Without a doubt, cheesecake was my favorite dessert in high school. For almost every special occasion, I would request my mom to make her homemade cheesecake for me. I think the fact that my brother didn’t really like it made it all that more enticing, meaning more cheesecake for me!!! For years my mom would always joke with my friend Kassey and I about “the time we ate a whole cheesecake.” My parents had left for a date, leaving Kass and I free reign at my house. I can’t remember if we were just bored or if that cheesecake was that good, but it didn’t take long for two of the skinnest track runners to finish the entire pan. Apparently my mom had told my dad that dessert would be waiting for him at home – so when my parents came home later that night my dad wasn’t too happy when he found out it was all gone. 🙂
These mini cheesecakes make the perfect snack size, so you won’t catch me eating an entire cupcake pan of them. The cashews and coconut milk make this filling rich, so top it with fresh fruit (preferably strawberries) and a dab of warm jam.
Vegan Mini Strawberry Cheesecakes
2 cups almonds
2 cups pitted dates – soaked in warm water to soften
1 pint of strawberries
jam/jelly preserves for topping
6 oz coconut milk
1/2 cup sugar
1/2 block of firm tofu
2 cups cashews – soaked at least for a few hours
1 1/2 tsp almond extract
juice of 1 lemon
-Heat oven to 325 degrees.
-In a food processor, pulse the almonds and dates together until they become very well mixed.
-Fill about a 1/3 of the bottom of each cupcake mold with the almond/date crust – pressing down on mixture until firm.
-In a blender, puree the cashews, tofu, coconut milk, sugar, extract, and lemon juice until very smooth.
-Pour onto crusts and filling up each cupcake mold.
-Bake for 15-20 minutes, or until the top of cheesecake feels firm.
-Once cooled, remove each cheesecake from pan.
-Top with warm jam and a few slices of strawberries