Cheesecake

Made with graham crackers, vegan cream cheese and strawberries. 2h 55m, makes 24, 12 ingredients.

Recipe by lesswithlaur.com

Prep

20 min

Cook

30 min

Total

2h 55m

Makes

24

Ingredients

• 1 1/4 cup graham crackers (crushed)
• 5 tbsp coconut oil (melted)
• 1 cup vegan cream cheese
• 1/4 cup sugar
• 4 tbsp almond milk
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 tsp arrowroot powder
• 24 strawberries
• 9 oz dark chocolate
• 1 tbsp coconut oil
• 3 oz white chocolate

Instructions

Method by lesswithlaur.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Gather your ingredients and preheat oven to 350°F.
2. Crush graham crackers and combine with melted butter or oil. Press mixture into mini cupcake pan lined with liners.
3. Combine cream cheese, sugar, milk, arrowroot powder, vanilla and lemon juice in a bowl.
4. Spoon mixture into cupcake pan on top of the crust. Bake for 20-25 minutes.
5. Let cool and then place in the fridge for 2 hours.
6. While the cheesecakes are cooling, make your chocolate covered strawberries. Wash and pat the strawberries dry. Make sure they are thoroughly dried before dipping.
7. Melt dark chocolate and coconut oil in a bowl.
8. Dip each strawberry in the chocolate holding the stem or using a toothpick or skewer.
9. Place the dipped strawberries on a parchment-lined baking sheet. Let them harden at room temperature for about 30 minutes or chill them in the refrigerator for 15-20 minutes for faster setting.
10. Melt the white chocolate in a bowl and transfer it to a small ziplock bag. Snip off a tiny corner and create a piping bag. Drizzle white chocolate on top of the strawberries to make stripes! Let sit until hardened.
11. Remove cheesecakes from fridge, add extra melted chocolate on top and press a chocolate covered strawberry on each one.