Easter Nest Mini Cheesecakes
Easter is a time for celebration, and what better way to celebrate than with these vegan Easter nest mini cheesecakes. Made with a crunchy biscuit-like base, creamy cheese filling and toasted coconut topping these cheesecakes are sure to be a hit.
Top with your favourite vegan mini eggs to take these scrumptious treats to the next level.
Total Time: 3 hours
Servings: 6
Total Time: 3 hours
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the base
- 21.666666666667 21.666666666667 g buckwheat groats
- 12.5 12.5 g oats
- 0.33333333333333 0.33333333333333 Tbsp Vita Coco coconut oil
- 0.5 0.5 Tbsp maple syrup
- 0.16666666666667 0.16666666666667 Tbsp water
- 0.16666666666667 0.16666666666667 tsp vanilla
- Pinch of salt
- For the middle layer
- 25 25 g cashew nuts, soaked for at least 1 hour in hot water
- 10.833333333333 10.833333333333 g plain soy yoghurt
- 8.3333333333333 8.3333333333333 g Vita Coco coconut oil, melted
- 10 10 ml Vita Coco coconut milk
- 10 10 ml maple syrup
- 0.33333333333333 0.33333333333333 Tbsp lemon juice
- 0.16666666666667 0.16666666666667 tsp vanilla
- For the topping
- 11 11 g desiccated coconut, toasted
- 0.33333333333333 0.33333333333333 Tbsp brown rice syrup
- 1 1 vegan chocolate mini eggs
Method
Base
- Put all of the ingredients into a food processor and blend until a sticky crust forms. Divide the crust between 6 silicone molds (approx. 55g each) and pat down flat.
- Place in the freezer to harden.
Middle layer
- Put all of the ingredients into a high-speed blender and blend until smooth and
- creamy. Pour onto top of the cheesecake bases and return to the freezer to harden.
Topping
- Mix the toasted coconut with the brown rice syrup so that it sticks together. Press approx. 2 heaped tbsp. on the top of each mini cheesecake in the shape of a nest.
- Top with chocolate eggs are your choice.
Store in the fridge for up to 5 days or freezer if you want the cheesecakes to last longer. When storing in the freezer you will need to take them out approx. 15 minutes before serving to allow them to thaw.
