These cheesecakes are perfect for when that sweet craving hits but you're looking for something more than empty calories. With a spicy corn crust, chickpea and pear filling, and passion fruit topping, this is a unique dessert in both ingredient and nutrition. This is a freezer treat, not a soft cheesecake, so treat it like an ice cream of sorts!
Frosty Passion Fruit Pear Cheesecakes [Vegan]
8 muffin-sized cheesecakes
For the Filling:
- 1 cup chilled chickpeas
- 2 medium pears
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 3 tablespoons custard powder
- 1/4 cup non-dairy milk
- 2 tablespoons chia seeds mixed with 6 tablespoons water
- 1/2 cup almond flour
- 1/2 cup sugar/sweetener of choice
- 1-2 tablespoons ginger spice
- 2 teaspoons cinnamon
- 1 teaspoon pepper
- A pinch of salt
- 2 heaping tablespoons almond butter (optional)
For the Topping:
- Passionfruit pulp from 2 fruits mixed with 1 teaspoon sweetener if necessary
- 1/3 cup coconut oil
- 1/3 cup cacao powder, carob, or cocoa powder
- 1 tablespoon ginger spice
- A pinch of pink salt
- Sweetener of choice, if desired
For the Base:
- 3/4 cup spicy corn
- 3/4 cup soaked and pitted dates
- In a food processor, combine your base ingredients until the corn is fairly broken down, according to taste. If you’d like a smoother base, first blend down the corn using a blender or a mortar and pestle, and then add the dates.
- Once your base is done, line a muffin pan with plastic wrap or parchment paper. Distribute the base mix evenly and smooth over the top.
- Blend your custard powder, non-dairy milk, extracts, and sugar until smooth. A blender will be optimal but a food processor works as well.
- Add the rest of the ingredients for the filling and blend until smooth, then distribute atop your base ingredients and smooth over the top.
- Spread your passionfruit evenly over half of each.
- Let the cheesecakes freeze for at least 45-60 minutes, or until firm to the touch.
- In a bowl, mix your coconut oil, cacao, ginger, salt, and optional sweetener. Drizzle over the top and let it freeze for a short while before slicing your cheesecake into halves, quarters, or bite-sized.
- Store in the freezer and let them defrost for five or so minutes before serving.