fingers. Set in freezer to firm up. 5. Add all filling ingredients except the sweet potato powder to a blender and mix until very smooth. 6. Spoon 2 tablespoons of cheesecake filling into each muffin tins and tap a few times to release any air bubbles, then cover with plastic wrap and freeze for 30 minutes. 7. Add the sweet potato powder to the blender ingredients and blend until smooth. 8. Spoon 2 tablespoons of sweet potato cheesecake filling into each muffin tins and freeze for 3-4 hours.