Today I’m going to share something sweet with you! A cheesecake I developed a few months ago, somewhere around my birthday, I think. It was really crazy tasty! I was trying out a lot of vegan and coconut milk recipes at the time. Today is also a really special day: the birthday of my best friend Shanaaz!
And especially for this sweetheart I decided to dedicate this recipe to her and also to promise that I will make this delicious cheesecake for her one day in Amsterdam and surprise her with a candle and a present from Spain!
It can be hard not to be able travel to see your friends, especially if you decide to move 3,000 kilometers away and a major pandemic breaks out! But true friendships survive, especially if you stalk each other every Friday and keep calling each other!
I love you sweetie! I hope you will like this recipe! We will eat a piece of this cake on your birthday!
Coffee coco twix cheesecakes, 6 to 9 pieces
- 400 ml coconut milk
- 2 packs of twix
- 2 g agar agar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 100 gr cookies
- 1 tablespoon instant coffee
- 1 tablespoon butter or coconut oil
- 1 tablespoon brown sugar
- 1 pack of twix (crushed)
- 1 teaspoon instant coffee
Crumble the cookies. Mix them with the butter or coconut oil, the sugar and the instant coffee. If you squeeze it in your hand, it should stick together. Take your cupcake molds and fill each mold with this mix, to about a finger high from the bottom. Press the crust together very well and place the filled molds in a muffin tray. Let the crust rest in the fridge.
Heat the coconut milk in a pan to boiling point. Then add the agar agar, vanilla and maple syrup. Stir well and let the mixture cool. Break the twix while they’re still in the packaging and then add them to the coconut milk. Stir everything very well with a whisk. The chocolate will melt but harder pieces will remain and that’s okay.
Remove the muffin tray with the cupcake cases from the refrigerator. Pour the filling mixture over the crusts, up to about the edge of the molds. Crumble the last twix and sprinkle it over the cupcakes together with a little instant coffee. Put everything back in the fridge for 2 hours. Serve the cheesecakes straight from the refrigerator, and also keep them refrigerated (if they don’t go up in one go).
Voilà, a delicious snack for coffee or to make your neighbors happy!
Of course twix is not vegan, but you could replace it with (homemade) vegan twix or just black chocolate and homemade caramel. But trying things out and seeing what comes out is what makes developing recipes fun, right?
I make these cheesecakes quite often, because they are easy, tasty and keep well in the fridge for almost a week (but the crust can sometimes get a bit soggy). Well friends, have a good weekend and see you soon!