Vegan Mini Cheesecakes
Indulge in the creamy decadence of these Vegan Mini Cheesecakes, a delightful treat that’s both satisfying and guilt-free. Perfectly bite-sized and rich in flavor, these mini cheesecakes combine the decadence of traditional cheesecakes with wholesome, plant-based ingredients. Whether you’re planning a special gathering, a cozy family dinner, or simply a sweet treat to enjoy at home, these vegan cheesecakes are sure to impress both friends and family, even those who are not vegan. With a luscious filling and a crunchy biscuit base, they’ll become a staple in your dessert rotation!
What makes these mini cheesecakes truly special is not just their delightful taste, but also their versatility. You can easily customize the flavors by incorporating your favorite ingredients or toppings, making them suitable for any occasion. With every creamy bite, you’ll experience the bliss of chocolate mixed with the subtle hints of maple syrup and coconut. Serve them at your next get-together, and you’ll be showered with compliments and requests for the recipe!
This is what the finished dish looks like when perfectly baked.
Ingredients
- Chocolate digestive biscuits
- Vegan butter
- Cashews (soaked)
- Coconut cream
- Maple syrup
- Cocoa powder
- Vegan Kit Kats
- Dark chocolate (for swirling)
Prepare your ingredients for a smooth and effortless cheesecake making experience.
Directions
- Preheat your oven to 350°F (175°C).
- Crush the chocolate digestive biscuits and mix them with melted vegan butter. Press the mixture firmly into the bottoms of mini cheesecake pans to create the base.
- In a blender, combine the soaked cashews, coconut cream, maple syrup, cocoa powder, and a few chopped Vegan Kit Kats. Blend until smooth and creamy.
- Pour the cheesecake filling over the biscuit base, smoothing the top with a spatula.
- Melt the dark chocolate and gently swirl it into the cheesecake filling using a toothpick or skewer for a beautiful marbled effect.
- Finish off by topping each cheesecake with additional chopped Vegan Kit Kats for an extra layer of indulgence.
- Bake for 20-25 minutes or until the cheesecakes are set. Keep an eye on them towards the end of baking to ensure they don’t overcook.
- Allow the cheesecakes to cool, then refrigerate them for a few hours before serving to enhance their texture and flavor.
Tips & Variations
- Ingredient substitutions: You can swap out the chocolate digestive biscuits for another type of vegan cookie or graham crackers. If you don’t have coconut cream, pureed silken tofu can be a great replacement.
- Optional variations: Experiment with different flavored extracts like vanilla or almond for an added depth of flavor. You can also fold in fresh fruit or nut butter for a twist.
- Storage or reheating tips: These mini cheesecakes can be stored in an airtight container in the fridge for up to five days. They also freeze well – simply wrap them individually in plastic wrap for a quick treat at a later date.
Recipe Information
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Servings: 12 mini cheesecakes
- Difficulty level: Easy
