These mini vegan cheesecakes are adorable and perfect for any celebration! Made with creamy cashews and a sweet crust, they’re sure to impress everyone, even the non-vegans!
They look cute and taste amazing! I love how easy it is to whip up a batch and share them with friends. Plus, they fit perfectly on any dessert table! Who can resist mini treats? 😋
Key Ingredients & Substitutions
Vegan graham cracker crumbs: These provide a classic cheesecake crust. If unavailable, you can use digestive biscuit crumbs or even crushed nuts for a gluten-free option.
Coconut oil: This adds richness to the crust. You can substitute it with vegan butter if preferred, for a similar texture and taste.
Raw cashews: They create a creamy base for the filling. If you’re nut-free, try using soaked silken tofu or sunflower seeds instead for a different texture.
Coconut cream: This gives the filling its velvety consistency. You can replace it with any non-dairy cream, like cashew cream or canned almond milk, for a lighter option.
Vegan cream cheese: This adds tanginess to the cheesecakes. Look for dairy-free cream cheese at your local store, or make your own with soaked cashews and lemon juice.
How Do You Bake the Perfect Mini Cheesecakes?
Baking mini vegan cheesecakes takes some care, mainly to ensure they set properly. Here’s how to make them just right:
- Preheat your oven to 325°F (163°C) to ensure even cooking. Line your muffin tin for easy removal.
- For the crust, press the mixture firmly into the muffin cups to avoid crumbling when serving. A sturdy base holds the filling nicely.
- The filling should be smooth; blend until there are no lumps. This ensures a creamy texture throughout.
- Bake until the edges are set but the center remains slightly jiggly. They will firm up as they cool and chill in the fridge.
Letting them chill for at least 4 hours is key; it allows the flavors to meld and the texture to firm up for the best result!
Mini Vegan Cheesecakes (Baked)
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups vegan graham cracker crumbs or digestive biscuit crumbs
- 3 tablespoons coconut oil or vegan butter, melted
- 2 tablespoons maple syrup or agave nectar
For the Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked for at least 4 hours or overnight, then drained
- 1/2 cup coconut cream (the thick part from canned coconut milk)
- 1/2 cup vegan cream cheese
- 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:
- 1/2 cup mixed berry jam or compote (can be homemade or store-bought)
- Fresh raspberries (for garnish)
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus 25-30 minutes for baking, and at least 4 hours for chilling in the fridge. Ideally, making these mini cheesecakes the day before an event ensures they are perfectly set and ready to impress your guests!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This ensures that your mini cheesecakes will bake evenly. While that’s heating up, line a muffin tin with silicone liners or give it a light greasing to prevent sticking.
2. Make the Crust:
In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Stir them together until the mixture looks like wet sand. This will be the base of your cheesecake!
3. Press the Crust into Muffin Tins:
Using about 1 to 1 1/2 tablespoons of the crust mixture, press it firmly into the bottom of each muffin cup. Make sure it’s evenly packed to create a sturdy crust that holds the filling well.
4. Prepare the Cheesecake Filling:
In a high-speed blender or food processor, add the soaked and drained cashews, coconut cream, vegan cream cheese, maple syrup, lemon juice, vanilla extract, and cornstarch. Blend everything together until it’s completely smooth and creamy. Don’t forget to scrape down the sides to ensure everything is well mixed!
5. Fill Muffin Cups:
Pour the creamy filling mixture over the crusts in each muffin cup, filling almost to the top. Leave a tiny bit of space because they may rise a little during baking.
6. Bake the Mini Cheesecakes:
Place the muffin tin in the oven and bake for 25-30 minutes. You’ll know they’re done when the edges are set but the center still slightly jiggles when you shake the pan.
7. Cool and Chill:
Once out of the oven, let the cheesecakes cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator. They need to chill for at least 4 hours or preferably overnight to fully set.
8. Add the Topping:
After they’ve chilled and set, spoon a small amount of berry jam or compote over each mini cheesecake. This adds a delicious burst of flavor!
9. Garnish:
Top each cheesecake with fresh raspberries and a mint leaf if you’re feeling fancy. This adds a nice touch and makes your dessert more inviting.
10. Serve and Enjoy:
Carefully remove the mini cheesecakes from the muffin tin and serve them chilled. Enjoy these delightful treats with friends and family!
These mini vegan cheesecakes are not only delicious but also a beautiful dessert option for any occasion. Indulge without the guilt!
Can I Use Different Nuts for the Cheesecake Filling?
Yes, you can substitute cashews with soaked and blended silken tofu or sunflower seeds for a nut-free option. However, using cashews will yield the creamiest texture!
How Do I Store Leftover Mini Vegan Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, wrap each mini cheesecake tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Can I Make These Cheesecakes Gluten-Free?
Absolutely! Just use gluten-free graham cracker crumbs or a nut-based crust to ensure they’re gluten-free while still delicious!
What Can I Use Instead of Maple Syrup?
You can replace maple syrup with agave nectar or any liquid sweetener like coconut nectar. Just keep in mind that the flavor may vary slightly!
