7-INGREDIENT VEGAN CHEESECAKES
7-ingredient vegan, gluten-free cheesecakes that are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Provided by Minimalist Baker
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
- Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
- You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
- Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
- Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
- Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Nutrition Facts : ServingSize 1 mini cheesecakes, Calories 324 kcal, Carbohydrate 29 g, Protein 6 g, Fat 22 g, SaturatedFat 8.7 g, Sodium 10 mg, Fiber 2.6 g, Sugar 21 g
VEGAN CHEESECAKE CUPCAKES
Make and share this Vegan Cheesecake Cupcakes recipe from Food.com.
Provided by T_Wise
Categories Cheesecake
Time 47m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Line muffin tray with paper liners.
- Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
- Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
- Variation: top with cherries, strawberries, or any fruit!
Nutrition Facts : Calories 123.9, Fat 7.3, SaturatedFat 0.6, Sodium 28.4, Carbohydrate 14.8, Fiber 0.1, Sugar 12.7, Protein 0.3
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
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