Mini vegan cheesecakes

Spot the bear!


There she is!!!

Finally, I made my first vegan cheesecakes in Japan and since I don’t have a food processor here, I used my $20 blender (slowly/cautiously) and guess what? It worked…wonders!

crust:
1 cup of raisins (cos dates are expensive as shizz)
2 cups of raw walnuts

“cheese”:
1 1/2 cups of raw cashews (soaked for 4 hours)
1/2 cup full-fat coconut milk
1/3 cup coconut oil (melted)
1 tsp pure vanilla essence
1/2 cup pure maple syrup

topping:
Whatever your little (sorry, BIG) heart desires – I used homemade blueberry syrup

First, blitz crust ingredients together in a food processor or, if you’re feeling lucky, a shitty blender until mixture starts coming together.

Using your fingers, carefully smoosh crust mixture evenly into a greased silicon 6 slot muffin tray.

Wash your food processor then process all of the filling ingredients together for about 5ish minutes or until mixture becomes nice and creamy, then distribute evenly on top of crust mixture.

That’s it! Cooking time finished! Now all you have to do is pop em into a freezer.

For best results, freeze overnight or for those of you that just can’t wait, 4-5 hours should do the trick.

To finish, top with fresh fruit or something equally instagramable/delicious.

Allow 10-12 minutes of thawing time or eat frozen if you just can’t wait!