I’ve tried them with raspberries and blueberries so I felt I needed to close the loop of vegan cheesecakes testing with this recipe featuring……strawberries! For the occasion, I also changed the format and opted for mini cheesecakes. Then I realized that it would be super difficult to remove them from the pan….That’s when my other half (who is very down to earth and happens to be an engineer) suggested a very easy solution that I’m sharing with you – of course! – at the end of the recipe.
Mini vegan cheesecakes look so chic, I’m obsessed! I feel like I could just invite the Queen and she would be like “very nice, can I have some more, please!?”. That would be so so hilarious. Hope it happens one day. Until then, let’s get back to business.
Servings: 6 mini cheesecakes
Total time: preparation 30 minutes + one night in your freezer
For the base:
– 1 cup almond
– 1 cup fresh dates
For the Filling:
– 1.5 cup cashew nuts, soaked for at least two hours
– ¼ cup lemon juice
– ¼ cup agave syrup
– ½ cup coconut oil
– 1 teaspoon vanilla extract
– 2 cups strawberries
– almond milk (optional)
I used a 6 cup muffin pan for this recipe.
Soak the dates in hot water for 10 minutes and then drain them.
Using your food processor, mix together the dates and almonds until they clump.
Pour the mixture into the 6 cups of the mould and press it with your fingertips until you get a beautiful even crust.
For the filling, mix together the cashew nuts, the strawberries (keeping a few on the side for the decoration), the coconut oil, the agave syrup, the vanilla extract and the lemon juice. If the batter is too thick to your taste, you can add a few soupspoons of almond milk.
I like to have layers of different colors. If you would like to replicate the cake as it is on the picture, you can do two batches of filling: one with just a few strawberries (let’s say 5) and the other one with a lot of strawberries.
Pour the filling on top of the crust.
Place in the freezer at least 5 hours.
The next day, place the mould onto a cutting board and turn it upside down. Over your sink, pour some hot water on the mould. Now your strawberry lemon mini vegan cheesecakes should be easier to from the pan.
You can decorate your cheesecakes with fresh strawberries and or other red fruits. Bon appétit.