No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

No-Bake Mini Red Velvet Cheesecakes

No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

As you may have noticed, we did a little spring cleaning over the weekend. The ads I could take down (without breaking contracts) are down, the navigation is cleaned up, the font is a bit more refined—basically, we wanted to minimize distractions from the recipe posts and photography, and hopefully we got closer to that goal. I feel like I can take deep, full breaths again in this space.

This week has been all about new recipe development mixed with intense airbnb searching for the first leg of our road trip. I’ll do a post soon to give you a sense for what’s on our itinerary, but the first few stops look something like this:

Boston, MA → Mt. Desert Island, ME (Acadia) → White Mountain National Forest, ME → Lake Placid, NY → Waterville, NY → Cleveland, OH → Chicago, IL

And then a few stops later we get to the Badlands, which Aaron and I are especially pumped about because the scenery starts to get very different from what we’re used to on the east coast. The focus of the trip is to spend the bulk of our time exploring national parks, but as you can see with places like Cleveland and Chicago, we’ll also be stopping briefly in cities where it makes sense in terms of breaking up the driving.  The first time we drove from Boston to San Francisco we had some ten (or more) hour driving days and it was the opposite of fun. Waterville, NY may seem a little random too and it is. We were thinking we’d stop in Syracuse, but then I saw a yurt listing (!!!) on eighty acres! Aaron is concerned that I’m going to get there and freak out over things like the “semi-private” bathroom situation (what does that mean?!), and I might, but this trip is all about expanding my horizons. Yurt is also fun to say.

So here’s where we could use your help: we’re traveling with Honey and Barley and listings on airbnb seem to get sparse towards the middle of the country, even sparser for places that allow dogs. We want to use airbnb wherever possible because it’s great and super convenient, but are there alternative sites you would recommend in places where that’s not an option? We want to avoid hotels if possible in favor of places with more character. And camping is…not my first pick because a) I’m allergic to dogs and sleeping in the same space with two is tough and b) as Aaron called out, a yurt is pushing it on the “roughing it” scale for my pampered, city-accustomed ways. This just became an impossible question, right? Where do you look for places to stay when you’re traveling outside of cities?

No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

In between my non-stop airbnb-ing, I’ve been spending a lot more time in the kitchen working on one recipe at a time to get it just right. It feels reinvigorating to not be splitting time between three+ recipes and feeling borderline frantic to get them all post-worthy. This week is all about egg-free aquafaba pavlova and last week was all about these dreamy no-bake red velvet cheesecakes.

Sometimes vegan foods surprises even me with how awesome a handful of simple ingredients, prepared well, can combine to become. For example, raw cashews + full-fat coconut milk + unrefined coconut oil. When blended, those ingredients become the ideal creamy and rich base, and with a little freshly squeezed lemon juice, they even take on the quintessential cheesecake tang. Pure maple syrup makes it sweet but not cloyingly so, and raw cacao powder adds an intensely dark, slightly fruity chocolate flavor. Most red velvet recipes will use chemical food dye to achieve their bright color, and you can buy better-for-you vegan food colorings. However, it’s unnecessary because beet juice will also infuse a beautiful shade of red and it costs pennies, even for organic. That’s one of those little plant-based tricks that makes me extra happy.

No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

You could go super decadent and use the Oreo cookie crust from my peanut butter cup chocolate cheesecake recipe, but I went classic here and chose graham crackers. It can be hard to find pre-made vegan graham crackers because nearly all of them contain honey. Nabisco (in the red box) is the only one I know of that doesn’t. You can buy them online if your local stores don’t carry them, though they tend to be pricey. I think I would sooner put in a request at your grocery store first.

I skipped the usual cream cheese icing in favor of a light and airy coconut whipped cream, with dark chocolate shavings for garnish. Each bite is creamy, decadent perfection, and yet these mini cheesecakes are so much better for you than their dairy counterparts. They’re also exceptionally simple and no-bake, and if you use cupcake liners, they’re a cinch to pop out of the pan and store individually in your freezer. When you’re ready to serve them, let them warm up on your counter for ten or fifteen minutes if you can stand to wait. The texture is even better this way.

No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

P.S. I noticed airbnb offers a new referral program, where I can share my link to give you a $25 credit, and in return I also get a $25 credit. Win-win. xo Amanda

Share

No-Bake Mini Red Velvet Cheesecakes

No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

No-Bake Mini Red Velvet Cheesecakes

Vegan,

Serves: 12 mini cheesecakes


Prep Time: 4 hours 20 mins

Simple no-bake vegan red velvet cheesecakes with fluffy coconut whipped cream and dark chocolate shavings. These are a cinch to make and sure to satisfy your cheesecake and chocolate cravings.

No-Bake Mini Vegan Red Velvet Cheesecakes | picklesnhoney.com

No-Bake Mini Red Velvet Cheesecakes

Print

Ingredients

For the crusts:

For the cheesecake fillings:

  • 1 1/2 cups raw cashew pieces, soaked for 2 hours, rinsed and drained
  • 1/2 cup full-fat coconut milk
  • 1/3 cup pure maple syrup
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1/4 cup melted unrefined coconut oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons beet juice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine grain sea salt

For topping:

Cuisine: Vegan Servings: 12 mini cheesecakes

Prep Time: 4 hours 20 mins

Simple no-bake vegan red velvet cheesecakes with fluffy coconut whipped cream and dark chocolate shavings. These are a cinch to make and sure to satisfy your cheesecake and chocolate cravings.

