Name: Vegan Apricot Mini Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Vegan
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)

Description

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

Ingredients

Scale

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)

Instructions

Preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
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.
Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix briefly until just combined.
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.
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.
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.
Fill dessert rings with cheese filling on the sponge base, smooth it out and refrigerate for at least 1 hour.
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.
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