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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!
Before you start
You will need a good quality blender & a freeze friendly cup cake tray
- 1/2 cup almonds
- 1/2 cup desiccated coconut
- 5 Medjool Dates
- 1 tsp coconut oil (melted)
- 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
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
Put all the "cheese" ingredients in food processor and whizz them up into a thick, smooth cream
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"
Put the ice cube tray into the freezer and leave it there for at least 2 hours
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