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Strawberry Jelly Cheesecake With Graham Cracker Crust
[Vegan]

JC By: Jean-Philippe Cyr

Author Bio

I am a classically trained chef that specializes in vegan and cruelty-free recipes and cooking.... Read More

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Strawberry Jelly Cheesecake With Graham Cracker Crust [Vegan]

Dairy Free

These mini cheesecakes are amazingly easy to make. A creamy, maple syrup-sweetened cashew cheesecake filling sits on a crunchy graham cracker crust. The finishing touch is a gelatin-free strawberry jelly made by combining strawberry juice with agar agar. Make these little cheesecakes for your next party, where they’re sure to... Read More

Ingredients You Need for Strawberry Jelly Cheesecake With Graham Cracker Crust [Vegan]

For the Crust:

18 vegan graham crackers, about 5.3 ounces
4 tablespoons coconut oil

For the Filling:

1 1/2 cups cashews, soaked in hot water for an hour then drained
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup maple syrup
2 teaspoons cornstarch
1 1/2 teaspoons agar powder
1 14-ounce can coconut milk
Juice from 1/2 a lemon

For the Strawberry Coulis:

4 cups frozen strawberries
3 tablespoons water
3 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon agar powder

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How to Prepare Strawberry Jelly Cheesecake With Graham Cracker Crust [Vegan]

Preheat oven to 350˚F. Lightly grease a 24-slot muffin tin or use a non-stick muffin pan.
In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.
Add coconut oil and mix well. Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.
Bake for 5-10 minutes. Set aside to cool.
In a blender, combine all filling ingredients and mix until very smooth. Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.
Divide filling evenly among muffin tins, up until 1/8 inches from the edge.
Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.
Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries or save for later use.
In a bowl, combine water, maple syrup, lemon juice, and agar agar.
Pour into a saucepan, adding strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2-3 minutes. (do not let the mixture set).
Garnish mini cakes with strawberry jelly and refrigerate for an hour until filling has set.
Using a blunt knife, gently pry edges to loosen cakes. They should pop right out. Serve.

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