![]() ![]() I adapted the recipe a smidge by adding crushed gingerbread cookie leftovers from my Vegan White Chocolate Truffles Recipe ( link to that deliciousness here) into the crust, and I'm glad I did it. It's lightly sweet, tangy, zesty, and honestly can easily be mistaken for the real thing. But that classic cheesecake taste that I know and love can really only come from a baked cheesecake, and this recipe hits all of those marks for me. The taste and texture of this cheesecake comes together so well because it's baked! Most vegan cheesecake recipes I've found are no-bake, which is totally cool most of the time. So, I've been searching for vegan recipes that replicate these favorite foods, and one that I stumbled on comes from Minimalist Baker (one of the best food blogs on the Internet, no exaggeration). Because for me food = happiness, and depriving myself of my favorite foods like pizza or cheesecake just wouldn't do. My efforts to eat vegan-ish have been pretty successful so far, and I am determined to be a flexible vegan without giving up any of the foods that I love. ![]() I've had vegan cheesecakes before that made my mouth pucker into sadness, but this vegan cheesecake is so good that even your non-vegan friends will love it! Proof: I brought this cheesecake to a party last weekend and everyone completely demolished it. Seriously, hear me out - this is a great vegan cheesecake that doesn't taste like trash. The cheesecakes will keep in the freezer for 1-2 weeks.Ok, this cheesecake has absolutely NO CHEESE and it is still really really good. They taste best (and creamiest!) when thawed out, but they will melt if you leave them out beyond about 40 minutes, so watch them carefully! Cover with plastic wrap and freeze until hard – about 4-6 hours.Ħ) Pop the cheesecakes out of the muffin pan and set them out at room temperature 15-20 minutes to thaw them out. If flavoring with blueberry sauce, wait and swirl 1 teaspoon of it on top of plain cheesecakes before freezing.ĥ) Divide filling evenly among the muffin tins. Leave it as a peanut butter cheesecake OR sprinkle a few chocolate chips or shavings on top. If adding peanut butter, add to the blender and mix until thoroughly combined. Set in freezer to firm up.Ĥ) Add all filling ingredients to a blender and mix until very smooth. If you don’t have a Vitamix (you don’t need one!), blend them for a minute and then liquify or puree until silky smooth. Add a pinch of sea salt to taste.ģ) Scoop 1 heaping tablespoon of the crust into the bottom of a silicone muffin pan and press with fingers, small glass or the bottom of a spice bottle (this worked best for me). ![]() Add date ball back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. Remove from container and set aside.Ģ) Add nuts to the food processor and process until finely ground. Set the blueberry sauce aside to cool for 10 minutes.ġ) Add dates to a food processor and blend until it forms into a ball. Continue stirring and mashing until the mixture becomes gel-like. Mix 1 tablespoon of water with 2 teaspoons of arrowroot powder or cornstarch and mix it in with the blueberries. Green & Black and Theo are two of my favorite brands of dark chocolate! Look for >70% cacao content.īlueberry Lemon Swirl: Bring 1 cup of blueberries to a boil in a small pot, stirring constantly, smashing the blueberries with a spoon as you stir. Sprinkle a few chocolate chips on top (I use Enjoy Life brand) or shave some dark chocolate on top. Taste it, and add more peanut butter until you reach your desired peanut buttery taste.Ĭhocolate Peanut Butter Cup: Follow steps for peanut butter cheesecakes above. Peanut Butter: Add 3-4 tablespoons natural peanut butter (peanuts and maybe salt as the only ingredients) to the basic filling. ![]() Part 2: Filling Options (You can just use the basic recipe and prepare them as is, but I made these 3 variations, and they turned out well. 1/2 cup + 2 tablespoons full fat coconut milk (for the creamiest texture, scoop the cream off of the top when you open the can).1.5 cups raw, unsalted cashews (soaked in water 4-6 hours then pour off the water and rinse the cashews).1 cup pitted Medjool dates (soaked in warm water for 10 minutes then drained).Chocolate peanut butter cup and blueberry lemon swirl cheesecakes ![]()
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