http://mydarlingvegan.com/2014/09/mixed-berry-vanilla-cheesecake/
Almond Crust
- 1 cup almond meal
- 2 tbsp agave nectar
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Vanilla Cheesecake
- 1.5 cups cashews, soaked
- 3 tbsp agave nectar
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 2 vanilla beans scraped
- 1-2 tbsp water, if needed
Mixed Berry Compote
- 1 cup frozen berries
- 1/4 cup granulated sugar
- 2 tsp lemon juice
To make the almond crust
- Lightly oil a mini-muffin tray and set aside.
- Combine the ingredients for the almond crust in a food processor until well blended, it should stick together when pressed between your fingers. Divide the crust into 15 mini muffin molds and press down until firm. Stick in the freezer while preparing the filling.
To make the vanilla cheesecake
- Drain and rinse the cashews and place in a high-powered blender or food processor along with all the other ingredients except water. Blend until completely smooth, scraping down as necessary and adding the water if needed.
- Spoon or pipe filling on top of the chilled crusts, leaving about 1/8th inch of room.
- Return to freezer and let harden while making the berry topping.
To make the mixed berry compote
- Combine all the ingredients in a small sauce pan over medium heat and bring to a boil. Let boil for about 10-12 minutes, stirring occasionally until the mixture is thick.
- Carefully spoon over chilled cheesecakes and return to the freezer until frozen all the way through.
- To serve run a warm knife around the out edge of each cheesecake and they should pop out. Serve within 10 minutes of thawing and store in the refrigerator.
Notes
- To make this a raw dessert replace berry compote with fresh berries.
