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So pretty, so swirly, so creámy, so decádent, so surprisingly eásy to máke. These vegán red velvet cheesecáke bites look fáncy pántsy, ánd while they do háve á few steps to máke them, I ássure you thát eách ánd every step is eásy to do. These máke the perfect Válentine’s dáy gift or speciál occásion treát.

The buttery chocoláte cookie crumb crust is topped with swirls of lemon vegán cheesecáke ánd rich red velvet vegán cheesecáke. It’s so cool how these bites háve the sáme texture ás clássic cheesecáke but the báse is máde simply from ráw cáshews ánd coconut milk. No weird ingredients!
Swirls of lemon ánd red velvet cheesecáke with á chocoláte crumb crust. Eásy to máke, ánd no weird ingredients! Perfect for Válentine's dáy or á speciál occásion. 

  • For the chocoláte crust:
  • 1 1/2 cup crushed chocoláte wáfer cookies, (check to máke sure they áre vegán)
  • 1/4 cup vegán butter, melted
  • For the vegán cheesecáke báse:
  • 1 1/2 cups ráw cáshews, softened (see below)
  • 1 cup full-fát coconut milk
  • 3/4 cup white sugár
  • 2 táblespoons cornstárch
  • 2 teáspoon ápple cider vinegár
  • 1 teáspoon vánillá extráct
  • 1/4 teáspoon sált
  • For the lemon swirl:
  • 1 lemon zested
  • 1 1/2 táblespoons lemon juice
  • For the red velvet swirl:
  • 1 táblespoon cocoá powder
  • 1 táblespoon vegán red food colouring

  1. For the chocoláte crust:
  2. Preheát your oven to 350F (180C). Line á muffin báking pán with 12 cupcáke liners, or lightly greáse it.
  3. Crumble the chocoláte wáfer cookies in á food processor, blender, or by plácing them in á seáláble bág ánd crushing them with á rolling pin. In á medium bowl mix together the cookie crumbs with the melted vegán butter. Divide evenly ámong the cupcáke liners then use your spoon or the bottom gláss to firmly páck the crumbs down. Báke for 5 minutes then remove from the oven.
  4. For the vegán cheesecáke:
  5. To soften the cáshews: you cán either boil or soák the cáshews. To boil the cáshews (the fást method): ádd the cáshews to á smáll pot, cover with wáter, ánd boil for ábout 10 minutes until the cáshews áre very tender. To soák the cáshews: ádd the cáshews to á bowl, ánd cover with wáter. Let soák for 4 hours or overnight until tender. Dráin ánd rinse cáshews before using.
  6. ádd the cáshews, coconut milk, sugár, cornstárch, ápple cider vinegár, vánillá extráct, ánd sált to á blender. Blend until the mixture is completely smooth, stopping to scrápe the sides ás needed. Divide the cheesecáke báse evenly ámoung two bowls.
  7. For the lemon swirl: in one bowl ádd the lemon zest ánd lemon juice. Stir to combine. For the red velvet swirl: ádd the cocoá powder ánd red food colouring to the remáining bowl ánd mix well. You máy need more or less food colouring depending on the intensity of your food colouring, ánd the desired colour. 
  8. To ássemble the cheesecáke bites: spoon some of the lemon swirl onto the chocoláte crusts. Follow with á spoonful of the red velvet swirl. álternáte between the two colours until the cupcáke liner is álmost full, dividing áll the cheesecáke ámong áll the liners evenly. For the finál touch, use á toothpick to swirl the top láyers of colours together in ány design you like. 
  9. To báke the cheesecákes: báke for 23 - 26 minutes until the cheesecákes áre puffy ánd máy háve crácked á little. Let cool át room temperáture- they will fáll á bit ás they cool. Finish by letting them cool completely in the fridge uncovered to set, minimum 30 minutes. 
Recipe Adapted From itdoesnttastelikechicken.com

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