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, I absolutely love the process of chatting out what we should gift them and what food we should make/buy to celebrate them.

This month we celebrated the amazing Ruby’s 18th birthday (Ruby for president!) and decided to use our vegan cheesecake recipe but turn it into minis. Then, using 3 different natural food ingredients, we created colourful swirls to give them a birthday twist! Nicollette gets full credit for her gorgeous swirling skills!

And since we’re also celebrating GLJ’s 9th year in business this May, 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