Vegan Santa Hat Cheesecakes
Prep time
Cook time
Total time
These Vegan Santa Hat Cheesecakes SO cute and delicious! Made with a graham crust, creamy cashew vanilla filling, coconut whipped cream, and fresh strawberries
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Vegan, Holiday, Kid-Friendly
Serves: 12 cheesecakes
Ingredients
- 1¼ cups vegan graham cracker crumbs
- 3 tbsp coconut sugar
- 5 tbsp melted vegan butter
- 1 cup raw cashews, soaked for 6 hours to soften
- 2 cups plant milk (divided)
- 6 tbsp corn starch
- 1 can Nature's Charm sweetened condensed coconut milk
- 2 tbsp agar agar flakes (optional for firmer cheesecakes)
- 1 cup Nature's Charm coconut whipping cream (room temp)
- 8 oz vegan cream cheese
- 2 tsp vanilla extract or 1 tsp paste
- Juice and zest of ½ lemon
- 1 tsp apple cider vinegar
- 3 tbsp melted coconut oil (optional but recommended)
- 1 can Nature's Charm coconut whipping cream, chilled overnight
- 12 large round strawberries
Instructions
- Line a square pan with parchment paper and a generous amount vegan butter. In a large bowl mix together the graham cracker crumbs, sugar, and melted vegan butter to a paste. Press into the bottom of an 8” square pan or baking dish in a ½” even layer. Bake for 10 minutes at 350 F.
- Blend the cashews and corn starch with 1 cup of soy milk until very smooth. In a sauce pan, bring the remaining soy milk to a roiling boil. Add the agar agar flakes. Whisk quickly and cook for 3 minutes.
- Stir in the cashew cream, coconut whipping cream, vegan cream cheese, vanilla, lemon juice and zest, vinegar, and oil. Cook and stir briskly for 3-4 more minutes. Pour into the crust and freeze to set for 6 hours or overnight. (This makes them easier to make into Santa hats.
- Whip the chilled coconut cream for 3 minutes. Add the cream to a piping bag or plastic bag with the corner snipped off. Trim the tops from the strawberries.
- Remove the cheesecake from the pan. Use a small biscuit cutter to cut out circles. Pipe a layer of whipped cream onto the cheesecakes then add a strawberries. Top with a dot of whipped cream. Keep chilled until ready to serve.
Notes
Smash up the leftover cheesecake bits and roll them into balls. Process freeze dried strawberries into a powder. Roll the cheesecake balls into the powder and voila! You've got vegan strawberry cheesecake truffles!
Prep time does not include chill time.
Prep time does not include chill time.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-santa-hat-cheesecakes/