Sometimes in the summer the last place you want to be is in a hot kitchen. So we created these super easy mini no-bake cheesecakes that you can whip up in no time! Using fresh local strawberries, Zengarry's Double Creme Brie-style cashew cheese, and topped with a homemade coconut whip cream. These creamy cheesecakes are the perfect summer dessert!
Makes about 10-12 mini cheesecakes.
Ingredients
Cheesecake Filling
zest, from 1 lemon
3 tbsp. lemon juice
5 tbsp. maple syrup
1 tsp, vanilla extract
fresh strawberries, (some sliced, some whole for topping)
Crust
1 cup, vegan graham crackers or tea biscuits, cookie crumbs
¼ cup vegan butter, melted
Coconut Whipped Cream
1 can coconut cream (14 ounces, unsweetened)
3 tbsp, powdered sugar (optional)
1 tsp, vanilla extract
Instructions
1. Prior to starting, place the can of coconut milk into the coldest part of your fridge and leave it there overnight.
2. For the Crust: Mix together graham cracker crumbs with vegan butter until well combined.
3. Firmly and evenly press equal amounts of mixture to the bottom of moulds or muffin pan and refrigerate while preparing the cheesecake filling.
4. For the Cheesecake Filling: Blend all ingredients together until smooth and well combined. Adjust taste to liking. Add more maple syrup for sweetness, zest for tartness and lemon juice for acidity.
5. Place slices of fresh strawberries around the edges of the tins. Transfer equal amounts of cheesecake filling to the moulds and then place in the freezer while preparing the coconut whip cream.
6. For the Coconut Whip Cream: Take out the can from the fridge but don't shake it! The cream part will be separated from the water and risen to the top. Scoop the cream out into the bowl, leave the water behind and use an electric mixer.
7. Starting at a slow speed, gradually start increasing speed until you achieve a whipped cream consistency. Once the consistency resembles whipped cream, add the powdered sugar and vanilla and whisk until well combined.
8. Remove frozen cheesecakes from the freezer and let defrost for 5 minutes to easily push out the cheesecakes from the tins.
9. Top with whipped cream, whole strawberries and a sprinkle of powdered sugar.
