10 May, 2015
Strawberry Mini-cheesecakes – a Mother’s Day Special (gluten-free, vegan)
The very first time I tried a mini cheesecake was after getting inspired by my blogger friend Josette’s (The Brook Cook) post. She gave some helpful hints and beautifully presented the dish. I tried an egg-free version of that and fell in love with cheesecake in general.
Now that I have shifted to a dairy-free and gluten-free regime, it has become more of a dream- making something that would suit my family and still be delicious. But now, I have succeeded in making a good version that even my husband liked! He said this is very close to a “real” cheesecake and very delicious. I know that he means it, because the mini- treats are fast disappearing from the fridge!
Why do I call it a mother’s day special? Because, for once I made something for myself and enjoyed the result. What a coincidence that it is right around Mother’s Day! These are just the perfect treat that any mother would love. I’m sure my mom would also have liked it too, I wish I could send her some across the oceans!
Of course, these can be made with dairy by using regular cream cheese and sour cream. But these are some dairy free choices I used here: Daiya cream cheese and Vegan Gourmet sour cream.
Excited to share these at Angie’s Fiesta Friday #67 co-hosted by Caroline and Jess. Happy Mother’s Day to everyone out there! Also sharing at Urban Naturale’s Plant Based Link Up #44.
Strawberry mini-cheesecakes (gluten-free, vegan)
Ingredients:
for crust:
pecans- 1 cup
pitted dates- 9
for filling:
extra firm Tofu- 6-7 oz.
vegan sour cream- 1/3 cup
vegan cream cheese- 1/3 cup
strawberries- 4
raw sugar- 1/3 cup
Method:
1. Allow cream cheese to come to room temperature while you make the crust. Pre-heat oven to 350 °F.
2. To make crust: Pulse pecans and chopped dates in a food processor to get a coarse texture. Spoon them into a muffin pan lined with cupcake liners. Use the back of a tumbler to press it down.
3. Drain tofu and cut into big chunks. Blend with sugar, cream cheese, sour cream and strawberries. Spoon the mixture into the liners carefully to fill them about three quarters.
4. Bake for 35-38 minutes. You’ll notice that the cheesecake puffs up and then falls as the baking nears completion. When you get the whiff of strawberry cheesecake and the edges have browned slightly, it is done!
5. Cool to room temperature and chill for 2 hours. Serve inverted with a strawberry on top!
28 thoughts on : Strawberry Mini-cheesecakes – a Mother’s Day Special (gluten-free, vegan)
I am up for anything with strawberry… Thanks for the dish
Glad you like it, Sadia!
Wow cheesecake looks fabulous Apsara….
thank you, Chits.
this is so delicious!! love the presentation idea too. Happy Mother’s Day to you Apsara 🙂
Thank you! Hope you enjoyed Mother’s Day, Anu.
Thanks for the shout out! 🙂 Love your version- mini desserts are the best, right? Happy FF & Happy Mother’s Day!
Yes, Josette. I love these bite sized snacks. Thanks again for the inspiration.
This is just super fabulous good vegan cheesecake ever!! You should patent it :). Lovely!
You made my day, Sonal! Thank you dear.
Happy Mothers’ day Apsara!! Wow vegan cheesecake, hmm I would I would have never thought of it until I see your post!! Awesome!!!
thank you, Malar. Hope you had a fun weekend too. Take care!
You can’t go wrong following Josette’s recipes. And it looks like you were able to develop a wonderful recipe of your own following your dietary needs. I have yet to try tofu in a cheesecake!
Yes, Angie, I completely agree that Josette’s recipes are great! It is a bit of a challenge finding the right combinations for my needs, but I’ve begun to enjoy it.
Simply superb….. love it.
Thank you, Neela.
These look awesome – I love cheesecake! 🙂
Thanks, dear!
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These look really cute. Funnily enough I had just been thinking about how best to make a vegan cheesecake for a friend in the coming weeks – this gives some ideas! Thanks for sharing with Fiesta Friday!
Thank you Caroline! I’m so glad that you find this useful. Thank you for hosting FF!
These are so lovely! What a loving way to celebrate Mother’s Day! I am so delighted that you shared your healthy and delectable Strawberry Mini-cheesecakes with us on the Plant-based Potluck Party. I appreciate it. I’m pinning and sharing.
HiApsara,
Thank you for your Mother’s Day Special.The cakes are delicious and I like them too.Happy Mother’s Day wishes to you also.
Amma
♥♥Amma
I never know thr is s a vegan spur cream..mini cheese cake with strawberry looks yum yum
A vegan, GF Baked Cheesecake??? YUM
Yes, I was surprised by the result too. Thanks, dear.
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