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Vegan
Ingredients:
Crust
2 cups Corn Flakes (I used Natures Path)
½ cup Walnuts
⅔ cup Dark Chocolate Chips (Enjoy Life)
1 Tbsp Maple Syrup
Cheesecake Filling
1 cup Raw Cashews, soaked overnight (or pour boiling water into a bowl & soak for 15 minutes)
1 can (5.4 oz) Coconut Cream (Native Forest)
¼ cup Maple Syrup
¼ cup Frozen Dragon Fruit
¼ tsp Lemon Juice
⅛ tsp Vanilla Extract
Garnish: 6 Blackberries, 6 Raspberries, 6 Dragon Fruit cubes, pinches of Coconut Flakes
Instructions:
Soak cashews overnight or for a quick soak let the cashews sit in hot water for 15 minutes.
Crust:
In a food processor add the cereal with the walnuts. Blend until finely chopped up.
Then in a double boiler (a pot filled with a little water & place a dry glass or metal bowl on top) add the chocolate chips & maple syrup. Melt the chocolate & then remove from heat to mix the cereal in with the chocolate.
Make sure to mix it so everything is covered in chocolate.
Using a cupcake tray (I used one that has 6 holders) add a scoop of crust & begin to press the crust to fill in the edges. I cover the whole bottom & work my way up by pinching the sides. Once each of the cupcake spots is pressed I move on top of the cream filling.
Filling:
Drain the water from the soaked cashews.
First, make the white layer. Place the cashews into the blender with coconut cream, maple syrup, lemon juice & vanilla extract. Make sure to blend it until really smooth & creamy. (If the mixture needs a little help add a small splash of water or milk but try to mix the cream by shutting off the blender & mixing it around so that the cream stays thick. Adding too much milk or water can change the flavor so try to minimize the amount)
Once the cream is nice & smooth pour about halfway into each cupcake spot.
Then place in the freezer for about 30 minutes.
With the rest of the cream add-in dragon fruit & blend until smooth. (If you don't want to do the layers you could just add the dragon fruit into the whole mixture.)
Once the white layer firms up a bit pour the dragon fruit cream on top.
Again place in the freezer to firm up the layers.
About 30 minutes later add the garnish. Making sure the cream is firmed up a bit before putting the garnish on otherwise, they would just sink into the cheesecake which isn't such a bad thing.
**I let them fit in the freezer after they are done for about 2 hours before popping them out. To pop them out I use a knife or a spoon around the edges.
Also, I store them in the freezer the whole time. If I want one or if I am serving them all I let it sit for 15ish minutes to let it melt a bit.