*Raspberry Lemon Cheesecakes Recipe Below*
Lethal Cosmetics is a really cool ethical beauty brand based out of Berlin, Germany. They specialize in liquid lipsticks and pressed eyeshadows, all of which are vegan and cruelty free.
Inspired by the luxuriousness of their eyeshadows, I made a recipe for mini vegan Raspberry Lemon Cheesecakes! In hindsight I kind of wish I had made something native to Berlin, but these ended up delicious anyhow! The recipe is below.
The Lethal Cosmetics Alchemy + Hysteria Collection, $60, includes 12 of their magnetic pressed eyeshadows, plus a magnetic palette. If the eyeshadows and palette were purchased separately, that would be $84. They also sell the Individual Magnetic Pressed Eyeshadows for $6 each, so you can pick up a few of your favorites.
Overall I am very impressed with the performance of these eyeshadows and I can't wait to see what Lethal Cosmetics comes out with next!
Raspberry Lemon Cheesecakes
3/4 cup crushed speculoos cookies (I used Lotus Biscoff)
1 1/2 tablespoons melted vegan butter
24 oz vegan cream cheese (I used Tofutti Better Than Cream Cheese)
3/4 cup coconut cream or full fat coconut milk, chilled
3 tablespoons cornstarch
3 tablespoons water
1/2 cup sugar (+1 tablespoon for raspberries)
1/2 cup vegan sour cream (I used Tofutti Better Than Sour Cream)
1/2 cup vegan creamer (I used Ripple Half & Half)
1 tablespoon lemon juice
2 teaspoons vanilla
3/4 cup fresh raspberries or black raspberries
Preheat oven to 350°F. Line a 12 cup muffin tin with parchment paper circles in the bottom. I recommend cutting them with strips on either side of the circles to make it even easier to remove cheesecakes from the pan. I picked up this tip from Minimalist Baker.
Combine crushed speculoos cookies with melted vegan butter and press into the bottom of the muffin tins, using a measuring cup or spoon to press down evenly. Refrigerate until you make the filling.
Using a standing mixer or mixing bowl with hand mixer, whip the coconut cream until peaks form, and set aside.
Mix cornstarch with water in small bowl until smooth, and set aside.
Next, beat cream cheese on low speed for 2-3 minutes until smooth. Add sugar and sour cream and continue mixing. Add vegan creamer, then lemon juice, vanilla and cornstarch mixture.
Turn off the mixer and fold in whipped coconut cream with a spatula.
Pour half the mixture into the muffin tins. Reserve the remaining mixture for the raspberry layer.
Purée raspberries with remaining 1 tablespoon sugar. Then add the puréed raspberries into the remaining cheesecake mixture for the raspberry layer.
Pour into muffin tins, leaving a little bit of room for the cheesecakes to expand in the oven.
Bake for 30 minutes and allow to cool completely before removing from the muffin tin. I recommend placing the tin in the fridge for at least 2 hours.
Use a knife around sides of tins before removing.
To be honest, these were kinda ugly before I put the berries on top, but they taste amazing! Whipped cream and raspberry syrup would also be amazing toppings. Enjoy!