Ice-cube tray vegan cheesecake bites recipe

Ice-cube tray vegan cheesecake bites recipe


With no egg or dairy, these raspberry and chocolate ripple cheesecake bites are completely vegan. Plus, theyre made using an ice-cube tray so theyre super easy and are perfect to keep in the freezer for when unexpected guests drop by.

The ingredient of Ice-cube tray vegan cheesecake bites recipe

  1. 110g (2/3 cup) raw cashews
  2. 80ml (1/3 cup) cup coconut cream
  3. 60ml (1/4 cup) maple syrup
  4. 1 tablespoon fresh lemon juice
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons coconut oil, melted, cooled
  7. 12 raspberries, chopped
  8. 6 chocolate ripple biscuits, crushed

The instruction how to make Ice-cube tray vegan cheesecake bites recipe

  1. str_replace('ufeff','',Place the cashews in a glass or ceramic bowl and cover with cold water. Cover with plastic wrap and set aside for 8 hours or overnight to soak.)
  2. str_replace('ufeff','',Cut 12 small strips of baking paper and use to line twelve 40ml (2-tablespoon) ice cube moulds, extending up the side of each.)
  3. str_replace('ufeff','',Drain the cashews and transfer to a blender. Add the coconut cream, maple syrup, lemon juice, vanilla extract and 1 tablespoon of the coconut oil. Blend until smooth.)
  4. str_replace('ufeff','',Divide the raspberries among each ice cube mould and pour the cashew mixture over. Place in the freezer for 20 minutes or until just firm.)
  5. str_replace('ufeff','',Mix the crushed biscuits and remaining 1 tablespoon of coconut oil together. Spoon evenly over each cheesecake bite and press with the back of a spoon. Freeze for 2 hours or until set. Slide a knife down each side of a cheesecake bite to loosen and then use the baking paper strips to ease the cheesecake bites out of the moulds.)

Nutritions of Ice-cube tray vegan cheesecake bites recipe



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