#minicheesecake

Dessert of the day: Minicheesecake, by Lala’s Sweets  😍 🎈

These hidden bunny mini cheesecakes are a cute and delicious dessert idea for Easter. They feature a creamy cashew cheesecake filling with a hidden chocolate surprise in the center.

Ingredients: 1 cup vegan graham cracker crumbs. 2 tbsp vegan butter, melted. 1 1/2 cups raw cashews, soaked for 4-6 hours or overnight. 1/2 cup full-fat coconut milk. 1/3 cup maple syrup. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 1/4 cup lemon juice. 1/4 tsp salt. 1/4 cup vegan chocolate chips, melted.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix the graham cracker crumbs and melted vegan butter until well combined. Press this mixture into the bottom of each cavity of a mini cheesecake pan. Bake the crusts for 5 minutes, then remove from the oven and let them cool. In a blender, combine the soaked cashews, coconut milk, maple syrup, coconut oil, vanilla extract, lemon juice, and salt. Blend until smooth and creamy. Pour half of the cheesecake mixture over the cooled crusts. Add a dollop of melted vegan chocolate in the center of each cheesecake, forming a small circle. Pour the remaining cheesecake mixture over the chocolate, filling each cavity almost to the top. Use a toothpick to gently swirl the chocolate into the cheesecake mixture, creating a marbled effect. Freeze the cheesecakes for at least 4 hours, or until firm. Once the cheesecakes are frozen, remove them from the pan and let them thaw slightly. Using a small bunny-shaped cookie cutter, cut out a bunny shape from the center of each cheesecake. Remove the excess cheesecake around the bunny shape. Serve immediately, or store in the refrigerator for up to 5 days. Enjoy!

Prep Time: 30 minutes

Cook Time: 5 minutes

Indulge in creamy, individual-sized cheesecakes made conveniently in mason jars using your slow cooker. This recipe yields rich and velvety cheesecakes with a hint of vanilla, perfect for a cozy dessert or special occasion.

Ingredients: 8 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1/4 cup sour cream. 1 tsp vanilla extract. 1/4 cup graham cracker crumbs. 4 small mason jars with lids.

Instructions: You can make cream cheese and sugar smooth by beating them together in a bowl. Slowly add the eggs, making sure to mix well after each one. Add the vanilla extract and sour cream and mix well. Put the same amount of graham cracker crumbs in the bottom of each mason jar. Put about three quarters of the cheesecake mix into each jar and pour it over the crumbs. Keep the lids on the jars loose so that the steam can escape. Put the jars in the slow cooker and add water until it reaches halfway up the sides of the jars. Put the lid on top and cook on low for two to three hours, or until the cheesecakes are mostly set on the outside but still a little wobbly in the middle. With care, take the jars out of the slow cooker and set them on a wire rack to cool. Put it in the fridge for at least 4 hours or overnight after it's cooled down before serving. If you want, you can add your favorite toppings before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

Indulge in creamy, individual-sized cheesecakes made conveniently in mason jars using your slow cooker. This recipe yields rich and velvety cheesecakes with a hint of vanilla, perfect for a cozy dessert or special occasion.

Ingredients: 8 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1/4 cup sour cream. 1 tsp vanilla extract. 1/4 cup graham cracker crumbs. 4 small mason jars with lids.

Instructions: You can make cream cheese and sugar smooth by beating them together in a bowl. Slowly add the eggs, making sure to mix well after each one. Add the vanilla extract and sour cream and mix well. Put the same amount of graham cracker crumbs in the bottom of each mason jar. Put about three quarters of the cheesecake mix into each jar and pour it over the crumbs. Keep the lids on the jars loose so that the steam can escape. Put the jars in the slow cooker and add water until it reaches halfway up the sides of the jars. Put the lid on top and cook on low for two to three hours, or until the cheesecakes are mostly set on the outside but still a little wobbly in the middle. With care, take the jars out of the slow cooker and set them on a wire rack to cool. Put it in the fridge for at least 4 hours or overnight after it's cooled down before serving. If you want, you can add your favorite toppings before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes