Recipe and images courtesy of Nourishing Amelia, Award Winning Blogger
These little vegan-friendly cheesecakes are so tasty and perfect for a summer’s evening dinner party dessert with family or friends! The base is made from oats, ground almonds, maple syrup and coconut oil - which makes the recipe gluten-free too! The filling is a mixture of ingredients such as cashews, coconut milk, matcha and other goodies. Not only are these cheesecake bites utterly delicious but they’re packed with goodness too. Matcha is a true anti-oxidant and has been proven to help boost brain function! Pretty great, right?
Serve these mini cheesecakes as they are or with a scoop of dairy-free ice-cream or coconut yoghurt.
Ingredients (makes 6)
Base -
- 150g oats
- 80g ground almonds
- 5 tbsp maple syrup
- 1 tbsp coconut oil
Cheesecake layer -
- 200g cashews - soaked in water for a minimum of 6 hours
- 2 tbsp coconut milk
- 5 tbsp maple syrup
- 2 tsp matcha powder
- 1 tsp vanilla powder/extract
Topping -
- Handful fresh raspberries
- 2 tbsp raspberry jam
Method
- Start by adding all the base ingredients into a food processor and blend until well combined.
- Press the mixture down into whether muffin tray holes or cupcake cases. Place into the freezer while you make the cheesecake layer.
- Drain and rinse the cashews then add to the food processor along with the other ingredients. Blend until smooth and creamy. You will have to give the mixture a stir a few times and blend for a good few minutes to get a super smooth consistency.
- Remove the cheesecake bases from the freezer and pour the cheesecake filling on top evenly. Top with a swirl of raspberry jam and fresh raspberries.
- Place back into the freezer for at least 2 hours to set.
- Allow thawing for 5 minutes before serving.
