Swirls of lemon and red velvet cheesecake with a chocolate crumb crust. Easy to make, and no weird ingredients! Perfect for Valentine's day or a special occasion.

For the chocolate crust:
1 1/2 cup crushed chocolate wafer cookies, (check to make sure they are vegan)
1/4 cup vegan butter, melted
For the vegan cheesecake base:
1 1/2 cups raw cashews, softened (see below)
1 cup full-fat coconut milk
3/4 cup white sugar
2 tablespoon cornstarch
2 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
For the lemon swirl:
1 lemon zested
1 1/2 tablespoons lemon juice
For the red velvet swirl:
1 tablespoon cocoa powder
1 tablespoon vegan red food colouring

For the chocolate crust:
Preheat your oven to 350F (180C). Line a muffin baking pan with 12 cupcake liners, or lightly grease it.
Crumble the chocolate wafer cookies in a food processor, blender, or by placing them in a sealable bag and crushing them with a rolling pin. In a medium bowl mix together the cookie crumbs with the melted vegan butter. Divide evenly among the cupcake liners then use your spoon or the bottom glass to firmly pack the crumbs down. Bake for 5 minutes then remove from the oven.

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