Wednesday, August 15, 2012

Savory Vegan Cheesecake Bites

Growing up cheesecake was always my favorite dessert. I've been dying to make vegan cheesecake but have always been a little intimidated. Cooking teaches me to just dive in and give it a try. What better day than to share this recipe than on Julia Child's Birthday! Happy 100th Birthday Julia, thank you for sharing and inspiring others and me. :)  

Bon Appetit!


  • 1 1/4 Cup Almonds 
  • 1/2 tsp Almond Extract
  • 1 tbsp Sunflower Oil
  • 2 tbsp Agave
  • 2 tsbp coconut nectar (low glycemic index) or maple syrup 
  • dash of salt
  • 1 8 oz. tub of vegan cream cheese.
  • 2 tbsp coconut nectar
  • 1/8 cup agave 
  • 2-3 tbsp organic powdered sugar
  • 1 lemon - squeezed
  • 1/2 tsp almond extract
  • 1 tbsp coconut shreds - ground
  • 2 tbsp coconut nectar
  • 4-5 strawberries
  • 1/4 cup mixed berries 
  • 1/2 tsp lemon juice 
  • pinch of alt
  1. Preheat oven to 350 degrees and lightly oil mini cupcake pan.
  2. Pulse until combined and forms a dough like substance using a food processor or blender. 
  3. Press into pan and bake for 7 minutes. Allow to cool.
  4. Mix together cheesecake ingredients in a blender until creamy. 
  5. Pour 1 tbsp cheesecake mixture onto cooled crusts and bake 20-25 minutes until lightly browned on top.
  6. Blend together topping ingredients, strain and set in fridge.
  7. Chill for a minimum of 30 minutes, 2 hours if possible.
  8. Use a small knife or toothpick to get out. Drizzle topping over bites. Dig in!
Note: They rise in the oven but will settle as they cool.