Miniature Vegan Cheesecakes ~ Spring Assortment
Prep time
Bake time
Total time
Serves: 18 miniature cheesecakes
  • For the Crust:
  • 8ounces (approximately 1½ cups) of your favorite cookie crushed to fine crumbs
  • 4 Tablespoons Vegan Butter Melted
  • For the Cheesecake Batter:
  • Tofutti Cream Cheese *see note above 16ounce (454g)
  • Granulated Sugar 1 cup (200g)
  • Vegan Butter melted 2 Tablespoons (28g)
  • Salt ¼ teaspoon
  • Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
  • Cornstarch 4 Tablespoons (32g)
  • All Purpose Flour 3 Tablespoons (24g)
  • Plant Milk * I use soy milk 6fl oz (177ml)
  • Vanilla Extract 3 teaspoons (15ml)
  • Flower Powder *optional- I used ¼ teaspoon per each cup of cheesecake batter.
  1. Prepare the crust for this cheesecake by placing your cookies in a food processor and grind to fine crumbs
  2. Add the melted vegan butter and pulse until the mixture resembles wet sand
  3. Press this mixture into the bottom of your greased & parchment lined 7" cake pan OR the individual miniature cheesecake pan then freeze while you prepare the cheesecake batter.
  4. Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
  5. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  6. Divide the batter into as many bowls as needed to flavor with flower powder or food coloring.
  7. Add ¼ teaspoon of flower power into to each 1 cup of cheesecake batter
  8. Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 30 minutes for the individuals and 1 hour for the 7" cake
  9. **If making a 7" cheesecake leave the cake in the oven for an additional 1 hour AFTER turning off the oven, to let it cool slowly with the oven off.
  10. Remove the cheesecake and cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
  11. Loosen the sides and bottom of the cheesecake pan submerging the pan into hot water and running a small spatula around the edges
  12. Decorate the cheesecakes with white chocolate coconut nests and buttercream flowers is desired
Recipe by Gretchen's Vegan Bakery at