Print

Vegan Red Velvet Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Vegan Red Velvet Cheesecakes are made with whole foods and are the perfect treat for the summer! They’re gluten free, paleo, and down-right delicious!

Ingredients

  • 3/4 cup + 1/2 cup raw cashew pieces
  • 1/2 cup dates, pitted*
  • 1 Tbsp. cocoa powder
  • pinch salt
  • juice of 1 large lemon
  • 1 <a href=”https://www.lovebeets.com/products/organic-cooked-beets/”>Love Beet</a>
  • 5 Tbsp. canned full-fat coconut milk**
  • 2 Tbsp. + 2 tsp. coconut oil
  • 4 Tbsp. maple syrup
  • splash vanilla extract
  • Optional topping: 1 Tbsp. cocoa powder, 1 Tbsp. coconut oil, 1/2 Tbsp. maple syrup, pinch salt, splash pure vanilla extract

Instructions

  1. Preparation the soaked cashews: Cover 3/4 cup cashews with water and allow to sit overnight.
  2. Make the raw crust: Add 1/2 cup cashews, dates, 1 Tbsp. cocoa powder, and a pinch of salt to a small blender and process until no large chunks of cashews remain. Lay a small piece of wax or parchment paper across the diameter of 6 muffin cups so that you can use them as handles to pry the cheesecakes out. Press crust into muffin cups, using a spoon or shot glass to pack it tightly. Set in the freezer.
  3. Make the red velvet filling: Clean out the small blender. Add lemon juice and 1 Love Beet and puree until smooth. Add additional lemon juice if needed to help blend. Pour over a bowl into a fine mesh strainer and strain until smooth. Remove 2 Tbsp. of strained liquid and add it to a high-speed blender.
  4. Drain 3/4 cup soaked cashews and add to the food processor. Add coconut milk, coconut oil, maple syrup, and vanilla extract. Blend until completely smooth, no shorter than 1 full minute.
  5. Assemble the Red Velvet Cheesecakes: Remove muffin tin from freezer. Pour 2 heaping tablespoons of the red velvet filling into each crust. Evenly divide remaining filling amongst the cheesecakes. Bang muffin tin on the counter to smooth out the top and remove any air pockets. Place muffin tin in the freezer to set completely.
  6. Make the optional topping: Add cocoa powder and coconut oil to a microwave-safe bowl and melt. Add maple syrup, salt, and vanilla, and mix until combined. Drizzle over solid cheesecakes if desired.

Notes

*I used deglet noor dates, but I’m sure you could use medjool.

**I didn’t mix my coconut milk, so I used the thick coconut “cream” from the top of my can. You could probably use mixed coconut milk if you’re so inclined.

Find it online: https://www.fooduzzi.com/2015/05/vegan-red-velvet-cheesecakes/

Pin It on Pinterest

Share This