Frozen Vegan Cheesecake

I really loved these bite-sized desserts. I adapted the recipe from The Minimalist Baker with a few changes here and there to spice things up. I choose to used my favorite brand of dairy-free cookie as the crust for this cheesecake. For a healthier option, you can choose to use dates and raw walnuts, as suggested by the original recipe.

Ingredients

Crust:

  • 2 cups of your favorite brand of dairy-free/vegan cookies (I used Annie’s)
  • 4 tbsp of oil (I use safflower or canola oil because they are tasteless)

Filling:

  • 1 1/2 cups quick soaked raw cashews
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/3 cup full-fat coconut milk
  • 1/4 cup  sugar (or 1/2 cup of agave)

Topping (optional):

  • Handful of blueberries
  • 1 tsp sugar
  • 1 tbsp oil

Directions

To make the crust:
  • In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
  • Scoop enough crust mixture to cover the bottom of each muffin pan (lined with cupcake lining) spot and press down gently.
  • Freeze for about an hour for crust to become firm

To make filling:

  • Add all filling ingredients to a blender and mix until smooth. (If needed, to help mixture come together, add a touch more lemon juice, agave or coconut milk to make mixture more liquid.
  • Remove crust from frozen. Divide filling evenly in cupcake pans.

Topping:

  • Over low heat, add oil, blueberries and sugar.
  • Stir frequently until mixture forms a syrup, let cool about five minutes
  • Using a spoon, swirl filling into cheesecake mixture
  • Let freeze for 4-6 hours. Use a butter knife to pop out.

 

Enjoy!

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