Mini Baked Vegan Cheesecake
Treat yourself to a delicious and easy-to-make mini vegan cheesecake. Each mini dessert is perfect for a sweet treat for just yourself.
Servings (Adjustable):
Calories: 196kcal
Ingredients
Crust
- ¼ cup dairy free graham cracker crumbs
- 1 tablespoon coconut oil (or vegan butter) melted
- ½ teaspoon vanilla extract
- 1 pinch ground cinnamon
Filling
- ⅓ cup vegan plain yogurt
- 4 ounces vegan cream cheese
- 3 tablespoons sugar
- ½ teaspoon vanilla
Instructions
- Line 4 sections of a muffin tin with cupcake liners, and preheat the oven to 350 degrees.
- In a bowl, mix together the graham cracker crumbs, coconut oil, ½ tsp. Vanilla and cinnamon.
- Spoon the mixture into the bottom of cupcake liners, and press to form the crust of the cheesecakes.
- Bake for 5-6 minutes.
- Blend together the filling ingredients until smooth and creamy.
- Fill the cupcake liners evenly with the filling mixture.
- Bake for 5 minutes, or until lightly browned and only slightly jiggly.
- Cool to room temperature, and then chill for 1 hour before serving.
Notes
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.
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.
Nutrition
Calories: 196kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 153mg | Potassium: 46mg | Fiber: 2g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 1mg
Equipment
muffin pan