We did a raw berry coconut cheesecake recipe once before and it turned out to be a real success – especially as a first go! So the thinking behind this recipe was to carry on with the cheesecake theme using coconut + berries and put a twist to the whole idea. Born were vegan cupcake cheesecakes.
For regular visitors you’ll know that we think coconut is just amazing – and that flavour really comes through with these little gems. Producing cheesecakes with no cream cheese is so simple and this will most definitely impress all cheesecake lovers (and possibly convert them to the idea of using dairy-free baking ingredients, ha ha).
As it’s still January, people are giving the whole veganuary thing a shot (keep it going – you’re doing great) so why not give these sweet little treats a whirl…Mmmm!
Useful link: Veganuary – it will put your curious mind at ease…
Vegan Cupcake Cheesecakes
1 cup oats
7 dates, no stones
2 tablespoons coconut oil
1/4 cup flax meal
1.5 cups cashews, soaked overnight
1/2 cup coconut cream
1/2 cup maple syrup
1/3 cup coconut oil
1 lemon, juiced
berry compote, chocolate, nut butter
- Prepare 12 silicone moulds (cupcake liners would also work) ready for your cheesecakes.
- Blitz the base ingredients + divide amongst the liners. Press down hard to compact with a glass or something like that. Place in freezer until set.
- Blitz the filling ingredients + spoon on top of the base. Decorate exactly as you fancy: some berry compote, caramel or alternatively flavour the filling with a nut butter or dark chocolate melted.
- Place in freezer for a 3-4 hours until set. These can be thawed for 15 minutes prior to eating or eaten straight from the freezer. Enjoy.