These were my first vegan cheesecakes.
I adapted a
recipe of 7 ingredient vegan cheesecake from Minimalist Baker, a lovely food blog that I am often visiting recently. One of the ingredients was cashew nuts. I have seen recipes of vegan ice cream with cashews. Actually these cheesecakes were frozen, just like ice cream, which was great for a dessert in summer.
I made two flavors: homemade bourbon caramel cause and
triple berry conserve. Surprisingly the vegan cheesecakes were much better than I thought. I liked the creamy texture. It's not cheesy of course, but very tasty. Walnut and date crust was lovely too. They were definitely more than a replacement of conventional cheesecake.
Strips of parchment papers were a trick for easy-pop-out. It worked very well especially on the day I made them although papers got soggy next day and some were torn off when I pulled them. But that was not a big problem. Once the cheesecakes got a little soft in a few minutes after being out from the freezer, they were easily pop out with a thin plastic knife. Overall I was happy to find the wonderful recipe. J seemed to like the vegan cheesecakes too. That's encouraging!
