Vegan Mini Cheesecakes
Vegan mini cheesecakes always make for an impressive and delicious dessert. This is your classic cheesecake recipe made dairy free, with rich biscuit base, cream cheese filling and sweet strawberry sauce topping.
Servings: 6
Ingredients
For the base
- 100 g digestives
- 50 g vegan butter melted
For the cheesecake filling
- 200 g cashews
- 175 g vegan cream cheese
- 130 g caster sugar
- 75 g full fat coconut cream from 200ml can of coconut milk * see notes
- 25 g coconut oil melted
- 1.5 tsp lemon juice
- 1.5 tsp vanilla bean paste
For the strawberry sauce
- 130 g strawberries
- 30 g caster sugar
- 0.5 tsp cornflour
- 60 g Vegan maltesars *see notes optional
Instructions
- Place 6 muffin liners in a muffin tin. Pre heat the oven to 200C / fan 180C.
- Place the cashews in a saucepan and pour over boiling water, ensuring the cashews are covered. Boil for 30 minutes.
- In a food processor, pulse the biscuits until they resemble a crumb texture. Stir in the melted vegan butter. Divide the the biscuit mixture between the muffin liners and press down firmly. Bake in the oven for 5 minutes. Remove and allow to cool for 10 minutes.
- Drain the cashews and pat dry. Blitz the cashews in a food processor until well chopped. To the food processor add the the coconut cream, coconut oil, caster sugar, lemon juice and vanilla. Pulse until the mixture is smooth and creamy, this should take approximately a minute or two.
- Pour the cheesecake mixture over the biscuit bases, until just under the rim of the muffin liners. Smooth over with a spatula and place in the fridge. Leave to chill for 3 hours or overnight. Then remove from the fridge and place in the freezer for a further 1 hour to allow the cheesecakes to completely set.
- Quarter two thirds of the strawberries, leaving the rest halved to decorate the cheesecake. Add the quartered strawberries, caster sugar and 3 tbsp of water to a saucepan. Bring to a gentle simmer for 10 minutes.
- Mash the strawberries with the back of a spoon. Drain the strawberries in a sieve over a bowl until the juice runs smooth.
- Stir the cornstarch into the strawberry sauce and leave in the fridge to cool.
- Remove the cheesecake from the freezer and drizzle over the strawberry sauce. Decorate with crushed and whole vegan maltesars and the remaining strawberries.
Notes
Use two cans of full fat coconut milk for the cheesecake filling and sauce. Open up the tin and simply skim off the top layer of coconut cream. Don’t worry if you get a bit of water alongside the cream.
For this recipes I have used gnawbles. They are a brand based In the UK and make a great dairy and gluten free alternative to maltesars.
Keep the cheesecake in the fridge until ready to serve.