Vegan mini cheesecakes

    13 hours 5 min

    This recipe for vegan mini cheesecakes uses walnuts, dried apricots and cranberries for the base and coconut cream, vanilla and stevia for the filling. For storing, I line a plastic container with parchment and arrange the mini cakes in a single layer without touching. They keep beautifully in the fridge for a whole week.


    1 person made this

    Ingredients
    Serves: 12 

    • Base
    • 30g chopped dried apricots
    • 30g dried cranberries
    • 100g chopped walnuts
    • 1 tablespoon milled flaxseed
    • 2 1/2 tablespoons hot water
    • Filling
    • 120ml coconut cream
    • 2 tablespoons water
    • 3/4 lemon, zested
    • 3/4 teaspoon vanilla extract
    • 3/4 teaspoon stevia powder

    Method
    Prep:45min  ›  Extra time:12hr20min freezing  ›  Ready in:13hr5min 

    1. Soak apricots in a small bowl of water for 10 minutes; drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
    2. Place 75g walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 25g walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer mixture to a bowl.
    3. Combine milled flaxseed and hot water in a small bowl; set aside to soak for 5 minutes.
    4. Combine flax mixture, coconut cream, water, lemon zest, vanilla extract and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not smooth.
    5. Lightly spray or grease a 12 silicone mini muffin moulds and place them on a baking tray. Cut a 8cm square of baking parchment. Place about a tablespoon of the base mixture inside each mould and use the parchment square to push the base down evenly. Repeat with remaining moulds and base mixture. Spoon filling into the moulds to just below the top.
    6. Tap baking tray with filled moulds on the countertop to release any air bubbles. Cover with cling film and place in the freezer for at least 12 hours.
    7. Remove moulds from freezer and immediately pop cheesecakes out onto a plate lined with parchment. Allow to defrost for at least 10 minutes before serving.

    Tip:

    Only use silicone mini moulds, otherwise it will be impossible to remove the mini cheesecakes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)