Vegan Recipes

Vegan – Red Velvet Cheesecake Bites – Recipe

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So pretty, so swirly, so creamy, so decadent, so particularly smooth to make. These vegan purple velvet cheesecake bites appearance fancy pantsy, and whilst they do have a few steps to lead them to, I guarantee you that each and every step is simple to do. These make the suitable Valentine’s day gift or special event treat.


The buttery chocolate cookie crumb crust is crowned with swirls of lemon vegan cheesecake and rich pink velvet vegan cheesecake. It’s so cool how those bites have the identical texture as conventional cheesecake but the base is made without a doubt from raw cashews and coconut milk. No weird ingredients!

Make those ahead of time, allow them to set within the refrigerator after which serve while equipped. Be organized for applause and to take a bow!

To make vegan purple velvet cheesecake bites: disintegrate the chocolate wafer cookies in a food processor, blender, or by setting them in a sealable bag and crushing them with a rolling pin.

In a medium bowl mix together the cookie crumbs with the melted vegan butter. Divide evenly a number of the cupcake liners then use your spoon or the bottom glass to firmly % the crumbs down. Bake for five minutes then take away from the oven.

Add the softened cashews, coconut milk, sugar, cornstarch, apple cider vinegar, vanilla extract, and salt to a blender. Blend till the combination is completely easy, stopping to scrape the perimeters as wished. Divide the cheesecake base evenly amongst bowls.

For the lemon swirl: in one bowl add the lemon zest and lemon juice. Stir to combine.

For the pink velvet swirl: add the cocoa powder and pink meals colouring to the ultimate bowl and blend well. You may also want extra or much less food colouring relying at the intensity of your meals colouring, and the favored coloration.

To bring together the cheesecake bites: spoon a number of the lemon swirl onto the chocolate crusts. Follow with a spoonful of the purple velvet swirl. Alternate among the two colours until the cupcake liner is nearly complete, dividing the cheesecake among all the liners evenly.
For the very last touch, use a toothpick to swirl the pinnacle layers of colors together in any layout you like.
To bake the cheesecakes: bake for 23 – 26 mins till the cheesecakes are puffy and might have cracked a touch. Let cool at room temperature- they’ll fall a chunk as they cool. Finish via allowing them to cool absolutely within the refrigerator to set, minimum half-hour.

Ingredients
For the chocolate crust:

1 1/2 cup crushed chocolate wafer cookies, (check to make sure they are vegan)
1/4 cup vegan butter, melted

For the vegan cheesecake base:

1 1/2 cups raw cashews, softened (see below)
1 cup full-fat coconut milk
3/4 cup white sugar
2 tablespoons cornstarch
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt

For the lemon swirl:

1 lemon zested
1 1/2 tablespoons lemon juice

For the red velvet swirl:

1 tablespoon cocoa powder
1 tablespoon vegan red food colouring

Instructions
For the chocolate crust:

Preheat your oven to 350F (180C). Line a muffin baking pan with 12 cupcake liners, or lightly grease it.

Crumble the chocolate wafer cookies in a food processor, blender, or by placing them in a sealable bag and crushing them with a rolling pin. In a medium bowl mix together the cookie crumbs with the melted vegan butter. Divide evenly among the cupcake liners then use your spoon or the bottom glass to firmly pack the crumbs down. Bake for 5 minutes then remove from the oven.

For the vegan cheesecake:

To soften the cashews: you can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

Add the cashews, coconut milk, sugar, cornstarch, apple cider vinegar, vanilla extract, and salt to a blender. Blend until the mixture is completely smooth, stopping to scrape the sides as needed. Divide the cheesecake base evenly amoung two bowls.

For the lemon swirl: in one bowl add the lemon zest and lemon juice. Stir to combine. For the red velvet swirl: add the cocoa powder and red food colouring to the remaining bowl and mix well. You may need more or less food colouring depending on the intensity of your food colouring, and the desired colour.

To assemble the cheesecake bites: spoon some of the lemon swirl onto the chocolate crusts. Follow with a spoonful of the red velvet swirl. Alternate between the two colours until the cupcake liner is almost full, dividing all the cheesecake among all the liners evenly. For the final touch, use a toothpick to swirl the top layers of colours together in any design you like.

To bake the cheesecakes: bake for 23 – 26 minutes until the cheesecakes are puffy and may have cracked a little. Let cool at room temperature- they will fall a bit as they cool. Finish by letting them cool completely in the fridge uncovered to set, minimum 30 minutes.

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Vegan – Red Velvet Cheesecake Bites – Recipe


  • Author: itdoesnttastelikechicken
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes

Description

So pretty, so swirly, so creamy, so decadent, so particularly smooth to make. These vegan purple velvet cheesecake bites appearance fancy pantsy, and whilst they do have a few steps to lead them to, I guarantee you that each and every step is simple to do. Read More..


Scale

Ingredients

For the chocolate crust:

1/4 cup vegan butter, melted
1 1/2 cup crushed chocolate wafer cookies, (check to make sure they are vegan)

For the vegan cheesecake base:

2 tablespoons cornstarch
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups raw cashews, softened (see below)
1 cup full-fat coconut milk
3/4 cup white sugar

For the lemon swirl:

1 1/2 tablespoons lemon juice
1 lemon zested

For the red velvet swirl:

1 tablespoon cocoa powder
1 tablespoon vegan red food colouring
READ MORE..


Instructions

For the chocolate crust:

Preheat your oven to 350F (180C). Line a muffin baking pan with 12 cupcake liners, or lightly grease it.

Crumble the chocolate wafer cookies in a food processor, blender, or by placing them in a sealable bag and crushing them with a rolling pin. In a medium bowl mix together the cookie crumbs with the melted vegan butter. Divide evenly among the cupcake liners then use your spoon or the bottom glass to firmly pack the crumbs down. Bake for 5 minutes then remove from the oven.

For the vegan cheesecake:

To soften the cashews: you can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

Add the cashews, coconut milk, sugar, cornstarch, apple cider vinegar, vanilla extract, and salt to a blender. Blend until the mixture is completely smooth, stopping to scrape the sides as needed. Divide the cheesecake base evenly amoung two bowls.

For the lemon swirl: in one bowl add the lemon zest and lemon juice. Stir to combine. For the red velvet swirl: add the cocoa powder and red food colouring to the remaining bowl and mix well. You may need more or less food colouring depending on the intensity of your food colouring, and the desired colour.

To assemble the cheesecake bites: spoon some of the lemon swirl onto the chocolate crusts. Follow with a spoonful of the red velvet swirl. Alternate between the two colours until the cupcake liner is almost full, dividing all the cheesecake among all the liners evenly. For the final touch, use a toothpick to swirl the top layers of colours together in any design you like.

To bake the cheesecakes: bake for 23 – 26 minutes until the cheesecakes are puffy and may have cracked a little. Let cool at room temperature- they will fall a bit as they cool. Finish by letting them cool completely in the fridge uncovered to set, minimum 30 minutes. READ MORE..


Notes

When storing in the fridge keep them uncovered or covered with a breathable material such as a clean cloth. They can get a bit wet on top from trapped condensation if in an air-tight container. If they do get a bit wet, you can simply blot the tops with a bit of paper towel.

  • Category: Dessert
  • Cuisine: American, Canadian

Nutrition

  • Serving Size: 12 Cheesecake Bites
  • Calories: 212kcal
  • Sugar: 13g
  • Sodium: 88mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Carbohydrates: 20g
  • Protein: 3g

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