These Mini Vegan Cheesecakes are adorable and packed with flavor! Made with creamy cashews and a crunchy crust, they’re perfect for satisfying your sweet tooth without dairy.
I’ve made these for parties, and everyone always loves them! They vanish faster than I can say “vegan.” Plus, they’re easy to whip up—just blend, bake, and enjoy a little slice of happiness!
Key Ingredients & Substitutions
Vegan Graham Cracker Crumbs: These are perfect for that classic cheesecake crust. If you can’t find them, use ground oats mixed with a bit of coconut sugar or regular digestive biscuits.
Raw Cashews: Soaking them softens the nuts, making the filling creamy. If you’re nut-free, try using silken tofu as a substitute, though the texture will be different.
Coconut Cream: This adds richness to your filling. In a pinch, you can use any thick dairy-free yogurt, like almond or soy, but it will change the flavor slightly.
Maple Syrup: A natural sweetener that blends well into the filling. If you need it to be sugar-free, agave nectar or a sugar-free sweetener works too!
Why Do I Need to Soak the Cashews?
Soaking cashews is crucial for a smooth and creamy cheesecake. This softens them, making them easier to blend into a velvety filling.
- Soak the raw cashews for at least 4 hours, or overnight if possible.
- Make sure to drain and rinse them before blending to remove any bitterness.
- The soaking step ensures that your vegan cheesecake doesn’t have a gritty texture.
How Do I Get a Perfectly Set Cheesecake?
Getting the right texture for these mini cheesecakes is key! The cornstarch helps with this, but baking them properly is just as important.
- Watch the baking time. They should be set around the edges but still slightly jiggly in the center.
- After removing from the oven, always allow them to cool completely before chilling them in the fridge.
- For best results, chill them overnight to let the filling fully firm up.
These tips and insights will help you create the most delicious and satisfying vegan cheesecakes! Enjoy the process and the treats!
Delicious Mini Vegan Cheesecakes (Baked)
Ingredients You’ll Need:
For the Crust:
- 1 cup vegan graham cracker crumbs or digestive biscuit crumbs
- 3 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup or agave nectar
For the Filling:
- 1 1/2 cups raw cashews (soaked for at least 4 hours or overnight, then drained)
- 1/4 cup coconut cream (the thick part from a chilled can of full-fat coconut milk)
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cornstarch or arrowroot powder (to help firm up when baked)
For the Toppings (Optional):
- Raspberry jam or compote
- Melted vegan dark chocolate ganache (melted chocolate with a splash of plant milk)
- Fresh raspberries
How Much Time Will You Need?
This recipe will take about 20 minutes of active preparation time. After that, you’ll need to bake them for about 25-30 minutes and let them cool and chill for at least 4 hours (or overnight for best results). So, make sure to plan a little ahead if you’re serving these for an event!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Stir everything together until the crumbs are evenly moistened and look like wet sand.
2. Form Crust Bases:
Line a mini muffin tin with paper liners or give it a light greasing. Now, take about 1 tablespoon of the crust mixture and press it firmly into the bottom of each muffin cup to create a nice, even base.
3. Make the Filling:
In a high-speed blender or food processor, place the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and cornstarch. Blend everything until it’s completely smooth and creamy, scraping down the sides as needed. The mixture should be thick but pourable.
4. Fill Muffin Cups:
Carefully pour or spoon the filling mixture over the crusts in the muffin tin, filling each cup nearly to the top. Gently tap the muffin tin on the counter to release any air bubbles, helping to keep everything even.
5. Bake:
Pop the muffin tin into the preheated oven and bake for 25-30 minutes. They should be set around the edges, while the centers will still be slightly jiggly—this is perfect!
6. Cool and Chill:
After baking, remove the cheesecakes from the oven and let them cool at room temperature. Once cool, transfer them to the fridge and let them chill for at least 4 hours or overnight to fully set up.
7. Add Toppings:
When you’re ready to serve, top each mini cheesecake with about a teaspoon of raspberry jam or melted chocolate ganache. A fresh raspberry on top adds a lovely touch!
8. Serve:
Carefully remove the mini cheesecakes from the muffin tin and serve them chilled. Enjoy these delightful treats!
These mini vegan cheesecakes are not only creamy and light but also a fantastic choice for any dessert lover. Make a batch and watch them disappear—enjoy!
Can I Use Other Nuts Instead of Cashews?
Yes, you can substitute cashews with other nuts like almonds or macadamia nuts. However, keep in mind that the texture and flavor will vary. Just be sure to soak them similarly to achieve a creamy filling!
How Long Do These Mini Vegan Cheesecakes Last?
These cheesecakes can be stored in an airtight container in the fridge for up to 5 days. To maintain their freshness, avoid adding toppings until you’re ready to serve.
What If I Don’t Have Coconut Cream?
No problem! If you don’t have coconut cream, you can use any thick dairy-free yogurt, or try blending a bit of extra soaked cashews mixed with a splash of plant milk to achieve a similar creamy texture.
Can I Freeze the Mini Vegan Cheesecakes?
Absolutely! You can freeze the mini cheesecakes for up to 2 months. Just wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe container. Thaw them in the fridge overnight before serving.