Vegan Apricot Mini Cheesecakes

Vegan Apricot Mini Cheesecakes

Vegan Apricot Mini Cheesecakes are delicious little desserts that everyone can enjoy, no matter their dietary choices. These mini cheesecakes combine fresh flavors with creamy textures, making them a perfect treat for any occasion. Whether it’s a birthday party, a family gathering, or just a sweet craving, these cheesecakes will surely delight your taste buds.

Why Make This Recipe

This recipe is not only vegan, but it’s also simple to make and filled with wholesome ingredients. By using tofu and dairy-free cream, you can create a rich, creamy filling that is still completely plant-based. Plus, the vibrant apricot flavor adds a refreshing twist. Making these mini cheesecakes is a great way to impress your friends and family while also sticking to a healthy diet.

How to Make Vegan Apricot Mini Cheesecakes

Ingredients:

• 1 cup (240 ml) soy milk or other dairy-free milk
• 1 tsp apple cider vinegar or 1 tbsp lemon juice
• 3/4 cup (150 g) sugar
• 1/3 cup (80 ml) neutral oil (e.g. rapeseed, canola, or sunflower oil)
• 1 tsp vanilla extract
• 1 3/4 cup (220 g) all-purpose flour, spelt flour, or gluten-free flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda or 1 tsp more baking powder
• 1/2 tsp salt
• 14 oz (400 ml) dairy-free whipping cream or coconut cream
• 21 oz (600 g) silken firm tofu or vegan cream cheese
• 1/4 cup (50 g) sugar (or more to taste)
• 200 ml apricot juice or other fruit juice (e.g., mango, passion fruit, peach)
• 1 1/2 tsp pure 100% agar powder
• 1 can of apricots (pitted) or other fruit (fresh or canned)
• 1 cup (250 ml) fruit juice (e.g., mango, passion fruit, peach, or multi-vitamin)
• 1/2 tsp pure 100% agar powder
• Sugar (optional, to taste)
• Raspberries (for garnish)
• Desiccated coconut (for garnish)

Directions:

1. Preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle for about 5 minutes. Then add the sugar, oil, and vanilla extract, and mix to combine.
3. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix briefly until just combined.
4. Spread the batter evenly on the prepared baking sheet and bake for about 15-20 minutes. Check doneness by inserting a toothpick. Let it cool and cut out circles using dessert rings.
5. In a mixing bowl, beat the dairy-free whipping cream until fluffy. In another bowl, mix the silken firm tofu with the sugar until creamy.
6. In a saucepan, stir agar powder into the fruit juice until dissolved. Boil and simmer for 1-2 minutes. Cool slightly and mix with some tofu cream, then fold into whipped cream.
7. Fill dessert rings with cheese filling on the sponge base, smooth it out and refrigerate for at least 1 hour.
8. For glaze, drain apricots, and in a saucepan, stir agar into juice until dissolved. Boil and simmer. Spread glaze on cakes and top with apricots.
9. Refrigerate for at least 1 hour to set. Garnish with raspberries and desiccated coconut before serving.

How to Serve Vegan Apricot Mini Cheesecakes

Serve these mini cheesecakes cold for the best flavor and texture. Arrange them on a beautiful platter and add some fresh raspberries and coconut for an appealing presentation. They make a great centerpiece for any dessert table!

How to Store Vegan Apricot Mini Cheesecakes

Keep the mini cheesecakes in an airtight container in the fridge. They can last for about 3-5 days. If you want to make them ahead of time, they can be stored in the freezer as well. Just wrap them tightly and enjoy them within a month.

Tips to Make Vegan Apricot Mini Cheesecakes

• Make sure to let your cheesecake filling cool before mixing it with the whipped cream for the best texture.
• If you prefer a sweeter cheesecake, feel free to add more sugar to taste when combining the tofu and sugar.
• Experiment with different fruit juices and toppings to suit your taste.

Variation

Try using different fruits such as strawberries, blueberries, or mango for the glaze instead of apricots. You can also mix in some nuts or chocolate chips for added flavor.

FAQs

1. Can I use different non-dairy milk?
Yes! You can use almond milk, oat milk, or any dairy-free milk you prefer.

2. Is there a substitute for agar powder?
Yes, you can use gelatin if you are not strictly vegan. Just follow the package instructions.

3. How can I make these mini cheesecakes gluten-free?
Simply use a gluten-free flour blend in place of all-purpose flour, and you can enjoy a gluten-free version of these delicious cheesecakes!

Enjoy crafting these delightful Vegan Apricot Mini Cheesecakes and share the sweetness with those around you!

Vegan Apricot Mini Cheesecakes

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• Author: olivia
• Total Time: 80 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

Delicious, plant-based mini cheesecakes featuring vibrant apricot flavor and a creamy tofu filling.

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Ingredients

Scale 1x2x3x

• 1 cup (240 ml) soy milk or other dairy-free milk
• 1 tsp apple cider vinegar or 1 tbsp lemon juice
• 3/4 cup (150 g) sugar
• 1/3 cup (80 ml) neutral oil (e.g. rapeseed, canola, or sunflower oil)
• 1 tsp vanilla extract
• 1 3/4 cup (220 g) all-purpose flour, spelt flour, or gluten-free flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda or 1 tsp more baking powder
• 1/2 tsp salt
• 14 oz (400 ml) dairy-free whipping cream or coconut cream
• 21 oz (600 g) silken firm tofu or vegan cream cheese
• 1/4 cup (50 g) sugar (or more to taste)
• 200 ml apricot juice or other fruit juice (e.g., mango, passion fruit, peach)
• 1 1/2 tsp pure 100% agar powder
• 1 can of apricots (pitted) or other fruit (fresh or canned)
• 1 cup (250 ml) fruit juice (e.g., mango, passion fruit, peach, or multi-vitamin)
• 1/2 tsp pure 100% agar powder
• Sugar (optional, to taste)
• Raspberries (for garnish)
• Desiccated coconut (for garnish)

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Instructions

1. Preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle for about 5 minutes. Then add the sugar, oil, and vanilla extract, and mix to combine.
3. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix briefly until just combined.
4. Spread the batter evenly on the prepared baking sheet and bake for about 15-20 minutes. Check doneness by inserting a toothpick. Let it cool and cut out circles using dessert rings.
5. In a mixing bowl, beat the dairy-free whipping cream until fluffy. In another bowl, mix the silken firm tofu with the sugar until creamy.
6. In a saucepan, stir agar powder into the fruit juice until dissolved. Boil and simmer for 1-2 minutes. Cool slightly and mix with some tofu cream, then fold into whipped cream.
7. Fill dessert rings with cheese filling on the sponge base, smooth it out and refrigerate for at least 1 hour.
8. For glaze, drain apricots, and in a saucepan, stir agar into juice until dissolved. Boil and simmer. Spread glaze on cakes and top with apricots.
9. Refrigerate for at least 1 hour to set. Garnish with raspberries and desiccated coconut before serving.

Notes

Serve these mini cheesecakes cold for the best flavor and texture. Store in an airtight container in the fridge for 3-5 days, or freeze for up to a month.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan, cheesecake, apricot, dessert, mini cheesecakes