Delicate vegan Mini Himi Cheesecake with a creamy layer of cashews and ricotta cheese on a date-cocoa-coconut base. Topped with a fruity layer of raspberries, gelled with agar agar. Ideal as a dessert or for a vegan coffee party.
Line a 20x20cm diameter brownie pan with baking paper. Cut baking paper for it, put it on top of each other and oil the mold a little beforehand.
FOR THE BOTTOM. Blend pecans, coconut flakes, cocoa, dates, and a pinch of salt with a food processor until uniform and slightly sticky. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined.
115 g Pecans, 18 g Coconut flakes, 25 g Cocoa, 280 g Medjool dates, 1 Pinch Sea salt
TIP: If a lot of excess fat comes out of the nuts, dab gently with kitchen roll.
Place in the freezer.
FOR THE FILLING Place cashews, vegan cottage cheese, maple syrup, bourbon vanilla, lemon juice, lemon zest and salt in a high-powered blender and blend until homogeneous. At the very end, add xanthan gum and mix again on high speed.
180 g Cashews, 200 g Coconut yogurt or another vegetable yogurt, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 1 Pinch sea salt, ½ tbspn Xanthan Gum
Remove the base from the freezer and pour in the filling. Smooth out and return to the refrigerator.
Place a small saucepan on the stove, pour in water and whisk in agar-agar. Bring to the boil. Cook for 2 minutes and remove heat. Set aside.
½ tbspn Agar Agar Powder, 60 ml Water
Place raspberries and lemon juice in a high-powered blender. Add dissolved agar-agar and blend on high speed to a fine puree.
150 g Raspberries, 30 ml Lemon juice
Pour through a hair sieve and use it to remove the seeds from the raspberries.
Remove the base from the freezer once again and pour the puree over the cashew layer.
Cover and place in the refrigerator to set for at least 6 hours.
When the cooling time is over, remove from the mold and cut into 16 pieces, garnish with fresh raspberries, pomegranate seeds and chopped pistachio nuts and enjoy!
TIP: Freeze for 15 minutes before serving, then it will be like a semi-frozen.
Fresh raspberries, Pomegranate Seeds, Pistachios
Can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze in pieces for up to 2 months.