Strawberry Jelly Cheesecake With Graham Cracker Crust

These mini cheesecakes are amazingly easy to make. A creamy, maple syrup-sweetened cashew cheesecake filling sits on a crunchy graham cracker crust. The finishing touch is a gelatin-free strawberry jelly made by combining strawberry juice with agar agar. Make these little cheesecakes for your next party, where they’re sure to be a hit!

STRAWBERRY JELLY CHEESECAKE WITH GRAHAM CRACKER CRUST [VEGAN]

INGREDIENTS

FOR THE CRUST:

• 18 vegan graham crackers, about 5.3 ounces
• 4 tablespoons coconut oil

FOR THE FILLING:

• 1 1/2 cups cashews, soaked in hot water for an hour then drained
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup maple syrup
• 2 teaspoons cornstarch
• 1 1/2 teaspoons agar powder
• 1 14-ounce can coconut milk
• Juice from 1/2 a lemon

FOR THE STRAWBERRY COULIS:

• 4 cups frozen strawberries
• 3 tablespoons water
• 3 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon agar powder

PREPARATION

1. Preheat oven to 350˚F. Lightly grease a 24-slot muffin tin or use a non-stick muffin pan.
2. In a food processor or blender, pulse graham crackers until mixture has a fine texture. You can also crush graham crackers in a sealed plastic bag using a rolling pin.
3. Add coconut oil and mix well. Spoon 1/2 tablespoon into each muffin cup and gently press down with fingers.
4. Bake for 5-10 minutes. Set aside to cool.
5. In a blender, combine all filling ingredients and mix until very smooth. Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute.
6. Divide filling evenly among muffin tins, up until 1/8 inches  from the edge.
7. Place frozen strawberries in a saucepan and bring to a boil. Simmer on low heat for 10 minutes.
8. Pour mixture into a colander and gently extract juice by pressing down on strawberries with a spatula. Discard strawberries or save for later use.
9. In a bowl, combine water, maple syrup, lemon juice, and agar agar.
10. Pour into a saucepan, adding strawberry juice. Bring to a boil and let simmer for 1 minute. Cool down for 2-3 minutes. (do not let the mixture set).
11. Garnish mini cakes with strawberry jelly and refrigerate for an hour until filling has set.
12. Using a blunt knife, gently pry edges to loosen cakes. They should pop right out. Serve.

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