These mini vegan cheesecakes are cute and creamy treats that everyone can enjoy! Made without dairy, they’re perfect for a sweet fix that’s kinder to the planet.
The best part? You can easily share them, or just keep them all to yourself—no judgment here! I make a batch and freeze some for a tasty snack later. Yum!
Key Ingredients & Substitutions
Vegan Graham Cracker Crumbs: These are essential for the crust. If you can’t find vegan graham crackers, try using crushed digestive biscuits or even crushed almonds or oats combined with a touch of maple syrup.
Raw Cashews: Soaking cashews makes them creamy and smooth. If you’re allergic, try silken tofu or soaked sunflower seeds as a substitute for the filling base.
Coconut Cream: This adds richness to the cheesecake. You can use additional soaked cashews or try almond cream if coconut isn’t your thing.
Maple Syrup: It sweetens the filling. For a different flavor, agave nectar or any other liquid sweetener like honey (if not strictly vegan) can work well too.
How Do You Achieve a Creamy Cheesecake Filling?
The key to a super creamy filling is blending! After soaking the cashews, drain them well and add them to a high-speed blender with coconut cream and other filling ingredients. Here’s a quick guide:
- Start with soaked cashews; they’re softer and blend better.
- Blend on high and stop to scrape sides regularly, ensuring everything is smooth.
- If it’s too thick, add a splash of non-dairy milk to reach your desired consistency.
By fully blending until creamy, your cheesecakes will have a lovely, rich texture! Don’t rush this step; it’s where the magic happens! Enjoy your baking adventure!
Mini Vegan Cheesecakes (Baked)
Ingredients:
For the Crust:
- 1 cup vegan graham cracker crumbs (or digestive biscuit crumbs)
- 3 tablespoons coconut oil or vegan butter, melted
- 2 tablespoons maple syrup or sugar
For the Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked overnight or boiled for 15 minutes then drained
- 1/4 cup coconut cream (the thick part from a can of coconut milk)
- 1/3 cup maple syrup or agave nectar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or arrowroot powder
For the Topping:
- 1/3 cup raspberry jam or other berry jam
- Fresh raspberries for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then about 20-25 minutes for baking. After that, you need to let the cheesecakes cool and chill in the fridge for at least 3 hours or overnight. So, plan for a total time of about 4 hours, including chilling, but the hands-on work is quick!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Line a mini muffin pan with paper liners or lightly grease it so the cheesecakes will come out easily.
2. Make the Crust:
In a medium bowl, combine the vegan graham cracker crumbs, melted coconut oil (or vegan butter), and maple syrup. Mix everything together with a fork until the crumbs are evenly coated and stick together well.
3. Form the Base:
With your fingers or a spoon, press about 1 to 1 1/2 tablespoons of the crust mixture firmly into the bottom of each mini muffin cup to form a solid base. It’s important to pack it down well!
4. Prepare the Cheesecake Filling:
In a high-speed blender or food processor, add the soaked cashews, coconut cream, maple syrup (or agave), lemon juice, vanilla extract, and cornstarch. Blend everything until it’s completely smooth and creamy. Make sure to stop and scrape down the sides of the blender as needed.
5. Fill the Muffin Pan:
Pour the creamy filling evenly over the crusts in each muffin cup, filling them almost to the top, but leave a little space for it to rise as it bakes.
6. Bake:
Carefully place the muffin pan in the oven and bake for 20-25 minutes. The edges will set, but the centers should still be a bit soft. They will firm up more as they cool down.
7. Cool and Chill:
Once baked, take the cheesecakes out of the oven and let them cool at room temperature for a bit. Then, put them in the fridge and let them chill for at least 3 hours or ideally overnight, until they are fully set and cool.
8. Add the Topping:
After they’ve chilled, take the cheesecakes out of the fridge. Add a dollop of raspberry jam on top of each one and garnish with fresh raspberries for a pretty touch!
9. Serve and Enjoy!
Your mini vegan cheesecakes are ready! Serve them chilled and enjoy these delightful, creamy treats. They’re perfect for parties or just as a sweet personal treat. Feel free to experiment with different toppings like chocolate sauce or mixed berries!
Can I Use Different Sweeteners in the Recipe?
Absolutely! If you prefer, you can swap out maple syrup for agave nectar, coconut sugar, or another liquid sweetener. Just keep in mind that the sweetness level may vary slightly, so taste the filling before baking!
Can I Make These Mini Cheesecakes Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs or another gluten-free cookie crumb for the crust. Just ensure other ingredients you choose are also gluten-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecakes for up to 2 months. Just thaw before enjoying!
What Can I Use Instead of Cashews?
If you have nut allergies or dislike cashews, you can use silken tofu for a similar creamy texture. Alternatively, try using soaked sunflower seeds or a store-bought vegan cream cheese, adjusting sweetness as necessary.
