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Mini Vegan Cheesecake Recipe

Mini Vegan Cheesecake Recipe

SWEAT sweat.com

Mini Vegan Cheesecake Recipe
Mini Vegan Cheesecake Recipe

Hello Everyone!

Welcome back to another recipe in my kitchen!

Now while my baking spirit ingredient will always be chocolate; I thought I’d mix it up a bit. So here’s some pretty in pink mini vegan birthday cakes I made for my @ohdearjo.

Although these little cuties are dairy free, they are so creamy and made with only 8 ingredients!

Don’t feel limited by making these mini cupcakes; grab whatever baking tray you have in the kitchen and create your own version of the recipe!

Okay enough chit chat, let's get baking!

Base:
1 cup medjool dates, soaked for 2 hours in hot water (4 hours in the fridge or overnight)
1 cup almonds

Cheesecake Filling:
1 1/2 cup cashews,  soaked for 2 hours in hot water (4 hours in the fridge or overnight)
1/3 cup melted coconut oil
1/2 cup coconut milk
1 tablespoon lemon juice {if you really like the lemon cheesecake taste add extra}
1/2 cup maple syrup {add honey for a non-vegan alternative}  
1 cup fresh strawberries 

Method:

  1. Starting with the base, place almonds into a high-powered blender and blend until well combined Add 
the soaked dates and a pinch of salt to taste, and blend until well combined. The mixture should stay together when squeezed between your fingers. Set aside your base mixture to rest.
     
  2. Line and grease your baking tray of choice. For this recipe, I used mini silicone cupcake molds but if you only have a metal cupcake tray cut strips of baking paper and  line your cups. This will make removing your cupcakes much easier once they are set.
     
  3. Scoop 1 tbsp of the base mixture and press evenly into each cup. Place the tin in the freezer while you prepare the filling.
     
  4. Place all the filling ingredients in the blender and blend on high until the mixture is smooth and creamy. 
     
  5. Take the tray out of the freezer and pour the filling so that it leaves 1/2cm to 1cm for your strawberry filling. Remember to leave half your filling for the strawberry mixture. Place back into the freezer for 10 minutes while you prepare the strawberry filling.
     
  6. Add fresh strawberries to your left over filling mixture. lend on a high speed and  leave to rest.
     
  7. Add strawberry mixture on top of your lemon filling so your molds are filled to the top. Pop back in the freezer for 4-5 hours or  overnight
     
  8. To garnish, I added vanilla bean vegan macrons, crumbled macaroons and fresh strawberries! But again get creative – add some peanut butter drizzle or chocolate chips.

Super easy peasy cashew lemon squeezy!

This recipe is:

  • Creamy
  • Light
  • Sweet
  • Tasty
  • Fruity
  • Dreamy

If you give it a go, tag me on my IG page @candibod so I can see, happy baking!

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