全素焦糖蘋果起司蛋糕杯 (免烤) Vegan Mini Caramel Apple Cheesecakes

Vegan Caramel Apple Cheesecakes

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想讓焦糖蘋果升級到另一個層次嗎? 這些可愛的 焦糖蘋果起司蛋糕杯 在這裡了。它們是全素的、免烤,而且非常美味!

Vegan Caramel Apple Cheesecakes

全素焦糖蘋果起司蛋糕杯
Vegan Mini Caramel Apple Cheesecake

是的,又是另一個蘋果甜點。從我近期發的蘋果相關食譜數量,我想你應該能發覺我最近有多愛蘋果吧。俗話說:「一天一蘋果,醫生遠離我。」我想這樣的喜好,應該不是什麼壞事,對吧?

Vegan Caramel Apple Cheesecakes

不管如何,這些全素焦糖蘋果起司蛋糕杯很美味,而且它們不需要烘烤,製作方法也很簡單。雖然它們有三層,所以看起來很複雜,但先別轉台,不是,先別離開。

Vegan Caramel Apple Cheesecakes

它們是由看起來很厲害,但事實上很簡單的三層組成:

  • 有著我最愛食物之一的堅果底層
  • 含一樣秘密食材的腰果奶油起司層
  • 可以一直吃、甜而不膩的焦糖蘋果表層
Vegan Caramel Apple Cheesecakes

我把它們做成小杯子蛋糕的樣貌,這樣的它們很可愛,也很方便拿了就走,雖然”拿了就走”的甜點聽起來好像有點怪 (?) 總之就是這樣,你也可以製作成一個 6 吋的蛋糕如果你偏好那麼做的話。

Vegan Caramel Apple Cheesecakes

我真的很喜歡這焦糖表層的顏色,看起來閃耀(在我眼中)又有點邪惡。(這樣的形容詞以甜點來說是好事,對吧?)

Vegan Caramel Apple Cheesecakes
Vegan Caramel Apple Cheesecakes

我習慣把它們附凍保存,當我想吃甜食的時候 (這是每天都會發生的事),我就從冷凍庫抓一個出來,讓它解凍 5-10 分鐘,就能享用帶著蜜甜滋味、吃起來像蘋果冰淇淋的的蘋果起司蛋糕杯。

Vegan Caramel Apple Cheesecakes

這些蘋果起司蛋糕本身不需要烘烤,但因為我喜歡煮過蘋果的味道,所以有事先將蘋果與一些肉桂粉拌炒,增加整體的風味。


其它你可能也喜歡的蘋果相關食譜:


最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

Vegan Mini Caramel Apple Cheesecake (No-bake)

Barrel Leaf
Want to bring the caramel apple to the next level? Here are these cute Mini Caramel Apple Cheesecakes that are vegan, no-bake, and hell-yeah delicious!
Prep Time3 hrs 15 mins
Cook Time5 mins
Freezing3 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American, vegan
Keyword: dairy-free, gluten-free, no-bake, sweets, vegan
Servings: 6 mini cups
Author: Barrel Leaf

Ingredients

Base

  • 45 g (¼ cup) dates 椰棗, pitted
  • 30 g (¼ cup) walnuts 核桃
  • 20 g (⅛ cup + 1 tsp) almonds 杏仁
  • 20 g (¼ cup) rolled oats 傳統燕麥片
  • A pinch of salt 鹽

Cheesecake layer

  • 60 g (½ cup) raw cashews 生腰果, soaked in water for 3-5 hours
  • 2 Tbsp maple syrup 楓糖漿
  • ¼ tsp vanilla extract 香草精
  • 1 Tbsp drinking water 飲用水
  • 1 Tbsp coconut butter 椰子奶油, melted
  • 50 g (~1.8 oz) silken tofu 嫩豆腐, drained

Caramel Apple Topping

  • 1 mini apple 蘋果, ~80g
  • ¼ tsp ground cinnamon 肉桂粉
  • ¼ tsp vanilla extract 香草精
  • 85 g (½ cup) dates 椰棗, pitted
  • 1 Tbsp maple syrup 楓糖漿
  • A pinch of salt 鹽
  • 3-5 Tbsp drinking water 飲用水
  • 2 Tbsp walnuts 核桃, roughly chopped

Instructions

To make the apple topping first

  • Peel and core the apple. Chop it into small pieces.
  • Add the apple, cinnamon, and vanilla extract to a small pot over medium heat. Cook and stir for 5 minutes until the apples get soft. Add a dash of hot water to prevent sticking along the way.
  • Once the apples are soft. Turn off the heat and let the apples cool while we move on.
  • In a food processor, add the pitted dates, maple syrup, salt, and 3 Tbsp of water. Blend to make a date puree. Depending on the consistency, you might want to add another 1-2 Tbsp of water fo help blending.
  • Transfer the date puree to a bowl. Set it aside for the final assembly.

To make the base

  • In the same food processor, add the pitted dates. Chop them into fine pieces.
  • Then add the rest ingredients. Continue to process until all come together. If the mixture is a bit dry, add a bit of water to help binding.
  • Grab a 6-cup muffin pan. Place cupcake liners (I use silicone ones) in the pan.
  • Divide the base mixture into the cupcake liners. Use your finger or a spoon to press them down firmly. Place the pan into the freezer while we make the filling.

To make the cheesecake filling

  • Drain out the water from the soaked cashews. Give them a rinse.
  • Add all ingredients to a blender and blend until smooth.

Assembly

  • Remove the pan from the freezer. Pour the filling onto the base. Wiggle the pan a gently to even the mixture out. Return to the freezer for 30 minutes.
  • Go bake to our date puree to assemble our caramel apple mixture. Add the cooled apples and walnuts to the bowl. Mix all together.
  • Remove the pan from the freezer. Spread the caramel apple mixture onto the cheesecake layer.
  • Freeze them for another 2-3 hours until all set. Remove from the pan and enjoy!

Notes



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