VEGAN MINI STRAWBERRY CHEESECAKES

Hola Chicas & Chicos!

The Cook and Him team area at it again. They’ve created this wonderful recipe for indulgent and beautiful Vegan Strawberry Cheesecakes using our MACACHA blends. What better ingredient to highlight over the summer than strawberries? Use any MACACHA blend you want to make this protein-boosted filling.

Prep: 30 mins / Cook: 0 mins / Inactive: 60 mins / Total: 1 hour 30 mins / Quantity: 12 mini cheesecakes

Ingredients

Base:

  • 1 cup (150g / approx 15) dates – weight after stone removed
  • 1/2 cup (50g) pecan nuts
  • 1/2 cup (50g) walnuts
  • 1/3 cup (70g) dairy free chocolate chips
  • 1/3 cup (40g) quinoa flakes (can use rolled oats instead)

Cheesecake:

  • 1 + 1/2 cups (200g) cashew nuts
  • 2 tblsp coconut oil – melted
  • 1 cup (200ml) unsweetened almond milk (or sub with your favourite plant based mylk)
  • 1/2 lemon – juice only
  • 1 cup (150g) strawberries (fresh or frozen) – green stalks and leaves removed
  • 1/3 cup (100g) agave or maple syrup
  • 2 x 30g sachets Macacha Protein Powder – (they used our Beauty Blend but any will work!)
  • Loose-based mini sandwich tin

Instructions

  1. Start by soaking the cashews at least 1 hour before you want to make the cheesecakes. Place in a heatproof bowl and cover with boiling water. (NOTE: If you're more organised you can do this the day before - you'll only need to cover them in cold water if so)
  2. For the bases put all the base ingredients into a food processor and whizz until it looks like breadcrumbs and is starting to stick together
  3. Evenly divide between the 12 holes in your tin pushing down and compacting. I use the flat end of a rolling pin to really pack it down but you can use the back of a spoon or your fingers
  4. Thoroughly drain the cashews and put into a blender or food food processor (I've tried both and the blender does give a smoother result)
  5. Add the rest of the cheesecake ingredients and whizz until smooth and creamy
  6. Fill each of the holes in the tin and smooth the tops
  7. Freeze until set (see note)
  8. Allow the tin to stand at room temperature for 5-10 minutes before gently pushing up from the bottom of the tin. The cheesecakes should easily pop out. If not, leave for a few more minutes. I empty the whole thing in one go and store the cheesecakes in a sealable container
  9. Serve the cheesecakes from frozen or allow to stand at room temperature for 30 minutes to soften slightly

Additional Note

How long the cheesecakes take to freeze depends on your freezer. Also, when lifting the loose bottomed tin hold by the sides rather than the bottom - we don’t want to push up those bottoms before the cheesecakes are set!!

Filling IngredientsCRUST INGREDIENTSFinal Product Image

Let us know how you like this beautiful dessert and send us your feedback!