Mini Vegan Cheesecakes
These mini vegan cheesecake bites are creamy, smooth and made with just 8 ingredients. With a nutty maple crust and a silky cashew-coconut filling, they’re no-bake, freezer-friendly, and the perfect little indulgence.
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Servings: mini cheesecakes
Equipment
- 1 food processor
- 1 blender
- 1 muffin tin + liners
Ingredients
Cheesecake Crust
- 1 ½ cups (180 g) pecans *or sub walnuts or almonds
- ½ cup (60 g) (gluten free) oats or regular oats
- 2 tablespoon coconut oil melted, see notes
- 4 tablespoon maple syrup
- ¼ tsp (¼ teaspoon) salt
Cheesecake Filling
- 1 ½ cups (215 g) cashews
- 1 ¼ cup (290 g) coconut cream, chilled overnight (about 1-2 cans of coconut milk, see notes)
- ½ cup (100 g) coconut sugar *or sub soft brown sugar
- 2 teaspoon lemon juice (optional) ,see notes
You can find detailed step-by step-photos above the recipe card.
Instructions
- Soak the cashews in hot water for at least 30 minutes (or overnight). Drain well.1 ½ cups cashews
- Make the crust: Add all the crust ingredients to a food processor. Blend until the mixture sticks together when pressed between your fingers (you may need to scrape down the sides a couple of times).1 ½ cups pecans, ½ cup (gluten free) oats , 2 tablespoon coconut oil, 4 tablespoon maple syrup, ¼ teaspoon salt
- Press into tins: Divide the mixture evenly into a muffin tin (I used a cookie scoop) and press it firmly into the base of each cup to form the crust using a spoon, the bottom of a glass or your fingers. Set aside.
- Blend the filling: Add the drained cashews together with the other filling ingredients to a high-speed blender with a tamper. Blend until completely smooth and creamy, using the tamper to push down the ingredients and help everything blend evenly.1 ¼ cup coconut cream, chilled overnight, ½ cup coconut sugar , 2 teaspoon lemon juice (optional)
- Assemble: Pour the filling evenly over the prepared crusts in the muffin tin. At this stage, you can swirl in a fruit purée or my 2-Ingredient Caramel Sauce like I did, or simply leave them plain. You can also add toppings later- or enjoy them as they are.
- Freeze for at least 3–4 hours, or until firm.
- Serve: Let sit at room temperature for 10–15 minutes before serving for a softer texture. Keeps in the freezer for 1 week.
Video
Notes
- Coconut oil: Use refined if you don’t want coconut flavor.
- Coconut cream: ...the thick layer that rises to the top of a can of coconut milk after chilling it overnight (don’t shake the can!). Different brands have different amounts of coconut extract, which affects how much cream vs. water is in each can. If the fat content is high, 1 can is enough to get 1 cup of coconut cream; if it’s lower, you'll need two cans.
- Blender: Use a high-speed blender with a tamper for the filling. If you only have a regular blender, first break down the cashews with an immersion blender, then transfer to your regular blender to finish.
- Lemon juice: These cheesecakes are naturally sweet, but if you’d like a more tangy, classic cheesecake flavor, add a splash of lemon juice.
- Storage: I recommend storing them in the freezer. You could store them in the fridge, but the texture will be much softer and the muffin liners harder to remove.
Nutrition
Serving: 1mini cheesecake. | Calories: 329kcal | Carbohydrates: 21g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 65mg | Potassium: 266mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
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