Chop bananas into chunks and place in a food processor along with oats, and coconut sugar. Optionally, add a few drops of vanilla extract and process until completely combined.
Divide the mixture between 3 serving bowls and set aside.
Now, prepare the cheesecake topping. Combine the remaining ingredients in a bowl and whisk well until smooth.
Pour over the crust and cool in the refrigerator for about an hour.
Top with fresh cherries, strawberries, or any other fruit you have on hand. Serve!
Everybody loves a good cheesecake. They come in different kinds of shapes, flavors, and colors. However, a traditional cheesecake usually requires a massive amount of ingredients, lots of time in the oven and even more time in the refrigerator.
These are some of the reasons I absolutely adore no-bake mini cheesecakes that can be mixed up in no time and taste absolutely adorable. This combination has two delicious layers combined into a lovely parfait that will work perfectly as an afternoon snack.
The crust is based on roughly chopped frozen bananas, rolled oats, and coconut sugar. It’s completely vegan-friendly, gluten-free, and loaded with valuable nutrients.
As for the topping, you can choose any type of vegan cream cheese you prefer and then simply add some sugar and maca powder for a light and delicate taste you want.
Nutrition information per serving: Kcal: 371, Protein: 18.9g, Total Carbs: 68.9g, Dietary Fibers: 4.8g, Total Fat: 3.4g