Vegan Mini Margarita Cheesecakes
Vegan Mini Margarita Cheesecakes are the lovely desserts. I think everyone who tried this recipe will love the taste. It is a good and fresh dessert vegan recipe. This dessert is delicious! Also, Vegan Mini Margarita Cheesecakes are good option for your guest. Let’s take a look how tom make this sweet vegan recipe.
Materials That You Need For Vegan Mini Margarita Cheesecakes
Materials for Crust:
½ cup macadamia nuts
½ cup walnuts
½ cup pecans
½ cup dates
¼ teaspoon Himalayan pink salt
Materials for Filling:
3 cups cashews (soaked overnight)
1 cup date paste
2 cups fresh strawberries
½ cup room temp almond milk (or milk of choice)
¾ cup coconut oil
¼ cup lime juice
Materials for Garnish (optional):
Sliced fresh strawberries
Vanilla Coconut Cream Garnish
Preparation of Vegan Mini Margarita Cheesecakes
Start with soak the cashews into water overnight. Take a deep bowl and makes sure you add enough water to expand cashews. If you can’t wait overnight you have to wait at least 2-3 hours to obtain proper consistency.
Take all the crust ingredients in an electric mixer and run. Continue until nuts and dates are finely chopped.
Take 3 spoonfuls of mixture and drop each section of a muffin tin. Press down to make the mixture firm. It should create crusty bottom.
Take all filling ingredients and put into mixer or food processor. Blend all of them until the mixture become smooth. The time is change according to your mixer’s speed.
Take 3 spoonfuls of this mixture and filling on the crusty layer that you have prepared in muffin tins. Fill layers to be about ¼ to ½ inch from the top of the tin.
Then freeze overnight to get best results. But if you don’t have time freeze at least 2-3 hours. Take them from freezer 10 minutes before you serve.
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