Vanilla Strawberry Chocho Cheesecake Squares
Cheesecake lovers rejoice! These cheesecake-inspired squares are packed with Mikuna Pure Chocho and get their creaminess from coconut milk. Sweetened with maple syrup and dates, they're vegan, easy to make and even easier to devour. We recommend sharing them with friends and family, but if you stash the whole batch in your secret drawer, we won't judge you for it.
Ingredients for crust:
½ cup of Mikuna Pure Chocho
⅓ cup of maple syrup
⅓ cup of mixed nuts
⅓ cup of soaked cashews
3 soaked dates/pitted dates
Ingredients for cheesecake layer:
⅔ can of refrigerated coconut milk
2 Tablespoons of maple syrup
1 cup of soaked/rinsed cashews
1 teaspoon of vanilla extract
Instructions:
Combine crust ingredients in a blender and press into an 8x8 baking dish that’s lined with parchment paper. Freeze the crust layer.
Blend cheesecake ingredients and pour the mixture on top of the frozen crust layer. Swirl in some strawberry purée into the cheesecake layer and freeze.
Cut into squares and enjoy!
Recipe by Tamara Tappert (@tamara_plates)
Back to Journal
Ingredients for crust:
½ cup of Mikuna Pure Chocho
⅓ cup of maple syrup
⅓ cup of mixed nuts
⅓ cup of soaked cashews
3 soaked dates/pitted dates
Ingredients for cheesecake layer:
⅔ can of refrigerated coconut milk
2 Tablespoons of maple syrup
1 cup of soaked/rinsed cashews
1 teaspoon of vanilla extract
Instructions:
Combine crust ingredients in a blender and press into an 8x8 baking dish that’s lined with parchment paper. Freeze the crust layer.
Blend cheesecake ingredients and pour the mixture on top of the frozen crust layer. Swirl in some strawberry purée into the cheesecake layer and freeze.
Cut into squares and enjoy!
Recipe by Tamara Tappert (@tamara_plates)
Back to Journal
