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Ice Tray Cheesecakes

Ice Tray Cheesecakes
Ice Tray Cheesecakes

If you have a plantbased 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!

Ingredients
Method

Before you start

You will need a good quality blender & a freeze friendly cup cake tray

Ingredients

Base

  • 1/2 cup almonds
  • 1/2 cup desiccated coconut
  • 5 Medjool Dates
  • 1 tsp coconut oil (melted)

"Cheese"

  • 1 cup cashews (well soaked)
  • 1/4 cup water
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil (melted)
  • 1 lemon (juice)
  • 1 tsp vanilla extract

Filling

  • Blueberries

Method

  1. 1.

    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. 2.

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

  3. 3.

    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

  4. 4.

    Push equal amounts of the base mixture onto the top of the "cheese"

  5. 5.

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

  6. 6.

    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