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mini-cheesecakes-recipe

Mini Cheesecakes Recipe

Delicious vegan mini cheesecakes perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoon coconut oil, melted

Filling

  • 1 cup raw cashews, soaked overnight
  • ½ cup coconut cream
  • ¼ cup maple syrup
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until well combined.
  3. Press the mixture into the bottom of a muffin tin to form the crust. Bake for 10 minutes, then let cool.
  4. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
  5. Pour the filling over the cooled crusts in the muffin tin. Smooth the tops with a spoon.
  6. Bake for 10 minutes, then let cool completely. Refrigerate for at least 2 hours before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Cheesecake, Vegan
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