Who doesn't love a vegan cheesecake?! and mini ones?! Yes, please.
We all know mini desserts win on all levels. We have been SO excited to make a recipe for you all using our new and beautifully pink Dragon Fruit Powder!!
This recipe is perfect for the dairy-intolerant, vegan, egg-adverse, and frankly, all the dessert-loving people in your life! I made these for a friend of mine that was a little timid to try a cake made out of cashews, but it was a HUGE hit!! When you make them yourself you have the option to make separate cakes for each shade of pink, layer them up to create a beautiful ombre, or forget the trouble and make all one solid color in a normal spring form pan.
All options will be delicious, and all will be eaten ASAP! A little warning, they do take a little time to set in the freezer, so make in advance and only prepare the ganache when you are ready to drizzle!!
Otherwise, these are super fun to make and totally vegan so you can lick the bowl along the way with no worry!!
Ingredients
Cream Layer
Base
Vegan Ganache
Instructions
Press down evenly in a rectangular baking dish or in silicon bar molds.
Blend the ingredients for the cream until completely smooth (I gradually added more pitaya powder to make each slice a bit darker).
Pour the cream onto the almond date base and freeze for a couple of hours to set.
Garnish with a drizzle of dark chocolate ganache and cacao nibs – or whatever you fancy.
For the Ganache
Pour over chocolate chips. Stir until everything is melted.
If necessary, place it in the microwave at 5-second intervals until all the chocolate is melted, and the ganache is smooth.
If ganache is grainy and separating, you can add a teaspoon of coconut oil to it, to try to smooth it out.
Let ganache come to room temperature before spooning or piping over cheesecakes.
