Mini Vegan Cheesecakes (No Cashews!) - Bravabod
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Mini Vegan Cheesecakes (No Cashews!)

Valentina

Valentina P

  • Difficulty Intermediate Difficulty

Delicious, creamy mini cheesecakes with a graham cracker crust baked in a muffin pan! This easy recipe yields 6 single-serving cheesecakes with a variety of mix-and-match flavor options.

How To MakeDiet Type: Classic

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Best by 3-5 days


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

Instructions
  1. Step 1: Preheat the oven to 350°F. Prepare a muffin tin with liners, or use a silicon tin.
  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 in the 350°F 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: Before serving, add your toppings and enjoy. The un-topped cheesecakes also freeze quite well.
Nutrition

Delicious, creamy mini cheesecakes baked in a muffin pan! Made with a tender graham cracker crust and no soaked cashews required. This easy recipe yields 6 single-serving cheesecakes with a variety of mix-and-match flavor options.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 3-5 days


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

Instructions
  1. Step 1: Preheat the oven to 350°F. Prepare a muffin tin with liners, or use a silicon tin.
  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 in the 350°F 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: Before serving, add your toppings and enjoy. The un-topped cheesecakes also freeze quite well.

Recipe Notes

Note 1: Aim to use a thick yogurt here, such as pure coconut yogurt. My preferred brand to use here is COYO. If you cannot find a Greek-style paleo yogurt, try straining non-dairy yogurt overnight or using coconut cream. An equal amount of Vegan Almond Ricotta is also fantastic here.

Nutrition

Delicious, creamy mini cheesecakes baked in a muffin pan! Made with a tender almond flour crust and low-carb friendly. This easy recipe yields 6 single-serving cheesecakes with a variety of mix-and-match flavor options.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2 months

Best by 3-5 days


Shopping List
    Cheesecake
  • 5 ounces cream cheese, softened to room temperature
  • 2 ounces plain Greek yogurt or sour cream
  • 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 1/2 tablespoon corn starch
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract Crust
  • 66666667/100000000 cup blanched almond flour
  • 2 tablespoons grass-fed butter or coconut oil, melted
  • 1 tablespoon(s) low-carb granulated sweetener (1:1 sugar substitute)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt Mix-Ins (Optional)
  • 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio butter)
  • low-carb chocolate chips, to taste Toppings (Optional)
  • mashed or whole berries
  • whipped coconut cream
  • low-carb melted chocolate or caramel sauce

Instructions
  1. Step 1: Preheat the oven to 350°F. Prepare a muffin tin with liners, or use a silicon tin.
  2. Step 2: Combine all of the crust ingredients in a bowl: the almond flour, butter, sweetener, cinnamon, and salt. 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 in the 350°F 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: Before serving, add your toppings and enjoy. The un-topped cheesecakes also freeze quite well.
Nutrition

Delicious, creamy mini cheesecakes baked in a muffin pan! Made with a tender almond flour crust and no-dairy required. This easy recipe yields 6 single-serving cheesecakes with a variety of mix-and-match flavor options.

How To MakeDiet Type: Paleo

liked this

Freeze For 2 months

Best by 3-5 days


Shopping List
    Cheesecake
  • 5 ounces paleo cream cheese, softened to room temperature
  • 2 ounces plain Greek-style paleo yogurt or sour cream (Note 1)
  • 1/4 cup coconut sugar
  • 1/2 tablespoon tapioca or arrowroot starch
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract Crust
  • 66666667/100000000 cup blanched almond flour
  • 2 tablespoons grass-fed butter or coconut oil, melted
  • 1 tablespoon(s) coconut sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt Mix-Ins (Optional)
  • 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio butter)
  • chocolate chips, to taste Toppings (Optional)
  • paleo fruit jam or fresh berries
  • whipped coconut cream
  • paleo chocolate or caramel sauce

Instructions
  1. Step 1: Preheat the oven to 350°F. Prepare a muffin tin with liners, or use a silicon tin.
  2. Step 2: Combine all of the crust ingredients in a bowl: the almond flour, butter, sugar, cinnamon, and salt. 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 sugar 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 in the 350°F 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: Before serving, add your toppings and enjoy. The un-topped cheesecakes also freeze quite well.

Recipe Notes

Note 1: Aim to use a thick yogurt here, such as pure coconut yogurt. My preferred brand to use here is COYO. If you cannot find a Greek-style paleo yogurt, try straining non-dairy yogurt overnight or using coconut cream. An equal amount of Vegan Almond Ricotta is also fantastic here.

Nutrition

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Mini Vegan Cheesecakes (No Cashews!)

5 ounces cream cheese, softened to room temperature 2 ounces plain Greek yogurt or sour cream 1/4 cup sugar or coconut sugar 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 butter, melted 1 tablespoon(s) sugar or coconut sugar 2 tablespoons smooth nut butter (such as chocolate-hazelnut or pistachio butter) chocolate chips, to taste fruit jam or whole berries whipped cream chocolate or caramel sauce Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Mini Cheesecakes

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