Mini Vegan Cheesecakes (No Cashews!) - Bravabod
Recipes

Mini Vegan Cheesecakes (No Cashews!)

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

The best creamy mini vegan cheesecakes with a graham cracker crust baked right in a muffin pan! This easy recipe yields 6 single-serving cheesecakes with a bunch of mix-and-match flavor ideas.

How To MakeDiet Type: Plant-based

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Freeze For 2 months

Best by 3-5 days


Shopping List
    For the Cheesecake
  • 5 ounces non-dairy cream cheese, softened
  • 2 ounces non-dairy Greek-style yogurt or sour cream (Note 1)
  • 1/4 cup cane sugar (or coconut sugar, Note 2)
  • 1/2 tablespoon corn starch
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract For the Crust
  • 66666667/100000000 cup graham cracker crumbs (about 65g)
  • 2 tablespoons non-dairy butter or coconut oil, melted
  • 1 tablespoon(s) cane sugar or coconut sugar Mix-Ins (Optional)
  • 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio butter)
  • chocolate chips Toppings (Optional)
  • fruit jam or whole berries
  • whipped cream
  • chocolate or caramel sauce

Instructions
  1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a muffin tin with liners, or use a silicon tin (we use this one).
  2. Step 2: Combine all of the crust ingredients in a bowl: the graham crumbs, butter, and sugar. It will feel a bit sandy. Firmly press 1 heaping tablespoon (up to 1.5 tablespoons) of the crust into each liner or tin. Use the back of a spoon to pack in the crust. Pre-bake the crusts for 5 minutes. Set aside to cool.
  3. Step 3: Meanwhile, blend the cream cheese and sweetener in a food processor for 30 seconds to 1 minute, or until fluffy. Add the yogurt and blend very well, scraping down the sides of the bowl as needed. Add the remaining starch, lemon juice, and vanilla. If using the optional nut butter mix-in, add it now and pulse until combined. Fold in any additional optional mix-ins.
  4. Step 4: Spoon the cheese mixture over the prepared crusts, 3/4 of the way to the top. Bake the cheesecakes at 350 degrees Fahrenheit for 18 to 20 minutes, or until the edges are set and the centers jiggle very slightly. The filling will continue to firm up all the way after it is chilled.
  5. Step 5: Cool the cheesecakes on a wire rack for 30 minutes, then refrigerate for at several hours up to 1 day. Do not remove the cheesecakes from their tin when they are still warm, otherwise the crust risks crumbling.
  6. Serve: Add any optional toppings and enjoy.

Recipe Notes

Note 1: For a non-dairy yogurt option, we recommend a thick coconut yogurt such as Harmless Harvest. We've also had success with Kite Hill non-dairy sour cream.

Note 2: Coconut sugar can be used, but keep in mind it will make the cheesecakes a bit darker in color (still tastes great)!

Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.

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Mini Vegan Cheesecakes (No Cashews!)

PT30M 5 ounces non-dairy cream cheese, softened 2 ounces non-dairy Greek-style yogurt or sour cream (Note 1) 1/4 cup cane sugar (or coconut sugar, Note 2) 1/2 tablespoon corn starch 1/2 teaspoon lemon juice 1/4 teaspoon vanilla extract 66666667/100000000 cup graham cracker crumbs (about 65g) 2 tablespoons non-dairy butter or coconut oil, melted 1 tablespoon(s) cane sugar or coconut sugar 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio butter) chocolate chips fruit jam or whole berries whipped cream chocolate or caramel sauce Gluten Free Vegan 5 Servings Ingredients:

5 Mini Cheesecakes

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Takes 1 min