Ingredients
0 Kinnikinnick GF Graham crackers
1/2 melted vegan butter
2 cups raw soaked cashews
1/4 cup lemon juice
1/3 cup melted coconut oil
2/3 cup full fat coconut milk (I use Goya)
1/2 cup agave nectar
1 tsp almond extract
Pulse the Graham crackers in a food processor, remove and add to bowl with melted butter and mix it up. Place 12 cupcake/muffin cups in cupcake tins. Scoop the Graham cracker mix and push down to pack on bottom and 1/4 way up the sides and put into the freezer to set.
Add the rest of the ingredients to blender and blend on high until you have a smooth filling. Pour into the Graham cracker crusts and put into the freezer for 6 hours or overnight.
30 mins before you pull them out, make the ganache. I use 1 can coconut cream and 12 oz Trader Joe’s chocolate chips (they’re vegan). Put the cream in a bowl and microwave for 1-2 mins then pour it over a bowl of chocolate chips and whisk it together. Let it cool down for 30 mins in the fridge. Remove the cheesecakes from pan and pull off the paper cups and arrange on platter. Top each one with the ganache and with cherry pie filling.
Vegan, gluten free mini cheesecakes topped with chocolate ganache and cherries.
