Vegan crumb “cheese” cake,
There’s such a thing,
And beyond the fact that there’s such a thing, it’s insanely indulging.
I decided to make my vegan crumb cheesecake in individual cups,
It’s more fun,
It’s more pampering,
It’s better preserved that way,
And so it gives everyone at the table a bite full of precision and pleasure.
I love that the cake crumbs come in lots of different sizes,
That way the bite is interesting and rich in textures.
I “season” the cheese mixture with lemon zest, which gives it a stunning tanginess,
And blueberries that dot everything and add wonderful sweetness and amazing color.
It’s an impressive and balanced dessert,
It has everything you need.
The sweetness is refined,
The texture experience is wonderful.
It’s suitable for everyone, even omnivores!
It doesn’t contain gluten,
It’s vegan of course,
And the great thing is that everyone gets a pampering cup of it and you don’t have to cut pieces of cake and serve.
The recipe is quick and super easy to prepare,
You just have to take a look at it.
Understand that this is exactly what you want to prepare for the holiday,
And run to the kitchen to prepare it.
And remember that abundance is infinite,
You just have to choose the right ingredients 🙂
Happy and joyful Holidays to all of us 🙂
Vegan Crumb Cheesecake
Ingredients: suitable for about 5-6 large dessert cups / 10 small dessert cups. You can also make it in a large pan of 7.8” (20cm) diameter.
For the dough:
- ¼ cup almond butter / tahini
- ¼ cup maple syrup
- Pinch of salt
- 1½ cups almond flour (for alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder
- ¾ cup sliced almonds
For the filling:
- 1 block silken tofu, about 350g (for alternatives, have a look at “A little extra from me”)
- 2 cups cashews soaked in water overnight / soaked for half an hour in boiling water
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- 1 teaspoon lemon juice
- Pinch of lemon zest
- ½ cup frozen blueberries (you can substitute for any frozen fruit you choose or omit the fruit)
- Preheat the oven to 355°F (180°C) on turbo mode.
- Let’s begin by preparing the crumbly base: put all the liquid ingredients, the almond spread, maple syrup and salt in a bowl and mix well.
- Add all the dry ingredients, the almond flour, baking powder and almond slices to the bowl and mix with a spoon until you get dough crumbs. As soon as crumbs are formed, start working the dough with your hands into a ball of dough. If the dough is very sticky, add a little flour, if the dough doesn’t come together into a ball and is too crumbly, add a little more almond butter.
- Roll the dough between two sheets of parchment paper until you get a dough about 0.6” (1½ cm) thick.
- Put in the oven to bake for 10-12 minutes until the dough browns a little and dries out. Take out of the oven and cool well.
- As soon as the base has cooled, crumble it with our hands or with the help of a blender until we get crumbs of all kinds of sizes, which will be interesting for us to bite into.
- Let’s move on to making the “cheese” filling: put the cashews (without the soaking water), the silken tofu, maple syrup, vanilla extract, coconut oil and lemon juice and zest into the blender and grind well until you get a uniform cream.
- Transfer the cream to a large bowl and add the frozen blueberries. I recommend thawing them a little and mash gently with a fork.
- Mix the blueberries and the “cheese” cream we prepared. A tip from me – mix a little and not a lot, so that the mixture remains neutral in color and you get small shades of purple in it.
- Now let’s move on to building the cups: you can build a central dessert in a large transparent bowl or in individual cups of different sizes. Choose what’s convenient for you, I chose large cups. Put the same amount of cream and crumbs into each cup, add the cream, arrange a layer of crumbs, then cream and crumbs again. In my opinion, two layers of cream and crumbs is a stunning treat, but if you want more layers – go for it.
- Cover with cling wrap and cool, overnight in the fridge or for 4 hours in the freezer.
Serving suggestion: Serve cold from the fridge. If you freeze it, take it out of the freezer about 15 minutes before serving.
A little extra from me:
- The vegan cheesecake can be kept in the fridge in a sealed box for up to 3 days. With every passing day, remember that the crumbs get “wet” from the “cheese” mixture, so their crispiness disappears a little, but they’re still wonderful and good.
- The almond flour in the almond base can be substituted for oat flour.
- The silken tofu can be substituted for soy vegan cream cheese.
- Unfortunately there’s no substitute for cashews in the recipe.
- I recommend not substituting maple syrup as a sweetener, but if necessary you can substitute it for honey / sweetango (for diabetics).