Vegan Cheesecake with Pear Compote is one of my favorite desserts. Full of delicious pears, heavenly cheese cream and crust texture makes my taste senses go crazy.

How to make Vegan Cheesecake with Pear Compote

For the crust:

Chop the dates into small pieces. Chop the nuts evenly, in coarse or finer pieces, depending on what you want.

Mix the dates and nuts to form a paste. Spread in muffin cups and flatten the crust with your fingers or a teaspoon.

Place the mussels in the freezer overnight.

For the compote:

As the cheesecakes will be filled with applesauce, we will prepare it before the cheese cream.

First, peel and cut the pears, sprinkle them with lemon juice.

Melt the sugar in the pan, add the pears and – while enjoying this delicious crackling sound – let them simmer briefly.

Season with vanilla pulp and cinnamon. Remove from heat and allow to cool. If hard sugar lumps have formed in your compote, remove them to avoid your friends having a dentist appointment.

Remove the muffin cups from the freezer, leaving the crusts inside the cups. Place a tablespoon of compote in the center of each crust.

For the cheese cream

Mix cashews, yogurt, coconut milk and maple syrup at high speed. When the mixture reaches a smooth consistency, add the coconut oil and mix again. Finally, add the carob seed flour and mix again.

Pour the mixture into the molds to finally form the complete cake, crust, compote, and cream. Place the mold in the freezer overnight.

Ingredients

For the crust:

150 g soft dates

50 g almonds

50 g hazelnuts

30 g cashew nuts

For the pear compote:

2 ripe pears

a hint of lemon juice

2 tbsp sugar

half a vanilla bean

a pinch of cinnamon

For the cheese cream:

100 g cashew nuts, soaked in water (for at least 2 hours, best overnight) and drained

125 g coconut yogurt (or other vegetable yogurts)

200 ml coconut cream or milk (with about 18% fat)

2 tbsp maple syrup

2 tbsp coconut oil at room temperature

1½ tbsp carob seed flour (also called carob gum)

For decoration:

50 g dark chocolate

1 tbsp coconut oil (or margarine)

Material :

muffin cups (for example, a 6-pan)

blender

freezer

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Decoration :

Melt the chocolate and coconut oil (or margarine) in a saucepan.

Remove the muffin cups from the freezer and remove the small cheesecakes.

Decorate the cheesecakes with the chocolate. Add caramelized pear wedges.

The cheesecakes are ready! Leave them at room temperature for at least 25 minutes before serving, or let them thaw slowly in the fridge.