No-Bake Mini Vegan Cheesecakes
A lightened-up, vegan version of everyone's favorite dessert! Nut-free with no added sugar.
Ingredients
For the graham cracker crust
- 1 cup Crushed graham crackers
- 4 tbsp Vegan butter
For the cream filling
- 1/2 cup So Delicious CocoWhip (heaping cup)
- 1 cup Full fat coconut milk
- 1 tbsp Agar Agar flakes
- 1 tsp Pure vanilla extract
For the cream fruit filling
- 2 cups frozen berries (mixed)
- 1 tsp agar agar flakes
Instructions
- In a large bowl, mix the crushed graham crackers with the melted vegan butter. Arrange the dessert rings on a lined large plate or baking sheet and press in the graham cracker crust.
- For the cream layer: Add 1 cup of coconut milk to a saucepan. Add 1 tablespoon agar agar flakes and stir until it has dissolved. Bring to a boil and stir frequently for 2 minutes. Remove from the heat and let cool slightly. Add 1 teaspoon of pure vanilla extract. Fold in the CocoWhip and stir until dissolved. Pour into the dessert rings and put in the fridge to cool for 1 hour.
- For the fruist cream layer: Add the frozen berries to a saucepan. Cook on medium heat for a few minutes, stirring frequently. Add the agar agar flakes and bring to a boil. Cook for 2 minutes stirring frequently. If large pieces of the berries still remain, transfer the mixture to a blender to smooth out.
- Pour the fruit mixture into the dessert rings and place in the refridgerator. Let them set for at least 6 hours (overnight is best). Once they are firm, gently push on the bottom to release them for the mold.
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