These sweet mini açaí cheesecake cupcakes are easy to make without baking, they are raw vegan, gluten-free, soy-free, extremely creamy and simply delicious. The cashew cream goes perfectly with the light acidity of our açaí bowl , which is used for the final layer. The cupcakes are a healthy, vegan cheesecake alternative and a fruity, sweet dessert for summer.
For our vegan raw cheesecake cupcakes, all you need is a mixer, a muffin baking pan and some space in the freezer - because this is where our favorite kitchen tool comes into play again: it's mixed instead of baked. A high-performance blender does a great job here, but you can also easily make the dough for the base and the cream in small smoothie blenders. However, we recommend chopping up the components individually first, as some machines cannot cope with a large amount of nuts and dates or too much frozen fruit. With a little patience, it also works with any commercially available mixer.
The base consists of a crunchy oat and walnut mixture and is sweetened only with dates. The middle layer is super creamy thanks to the use of soaked cashews and we really had to hold ourselves back from spooning it away immediately after preparation. We leave about 1/3 of the cashew cream to mix with our mixed açaí bowl . The açaí layer is the perfect finish to this little vegan cheesecake wonder, because the sourness of the fruit goes perfectly with the sweet cream.
The preparation itself is super quick. Just be sure to allow some time for the layers to freeze.
The cashew layer should be hard enough so that the açaí puree does not mix with it.
Now quickly get out the mixer and let's get started:
The recipe for the vegan mini açaí cheesecakes
Preparation time: approx. 20 minutes
Freezing time: 2.5 hours
Ingredients for the base:
- 120 g Walnuts
- 75 g oatmeal
- 100 g entkernte, soft dates
Ingredients for the cheesecake cream + the açaí topping:
- 300 g Cashews (for at least 30 minutes or better soaked overnight
- 160 ml Coconut milk
- 120 ml Agave syrup
- 2 HE lemon juice
- 1 pack of our Açaí Bowl
preparation
Walnut Oat Base
- Lightly grease a 12-cup muffin tin with coconut oil or vegan margarine. Cut thin strips out of baking paper and place them in the tin so that the strips extend about 1 cm over the edges. This will help you get the cakes out of the mold easier later.
- Process the walnuts, oat flakes and dates in a blender into a coarse mass.
- Then divide the slightly sticky mixture into 12 equal pieces and use your fingers or a spoon to spread them as evenly as possible into the bottom of the muffin tin.
Cashew cream & Açaí topping
- Place the soaked cashews, coconut milk, agave syrup and lemon juice in a blender and process for about 2 to 3 minutes until smooth and creamy. Spread about ⅔ of the cream on the bases. To get the surface free of air bubbles and smooth, tap the tray on the table a few times and then put the mold in the freezer for 20 - 30 minutes - in the meantime you can, for example, go for a walk. ;)
2. Then fill the ingredients of the açaí bowl into the blender container and then add a little more water, depending on the blender performance. If you work with a pestle, less water is usually enough to get an even mass.
3. Then add the açaí cashew mixture to the light layer and - you probably guessed it - put everything back in the freezer for at least 2 hours.
4. After freezing, you can let the cakes thaw slightly and then simply remove them from the mold using the baking paper.
5. Let the cupcakes thaw for 10 minutes before eating, because then they taste even creamier (and are no longer as cold 😋).
Topped with edible flowers and sweet berries, the cupcakes are a real feast for the eyes and are perfect for your next Insta story #foodporn. We hope you enjoy imitating and happy snacking!
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