Instructions

  • To make the crusts, add the graham crackers to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
  • Line a muffin tin with 12 cupcake liners. Add 1 heaping tablespoon of crust mixture. Use a small glass to tightly pack it down into an even, flat layer. Repeat for the other tins. Set aside while you prepare the cheesecake filling.
  • Add all of the filling ingredients to your blender. Process for 1-3 minutes, or until the texture is very smooth. If the mixture is too thick to blend, add a splash more coconut milk at a time until it blends. Pour the filling evenly over the crusts (there should be about 1/4 inch of the cupcake liners showing at the top). Freeze until firm (about 4 hours).
  • For best and creamiest texture, allow to soften slightly (about 10-15 minutes) before serving. Top with coconut whipped cream and dark chocolate shavings and enjoy!

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Oh man, these look so perfect! I’m excited to see how your huge trip goes! I don’t have any suggestions for alternatives to AirBnB, but have always had great experience with them. So glad you will be passing through the Midwest, Chicago is lovely (and so close to where I live!). I also love the new site design, I just love that ‘clean’ feeling.

    1. Amanda says

      Thanks, Abby! We love AirBnB too and hope to find places to stay through them wherever we can. The listings get sparse in some places though…I can’t tell if parts of the country haven’t caught onto it yet, or maybe it’s just because everything gets spread out? I’m definitely excited to see Chicago again. We visited once before but it was December and COLD. I’ll take summer humidity over frigid winter any day! Glad you’re digging the new design!

  2. Jujubean says

    This look SO delicious! Red velvet cheesecakes are so yummy, but it’s nice to have a healthier option that you can feel good about eating. Btw, I’ve used airbnb before, and it was good. Hope you have a wonderful trip! 🙂

  3. Wow, I can almost imagine how luxurious these must be to bite into! And I like the fluffy coconut instead of creamy cream cheese on top 🙂

    1. Amanda says

      I think the cream cheese would have been too heavy/too much of the same texture. Coconut whipped cream is perfect!

  4. Jennifer says

    Man! I wish I could make a recommendation for eating in Bar Harbor. There was a really great vegan restaurant called Eden, but they closed. But there was a cute bakery with vegan options (Morning Glory Bakery). They seemed to be more of the places where locals went, so if you are on that side of the island it is great for breakfast.

    As for where to get places out west, well from me checking out the some of the national parks with my parents (they use to live in southern utah) things get sparse real fast. Being from NJ I was so use to everyone living close to everything, but I am serious when I say some of these national parks are out in the middle of NOWHERE. You pretty much rely on major chains, privately owned motels, and national park camping and cabins. So for what you are saying you might want to check out cabins… cozy, private, but not fully ruffing it. But then again they might not take dogs if you find cabins owned by national parks. Good luck!

    1. Amanda says

      I am making a mental note about Morning Glory Bakery. Thanks for the suggestion! As for places out west, they do get sparse real fast! haha I’ll be looking at a map and think “oh, that’s close by” only to realize it’s like a 4 hour drive from where we’d want to be. So much open land! Great idea to look into cabins.

  5. Stacy says

    What – you had ads on your blog? I only can stare at the delicious foods like these!!! 🙂

    1. Amanda says

      You are too kind, Stacy. <3

  6. These are such a beautiful colour! I love the idea of a red velvet cheesecake, and the coconut whip topping looks so perfect!

    1. Amanda says

      Thanks, Christine! I love the color too. Just a little beet juice!

  7. Crista says

    OMG I’m such a brat about where I stay when I travel, and I love airbnb…. Just like you said, I have noticed some “places” are lacking in airbnb options… you may have to break down and stay at a “hotel” (I hate that H word…)

    If you look on TripAdvisor, you may be able to find little local hotels, motels, or B&B’s….

    1. Amanda says

      haha I’m a brat too…I always research the hell out of wherever we stay because I’m paranoid about bedbugs, germs, etc. Hotels kind of freak me out. But I’m trying to be more relaxed this time. There aren’t enough options to be super picky! If only I liked sleeping in a tent and not having proper bathrooms/showers… 😉

  8. These cheesecakes look so perfect! Love love love. And I’m sorry I can’t be much help with places to stay, we are totally tent campers! Hope more options pop up – AirBnB should be awesome though! So crazy excited to se your pics from the badlands, been wanting to go there for so long. Ps. the site trim-down looks great! super clean, loving it <3

    1. Amanda says

      Thanks, Jessie! It’s looking like we’ll be staying mostly at AirBnBs, with some lodges in the parks mixed in, and then hotels when absolutely necessary. Aaron will be tent camping here and there too. Traveling with the dogs complicates things a bit since we’ll have to leave them at a home base to explore some things (and pet fees–ugh). But Honey and Barley are of course 100% worth it. 😉

  9. Maureen says

    These red velvet cheesecakes are perfect! And it’s a no-bake recipe! What better than that? This is just so mouthwatering and very attractive. Wow!

    1. Amanda says

      Thank you, Maureen!

  10. Cory Ryan says

    I just made these but opted for one giant cheesecake (instead of cupcakes). Really great texture and flavor. That said, the color is much darker! Could this be due to too much cocoa? I did use a store bought beet juice that has some lemon concentrate so perhaps that’s an issue as well. Any suggestions?

    Thanks in advance!

    1. Hi Cory! I’m so glad you loved the texture and flavor! I’ve been thinking about making these into one giant cheesecake, so we’re on the same page there. 🙂 The darker color most likely was from the brand of cocoa powder you used. I linked to the brand of raw cacao powder I like in the ingredients list (it’s pretty affordable on Amazon too). I don’t think it was the lemon concentrate in the beet juice, since the recipe already includes lemon juice. Hope this helps!

      1. Cory Ryan says

        Thank you! Looking at the linked-cacao, the color difference is quite clear. I’ll give that a shot!

Cancel

Leave a Comment

Your email address will not be published. Required fields are marked *

css.php