Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Cheesecakes

Mini Cheesecakes

  • Author: Eric
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free, Vegan

Description

These Mini Plant-Based Cheesecakes are delightfully creamy and perfectly sized treats made with smooth plant-based cream cheese and wholesome natural ingredients. Ideal for parties or a quick indulgent dessert, they offer a rich yet light texture with customizable toppings. Easy to make ahead and store, these mini cheesecakes bring elegance and flavor to any occasion.

Ingredients

Scale

Crust

  • 150g Digestive Biscuits
  • 50g Coconut Oil or Plant-Based Butter (melted)

Filling

  • 300g Plant-Based Cream Cheese
  • 80ml Maple Syrup or Agave Syrup (natural)
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract (natural)
  • 1 tbsp Natural Gelling Agent dissolved in warm water

Toppings (Optional)

  • Mixed Fresh Berries
  • Vegan Dark Chocolate Shavings
  • Finely Chopped Pineapple and Mango
  • Toasted Almonds or Pecans
  • Homemade Fruit Compote (natural)
  • Pinch of Cinnamon or Cardamom
  • Mint Leaves
  • Light Dusting of Powdered Sugar (natural)

Instructions

  1. Prepare the Crust: Crush the digestive biscuits into fine crumbs. Combine the crumbs with melted coconut oil or plant-based butter until well mixed. Press the mixture firmly into mini muffin tins or silicone molds to form the base. Place in the refrigerator to chill and set while you prepare the filling.
  2. Whip up the Filling: In a mixing bowl, beat the plant-based cream cheese together with the maple syrup or agave syrup (natural), fresh lemon juice, vanilla extract (natural), and the natural gelling agent dissolved in warm water. Mix thoroughly until completely smooth and creamy, ensuring no lumps remain.
  3. Assemble the Mini Cheesecakes: Pour the creamy filling over the chilled crusts, filling each mold almost to the top. Gently tap the molds to release any air bubbles. Return the molds to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
  4. Add Your Toppings: Once set, top your mini cheesecakes with your choice of fresh fruit, chopped nuts, vegan dark chocolate shavings, or a spoonful of homemade fruit compote (natural). Serve chilled for the best texture and flavor.

Notes

  • Chill the mini cheesecakes thoroughly to ensure they hold their shape well.
  • Use room temperature ingredients to help blend the filling smoothly and avoid lumps.
  • Press the crust firmly for a compact base that complements the creamy filling.
  • Silicone molds work best for easy removal without damaging the cheesecakes.
  • Mix only until combined after adding the natural gelling agent to maintain a light texture.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-Bake
  • Cuisine: International

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 10g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: mini cheesecakes, plant-based, vegan dessert, gluten free, no-bake cheesecake, party dessert, natural ingredients

Find it online: https://smartmealsguide.com/mini-cheesecakes/