Baked Mini Vegan Cheesecake

With a creamy filling and crunchy crust, this easy-to-make vegan cheesecake recipe will surely be a hit! It's perfect for a delicious mini dessert.

This dairy-free alternative to traditional cheesecake is made with plant-based ingredients. The dessert is a great option for vegans or those with lactose intolerance. With its creamy texture and rich flavor, the cheesecake filling delivers the same indulgence as regular cheesecake, minus animal products.

Creating a baked vegan cheesecake is easier than you might think. The key is to use ingredients like vegan cream cheese and yogurt for the filling. By using these dairy-free ingredients, you can even make our no-bake cheesecake in a jar and soufflé cheesecake vegan-friendly.

Ingredients

You'll need a handful of vegan specialty products to make this cheesecake. These dairy-free products are generally made with cashew milk, almond milk, coconut milk, coconut cream, or tofu. If your grocery store doesn't carry them, you can check for them at a natural food store or make your own.

Here are the items you'll need to make the recipe:

• dairy-free graham cracker crumbs
• coconut oil or vegan butter
• vanilla extract
• ground cinnamon
• vegan yogurt (cashew, almond, coconut milk, or coconut cream based)
• vegan cream cheese (almond, cashew, coconut cream, or coconut milk based)
• sugar (or preferred sweetener)
• vanilla extract

Scroll down to the recipe card for quantities used.

Instructions

The great thing about this easy vegan baked cheesecake recipe is that you don't need a springform pan. The mini desserts are baked in a lined muffin pan.

Variations

If you love cheesecake, you may want to experiment with some simple changes to the recipe. Here are a few different flavor combinations you can try:

• Get Creative with Crusts: Step outside the box and experiment with various crust options. For a delightful crunch, try using crushed nuts instead of the traditional graham cracker base. Or, use gluten-free cookies to cater to those with dietary restrictions.
• Infuse Flavors: Add fruit puree or extracts to elevate your mini cheesecakes. For a burst of fruity goodness, incorporate strawberry puree into the batter or infuse it with the delicate essence of almond extract. Or, try pumpkin puree for a homemade pumpkin cheesecake.
• Indulge in Decadence: Swirl in melted chocolate for a decadent chocolate cheesecake or canned pumpkin and spices for a pumpkin cheesecake flavor. Peanut butter is another delicious option that will add an extra layer of richness and indulgence.
• Garnish Galore: Top each mini cheesecake with an array of garnishes. Fresh berries will add a pop of vibrant color and a burst of freshness. You can also sprinkle some chopped nuts for added texture or top them with shredded coconut for a tropical twist.

With some creativity, you can create the best vegan cheesecake recipe to suit your taste preferences. You can even make Hokkaido baked cheese tarts with dairy-free cheese or try baking graham cracker toffee bars with vegan crackers.

Tips

• Have all ingredients at room temperature. Before blending all the ingredients, ensure that they are at room temperature. This allows for better incorporation and ensures a smooth and cohesive mixture.
• Use an electric mixer or food processor to combine the filling ingredients well.
• Grease the muffin tins well if you don't have cupcake liners. This will help prevent sticking and make it easier to remove the mini cheesecakes once they are ready.
• Serve chilled but let them sit. This vegan dessert is best served chilled, allowing its flavors to develop fully. However, before indulging in these delightful treats, let them sit at room temperature for a few minutes. This slight warming will enhance their taste.

Serving suggestions

Adding fresh fruit is one way to serve and garnish a mini vegan cheesecake. Berries like strawberries, blueberries, and raspberries work well with the tangy flavor of the filling. Another option is to drizzle a fruit sauce such as raspberry or mango over the top of the cheesecake for added sweetness.

Another suggestion is to add a dollop of non-dairy whipped cream on top. This adds a creamy texture to the dessert and can be topped with chocolate shavings or chopped nuts for added crunch. Alternatively, a cinnamon or cocoa powder sprinkle can add flavor and visual appeal.

Storage

The cheesecake can be stored in the refrigerator for up to five days. To store them, wrap each cheesecake tightly in plastic wrap or aluminum foil. This will help keep the cakes from drying out and prevent any absorption of odors from other foods in the refrigerator.

If you plan on storing the cakes for longer than five days, it’s best to freeze them. Place the wrapped cakes in an airtight container or freezer bag and store in the freezer for up to three months. When ready to eat, thaw overnight in the refrigerator before serving.

Related Recipes

If you follow a plant-based eating plan, you may also want to try one of these other vegan recipes.

• Vegan gluten-free oatmeal cookies are another easy to make treat.
• Ratatouille is perfect for lunch or dinner.
• Healthy single-serve cookie bakes up quickly when you want something sweet.
• Mexican rice goes well with a side of black beans.
• Aloo gobi masala is a tasty cauliflower potato curry.

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Recipe