ABOUT THE RECIPE:
Delicate and delightful, but not too sweet, these vegan mini cheesecakes showcase fresh raspberries or blueberries 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, well drained and broken into chunks
1 aseptic box (12 to 12.5 ounces) firm or extra-firm silken tofu, well drained (If preferred, you can use an additional 12-ounces of well-drained, extra-firm or firm regular, refrigerated, tofu)
3 tablespoons maple syrup (see note below for my more flavorful variation, Mini Vegan Raspberry-Lemon Cheesecakes)
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 with vegan buttery spread.
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. 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.
Drizzle ΒΌ 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, put 1/3 cup apricot preserves, seedless raspberry preserves, or orange marmalade, 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: If preferred you can use walnuts or sunflower seeds in place of the pecans
Variation - MINI VEGAN RASPBERRY-LEMON CHEESECAKES: For zingy lemon laced vegan cheesecakes, replace the maple syrup in the FILLING with 3 tablespoons freshly squeezed lemon juice. Then, add 1/3 cup vegan cane sugar to the FILLING, before blending. Proceed with recipe as directed. Delicious!
0 servings