I started off with this ice box cheesecake recipe I spied on pinterest. With a few of my own substitutions/additions. Everything’s pretty muchthe same, except instead of whipping cream, I used whipped coconut milk. Instead of a graham cracker crust, I used crushed up pretzels. I added zest from one lemon and 1 teaspoon of vanilla extract.
For the crust, I followed the quantities in the recipe above. Subbing out graham crackers for crushed pretzels and it turned out delicious!
I put the pans with the pretzel crust in the fridge to firm up, while I tackled the whipped cream. (Note: This recipe was good for one pan of 24 mini cakes and two small springform cakes. I believe the springform pans are 4-5 inches.)
WHIPPED COCONUT CREAM
I pinned this recipe when I started looking into the Paleo diet & have always wanted to try it. Finally got to do just that, since I didn’t have regular whipped cream for this cheesecake recipe.
I was skeptical about this one. Plus, it calls for a “full fat” coconut milk and I only had “lite”. I stuck that light can in the fridge & hoped for the best. Luckily, we did a quick trip to the grocery store & they had the regular coconut milk. Stuck that in the fridge overnight too. The next day, opened the can, scooped out the thickened coconut milk, but it still didn’t seem like it would be enough, so I did open up the “light” can. It yielded even less than the full fat can. I combined the two & crossed my fingers!
Also, I couldn’t bust out my Kitchenaid Mixer because the thing weighs a ton & in my prego/incompetent cervix state, lifting it to the counter was not an option. So, I had to brave my first attempt at hand whipping cream! Boy was I relieved & surprised that it was actually working! I had to stop & ask my mom to video me whippin’ it real good! [Watch if you dare]
In this photo below, you can see the cream hadn’t fully firmed up, but I just couldn’t wait to taste it!
Here they are the next night, nice & firm. When it’s chilled well overnight, the little bites pop out of the pan easily without losing shape or crumbling.
The raspberry compote was a pure experiment! Never made nor ate compote before so I don’t know if what I made was a good compote! But it sure is tasty to me! I used a small carton of fresh organic raspberries, about a cup of boiling water, 1 teaspoon of vanilla extract, 1/4 cup of brown sugar, juice & zest from half a lemon and several sprigs of organic mint leaves. Threw it all in a little pot & boiled it for about 5 minutes. Took out the mint sprigs & transferred it to a mason jar to cool, before chilling in the fridge. It has a thin syrup sauce consistency and has a bright berry mint flavor. Delightful!