Rich, creamy, vegan mini cheesecakes are a total crowd-pleaser and a snap to make! No baking needed to make these decadent mini cheesecakes.
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These mini vegan cheesecakes are one of my classic recipes. I've given them a facelift, and I couldn't be happier with how this new version turned out!
It contains no oil, no coconut, and is even easier to make than the original version. Without sacrificing any of that rich, creamy, cheesecake-y goodness.
My favorite part about this recipe is playing with toppings. You can have so much fun with them! Top these off with berries, citrus zest, melted chocolate...the sky's the limit! Any topping that you like on a full-sized cheesecake you can use on top of these mini vegan cheesecakes.
Ingredients and substitutions
- dates - We're using dates in both the crust and to sweeten the cheesecake itself. Use pitted dates -- medjool dates, if possible. You'll soak the dates in hot water before using to soften them up.
- almonds - This is your other crust ingredient. You can use pecans instead, if you prefer.
- unsalted cashews - Raw cashews work best, but you can use roasted, in a pinch. Either way, soak them in hot water for 15 minutes.
- non-dairy milk - Make sure that the milk you choose is nice and creamy! Don't use a thin milk, like rice milk, or your cheesecake may not set properly.
- maple syrup - To sweeten the cheesecake layer.
- lemon juice - Adds tartness to the cheesecake-style filling.
- vanilla extract - Gives the cheesecake filling more flavor.
- salt - Just touch of salt brings out the flavors in the cheesecake part of the recipe! Don't skip it. Cheesecake has a savory element, and this brings it.
- toppings - Have fun with the toppings! Choose berries, sliced stone fruits, lemon or lime zest, or even drizzle on some melted chocolate.
How to make vegan mini cheesecakes
Line a muffin pan with paper liners and start your cashews soaking.
Add the almonds, dates, and tablespoon of water to your food processor, and run it until you have a sticky, crumbly mixture. The mixture should stick together when you press it.
Scoop up two tablespoons of the mixture into each cup of the muffin pan. Use your fingers or the back of a small measuring cup to press the mixture firmly into the bottom of each cup of the muffin tin.
Add the cashews, milk, maple syrup, lemon juice, vanilla, and salt to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
Keep going, giving your blender's motor frequent breaks, until you have a thick, smooth, creamy mixture.
Taste and adjust flavor. If you want it more savory, add another pinch of salt. For more tang, add more lemon juice. For more sweetness, add another tablespoon or so of maple syrup.
Use a spoon to scoop the cheesecake mixture into the muffin tin, filling the cups up to the top. Add your toppings of choice.
Chill in the freezer for two to three hours, until the cheesecakes are firm.
Helpful tips
- Blending the cheesecake mixture takes a while, so don't give up! Just keep blending, stopping to scrape down the sides as needed.
- Do not run the blender continuously when you're blending up the cashew mixture! Your blender's motor needs little breaks to avoid burning out. It's like people that way.
- You are striking a balance with the cashew mixture. You need it to move in the blender, but you want it very thick, so it will set up into a decadent cheesecake when you're done. If you do add more vegan milk, do it in small amounts, blending in between, so you're adding only as much as you need.
- These are best served cold. I wanted to avoid coconut oil and coconut milk in this recipe, and that means that these need to be chilled to avoid melting. If you're going to bring them to a party of potluck, I recommend freezing them. They'll thaw out en route!
Storage directions
Store leftovers in a single layer in an airtight container in the refrigerator for three to five days.
You can also freeze your vegan mini cheesecakes! Store in a freezer safe container. They'll keep for up to three months this way. Thaw for a bit on the counter or in the refrigerator before serving.
More decadent vegan desserts
📖 Recipe
Vegan Mini Cheesecakes
Ingredients
For the crust
- 1 cup almonds - raw or roasted is fine
- ¾ cup pitted Medjool dates
- 1 tablespoon water
For the cheesecake
- 2 cups cashews - raw or roasted is fine, soaked in hot water for 15 minutes, then drained
- ½ cup vegan milk - Choose a creamy, non-dairy milk, like soy, oat, or almond. You may need up to ¼ cup more, depending on your cashews and your blender.
- ¼ cup maple syrup
- ¼ cup lemon juice
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- toppings of choice - jam, berries, melted chocolate, etc
Instructions
Make the crust.
- Line a muffin pan with paper liners.
- Add the almonds, dates, and tablespoon of water to your food processor, and run it until you have a sticky, crumbly mixture. The mixture should stick together when you press it.
- Scoop up 2 tablespoons of the mixture into each cup of the muffin pan. Use your fingers or the back of a small measuring cup to press the mixture firmly into the bottom of each cup of the muffin tin.
Make the cheesecake layer
- Add the cashews, milk, maple syrup, lemon juice, vanilla, and salt to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Keep going, giving your blender's motor frequent breaks, until you have a thick, smooth, creamy mixture. If needed, add more vegan milk by the tablespoon to get things moving, but you do want this mixture to be quite thick.
- Taste and adjust flavor. If you want it more savory, add another pinch of salt. For more tang, add more lemon juice. For more sweetness, add another tablespoon or so of maple syrup.
- Use a spoon to scoop the cheesecake mixture into the muffin tin, filling the cups up to the top. Add your toppings of choice.
- Chill in the freezer for 2 to 3 hours, until the cheesecakes are firm.
Debbie Blane
Questions:)
1. I don't have a blender, would a submersible (of course I can't remember the name right now) that I use to make soups creamy, work?
2. Could I use coconut milk? That is the easiest solution for me.
Thanks!
Debbie
Becky Striepe
You really need a blender to make this recipe. Coconut milk would definitely work! You'll just have a mild coconut flavor in the finished cheesecake.
Cadry's Kitchen (@Cadryskitchen)
If there's anything better than a (mostly) raw, vegan cheesecake, I don't know what it is. This looks fabulous!
Tiffany
Now that looks amazing!
Andrea @ Vibrant Wellness Journal
I've had good luck with raisins in raw food crusts instead of dates, though you may have to add a bit of water or coconut oil to keep it moist. These look delish!
veganadian
LOL, you're awesome! You're so excused <3
I was getting all excited until I saw "Dates".
Perhaps I can omit the dates ;)
It looks delicious!!!!
Happy New Year Becky!
oxo,
Holly
Becky
The dates are pretty key for the crust, but you could just use another crust recipe with this filling, I'm sure! Let me know if you end up experimenting!
Tara
Hi! These seems like a great recipe! One question. What is Earth Balance?
Cheers! Tara
P.S. I would love for you to stop by my blog too. I blog at http://www.imfitpossible.com xo
Becky Striepe
Earth Balance is a vegan margarine. You can use any brand, but I think EB is the best!