I made these vegan mini cheesecakes for my sister’s bridal shower last month. The bite-sized portions made them easy to serve, and she said they were the most popular dessert at the party.
Delicious Vegan Mini Cheesecakes for Every Occasion
These vegan mini cheesecakes are presented in individual servings, making them an attractive addition to any dessert table. The recipe takes about 30 minutes to prepare, followed by chilling time, and yields 12 mini cheesecakes.
Ingredients
- 1 cup raw cashews (soaked for at least 4 hours)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup almond flour or graham cracker crumbs for crust
- 2 tablespoons coconut oil (for crust)
- 2 tablespoons maple syrup (for crust)
- Pinch of salt
Instructions
- Prepare the Crust: In a bowl, mix almond flour (or graham cracker crumbs), melted coconut oil, maple syrup, and a pinch of salt. Press the mixture firmly into the bottom of a mini muffin tin or cupcake liners to form the crust.
- Blend the Filling: Drain and rinse the soaked cashews. In a blender or food processor, combine the soaked cashews, melted coconut oil, maple syrup, coconut cream, vanilla extract, and lemon juice. Blend until the mixture is smooth and creamy.
- Assemble the Mini Cheesecakes: Spoon the cheesecake filling over the prepared crusts in the muffin tin, filling each cup to the top.
- Chill: Place the mini cheesecakes in the freezer for at least 2-3 hours, or until set.
- Serve: Once set, remove the mini cheesecakes from the muffin tin and serve chilled. Top with your favorite fruits or sauces if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 2-3 hours
- Total Time: 3 hours and 30 minutes
Nutrition Information
- Servings: 12 mini cheesecakes
- Calories: 120kcal per cheesecake
- Fat: 9g
- Protein: 2g
- Carbohydrates: 10g
I keep the mini cheesecakes in the fridge for up to three days. The filling sets firm, and I serve them chilled.
