Recipes to impress everyone

Mini cheesecakes with pineapple and maple syrup are delicious single-serve vegan cheesecakes flavored with Gold maple syrup.

The crispness of the cookie base, the voluptuousness of the creamy maple syrup filling, and the sweet, fresh flavor of the pineapple topping will amaze everyone’s palate.

Mini cheesecake with pineapple and maple syrup

2 hours and 15 minutes

Dessert

Low difficulty

4 servings

Ingredients

For the base

12 vegan cookies with neutral flavor
30g melted vegan butter

For the cream

150g of soaked cashews
80ml of vegetable milk
60g maple syrup
MapleFarm Pure Maple Syrup – Gold
1 pinch of vanilla extract
30g sunflower seed oil (2 tablespoons)

For the topping

200g fresh or canned pineapple

Instructions

Blend the cookies for about 30 seconds in a food processor, adding the melted butter in a trickle.
Spread into 4 small glasses, to create the bottom layer of mini cheesecakes by crushing well with the back of a spoon. Store the containers in the refrigerator while you prepare the cream.
In a blender, pour the previously soaked and well drained cashews.
To soak cashews put them in a bowl full of boiling water for 10 minutes or room temperature water for 2 hours.
Add the vegetable milk of your choice. Then combine the maple syrup, vanilla extract, and finally the sunflower seed oil.
Blend it all together. In no time you will have a smooth and soft cream, seemingly runny, but in the refrigerator it will tend to solidify and become the perfect consistency.
Pour the cream over the cookie base.
Lightly shake the small glasses to distribute the cream well, then refrigerate them for a couple of hours before adding the pineapple topping.
For the topping, blend well-ripened or canned pineapple and pour it over the cream that will have become solid as it cools.
Store in the refrigerator and consume within 2 days.