Ice Tray Cheesecakes
- Super simple
- 2:10 h
- 10 ingredients
If you have a plant-based diet and didn't think it was possible to have cheesecake anymore... GUESS WHAT? We're only gone and created some SUPER DELISH mini cheesecakes! These are a great sweet party food and we know your guests will love our little vegan deserts. They could also be pilled onto a plate to turn into a pretty dairy free desert! If you're looking for a #veganuary dessert idea, our mini vegan cheese cake recipe is for you!
Serves: 4
Ingredients
For the base
- 1 tsp coconut oil melted
- 60g almonds
- 60g desiccated coconut
- 5 Medjool dates
For the "cheese"
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 120g cashews - well soaked
- 60ml water
- Juice of 1 lemon
For the filling
- blueberries
Before you start
Good quality blender | Ice cube tray
Step 1
Make the base
- Put all the base ingredients into a food processor, whizz them up into a sticky, rough dough and put them into a bowl for later
Ingredients
- 1 tsp coconut oil melted
- 60g almonds
- 60g desiccated coconut
- 5 Medjool dates
Step 2
Make the "cheese"
- Put all the "cheese" ingredients in food processor and whizz them up into a thick, smooth cream
Ingredients
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 120g cashews - well soaked
- 60ml water
- Juice of 1 lemon
Step 3
Building the cheesecakes
- Put one berry in every section of the ice cube tray and spoon over the "cheese", making sure you leave a 1/2 cm gap at the top
- Push equal amounts of the base mixture onto the top of the "cheese"
Ingredients
- blueberries
Step 4
Freeze
- Put the ice cube tray into the freezer and leave it there for at least 2 hours
Step 5
Time to serve
- Take the tray out of the freezer, pop the cheesecake bites out of the tray, put them on a plate and eat them after 15 minutes of being out of the freezer