Baobab is a fruit that comes from the majestic tree baobab tree, known as the "tree of life" in Africa. This iconic tree can be found in various countries across the continent, including Madagascar, Senegal, and South Africa.
The baobab fruit has been used by African indigenous people for centuries, it’s tangy in flavour with subtle notes of sweetness. It can be added to smoothies, as a thickener or enjoyed on its own.
Now, let's talk about this vegan baobab cheesecake in a glass.
This delightful dessert is smooth, silky, tangy, sweet, and utterly delicious. It is the perfect treat to impress your family and friends this holiday season.
Serve this beautiful dessert in individual glasses for an elegant presentation that will surely leave your loved ones impressed.
Serves: 2 people 
Prep: 15 min
Set time: Min 2 hours
Ingredients
Base:
- 150g ginger biscuit crumbs
- 60ml of coconut oil
Filling:
- 200g vegan cream cheese (eg. Violife cream cheese)
- 250ml plant double cream ( eg. Plant Elmlea)
- 80ml maple syrup
- 15g baobab powder (eg. Aduna baobab powder)
Toppings (optional):
- Fresh berries (such as strawberries, raspberries or blueberries)
- Ginger biscuits crumbs (optional)
Method
- To a food processor, place the ginger biscuits in a food processor and pulse until they turn into fine crumbs. In a microwave-safe small bowl or on the stovetop, melt the coconut oil until it's in a liquid state.
- Combine the ginger biscuit crumbs and the melted coconut oil in a mixing bowl. Mix until the crumbs are well-coated and have a wet sand-like consistency.
- In a mixing bowl, combine the vegan cream cheese and plant-based double cream and use a hand mixer or a wooden spoon to mix until well combined.
- Add the maple syrup and baobab powder to the mixture and continue to mix until everything is thoroughly combined.
- If the mixture appears too lumpy, you can transfer it to a blender and blitz until it reaches a smooth and creamy consistency.
- Divide the biscuit and coconut oil mixture evenly among the serving glasses (glass jars or dessert bowls). Press the mixture down with the back of a spoon to create a compact and even base layer in each glass.
- Use a spoon to carefully transfer the baobab cheesecake filling on top of the biscuit base in each glass or use a piping bag and nozzle for an easy, cleaner transfer.
- Top the cheesecake with berries or any fruit of your choice and sprinkle leftover ginger biscuit mixture. Place the cheesecakes in the refrigerator for at least 2 hours to allow them to set. Enjoy!
Notes:
Where to find baobab powder: I used an actual baobab fruit to show you what the fruit looks like, however, you can use Aduna’s baobab powder which can be found on their website: https://aduna.com/ or Ocado and Holland & Barrett.
Storage: Store the baobab cheesecakes in the refrigerator. Cover them with plastic wrap or use lids. These cheesecakes can be stored in the fridge for up to 3-4 days. However, for the best taste and texture, consume within the first 2 days.
Livhuwani is a food photographer, a recipe creator and a food blogger at Livhuwani.com. Her mission is to encourage more plants on plates while also promoting African indigenous ingredients.
Website: https://livhuwani.com
Instagram:https://www.instagram.com/itslivhuwani
Pinterest: https://www.pinterest.co.uk/itslivhuwani/