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Ice-cube tray vegan cheesecake bites recipe
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Prep Time:
625 minutes
Cook Time:
Total Time:
625 minutes
Vegan raspberry chocolate cheesecake bites made in an ice-cube tray, perfect for surprise guests.
Ingredients:
  • 110g (2/3 cup) raw cashews
  • 80ml (1/3 cup) cup coconut cream
  • 60ml (1/4 cup) maple syrup
  • 21.00 gm fresh lemon juice
  • 33.60 gm coconut oil, melted, cooled
  • 12 raspberries, chopped
  • 6 chocolate ripple biscuits, crushed
Instructions:
  • In a glass or ceramic bowl, immerse the cashews in cold water, cover with plastic wrap, and let soak for 8 hours or overnight.
  • Cut 12 small strips of baking paper to create a stylish lining for twelve 40ml (2-tablespoon) ice cube moulds, ensuring the paper extends up the sides of each mould.
  • After draining the cashews, place them in a blender along with the coconut cream, maple syrup, lemon juice, vanilla extract, and 1 tablespoon of coconut oil. Blend until silky smooth.
  • Distribute the raspberries evenly into each ice cube mold and top with the cashew mixture. Freeze for 20 minutes or until it sets.
  • Combine crushed biscuits with the remaining 1 tablespoon of coconut oil. Spread mixture evenly over each cheesecake bite and gently press down with a spoon. Freeze for 2 hours until firm. Use a knife to loosen the sides of each cheesecake bite, then use the paper strips to easily remove them from the molds.

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