Mini Vegan NY Style Cheesecakes Topped with Strawberry Coulis

Makes 12 mini cheesecakes

Ingredients

Cheesecake Crust:
1 1/2 cups coarsley ground pecans
3 tbsp vegan butter
2 tbsp organic white sugar

Cheesecake Filling:
1 1/2 cups raw cashews (soaked or boiled 30 mins)
Juice of 1 large lemon 
1/3 cup vegan butter melted or refined coconut oil
2/3 cup vegan cream cheese or full fat plain vegan yogurt
1/2 cup maple syrup
1/4 cup organic white sugar
2 tsp vanilla extract
1/2 tsp salt

Strawberry Coulis:
340g (12 oz) frozen strawberries
1/3 cup organic white sugar
3 tbsp orange juice or water
1 tsp lemon juice

Optional Garnishes:
fresh strawberries
mint leaves
curled slices of lime peel

Recipe

1. Preheat oven to 325 F (optional for crust)

2. Prepare a medium 12-slot muffin tray by lightly greasing and inserting pieces of parchment paper in a cross formation (to help pull out the cheesecakes afterwards). You can skip these steps and just use baking cups. 

3. Combine crust ingredients. Put enough to cover the bottom of each slot of the muffin tray and press down with your finger. Bake for 10 minutes (optional). 

4. Combine cheesecake filling in a blender. If you're using vegan cream cheese, blend it first until it is smooth before adding the rest of the ingredients. 

5. Pour the cheesecake filling into each slot of the muffin tray over the crust. Put the cheesecake in the freezer (covered) while you prepare the coulis. The total time the cheesecake will need to be in the freezer is 4-6 hours.

6. Combine ingredients for coulis in a small pot at a medium high heat. Cook for about 5-7 minutes until strawberries are soft and syrupy.

7. Put the cooked strawberry mixture in a blender and blend for 30 seconds. Pass the blended mixture through a sieve, using the bottom of a spoon to extract the syrup. 

8. Allow the coulis to cool for about 15 minutes. Then remove the cheesecakes from the freezer and top them with the coulis (at this point you could add garnishes as well). Cover them again and place back in the freezer for the remainder of the setting time. 

9. Remove from freezer after 4-6 hours. Remove them from the muffin tin and allow to sit out of the freezer for 20 mins before serving. You can keep them in the freezer or put them in the fridge if you will eat them within the next few days.

Enjoy :)