These mini vegan cheesecakes are a real treat! Made with creamy cashews and a delicious cookie crust, they are both sweet and satisfying. Perfect for any dessert lover!
I love how easy they are to make. Just blend, bake, and cool! Plus, they’re a fun size for sharing or keeping all to yourself—no judgment here! 😉
Key Ingredients & Substitutions
Vegan Graham Cracker Crumbs: These form the base of the cheesecake. If you can’t find them, use crushed digestive biscuits or even crushed nuts for a gluten-free option.
Raw Cashews: A must for the creamy texture. If you’re nut-free, try silken tofu or blended coconut cream—though the flavor and texture will vary slightly.
Coconut Milk: Full-fat canned coconut milk adds creaminess. You can substitute it with any non-dairy milk, but the texture won’t be as rich.
Maple Syrup: This sweetener gives a nice flavor. Agave nectar or even date syrup work well too if you want a different taste.
Lemon Juice: This adds a tangy flavor, balancing the sweetness. If you’re out of lemon, try using lime juice or apple cider vinegar for a similar effect.
How Do You Make a Smooth Cheesecake Filling?
Creating a creamy filling is key for these cheesecakes. Here’s how to ensure it turns out perfectly smooth:
- First, soak your cashews in water for at least 4 hours or overnight. This softens them and makes blending easier.
- Use a high-speed blender or food processor to blend ingredients. Start with the cashews and coconut milk, then add other ingredients gradually for a well-combined mixture.
- Scrape down the sides of the blender or bowl often to ensure everything is mixed evenly.
Taking these steps helps achieve that silky consistency that makes vegan cheesecakes so delightful!
Mini Vegan Cheesecakes (Baked)
Ingredients You’ll Need:
For the Crust:
- 1 cup vegan graham cracker crumbs or digestive biscuit crumbs
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup or agave nectar
For the Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained
- 1/2 cup full-fat coconut milk (canned)
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp coconut flour or arrowroot powder (for thickening)
- Pinch of salt
For the Topping:
- 1/2 cup strawberry jam or fresh strawberry sauce
- Fresh strawberries, halved or quartered
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes of baking time. You’ll also need to chill the cheesecakes for at least 4 hours, ideally overnight. So, plan ahead, and you’ll have these delightful mini cheesecakes ready to impress!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Cupcake Tin:
Set your oven to 325°F (160°C). While it’s heating up, line a mini muffin tin with cupcake liners. This will make it easy to pop your cheesecakes out later!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir well until the crumbs are moistened and can hold together when pressed. About a tablespoon of this mixture will go into each cupcake liner—press it down firmly to form a base.
3. Blend the Filling:
In a high-speed blender or food processor, combine your soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, coconut flour (or arrowroot), and a pinch of salt. Blend it all together until the mixture is super smooth and creamy. Remember to scrape down the sides as needed—it helps to get everything nice and even.
4. Pour and Bake:
Carefully pour the filling over the crusts, filling each cup almost to the top. Bake for about 25-30 minutes. The edges should look set, but the centers can still jiggle a little—that’s just perfect!
5. Cool and Chill:
Once baked, take the cheesecakes out and let them cool on a wire rack for about 30 minutes. After that, pop them into the fridge to chill for at least 4 hours or overnight. This helps them firm up and develop their delicious flavors!
6. Add Toppings and Serve:
When you’re ready to serve, top each mini cheesecake with a teaspoon of strawberry jam and a fresh piece of strawberry. Gently pull these delightful treats from the liners and enjoy chilled!
These mini vegan cheesecakes are creamy, tangy, and sweet—a delightful plant-based dessert perfect for any occasion. Enjoy every delicious bite!
Can I Use Another Type of Nut Instead of Cashews?
Yes! If you’re allergic to cashews or prefer a different flavor, you can try using silken tofu for a nut-free version or macadamia nuts for a different taste. Keep in mind that texture and flavor may vary slightly.
How Do I Adjust the Sweetness?
If you prefer a less sweet cheesecake, feel free to reduce the amount of maple syrup in the filling to 1/4 cup or adjust according to your taste. You can always add more sweetness later if needed!
Can I Make This Recipe Gluten-Free?
Absolutely! Just ensure you use gluten-free graham crackers or cookie crumbs for the crust. There are many gluten-free options available in stores, so you can enjoy this dessert without worry.
How Long Do Leftovers Last?
Leftover mini vegan cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. Just make sure to keep them chilled to maintain their texture and flavor.
