Follow this easy vegan cheesecake recipe using NuGo Dark Mint Chocolate Chip protein bars as the crust. This no bake, gluten-free dessert was created by Mary at upbeetandkaleingit.
Makes 12 mini cheesecakes
2 cups of plain cashews soaked for at least an hour and then drained
1 cup of vanilla almond milk or vanilla coconut milk
2-3 dates or 1/3 cup agave nectar if preferred
1 tsp vanilla extract
Blend until a smooth and thick consistency forms.
5 NuGo Dark Mint Chocolate Chip bars
Blend using a food processor until the mixture comes together.
Form layers of crust about ¼ inch thick in the muffin tins using the crust. Pour the filling on top of the crust and let the cheesecakes chill in the freezer for 20 minutes before serving.
Get NuGo Dark Mint Chocolate Chip now, and make your own.