Mini Baked Vegan Cheesecake Recipe
This Mini Baked Vegan Cheesecake is a delightful plant-based dessert featuring a crunchy graham cracker crust and a creamy, smooth vegan cream cheese filling. Perfectly portioned in muffin tins, these individual treats are easy to make and ideal for sharing. Baked to a light golden finish and chilled for a refreshing texture, they offer a sweet, dairy-free indulgence suitable for vegan diets.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 21 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust
- ¼ cup dairy free graham cracker crumbs
- 1 tablespoon coconut oil (or vegan butter), melted
- ½ teaspoon vanilla extract
- 1 pinch ground cinnamon
Filling
- ⅓ cup vegan plain yogurt
- 4 ounces vegan cream cheese
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare muffin tin and preheat oven: Line 4 sections of a muffin tin with cupcake liners to prevent sticking. Preheat your oven to 350°F (175°C) to get it ready for baking both the crust and the filling.
- Make the crust mixture: In a bowl, combine the dairy-free graham cracker crumbs, melted coconut oil (or vegan butter), ½ teaspoon of vanilla extract, and a pinch of ground cinnamon. Stir well until the crumbs are evenly coated and hold together when pressed.
- Form crust in liners: Spoon the crust mixture into the bottom of each cupcake liner and press down firmly to create an even and compact base for the cheesecakes.
- Bake crust: Place the muffin tin in the oven and bake the crusts for 5 to 6 minutes. This step helps set the crust and enhances the flavor.
- Prepare the filling: While the crust is baking, blend together the vegan plain yogurt, vegan cream cheese, sugar, and ½ teaspoon vanilla extract in a food processor or blender until the mixture is smooth and creamy with no lumps.
- Fill the crusts: Once the crusts come out of the oven, evenly distribute the cheesecake filling over each crust, filling the cupcake liners nearly to the top.
- Bake the filled cheesecakes: Return the muffin tin to the oven and bake for an additional 5 minutes. The cheesecakes should be lightly browned on top and still slightly jiggly in the center.
- Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then place them in the refrigerator to chill for at least 1 hour before serving, allowing them to set fully and develop the best texture.
Notes
- Use full-fat vegan cream cheese and yogurt for a richer texture.
- Chilling time is essential for the cheesecakes to firm up properly.
- You can substitute coconut oil with vegan butter for a different flavor.
- Ensure the filling is smooth to avoid a gritty texture in the final cheesecake.
- Store leftovers refrigerated and consume within 3 days for freshness.
Find it online: https://cookedbygrace.com/mini-baked-vegan-cheesecake-recipe/
