Meet Christina Leopold, an Irish plant-based food blogger with a passion for photography and creating cruelty-free, healthier desserts
Instagram: @addictedtodates | addictedtodates.com
Perfecting the creamy vegan cheesecake
For an extra creamy vegan cheesecake, try substituting coconut oil for coconut butter. Coconut butter is derived from the flesh of the coconut, which has been puréed and therefore keeps in the fiber and nutrients as opposed to just the fat (oil). It also makes a lovely dense, stable cheesecake mixture.
Strawberries & Cream (Mini) Cheesecake Recipe
Base ½ cup pecans
¼ cup almonds
¼ cup oats
½ cup dates
¼ cup raisins
1 tbsp maca powder
2 tbsp melted coconut oil
¹/³ cup fresh strawberries
2 tbsp maple syrup
2 tbsp white chia seeds
1 cup cashews (soaked for 4 hours)
¹/³ cup coconut cream
2 tbsp coconut yogurt (optional)
¹/³ cup melted coconut oil
4 tbsp maple syrup
Juice of 1 lemon
1 tbsp vanilla bean extract
1 cup fresh strawberries, sliced
Blitz the almonds, pecans and oats in your food processor until they are roughly ground. Add the remaining ingredients and process until they form a dough. Press some of the dough evenly into each individual tart base. (Silicone molds work best, but cases work, too.) Set aside in the freezer.
Blend the strawberries with the maple syrup until they are liquid. Stir in the chia seeds. Let the mixture sit in the fridge for 1 hour.
Add all ingredients to your food processor and blend until completely smooth. Place about 1 tsp of the chia jam on top of each base, followed by 1 tbsp of the cheesecake mix on top, then add some of the strawberry slices. Add another 1-2 tbsp of the cheesecake mixture to each base and top with more fresh strawberry slices. Place tartlets in the freezer for 2 hours or until firm. Remove from the freezer 15-30 minutes before serving.