Friday, March 16, 2012

Vegan Cremecakes

My husband hates it when vegan foods use words like "cheese" or "steaks" - and, I guess I understand. Don't promise something that you aren't... so, I'm calling these mini vegan "cheesecakes" creme cakes! That, and cashew-or-tofu-based cakes just doesn't have such a good ring to it ;-) I included these in my Vegan Valentine's Dinner Party menu post, sans recipe.... so it's about time for the recipe, right?!

I made 2 variations of cheesecakes... whoops, I mean cremecakes: a traditional and a chocolate. Both are pretty simple variations adapted from recipes I found on other sites. And they were both delicious- I think my favorite variations were the chocolate, and the traditional with blueberry topping. Combined, I think I had about 24 in mini cupcake holders and 2 or 3 mini cakes from the recipes below, so using either recipe alone would be enough for about 18 or so bite-sized cremecakes in mini cupcake holders.

Chocolate cremecakes
Adapted from Pure2Raw's Mini Triple Chocolate Cream Cake
Filling Ingredients:
  • 1 cup cashews, soaked for 1 hour
  • 2 Tbsp coconut oil, melted
  • 1/4 cup maple agave syrup
  • 1 tsp vanilla
  • 1/4 cup cocoa powder
  • 2 tbsp Enjoy Life chocolate chips mixed with 1/2 tsp vanilla almond milk, melted
Crust Ingredients:
  • 1/2 cup walnuts
  • 4 medjool dates
  • 1/4 cup cocoa powder
  • dash sea salt
  • 1/2 tsp vanilla
Cashew cremecakes
Recipe adapted from The Hungry Hippie's Vegan Cheesecake
*Alternatively, you can use the cashew-cream recipe from this blueberry tart, which does not contain any vegan cream cheese or tofu.

Filling Ingredients:
  • 1/2 cup cashews, soaked for 1 hour
  • 1/2 package of firm tofu, drained and pressed
  • 1/4 cup vegan cream cheese
  • 1/3 cup maple agave syrup
  • 1.5 tsp lemon juice
  • 1.5 tsp vanilla extract
  • 2 dates, chopped
  • 3-4 drops cheesecake flavoring extract (I was using T.Joe's vegan cream cheese, which basically doesn't taste like anything. If you use Tofutti or a brand with good cream cheese flavor, you may be able to omit this).
  • 1 package stevia and/or additional sweetener to preference
Crust ingredients:
  • 1/4 cup almonds
  • 1/4 cup walnuts
  • 1/2 cup shredded coconut
  • 4 medjool dates
  • 1/2 tsp cinnamon

For each recipe, all you have to do is mix the ingredients in a food processor! First mix the crust ingredients, and then press the crust into a mini-springform pan or mini cupcake-wrappers. Then processes the filling until smooth and creamy, and spoon over the crust. Top with fresh fruit, or use the fruit topping below (for fresh fruit, add just prior to serving). Freeze until serving; if freezing for longer than 2 hours, allow to thaw for about 10 minutes prior to serving.

Fruit Topping
  • 1 cup fruit of preference (raspberries, strawberries, blueberries)
  • 1 Tbsp agave syrup
  • 1 tsp lemon juice
  • 1 tsp cinnamon (omit if using blueberrries)
Heat ingredients in a small saucepan over low-medium heat. Whisk until the fruit begins to lose its shape. Allow to cool and pour over the mini cremecakes. As you can see, I made both the blueberry and raspberry versions for my mini cakes.


  1. I like all the different options for these - you could do a mix and match of crust, filling and topping! I agree that if you are serving a cashew or tofu based cake to a non-vegan, you probably shouldn't call it cheesecake because even though it still tastes great, it's really not quite the same thing

  2. I am with Genevieve - loving all the different options; I could easily eat 12 of these in one sitting, they all look so good!


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