Easy Mini Vegan Cheesecakes

If you ask me, mini vegan cheesecakes are a game-changer for dessert lovers.

These bite-sized treats bring all the creamy goodness of traditional cheesecake, but they’re completely dairy-free and plant-based. A simple graham cracker crust holds a silky cashew-based filling that’s just the right amount of sweet.

I top mine with fresh berries and a swirl of coconut whip, but you can dress them up however you like. The best part? Since they’re mini, you can enjoy one (or two!) without feeling like you’ve gone overboard.

It’s the kind of dessert that makes everyone happy – vegans and non-vegans alike, perfect for parties or just because.

What Kind of Cashews Should I Use?

Raw cashews are the way to go for this vegan cheesecake – they’ll give you that perfect creamy texture you’re looking for. You’ll want to avoid roasted or salted cashews since they can alter the flavor and make your cheesecake taste more nutty than cheesy. Before using them, soak your raw cashews in hot water for at least 2 hours (or overnight in cool water if you’re planning ahead) to make them super soft and easy to blend. If you’re in a hurry, you can do a quick-soak by pouring boiling water over them and letting them sit for about 30 minutes, though longer soaking times will give you the smoothest results.

Options for Substitutions

This vegan cheesecake recipe is pretty adaptable – here’s what you can swap if needed:

• Cashews: Cashews are pretty important for the creamy texture, but you can use macadamia nuts or blanched almonds instead. Just soak them a bit longer (about 2-3 hours more) to get that smooth consistency.
• Vegan yogurt: If you’re out of vegan yogurt, try using coconut cream or silken tofu. With silken tofu, you might need to add an extra tablespoon of lemon juice for tanginess.
• Maple syrup: Agave nectar or date syrup work great here. If using date syrup, you might want to reduce the amount to 3/4 cup since it’s usually sweeter.
• Pecans: The crust can be made with any nuts you have – walnuts, almonds, or graham crackers work well. Just keep the proportions the same.
• Frozen strawberries: Any frozen berries will work for the coulis – try raspberries, blackberries, or a mix. Fresh fruit works too, just cook it a bit longer to break down.
• Orange juice: In the coulis, you can use any citrus juice, or even water with a splash of extra lemon juice.

Watch Out for These Mistakes While Making

The biggest challenge when making vegan cheesecakes is achieving that perfect creamy texture – be sure to soak your cashews in hot water for at least 4 hours (or overnight), as skipping this step will result in a grainy, less-than-smooth filling.

Temperature control is crucial: your ingredients should be at room temperature before blending, and avoid overmixing the crust as this can make it too compact and hard to cut through.

When it comes to freezing, patience is key – these mini cheesecakes need at least 4 hours to set properly, but rushing to serve them straight from the freezer will mask their flavor, so let them thaw for 15-20 minutes at room temperature.

For the smoothest possible filling, blend the mixture in stages, scraping down the sides of your blender frequently, and if your strawberry coulis is too thick, gradually add orange juice until you reach the desired consistency.

What to Serve With Vegan Cheesecakes?

These mini vegan cheesecakes are perfect for pairing with a variety of drinks and toppings that’ll make dessert time even more special. A hot cup of coffee or herbal tea makes a wonderful companion to these creamy treats – I especially love serving them with chamomile or vanilla rooibos tea. For an extra special touch, you could whip up some coconut whipped cream to dollop on top, or sprinkle on additional crushed pecans for extra crunch. If you’re serving these at a party, consider putting out a few different fruit sauces besides the strawberry coulis – maybe blueberry or raspberry – so everyone can customize their dessert.

Storage Instructions

Keep Cool: These mini vegan cheesecakes need to stay chilled! Pop them in an airtight container in the fridge, where they’ll stay fresh for up to 5 days. The strawberry coulis can be stored separately in a jar in the fridge for the same amount of time.

Freeze: Good news – these little treats freeze really well! Place them in a freezer-safe container, with pieces of parchment paper between layers, and they’ll keep for up to 3 months. Just remember to keep the coulis separate and make it fresh when needed.

Thaw & Serve: When you’re ready to enjoy your frozen cheesecakes, transfer them to the fridge the night before. Let them thaw for at least 4-6 hours, then top with fresh coulis just before serving. The texture should be just as creamy as when they were first made!

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	4-6 hours 45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 25-30 g
• Fat: 160-180 g
• Carbohydrates: 400-450 g

Ingredients

• 1 cup cashews
• 1 lemon (juice only)
• 2/3 cup vegan yogurt
• 1/3 cup melted vegan butter or coconut oil
• 1 cup maple syrup
• 2 teaspoons vanilla extract
• 1/4 cup organic white sugar
• 1/2 teaspoon salt
• 1 cup pecans (ground)
• 3 tablespoons melted vegan butter
• 2 tablespoons white sugar
• 340 grams frozen strawberries
• 1/3 cup sugar (for coulis)
• 3 tablespoons orange juice
• 1 teaspoon lemon juice

Step 1: Prepare the Ingredients and Crust

Start by soaking 1 cup of cashews in hot water for 30 minutes or overnight for best results.

While waiting, preheat your oven to 325°F (165°C).

Next, grind 1 cup of pecans in a food processor until they are finely ground.

In a mixing bowl, combine the ground pecans with 3 tablespoons of melted vegan butter and 2 tablespoons of white sugar.

Prepare a muffin tray by lightly greasing it and placing strips of parchment paper in a cross formation in each slot.

Spoon the pecan mixture into the muffin tray and press it down firmly at the bottom of each cup to form the crust.

Bake the crust in the oven for 10 minutes, then remove and set aside to cool for about 10 minutes.

Step 2: Make the Cheesecake Filling

Once the cashews have finished soaking, drain and rinse them with cold water.

In a blender, combine the soaked cashews with the juice of 1 lemon, 2/3 cup of vegan yogurt, 1/3 cup of melted vegan butter (or coconut oil), 1 cup of maple syrup, 2 teaspoons of vanilla extract, 1/4 cup of organic white sugar, and 1/2 teaspoon of salt.

Blend the mixture until it is completely smooth and creamy.

Step 3: Assemble and Set the Cheesecakes

Spoon the creamy cheesecake filling into the cooled crusts in the muffin tray.

Lightly tap the tray against the counter to release any trapped air bubbles in the filling.

Cover the muffin tray with another baking tray or plastic wrap and place it in the freezer for 4 to 6 hours, allowing the cheesecakes to set firmly.

Step 4: Prepare the Strawberry Coulis

While the cheesecakes are setting, prepare the strawberry coulis.

In a small pot over medium-high heat, combine 340 grams of frozen strawberries, 1/3 cup of sugar, 3 tablespoons of orange juice, and 1 teaspoon of lemon juice.

Cook the mixture until the strawberries become soft and syrupy, about 5 minutes.

Blend the cooked strawberries for about 30 seconds to a smooth consistency, then pass the mixture through a sieve to extract the syrup.

Allow the strawberry coulis to cool for about 15 minutes.

Step 5: Final Touches and Serving

Once the cheesecakes have set, remove them from the muffin tray using the parchment paper strips for easy lifting.

Top each mini cheesecake with a spoonful of the cooled strawberry coulis and a fresh strawberry.

Cover the cheesecakes again and return them to the freezer for any remaining setting time.

After a total of at least 4 hours, your cheesecakes are ready to be served.

Enjoy these refreshing and delicious vegan treats!