First, let's make the crust for our mini cheesecakes. In a bowl add oat flour, rice flour, potato starch, sugar, and combine. Then slowly pour in melted coconut oil and create a smooth dough. If the dough is too dry, just add 1 tbsp of oil or when it's oily, add a little bit more flour.
Put the dough into the muffin pan and press it into the bottom and sides with your hands.
Pre-bake the dough for 10 minutes at 180°C (350F).
Meanwhile, let's make the vanilla cheesecake filling. Put all of the ingredients into a blender and blend until smooth and creamy.
After 10 minutes, remove the crust from the oven and carefully pour in the cheesecake filling. Put it back into the oven for about 30 more minutes or until golden.
Serve with vegan whipped cream and fresh fruits. Enjoy!
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