Happy Labour day everyone!
To celebrate this bank holiday I decided to prepare some mini cheesecakes for my friends, especially one that I haven’t seen in ages and that absolutely LOVES cakes!
“Cheesecakes with no cheese… it makes no sense!” This is what I thought when I saw a few vegan recopies of cheesecakes on the net. I finally tried to make my own vegan cheesecake and I think it tastes really good!
Here are the ingredients (3 mini cheesecakes):
For the base:
- 8 dates
- 4 spoons of nuts (I chose walnuts and almonds)
- 1 spoon of vegetable oil
- 4 spoonfuls of flakes (I used buckwheat flakes)
- 2 spoons of agave syrup.
- 5 drops of orange extract
For the cream:
- 100g firm tofu
- 2 spoonfuls cashew spread (or 4 spoons of cashew nuts after you let them soak in water overnight)
- 1 spoons of vegetable milk
- 1 spoon of agave syrup
- Half a lemon juice
- 5 drops of orange extract
Topping:
- Orange Jam
Put all the base ingredients in a food processor and mix. Put the paste in the muffin tin and push it against the sides, giving it the shape of a vase.
Then put in the food processor all the cream ingredients and mix. Pour the cream in the nuts vases using a spoon, then add a little bit of orange jam on the top.
Mix it carefully to the cream then put the muffin in in a pre-heated oven at 180° for 30 minutes.
Let cool in the fridge then serve cold.
One more suggestion: You can serve it with some warm orange jam couli (1 spoon of orange jam in 1 spoon of water in a saucepan.
Easy right?
Hope you’ll enjoy!
Have a nice week-end!
🙂