Spiced Vegan “Cheesecake” is a great autumn dessert with pumpkin spice flavors. This is a cashew based cheesecake, that bakes in the oven and sets in the fridge. You could make it in a springform pan, but you will need to increase the baking time. This recipe makes twelve miniature ‘cheesecakes’. It is a delicious dessert for Thanksgiving, or for any time of the year when you want to indulge in a sweet treat with fall flavors; there is a fairly high fat content, but you don’t have to feel too bad eating this creamy vegan cheesecake: there is no refined sugar in the recipe. It tastes great on its own, but even better with a dollop of whipped coconut cream.
The Home Baked Vegan’s Miniature Spiced Vegan Cheesecake is:
Vegan (as always, this means the recipe for spiced vegan cheesecake uses no animal products).
Refined Sugar Free
Here is The Home Baked Vegan’s recipe for Miniature Spiced Vegan Cheesecakes:
1 Cup gluten-free Granola
1 Cup Shredded Coconut
4 Tbsp Vegan Margarine, melted
2 Cups Raw Cashews
1/4 Cup Maple Syrup
1 tsp Lemon Extract
1 1/2 tsp Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp All Spice
1 1/2 Cup Coconut Cream
2 Tbsp Corn Starch
Place the cashews in a bowl, with approximately 5 Cups of cold water. Let them soak overnight.
The next day, you can complete the remainder of the recipe:
Prepare the crust:
In a food processor, or high powered blender, pulse together the granola, shredded coconut, and the melted margarine.
Evenly distribute the crust crumbs into 12, parchment lined muffin tins. This will be approximately 2 Tbsp of crumbs in each muffin tin.
Using a spoon or your fingers, press the crumbs to form a firm crust.
Place the muffin tins into the fridge while you prepare the filling.
Prepare the filling:
Preheat the oven to 350′
Drain and rinse the cashews.
In a blender, blend together the cashews, maple syrup, lemon extract, cinnamon, nutmeg, allspice, ground cloves, coconut cream and cornstarch. Blend until smooth.
Using a 1/4 Cup Measurement, scoop the filling into the muffin tins on top of the crust layer.
Bake for 25 – 30 minutes, or until slightly golden on edges and starting to crack.
Remove from the oven and let cool on the counter for 30 minutes or at least until baking pan is no longer hot.
Place the cheesecakes in the refrigerator for 2 hours or overnight.
Serve with whipped coconut cream and enjoy!
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