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!
Crust:
- 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
Cheesecake:
- 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
Topping:
- 2 tbsp coconut nectar
- 4-5 strawberries
- 1/4 cup mixed berries
- 1/2 tsp lemon juice
- pinch of alt
Directions:
- Preheat oven to 350 degrees and lightly oil mini cupcake pan.
- Pulse until combined and forms a dough like substance using a food processor or blender.
- Press into pan and bake for 7 minutes. Allow to cool.
- Mix together cheesecake ingredients in a blender until creamy.
- Pour 1 tbsp cheesecake mixture onto cooled crusts and bake 20-25 minutes until lightly browned on top.
- Blend together topping ingredients, strain and set in fridge.
- Chill for a minimum of 30 minutes, 2 hours if possible.
- 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.
