Vegan Ice Tray Cheesecakes Bosh TV

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