I feel like everyone has a strategy too. You just don’t realize it yet. Or maybe it’s just me. A few months ago, I was struck by this 7-ingredient vegan cheesecake from Minimalist Baker. Now, I’m no stranger to vegan cheesecakes, but I’ve never made one with cashew cream. Cashew cream. Do you know about it? Have you played with it before? It does remarkable things in vegan cooking and can be used in place of cheese in many recipes. (See Veganosity’s Vegan Spinach Lasagna.) Making it takes time. But it’s nothing that we can’t overcome together. As I was experimenting the vegan cheesecakes, I thought, wouldn’t it be great if I made a Neapolitan version of this? Yes, it is awesome, and it is easy. First, we start with a crust base of blended medjool dates, walnuts, and coconut. If you don’t care for dates, you can also try my graham cracker crust. Next, we add the “cheesecake” layers, one at a time. You only need to freeze the cheesecakes for about 20 to 25 minutes before adding the next layer. Give the cheesecakes about 3 to 4 more hours in the freezer, and they’ll be good to go. Dana at Minimalist Baker used a muffin tin to make her cheesecakes, but I found it easier to use silicone muffin liners. When I made these in a muffin tin, my cheesecakes wouldn’t budge, even when I used paper tabs like Dana did. It could be that my freezer is much to cold. With the silicone muffin liners, however, the cheesecakes came right off. You can also use paper liners, but make sure to insert the liners in a muffin tin so that the cheesecakes shape better. If you decide to use a muffin tin without any liners, and you find that your cheesecakes are stuck, just let it sit in room temperature for 10 to 15 minutes, and run a butter knife along the edges. It should come right off. Now, are you ready to make some of these lovelies? Looking for more cheesecake recipes?
No Bake Soy Pumpkin Cheesecake
