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
Be sure to read the notes for success section above the recipe
Storage Cheesecakes must be kept refrigerated and will stay fresh for up to 6 days
I do not freeze vegan cheesecakes, they turn soggy and the texture changes upon thawing
I do not freeze vegan cheesecakes, they turn soggy and the texture changes upon thawing
Tried this recipe?Let us know how it was!