The best vegan cheesecake recipe just got all dressed up for Easter!
Two bite miniature vegan cheesecake for a pretty spring party!
Many people will bake miniature cheesecake in muffin cups
But I used this mini cheesecake pan
No affiliation with any product or company mentioned below
Notes for Success:
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
CLICK HERE FOR MY COPY CAT TOFUTTI RECIPE
For the white chocolate coconut nests
I used 1 cup of unsweetened natural coconut flakes mixed with 4 Tablespoons of melted vegan white chocolate
Pressed into a plastic wrapped lined mini muffin tin until they set
Little Secrets peanut candies for the “eggs”
Simply wash them quickly under cold water to get off that intense color for a more subtle speckled egg look
WATCH HOW TO MAKE THESE MINI CHEESECAKES!
Skip to 2:50 min in the video to see the water bath hack for a mini cheesecake pan
Miniature Cheesecakes
Ingredients
For the Crust:
- 1½ cups crushed cookies
- 4 Tbs Vegan Butter
For the Cheesecake Batter:
- 16 ounces Vegan Cream Cheese 454g
- 1 cup Granulated Sugar 200g
- 2 Tbs Vegan Butter melted 28g
- ½ teaspoon Vegan Lactic Acid
- 4 Tbs Cornstarch 32g
- 3 Tbs All Purpose Flour 24g
- 1 cup Plant Milk 237ml
- 2 teaspoons Vanilla Extract 10ml
Instructions
- Prepare the crust by placing your cookies in a food processor & grind to fine crumbs
- Add the melted vegan butter & pulse until the mixture resembles wet sand
- Press this mixture into the bottom of each individual miniature cheesecake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor & pulse to blend. Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- If you are coloring your cheesecakes divide the batter into as many bowls as needed then add food color
- Pour the batter into the prepared crust & bake in a water bath for approx 30 minutes for the individuals *see video visual for the mini pan hack for water bath baking
- Remove the cheesecake pan & cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
Video
Notes
I do not freeze vegan cheesecakes, they turn soggy and the texture changes upon thawing
I swear, every time I decide to cut sugar out of my diet a new recipe comes out! Yep, that’s quite often. It’s soo drool-worthy.
Welcome to my life…… 😉
Hi, I’m new to water bath baking. Just curious, how did u bake this mini cheesecake using this method as the bottom are removable? Do u wrap it in aluminium foil first then soak the pan into the water? Please advice. Thanks.
Hi! If you watch the video (skip forward to 2:54 minutes) you can see that I placed the mini cheesecake pan on top of a 9″ x 13″ pan, this was a perfect fit so that it did not submerge into the water- but sat perfectly on top of the pan
Thanks so much for sharing with me. So, you do not actually needs lots of water for the water bath baking. I’ll look for a pan size as recommended by you.
I read other bakers method of using water bath, they fully submerged the round cake pan into the water, so I’m wondering how do you do that with removable pan. Thanks for sharing. I’m excited to try my new journey for cheesecake baking. Done with cashew nuts and nuts and it still does not have that authentic taste of a cheesecake.