CHOCOLATE AND LIMONCELLO CHEESECAKE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (200 g) (7.1oz) digestive biscuits

1 stick (100 g) (3.5oz) margarine

1 1⁄3 cups (300 g) (11oz) vegan cream cheese

2 tbsp (15 g) (0.53oz) wheat flour

1⁄2 cup (90 g) (3.2oz)sugar

1 tsp cinnamon

2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream

1 tsp vanilla extract

1⁄3 cup (45 g) (1.6oz) cornstarch

1⁄2 cup (100 g) (3.5oz) water

2 tbsp (10 g) (0.35oz) cacao

FOR THE DECORATION

3⁄4 cup (200 g) (7.1oz) whipping cream

3 ounces (80 g) 70 percent chocolate

1⁄2 cup (120 g) (4.2oz) limoncello Chocolate glaze

NUTRITIONAL VALUES

Calories: 292kcal
Fat: 12.1g (1.2g S.Fat)
Carbs: 41.9g
Protein: 9.2g
Sugar: 12.5g
Sodium: 150mg

METHOD

Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. Combine the flour and sugar. Gradually stir in the cream cheese (previously beaten). Combine the cornstarch, water, vanilla extract, and cream in a mixing bowl. Continue beating after gradually adding this mixture to the cheese.

Separate the batter into two parts. Add cacao powder to one-half of the batter, making sure there are no lumps, using a sieve.

Fill each cupcake liner halfway with the combined dough from the two halves.

In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould. Melt the chocolate in a double boiler, then whisk in the limoncello to make a smooth and even ganache.

Whip the cream, then fold in the limoncello ganache. Stir with a spatula until the cream is thoroughly combined. Add a few drops of chocolate glaze to each cupcake and decorate with limoncello cream.

BERRY CHEESECAKE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (200 g) (7.1oz) digestive biscuits

1 stick (100 g) (3.5oz) margarine

1 tsp cinnamon

1 1⁄4 cups (300 g) (11oz) vegan cream cheese

2 tbsp (15 g) (0.53oz) wheat flour

1⁄2 cup (90 g) (3.2oz) sugar

3 1⁄3 tbsp (40 g) (1.4oz) cream

1 lemon

1⁄3 cup (45 g) (1.6oz) cornstarch

7 tbsp (100 g) (3.5oz) water

FOR THE DECORATION

3⁄4 cup (100 g) (3.5oz) raspberries

3⁄4 cup (100 g) (3.5oz) strawberries

1.75 ounces (50 g) (1.8oz) red currants

1⁄2 cup (100 g) (3.5oz) sugar

2⁄3 cup (150 g) (5.3oz) vegetable cream

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. In a mixing bowl, combine the flour and 12 cup (90 g) sugar. Gradually stir in the cream cheese (previously beaten). Add the lemon zest to the water. Mix in the cornstarch and cream. Continue beating after gradually adding this mixture to the cream cheese.

Fill each cupcake liner halfway with batter.

In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould.

To make the decoration, cut the berries and cook them in a saucepan with 12 cup (100 g) sugar for a few minutes after it begins to boil. Keep the compote in the refrigerator. Whip the cream and pipe it onto each cupcake, leaving a hole in the centre for the compote.

CHEESECAKE AND PUMPKIN CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKE

1 3⁄4 cups (200 g) (7.1oz) digestive biscuits

1 stick (100 g) (3.5oz) margarine

1 tsp cinnamon

1 1⁄4 cups (300 g) (11oz) vegan cream cheese

2 tbsp (15 g) (0.53oz) wheat flour

1⁄2 cup (90 g) (3.2oz) sugar

2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream

1 orange

1⁄3 cup (45 g) (1.6oz)cornstarch

2⁄3 cup (150 g) (5.3oz) pumpkin

1⁄4 tsp cinnamon

A pinch of nutmeg

A pinch of ground cloves

A pinch of cardamom

FOR THE DECORATION

1 cup (250 g) (8.8oz) vegetable cream

3 ounces (80 g) toffee

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Peel and cut pumpkin into cubes. Boil until it is tender. Store in a cool place. Crush the biscuits and mix with margarine and cinnamon. Place in the mould.

In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.

Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mould.

Whip the cream and combine it with the pre-melted toffee before decorating each cupcake. Garnish with a pinch of cinnamon.

NO-BAKE BERRY CHEESECAKE

SERVES 14 PORTIONS

FOR THE CRUST MIX

1/4 cup (36 g) raw almonds

1/4 cup (45 g) Medjool dates, pitted

Pinch of salt

FOR THE CHEESECAKE FILLING

1 1/2 cups (210 g) raw cashews, soaked in warm water for 30 minutes

1/2 cup (120 ml) water

1/4 cup (60 g) plain coconut milk yogurt

3 tbsp. (45 ml) maple syrup

1 tbsp. (15 ml) lemon juice

Pinch of salt

FOR THE BERRY TOPPING

3/4 cup (109 g) fresh blackberries

3/4 cup (109 g) fresh blueberries

3 tbsp. (27 g) coconut sugar

2 tbsp. (28 ml) water

NUTRITIONAL VALUES

Calories: 606kcal
Fat: 27.5g (5.4g S.Fat)
Carbs: 89.5g
Protein: 9.8g
Sugar: 69.2g
Sodium: 66mg

METHOD

TO MAKE THE CRUST
In a food processor, combine all the ingredients and pulse until the mixture resembles coarse sand. Set aside. Pour into a bowl.

TO MAKE THE CHEESECAKE FILLING
The cashews should be drained and rinsed. In a high- speed blender, combine all of the ingredients and puree until completely smooth. Place in the refrigerator to chill until ready to assemble.

TO MAKE THE BERRY TOPPING
Bring all of the ingredients to a boil in a small saucepan over medium heat. Reduce the heat to medium-low and continue to cook, stirring occasionally, for 7 to 10 minutes, or until the berries have broken down and the mixture has thickened.

Fill each small glass serving bowl with 2 tbsp (16 g) of the crust. Gently press down on the crust to compact it. Next, carefully spoon 5 to 6 tbsp (75 to 90 g) of the cheesecake filling into each bowl; lightly tap down to settle the filling.

You can chill the glasses for 10 minutes before the final step, but it isn't necessary; it just makes the filling firmer for the topping to sit on. Finally, spoon 2–3 tbsp (28–45 g) berry topping into each glass. Refrigerate for 30 minutes before serving.