Mini smashed-berry vegan cheesecakes

Mini vegan cheesecakes

I stumbled across a delicious sounding recipe on the back of a pineapple can just recently. The problem was that recipe was neither healthy nor vegan… that sounded like a challenge to me.

So to the kitchen I went and, with Fleetwood Mac turned up as high as it would go, I found mini vegan cheesecake heaven (and a few new dance moves too).

I’ve used almonds, oats, dates and coconut oil to create the buttery biscuit base – no sugary nasties here. The cheesecake topping gets it’s creaminess from blended cashews, coconut milk and lemon. Did you know that lemon juice and coconut milk love each other? The lemon enhances the creaminess of the coconut giving a surprisingly rich, full flavour. Try it in a smoothie some time – you won’t regret it.

I’ve added only a little pure maple syrup for sweetness. It’s safe to say these are pretty much a guilt-free dessert. Unless you eat six of them in a row, which I may or may not have done.

I reckon these would taste just as great without the berries or you could try some other combinations like passionfruit and mint or strawberry and peanut butter. I have visions of a chocolate version making an appearance here really soon.

Mini vegan cheesecakes

Mini vegan cheesecakes

Mini vegan cheesecakes

What goes in

Makes 12 mini cheesecakes

For the base, the buttery biscuit base

1/4 cup of almonds
1/4 cup of oats
1/4 cup of shredded coconut
4 medjool dates, seeds removed
1 teaspoon of vanilla extract
1 tablespoon of coconut oil
A dash of salt

For the cheesecake topping

1 cup of cashews, soaked for 4-6 hours
3/4 cup of coconut milk
2 tablespoons of coconut oil
1/4 cup of pure, organic maple syrup
1 teaspoon of vanilla extract
1/4 cup of lemon juice
A dash of salt

1/2 cup of frozen or fresh berries (or other fruit) for topping

You’ll also need 12 mini dishes to set the cheesecakes. I used mini flan dishes because the base can be pushed through, making it really easy to get the tasty delights out once they are set. If you don’t have mini flan dishes, these also work well using a muffin tin.

The doing

To make the base, add the almonds and oats to a food processor and blitz until they are cut down into fine pieces. Add the remaining ingredients and continue to blitz until the ingredients start to stick together, this can take a minute depending on the power of your food processor. Finish by slowly adding 2 or 3 teaspoons of water while blitzing to get the mixture to really stick. Be careful not to add too much or the ingredients can become soggy.

To make the cheesecake topping, add all the cheesecake ingredients into a blender and blend until smooth.

Prepare the berries by mashing them with a fork.

To assemble, press a small amount of the base mixture into the bottom of your cheesecake dishes, then fill the rest of the dish with the cheesecake topping. Finish by swirling your berries through the cheesecake mixture.

Place into the freezer for two hours to set.

Remove from the freezer 10 minutes before serving. If you’ve used a muffin tin to set the cheesecakes, simply run some warm water onto the base of the tin. Then place a knife down one side of each cheesecake and they should easily pop out.

Mini vegan cheesecakes

Alana

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9 Responses to Mini smashed-berry vegan cheesecakes

  1. Cally Jackson June 2, 2014 at 8:13 pm #

    Sounds amazing. Looking forward to trying it.

    • Alana June 2, 2014 at 8:18 pm #

      Thanks Cally! Let me know if you do xx

  2. houseofhumble June 3, 2014 at 12:28 am #

    These look and sound soooooooo good!! Definitely going to give them a go!

    • Alana June 3, 2014 at 11:45 am #

      Oh thank you Katie! I made them as a dessert when a friend came over for dinner and we ate three each in one go. We felt guilty and then remembered that they are actually quite healthy xx

  3. Angie (@angiesrecipess) June 4, 2014 at 8:10 pm #

    These cashew cheese tartlets look marvelous!

    • Alana June 4, 2014 at 8:37 pm #

      Why thank you Angie. I love cooking with cashews – they are just so versatile. x

  4. Cassie | Nourish Me Up December 23, 2014 at 8:36 pm #

    Yum! I have all ingredients on hand. So I’ll make some tonight!

    • Alana December 24, 2014 at 9:37 pm #

      Awesome!!! Enjoy 🙂 x

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