Vegan Cheesecake Bites - The Buddhist Chef

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Vegan Cheesecake Bites

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Description

Looking for a sweet way to express your love? Nothing says I love you like strawberry cheesecake especially if it’s vegan! These delicious cheesecake bites are the perfect treat for Valentine’s Day and for anyone who, like me, can’t live without their daily dose of love and dessert!

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!