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Vegan Cheesecake Bites

Vegan cheesecake

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Description

 

Amazing dairy free, vegan Strawberry  Cheesecake Bites.

Ingredients

Graham cracker base:
18 graham crackers (150g)
4 tablespoons (60 ml) coconut oil
Filling:
1 1/2 cup (375 ml) cashews, soaked in 1 litre of hot water for an hour then drained
1/8 (0.5 ml) teaspoon salt
1/2 teaspoon (2.5 ml) vanilla extract
1/3 cup (75 ml) maple syrup
2 teaspoons (10 ml) cornstarch
1 1/2 teaspoons (7.5 ml) agar powder
1 can (14 oz./398 ml) coconut milk
lemon juice (about 1/2 lemon)
Strawberry coulis:
4 cups (1 l or 600g) frozen strawberries
3 tablespoons (45 ml) water
3 tablespoons (45 ml) maple syrup
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) agar powder

Directions

1
Preheat oven to 350˚F (176˚C).
2
Lightly grease a 24 slot muffin tin or use a non-stick muffin pan.
3
In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.
4
Add coconut oil and mix well.
5
Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.
6
Bake for 5 to 10 minutes. Set aside to cool.
7
In a blender, combine all filling ingredients and mix until very smooth.
8
Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.
9
Divide filling evenly among muffin tins, up until 1/8 in (1/2 cm) from the edge.
10
Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.
11
Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries.
12
In a bowl, combine water, maple syrup, lemon juice and agar-agar.
13
Pour into a saucepan, adding strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2 to 3 minutes. (do not let the mixture set).
14
Garnish mini cakes with strawberry jelly and refrigerate for an hour until filling has set.
15
Using a blunt knife, gently pry edges to loosen cakes. They should pop right out!