Ice Tray Cheesecakes — a plant-based British recipe by BOSH!
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Ice Tray Cheesecakes

These little ice tray cheesecakes are one of those recipes we genuinely get excited to show people, because nobody believes they're made in an ice cube tray until they see it. They're creamy, fruity, and perfectly portioned, which means you can absolutely eat three without anyone judging you. The base has that satisfying crunch and the 'cheese' layer is so smooth and rich you'd never guess it's completely plant-based. We love making a big batch on a Sunday and keeping them in the freezer for whenever a little something sweet is needed. Seriously, make these tonight.

Cook: 130 min
Serves 4

Before You Start

  • Food processor
  • Ice cube tray
  • Soak cashews in advance

Ingredients

  • 1 tsp coconut oil melted
  • 60g almonds
  • 60g desiccated coconut
  • 5 Medjool dates
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 120g cashews - well soaked
  • 60ml water
  • Juice of 1 lemon
  • blueberries

Method

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
2

Make the "cheese"

  • Put all the "cheese" ingredients in food processor and whizz them up into a thick, smooth cream
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"
4

Freeze

  • Put the ice cube tray into the freezer and leave it there for at least 2 hours
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

Tips & Variations

  • Berry swap: We love using raspberries for a bit of tartness but frozen blueberries or strawberry pieces work brilliantly too. Just make sure they're not too big to fit the tray sections.
  • Blend longer than you think: Ian always says give the 'cheese' mixture an extra 30 seconds in the food processor beyond when you think it's done. That extra blitzing is what gets you that really silky, luscious texture.
  • Make ahead and freeze: These keep really well in the freezer for up to two weeks. Just pop them out of the tray once frozen and store them in a container. Take them out 10 minutes before you want to eat them.

Why This Works

The trick here is getting the 'cheese' layer blended properly in the food processor until it's genuinely smooth and thick, because that texture is everything. Putting the berry in the bottom of each section before adding the filling means you get a little burst of fruit in every single bite, which just makes them feel really special. Trust us on this one, the ice tray is not a gimmick, it gives you the perfect portion every time.