Dessert

Sunset “Cheesecakes”

These vegan “cheesecakes” were quite a hit among my friends! They have a tropical coconut flavour, but also have a citrus-y aftertaste because of the addition of lemon juice.

These are actually pretty sweet, and they make for a decadent treat (i.e. have it in moderation!). I would probably make these for a dinner party, to treat family and friends to some vegan desserts! However, I probably wouldn’t make these to bring to school as they’d melt haha. I love how these look and taste!


Most of these vegan cheesecake recipes call for you to use coconut cream, but I opted for cashew cream instead. I find that using coconut cream gives me a bloated, “too-full” feeling which I’m not really a fan of (not to mention that it’s pretty high in saturated fat too). Yes, the recipe does call for some coconut oil, but it’s a small volume, while still enough to impart the coconut flavour.

If you notice in the pictures, the texture of the filling isn’t very smooth. I don’t have a high speed blender at home, so I had to compensate by blending the mixture in my food processor for a looong time. And the texture still isn’t smooth! That’s why I’d recommend for you to use a high speed blender instead of a food processor, so you can get a nice, smooth consistency for the filling!

Sunset “Cheesecakes”

These vegan “cheesecakes” are perfect for those who have a sweet-tooth! They’re full of wholesome ingredients, and are great for those times you may have friends over for dinner. They’re definitely sweet, but have a lingering citrus taste!
Prep Time20 mins
Freezing Time2 hrs
Course: Dessert
Keyword: Cheesecakes, Dessert, Sweets, Treats, Vegan
Servings: 10 cheesecakes

Ingredients

Cheesecake Base

  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 3/4 cup desiccated coconut
  • pinch of salt

Filling

  • 3/4 cup cashew cream (you can also make your own – see notes!)
  • 1 cup cashews soaked overnight
  • 5 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp Unicorn Superfoods’ Ocean Blend
  • 1/4 tsp salt

Instructions

Preparing the Cheesecake Base

  • Blend all the base ingredients either in a food processor or a blender. If you’re using a blender, ensure you don’t blend it for too long! You will want some texture for the base. 
  • Use a little bit of oil (very little!) to oil a muffin tray (or line with paper muffin cups). Place about 3 tbsp of the base mixture into each holder. Press it down firmly with the back of a spoon.
  • Place the tray in the freezer to let the base set. 

Preparing the Filling

  • Place all the ingredients into a high speed blender, except the Ocean Blend powder, blending until smooth. 
  • Separate half the filling mixture. Set aside half.
  • Add Unicorn Superfoods’ Ocean Blend to the mixture that is still in the blender. Blend to incorporate. 
  • Take the muffin tray with the bases out of the freezer. Pour about 3 tbsp each of both halves of the filling into each holder. Use a teaspoon to stir the mixture a little to create a swirl effect with the different colours.
  • Smoothen the top with the back of a teaspoon. Place in the freezer for about 2 hours to set! 

Serving

  • Take the cheesecakes out of the freezer 15 minutes before you intend to serve!

Notes

You can make your own cashew cream by blending 1 cup of cashews (soaked overnight), with half a cup of water in a high-speed blender. Your yield will be more than required in this recipe, but you can store it in the fridge for future recipes! 
If you don’t have Unicorn Superfoods’ Ocean Blend, you can either substitute it for 1tsp blue spirulina, or omit it entirely! 
I’d recommend you taste the filling as you go, and adjust the sweetness to your liking!
Tried this recipe?Share it with me @herbiflor.a or tag #herbiflora!

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