Mini Vegan Cheesecakes
Satisfy your sweet tooth with these easy-to-make mini vegan cheesecakes that are perfect for any occasion, featuring a creamy texture and fruity toppings.
Ingredients
For the crust
- 1 cup packed oat flour adds structure
- ½ cup coconut sugar sweetness and moisture
- ½ tsp salt enhances flavor
- 7 tbsp melted vegan butter binds crust ingredients
For the filling
- 16 oz vegan cream cheese provides creaminess
- 7 oz coconut cream adds richness
- ½ cup granulated sugar sweetness
- 3 tbsp cornstarch thickening agent
- 2 tsp vanilla extract flavor enhancement
- 1 tbsp lemon juice brightness and acidity
- small pinch salt flavor balance
For the toppings
- ¾ cup fresh or frozen blueberries for topping
- 2 tsp cornstarch for blueberry sauce
- 1½ tbsp warm water helps dissolve cornstarch
- ½ tsp lemon juice adds zest
- 2 tbsp granulated sugar sweetens blueberries
- 2¼ cups fresh or frozen raspberries for topping
- 4½ tbsp warm water helps dissolve cornstarch
- 6 tbsp granulated sugar sweetens raspberries
- 6-8 tbsp powdered sugar for whipped topping
Instructions
Preparing the Crust
- In a mixing bowl, combine the oat flour, coconut sugar, and salt. Stir until well mixed.
- Slowly add the melted vegan butter, mixing until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a muffin tin or mini cheesecake pan.
Making the Filling
- In a separate bowl, beat together the vegan cream cheese and coconut cream until smooth and creamy.
- Gradually add in granulated sugar, vanilla extract, cornstarch, and lemon juice to the cream cheese mixture.
- Whip until fully incorporated, ensuring a uniform blend.
Filling the Crusts
- Carefully spoon or pour the cream cheese filling into the prepared crusts, filling each one about three-quarters full.
- Give it a gentle shake to settle the mixture.
Baking
- Place the muffin tin in the oven and bake until the edges are set but the centers still have a slight jiggle.
Cooling
- Allow the cheesecakes to cool completely on a wire rack.
- Transfer them to the refrigerator for a few hours to chill properly before serving.
Preparing Toppings
- For the blueberry topping, combine blueberries, cornstarch, warm water, lemon juice, and sugar in a saucepan and cook over medium heat, stirring gently until thick.
- Repeat for the raspberry topping with raspberries, cornstarch, warm water, and sugar.
Serving
- Gently remove the cheesecakes from the muffin tin or cheesecake pan.
- Serve topped with your choice of blueberry or raspberry sauce and a sprinkle of powdered sugar.
Notes
Ensure vegan cream cheese is at room temperature for a smoother filling. Press the crust firmly to avoid crumbling when serving.