Prepare to revolutionize your dessert game with these mind-blowing Balsamic Blackberry Vegan Cheesecakes that prove plant-based treats can be absolutely luxurious! Imagine a creamy, silky smooth cheesecake that melts in your mouth, topped with a tangy-sweet balsamic blackberry reduction that will make your taste buds dance with joy. These stunning individual cheesecakes are not just a dessert - they're a culinary experience that will impress vegans and non-vegans alike, without any dairy or complicated techniques.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup cashews, soaked
- 1/4 cup coconut cream
- 1/4 cup balsamic vinegar
- 1 cup blackberries
Instructions
- Begin by soaking raw cashews in hot water for at least 2 hours or overnight to soften them completely, which helps create a smooth cheesecake texture.
- Prepare a muffin tin by lining with silicone cupcake liners or parchment paper cups to prevent sticking.
- For the crust, combine almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix thoroughly until the mixture becomes a cohesive, slightly crumbly texture.
- Press approximately 2 tablespoons of the crust mixture into the bottom of each prepared muffin cup, creating a firm, even base. Use the back of a spoon to compact the crust.
- Drain and rinse the soaked cashews, then place them in a high-speed blender with coconut cream, remaining maple syrup, and half of the blackberries.
- Blend the cashew mixture until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
- Pour the cashew cream filling evenly into each muffin cup, leaving a small space at the top for the balsamic blackberry topping.
- For the topping, simmer remaining blackberries with balsamic vinegar in a small saucepan over medium heat for 5-7 minutes until slightly reduced and thickened.
- Allow the balsamic blackberry reduction to cool slightly, then carefully swirl a spoonful over each cheesecake.
- Place the muffin tin in the freezer for at least 2-3 hours to set the cheesecakes completely.
- Remove from freezer 10-15 minutes before serving to allow slight thawing. Garnish with fresh blackberries if desired.
- Store remaining cheesecakes in an airtight container in the freezer for up to 2 weeks.
Tips
- Soak those cashews thoroughly! The longer they soak (2 hours minimum), the smoother and creamier your cheesecake filling will be.
- Use a high-speed blender to ensure an absolutely silky-smooth texture. Regular blenders might leave unwanted chunks.
- Freeze the cheesecakes completely before serving - this helps them set perfectly and creates that classic cheesecake consistency.
- For best results, use fresh, ripe blackberries to maximize flavor in your balsamic reduction.
- Allow the cheesecakes to thaw slightly before serving to achieve the ideal creamy texture.
- If you don't have silicone or parchment liners, you can use a non-stick muffin tin, but greasing it well is crucial for easy removal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 0mg
