Creamy Vegan Durian Cheesecake Tartlets – A Malaysian Twist on Classic Dessert
This vegan durian cheesecake tartlet recipe combines the rich flavors of Malaysia's favorite fruit with the classic taste of a cheesecake, offering an irresistibly delightful and easy-to-prepare dessert that is perfect for any gathering or special occasion.
Allergens
Nuts (cashews)
Ingredients
- 1 cup durian flesh (preferably Musang King or D24)
- 1 1/2 cups raw cashews, soaked for 4 hours and drained
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 pre
- baked mini tart shells (vegan)
Instructions
- In a blender or food processor, blend together durian flesh, cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, vanilla extract, and salt until smooth and creamy.
- Fill each pre baked mini tart shell with the durian cheesecake filling.
- Refrigerate the filled tartlets for at least 4 hours or until firm.
Chef’s Insight
This recipe is perfect for dessert lovers who are looking for a vegan and gluten-free option that doesn't compromise on taste or texture.
Notes
Ensure you use ripe durian for the best flavor in this recipe.