Vegan Apricot Mini Cheesecakes

🧂 Ingredients

• 1 cup soy milk

  or other dairy-free milk
• 1 tsp apple cider vinegar

  or 1 tbsp lemon juice
• ¾ cup sugar
• ⅓ cup neutral oil

  e.g. rapeseed, canola or sunflower oil
• 1 tsp vanilla extract
• 1 ¾ cup all-purpose flour

  or spelt flour or gluten-free flour (*see notes)
• 2 tbsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda

  or 1 tsp more baking powder
• ½ tsp salt
• 14 oz dairy-free whipping cream

  or coconut cream (*see notes)
• 21 oz silken firm tofu

  or vegan cream cheese
• ¼ cup sugar

  or more to taste
• 200 ml juice of apricots or other fruit juice

  e.g. mango, passion fruit, peach
• 1 ½ tsp pure 100% agar powder

  *see notes
• 1 can of apricots

  pitted or other fruit (fresh or canned)
• 1 cup fruit juice

  e.g. mango, passion fruit, peach or multi-vitamin
• ½ tsp pure 100% agar powder

  *see notes
• a bit of sugar

  optional to taste
• raspberries
• desiccated coconut

Instructions

• 1 Preheat the oven to 356 °F (180 °C) and line a baking sheet with parchment
  paper.
• 2 In a bowl, whisk together the soy milk and apple cider vinegar. Set aside to
  curdle for about 5 minutes.
• 3 Then add the sugar, oil, and vanilla extract and mix to combine. Next, sift in
  the flour, cornstarch, baking powder, baking soda, and salt. Mix everything
  briefly until just combined.
• 4 Spread the batter evenly and thinly on the prepared baking sheet and bake for
  about 15-20 minutes (please keep an eye on the cake to avoid over baking. It's
  best to check doneness by inserting a toothpick).
• 5 When the toothpick comes out clean, remove it from the oven and let it cool.
  Then cut out circles using dessert rings [https://amzn.to/3xKYzfR] as shown in
  the step-by-step pictures above (leftover cake can be used to make colorful cake
  pops).
• 6 In a mixing bowl, beat the dairy-free whipping cream with an electric handheld
  mixer until fluffy and stiff peaks form. Set aside.
• 7 In another mixing bowl, mix the silken firm tofu with the sugar until it turns
  creamy. Set aside.
• 8 In a small saucepan, stir the agar powder into the fruit juice until completely
  dissolved. Bring the mixture to a boil and simmer for about 1-2 minutes (or
  according to package directions). Then remove from the heat and stir in 2-3
  tablespoons of the tofu cream to cool it slightly.
• 9 Now stir the agar mixture quickly into the tofu mixture and fold in the whipped
  cream until well combined. Immediately divide the cream filling into the dessert
  rings on the sponge cake base, smooth it out, and let it set in the refrigerator
  for at least 1 hour.
• 10 Drain the apricots well and cut them into slices or cubes, as desired.
• 11 In a small saucepan, stir the agar powder into the fruit juice until completely
  dissolved. Bring to a boil and simmer for about 1-2 minutes (or according to
  package directions). If you like it sweeter, you can add a little sugar.
• 12 Remove from the heat and spread about 2 tablespoons of the fruit glaze on each
  cake. Then spread the apricots on top and lastly pour the remaining fruit glaze
  on top.
• 13 Refrigerate the cakes for at least 1 hour (or overnight) to set. Then carefully
  push them out of the dessert rings by gently pressing against the bottoms.
• 14 Garnish with raspberries, desiccated coconut, or other toppings as desired.
  Serve chilled and enjoy!

Nutrition Info