We’re on the beans again guys! Now that the sun is out, I’m dabbling in some fresher, lighter desserts, and something lemony is a perfect spring treat. Most vegan cheesecakes are made with soaked cashews, which not only is real expensive, but are also pretty full of fat- not that that’s a big issue with a dessert, but I just liked the idea of something that wasn’t too heavy for this recipe. So, I went for white beans, which when spiked with lemon and vanilla don’t taste like beans at all, but do give and exceptionally light and creamy texture. Try it if you don’t believe me.
Makes 4 little cheesecakes.
Ready in 20 minutes + chilling
FOR THE CRUNCHY BOTTOM
- 70g oats
- 30g nuts or seeds of your choice
- 1 tbsp. spoon honey, agave or maple syrup
- 1 tbsp. coconut oil
- 30g raisins
FOR THE CREAMY TOP
- 1 tin of white beans, rinsed well
- 80g coconut cream
- 2 tsp. honey, agave or maple syrup
- 1 tsp. vanilla extract
- Zest of half a lemon
- Juice of a quarter of a lemon
- Pre-heat the oven to gas mark 5, and grease a muffin tin with a little bit of oil (unless it’s non-stick).
- Chuck all of your base ingredients into a food processor and blitz until fine. Divide the mixture into four, and press down into four muffin tins- you want the base to be around 1cm thick. Bake in the oven for 10-15 minutes until firm and golden. Leave to cool.
- In the meantime, make your topping: chuck all of the ingredients into the food processor and blend until totally smooth and well combined. Try a little bit, adding more lemon or sweetener to taste.
- Once your bases are cool, simply distribute your cheesecake mixture into four, and dollop and smooth on to the top of your bases, pressing firmly to ensure they are nice and dense.
- Chill in the fridge for at least 3 hours, or overnight if you like.
- Pop out of the cases and serve to unwitting guests