Mini Vegan Cheesecake Recipe

Vegan Cheesecakes with a Birthday Swirl!

It's no secret we love to celebrate at GLJ, especially birthdays! Each time a crew member's bday is approaching, or Good Life has one I absolutely love celebrating.

This month we're celebrating GLJ turning 12 and decided to celebrate with our vegan cheesecake recipe, but make it mini!  We haven't sold our vegan cheesecakes in a while, but IFKYK! They were insanely good! So we took that recipe and elevated it by using 3 different natural food ingredients, creating colourful swirls to give them a birthday twist! 

 I'm sharing our secret vegan cheese cake recipe with YOU!

Vegan Swirl Cheesecakes

INGREDIENTS

Base

1 cup of dates

1 cup of walnuts

0.25 tsp of salt

Cheesecake

2.5 cups of cashews 

100 mL of lemon juice (approx. 7 TBSP)

1 cup of coconut cream (only the cream from the top of the can, not the liquid)

0.5 cups of coconut oil, melted or softened

0.75 cup maple syrup

Blue Swirl

1/4 – ½ tsp Blue Majik Powder

Purple Swirl

GLJ's signature berry sauce

Pink Swirl

A few strawberries 

DIRECTIONS

1. Soak the cashews for at least 4 hours, or overnight.

2. In a high-speed blender, add soaked cashews, lemon juice, coconut cream, coconut oil and maple syrup to make cheesecake batter.

3. For the base (crust), in a food processor, add dates, walnuts and salt. Mix until the ingredients begin to stick together. You want to be able to squeeze it into a ball with your hand and have it stay together. 

4. Divide the crust mixture into silicone molds (or muffin tins lined with paper muffin cups). You want about a 1cm thick layer of crust on the bottom (don't worry about the sides). Press the crust down with your hands

5. In three separate small bowls, set aside about ¼ cup of cheesecake mixture in each bowl. 

6. Add natural food colouring to make different colours:

• To make blue, whisk in the Blue Majik Powder until it's a nice blue colour.
• To make purple, we used our signature berry sauce for our in-house cheesecake, and mixed it right into some of the batter.
• To make pink, we blended some of the batter with a few strawberries.

7. Pour the plain cheesecake mixture into the molds until they are about 80% full. Then add a spoonful of each of the colours and mix them around with a toothpick or fork to create a swirl pattern.

8. Keep refrigerated.

Enjoy!

XO, Andrea