Vegan Mini Raspberry Cheezecakes

This delicate dessert is made by Jazzy Vegetarian Chef Laura Theodore.  She uses Papa Vince orange marmalade as part of the topping for the cheesecakes.  The tangy orange really complements the raspberries.

Mediterranean / Vegan Diet

Vegan Mini Raspberry Cheezecakes - Papa Vince

Mediterranean / Vegan Diet

Crust Ingredients

  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened shredded dried coconut

     Filling Ingredients

    • 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
    • 1 aseptic box (12 to 12 1/2 ounces) firm silken tofu, well drained
    • 3 tablespoons maple syrup
    • 1 teaspoon vanilla extract

       Topping Ingredients

        How to make 

        1. Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.
        2. To make the crust, put the raisins, pecans, and coconut in a high-performance blending appliance and process until the mixture forms soft dough.
        3. Transfer the dough to a plate.
        4. Put 1 heaping tablespoon of the dough into each muffin cup in a 12-cup, standard muffin tin.
        5. Gently press the dough into the bottom of the cup.
        6. Pre-bake the crust for 7 minutes.
        7. Put the pan on a wire rack and let cool for 10 to 15 minutes before filling.
        8.  Meanwhile, put the filling ingredients in a high-performance blending appliance and process until very smooth.
        9. Divide the filling evenly among the 12 muffin cups, smoothing out the top as you go.
        10. Bake for 20 to 24 minutes, or until the filling is almost set.
        11. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife.
        12. Drizzle 1/4 teaspoon of maple syrup over top of each mini-cake.
        13. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to further cool.
        14. While the mini-cakes cool, put 1/3 cup PAPA VINCE orange marmalade, the remaining 2 teaspoons maple syrup, and 2 teaspoons of water in a small bowl and briskly whisk until combined.
        15. Spoon about 1 1/2 heaping teaspoons of the mixture over the top of each mini-cake.
        16. Artfully press 3 raspberries into the top of each cheesecake.
        17. Refrigerate at least 4 hours before serving.

        Preparation Time

        • Prep Time: 15 mins
        • Cook Time: 45 mins
        • Makes: 12 mini-cakes

         

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        Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission. 

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        High in Antioxidants: Vitamin E, naturally occurring

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        ** GIFT READY ** Add a Personalized Message in the note section when viewing your cart and your gift will be delivered in a special gift box at no additional cost. This will make sure that your recipient knows it is a gift from you! ** NOTE ** Papa Vince's Extra Virgin Olive Oil is juice; the juice of the olives. Therefore, each harvest will taste different. Be ready for a pleasant surprise! PRODUCT FEATURES VOLUME: 16.91 fl oz GIFT OPTION: Natural Burlat Green Bag 100% UNBLENDED, NON-BLENDED Extra Virgin Olive Oil HARVEST DATE: FALL 2022-2023. We harvest from Oct - Dec every year SINGLE ESTATE, SINGLE SOURCED: from our Family Orchards in Santa Ninfa, Sicily, Italy CONTAINS POLYPHENOL: 350 mg/kg as of Dec 2022. IMPORTANT: Content of polyphenols decreases with time HIGH IN ANTIOXIDANTS: Vitamin E (20% DV) - ONLY PREMIUM QUALITY EXTRA VIRGIN OLIVE OIL CONTAINS VITAMINS FIRST COLD PRESSED EXTRA VIRGIN OLIVE OIL - We literally press the juice of the olives into the bottle LOW ACIDITY (FFA < .26) - the lower the acidity, the higher the quality CLEAN TASTE: with hints of tomatoes, artichokes & peppery finish! DELICIOUS PEPPERY FINISH - Yes, the peppery kick at the back of your throat is your assurance that it's loaded with polyphenols. 4-YEAR SHELF LIFE before opening; 1-Year after opening. ONLY PREMIUM QUALITY EXTRA VIRGIN OLIVE OIL ENJOYS SUCH ANLONG SHELF-LIFE RAW, NON-BLENDED, UNFILTERED, UNREFINED Extra Virgin Olive Oil SMOKE POINT > 375º F - The greater the smoke point, the higher the quality IDEAL FOR KETO, VEGAN, PALEO, & WHOLE 30 HOW TO USE PAPA VINCE EXTRA VIRGIN OLIVE OIL Daily shot every morning: Clean taste and peppery finish that makes it an absolute delight. Salad Dressing: Mix with Papa Vince Moscato Vinegar & Sea Salt to make a salad dressing that is not only delicious but healthy. Seasoning: Yes, season all your foods with a drizzle of Papa Vince. Believe me, it will make your veggies, soups, pasta, fish,...and even fruit taste awesome. Have you tried oranges with Papa Vince Extra Virgin Olive Oil? What a treat!! Dipping: simply mix with your favorite spices for an unforgettable dipping experience. Baking - healthy replacement for butter and other oils Cooking - Papa Vince enjoys a very high smoking point. Used for roasting, pan-frying and more. Believe me, you will taste the difference! Condition Note: HARVEST: FALL 2022-2023 Best Used before Jan 2027 Use within 12 months after opening Store away from light & heat Legal Disclaimer: Papa Vince's Extra Virgin Olive Oil is a harvested product. It tastes different every year. Import Designation: Imported Country as Labeled: Santa Ninfa, Sicily, Italy  
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