Mini Vegan Purple Cheesecakes

♫ Listening to: Agenda Suicide by The Faint ♫

I will be the first to admit that if there were a religion worshiping sugar, I would be a religious zealot. So, when I saw that one of the veganmofo prompts was sugar-free dessert, I was NOT PLEASED (but not as displeased as the prompt for sodium free, because if there’s anything I love more than sugar, it’s definitely salt)! However, I was a raw vegan for 4 months once, and you better believe I dabbled in my fair share of raw desserts, so I’ve got this covered.

I actually made these weeks ago for a purple and black tea party I attended for Josipa’s birthday, where I also made this black and purple cake. If you like purple food, you might also like my purple lemonade.

This recipe makes 12 mini (cupcake sized) lemon chocolate black and purple cheesecakes.

Mini Vegan Cheesecake Chocolate Crust Ingredients

• ¾ cup almond flour (I made mine out of leftover almond pulp from making almond milk)
• ½ cup cocoa powder, sifted
• ¼ cup black cocoa powder , sifted
• 2 tablespoons coconut oil, melted (or sub cacao butter )
• 2 tablespoons rice syrup

Mini Vegan Cheesecake Chocolate Crust Directions

Prep time: 15 minutes Chill time: 30 minutes

Whisk the dry ingredients together in a medium bowl.

Add the melted coconut oil and mix well.

Add the rice syrup and mix well.

Press into the bottom of 12 silicone molds. I used these tall silicone molds , but you can use whatever shape you already have.

Chill in the fridge or freezer for 30 minutes while you make the cheesecake batter.

Mini Vegan Purple Cheesecake Ingredients

• 2 lemons
• 2 cups of organic raw cashews that have been soaked overnight
• ½ cup maple syrup
• ⅔ cup coconut butter, melted
• 1 teaspoon butterfly pea flower powder

Mini Vegan Purple Cheesecake Directions

Prep time: 20 minutes Chill time: 1 hour

Zest both lemons.

Juice both lemons.

Blend the lemon juice, zest, and maple syrup on high for a minute.

Rinse the organic raw cashews and add to the blender.

Blend on high for a minute, stopping to scrape the sides of the blender a few times.

Add the melted coconut butter.

Blend on high for a minute, stopping to scrape the sides of the blender a few times.

Pour half into a bowl.

Add a teaspoon of butterfly pea flower powder to the blender. If you don’t have butterfly pea flower powder and don’t want to buy any, check out my list of vegan food coloring for other options.

Blend until it’s all one color.

Spoon the white batter into each cubby on top of the crust until it’s all used up.

Spoon the colored batter into each cubby on top of the white batter until it’s all used up.

Freeze for a couple of hours. Make sure it’s completely frozen before popping out of the molds.

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