Vegan Apricot Mini Cheesecakes
Ingredients:
Sponge Cake Base:
1 cup (240 ml) soy milk or other dairy-free milk
1 tsp apple cider vinegar or 1 tbsp lemon juice
¾ cup (150 g) sugar
⅓ cup (80 ml) neutral oil (e.g. rapeseed, canola, or sunflower oil)
1 tsp vanilla extract
1 ¾ cup (220 g) all-purpose flour, spelt flour, or gluten-free flour
2 tbsp cornstarch
1 tsp baking powder
½ tsp baking soda or 1 tsp more baking powder
½ tsp salt
Cheesecake Cream Filling:
14 oz (400 ml) dairy-free whipping cream or coconut cream
21 oz (600 g) silken firm tofu or vegan cream cheese
¼ cup (50 g) sugar (or more to taste)
200 ml apricot juice or other fruit juice (e.g., mango, passion fruit, peach)
1 ½ tsp pure 100% agar powder
Fruit Glaze:
1 can of apricots (pitted) or other fruit (fresh or canned)
1 cup (250 ml) fruit juice (e.g., mango, passion fruit, peach, or multi-vitamin)
½ tsp pure 100% agar powder
Sugar (optional, to taste)
To Garnish (Optional):
Raspberries
Desiccated coconut
Instructions:
Sponge Cake:
Preheat the oven to 356°F (180°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the soy milk and apple cider vinegar. Set aside to curdle for about 5 minutes. Then add the sugar, oil, and vanilla extract, and mix to combine.
Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix everything briefly until just combined.
Spread the batter evenly and thinly on the prepared baking sheet and bake for about 15-20 minutes. Check doneness by inserting a toothpick. When the toothpick comes out clean, remove it from the oven and let it cool.
Cut out circles using dessert rings. Leftover cake can be used to make colorful cake pops.
Cheesecake Cream Filling: In a mixing bowl, beat the dairy-free whipping cream with an electric handheld mixer until fluffy and stiff peaks form. Set aside. In another mixing bowl, mix the silken firm tofu with the sugar until creamy. Set aside. 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. Remove from heat and stir in 2-3 tablespoons of the tofu cream to cool it slightly. Stir the agar mixture quickly into the tofu mixture and fold in the whipped cream until well combined. 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.
Fruit Glaze: Drain the apricots well and cut them into slices or cubes, as desired. 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. If you like it sweeter, you can add a little sugar. Remove from heat and spread about 2 tablespoons of the fruit glaze on each cake. Spread the apricots on top and pour the remaining fruit glaze on top. Refrigerate the cakes for at least 1 hour (or overnight) to set. Carefully push them out of the dessert rings by gently pressing against the bottoms.
Garnish: Garnish with raspberries, desiccated coconut, or other toppings as desired. Serve chilled and enjoy!
