ABOUT THE RECIPE:
Delicate and delightful, but not too sweet, these vegan mini "cheesecakes" showcase fresh raspberries (or other seasonal berries), nestled in a tofu cheese-like filling, with a gluten-free, flourless fruit and nut crust. So good.
Makes 6 to 12 Servings
INGREDIENTS:
CRUST
- 1/2 cup raisins
- 1/2 cup chopped pecans (see note for substitutions)
- 1/2 cup unsweetened shredded dried coconut
FILLING
- Vegan buttery spread (to coat muffin tin)
- 1 block (14 to 16 ounces) extra-firm regular tofu (refrigerated variety), well drained and broken into chunks
- 1 aseptic box (12 to 12.5 ounces) firm or extra-firm silken tofu (shelf-stable variety), well drained (see note for substitution)
- 3 tablespoons maple syrup (see note below for recipe variation)
- 1 teaspoon vanilla extract
TOPPING
- 5 teaspoons maple syrup, divided
- 1/3 cup apricot preserves, seedless raspberry preserves, or orange marmalade, plus 2 teaspoons water
- 36 fresh raspberries (If preferred, you can use fresh blueberries or strawberries)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin or mini-cheesecake tin with vegan buttery spread (see important note regarding cup size).
To make the CRUST, put the raisins, pecans and coconut into a blender or food processor and process until the mixture forms a soft dough. Transfer the dough to a plate. (It will be sticky!) Put 1 heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts.
Pre-bake the crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes.
Once the crusts have cooled, put the FILLING ingredients into a blender or food processor and process until very, very smooth. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife.
To begin the TOPPING, drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully and gently remove each mini-cake from the muffin cup, (using a small spoon or small spatula) and place it on the wire rack to cool for 15 minutes.
While mini-cakes cool, finish preparing the TOPPING. Put 1/3 cup of the preserves, the remaining 2 teaspoons maple syrup, and 2 teaspoons of water into a small bowl and briskly whisk to combine. Spoon about 1 1/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Stored in the refrigerator, the mini-cakes will keep for 1 day.
- Chef's Note: Each cup opening in your muffin tin or mini-cheesecake tin should measure about 2-inches in diameter at the bottom of the cup.
- Chef's Note: If preferred you can use walnuts or sunflower seeds in place of the pecans.
- Chef's Note: If preferred you can replace the aseptic box of tofu with 3/4 block (about 12 ounces) extra-firm regular tofu (refrigerated variety), well drained and broken into chunks. Proceed with recipe.
- VEGAN LEMON-RASPBERRY "CHEESECAKES" - To create a refreshing plant-based lemon "cheesecake," replace the 3 tablespoons maple syrup in the FILLING with 3 tablespoons of freshly squeezed lemon juice. Then, add 1/3 cup of vegan cane sugar to the FILLING, before blending. Proceed with recipe as directed. Delicious!
Ingredients
Directions
ABOUT THE RECIPE:
Delicate and delightful, but not too sweet, these vegan mini "cheesecakes" showcase fresh raspberries (or other seasonal berries), nestled in a tofu cheese-like filling, with a gluten-free, flourless fruit and nut crust. So good.
Makes 6 to 12 Servings
INGREDIENTS:
CRUST
- 1/2 cup raisins
- 1/2 cup chopped pecans (see note for substitutions)
- 1/2 cup unsweetened shredded dried coconut
FILLING
- Vegan buttery spread (to coat muffin tin)
- 1 block (14 to 16 ounces) extra-firm regular tofu (refrigerated variety), well drained and broken into chunks
- 1 aseptic box (12 to 12.5 ounces) firm or extra-firm silken tofu (shelf-stable variety), well drained (see note for substitution)
- 3 tablespoons maple syrup (see note below for recipe variation)
- 1 teaspoon vanilla extract
TOPPING
- 5 teaspoons maple syrup, divided
- 1/3 cup apricot preserves, seedless raspberry preserves, or orange marmalade, plus 2 teaspoons water
- 36 fresh raspberries (If preferred, you can use fresh blueberries or strawberries)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin or mini-cheesecake tin with vegan buttery spread (see important note regarding cup size).
To make the CRUST, put the raisins, pecans and coconut into a blender or food processor and process until the mixture forms a soft dough. Transfer the dough to a plate. (It will be sticky!) Put 1 heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts.
Pre-bake the crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes.
Once the crusts have cooled, put the FILLING ingredients into a blender or food processor and process until very, very smooth. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife.
To begin the TOPPING, drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully and gently remove each mini-cake from the muffin cup, (using a small spoon or small spatula) and place it on the wire rack to cool for 15 minutes.
While mini-cakes cool, finish preparing the TOPPING. Put 1/3 cup of the preserves, the remaining 2 teaspoons maple syrup, and 2 teaspoons of water into a small bowl and briskly whisk to combine. Spoon about 1 1/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Stored in the refrigerator, the mini-cakes will keep for 1 day.
- Chef's Note: Each cup opening in your muffin tin or mini-cheesecake tin should measure about 2-inches in diameter at the bottom of the cup.
- Chef's Note: If preferred you can use walnuts or sunflower seeds in place of the pecans.
- Chef's Note: If preferred you can replace the aseptic box of tofu with 3/4 block (about 12 ounces) extra-firm regular tofu (refrigerated variety), well drained and broken into chunks. Proceed with recipe.
- VEGAN LEMON-RASPBERRY "CHEESECAKES" - To create a refreshing plant-based lemon "cheesecake," replace the 3 tablespoons maple syrup in the FILLING with 3 tablespoons of freshly squeezed lemon juice. Then, add 1/3 cup of vegan cane sugar to the FILLING, before blending. Proceed with recipe as directed. Delicious!