Mini Cheesecakes

Vegan mini cheesecakes are the perfect two-bite dessert, with a rich, creamy cheesecake filling no one can resist. So easy to make too!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 23

Cooling/Chilling Time 5 10

Total Time 5 53

Servings cheesecakes

Calories 182

3 ounces graham crackers or 85g; use digestive biscuits if Graham crackers are unavailable
1 tablespoon brown sugar add an extra ¾ teaspoon if you prefer a sweeter crust
2 tablespoons vegan butter 28g, melted; salted or unsalted
Pinch of sea salt if using unsalted butter

8 ounces vegan cream cheese 1 block, 227g total
⅓ cup brown sugar 62.5g
1 ¼ tablespoons cornstarch 9.375g
⅓ cup full-fat coconut cream (only the thick white part from the can) OR 1/3 cup thick vegan yogurt
½ teaspoon vanilla extract 2.5ml
¾ tablespoon fresh lemon juice 11ml
1/16 teaspoon or a pinch sea salt

Preheat the oven to 350°F (180°C) and position a rack in the lower-middle section.
In a food processor, pulse graham crackers/digestive biscuits and brown sugar into fine crumbs. Gradually add melted butter and pulse until the mixture resembles wet sand.
Line a 12-cup muffin tin with paper liners. Divide the crust mixture evenly among 10 liners (about 1 tablespoon per liner). Press down firmly with the back of a spoon to create an even base.
Bake for 5 minutes. Remove from the oven and let cool slightly.

Lower the oven temperature to 325°F (165°C).
In a medium bowl, beat vegan cream cheese with a hand mixer or stand mixer until softened and creamy, about 30 seconds. Gradually add the brown sugar and beat until smooth, about 1–2 minutes.
In a separate small bowl, mix 1 tablespoon of coconut cream with cornstarch until dissolved. Add this mixture, the remaining coconut cream (or yogurt), vanilla, lemon juice, and salt to the cream cheese mixture. Beat until fully incorporated, scraping down the sides as needed.
Spoon the filling evenly over the cooled crusts, filling each liner about ¾ full.

Pour a little water into the two empty muffin cups to prevent burning and create a mini water bath for even baking.
Bake for 18 minutes, or until the edges are slightly set and the centers jiggle when shaken gently.
Turn off the oven, crack the door open slightly, and leave the cheesecakes inside for 10 minutes.
Remove from the oven and let cool completely at room temperature for about 1 hour. Then transfer to the fridge to chill for at least 4 hours (or overnight) until fully set.

Refrigerator: Store these mini cheesecakes in an airtight container and keep them in the fridge for up to 5 days.
Freezer: These mini cheesecakes can also be frozen, wrapped individually in plastic wrap and placed in a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before enjoying.