Vegan mini cheesecakes are the perfect two-bite dessert, with a rich, creamy cheesecake filling no one can resist! Customise these little treats with your favourite toppings.
Cheesecake is one of those classic vegan desserts everyone learns to make, and I’ve made my fair share of them—this Turtle Cheesecake and Vegan Pumpkin Cheesecake are two of my favourites. But this version is the most perfect one for a party (or when you need some portion control) because the mini cheesecakes are bite-sized! (Well, okay, two or three bites.) The creamy, rich filling is balanced by the sweet, crisp crust, and you can add any toppings you like to make them your own.
Why These Are My Favourite Vegan Mini Cheesecakes
There are so many vegan cheesecake recipes in this world, but here’s why this one ranks at the top for me.
- Simple swaps. No soaking cashews here! While I do love cashew cheesecakes, this recipe uses coconut cream and vegan cream cheese, which means you don’t need to do any advance prep.
- A treat for everyone. As written, these mini cheesecakes are vegan, but they’re also quite easy to make gluten-free by using your favourite gluten-free graham crackers. That means almost everyone can enjoy this recipe!
- Customizable toppings. While these mini cheesecakes are delicious on their own, they also serve as a blank canvas for all kinds of toppings for every season and holiday.
Notes on Ingredients
Here are the simple ingredients you’ll need for these mini cheesecakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust:
- Graham crackers – Or digestive biscuits.
- Brown sugar – Light or dark brown will both work.
- Vegan butter – I use my homemade vegan butter.
- Sea salt – Just a pinch; you only need this if you’re using unsalted butter.
For the Filling:
- Vegan cream cheese – Any brand you like will work, but I’ve found that some taste better to me than others, so be sure it’s a brand you’ve tried before and enjoy!
- Brown sugar – Light or dark brown sugar both work.
- Cornstarch – This helps thicken and set the filling in the absence of eggs. Think of it as the vegan egg substitute in these mini cheesecakes!
- Full-fat coconut cream – Or coconut yogurt, which will add a little extra tanginess.
- Vanilla extract
- Fresh lemon juice – For that tangy cheesecake flavour.
- Sea salt
How to Make Mini Cheesecakes
Be sure to scroll down to the recipe card at the bottom of the post for the full instructions for making mini vegan cheesecakes.
- Make the crust. Pulse the graham crackers and sugar in a food processor, then slowly add the melted butter. Press the mixture into a muffin pan lined with paper liners.
- Bake. Place the pan in a 350ºF oven and bake for 5 minutes. Reduce the temperature to 325ºF.
- Start the filling. Beat the vegan cream cheese with a hand mixer or stand mixer. Once it’s creamy, slowly beat in the brown sugar.
- Finish the filling. Mix a tablespoon of coconut cream with the cornstarch. Add this to the cream cheese with the remaining coconut cream, vanilla, lemon juice, and salt and beat until incorporated.
- Bake. Spoon the filling into the crusts, then bake for 18 minutes, or until slightly set. Turn off the oven, open the door a crack, and leave the cheesecakes inside for 10 minutes.
- Cool. Remove the pan from the oven and cool to room temperature, then refrigerate for at least 4 hours before serving.
Helpful Tips
- Use room temperature ingredients. Bringing all your ingredients to room temperature ensures a smoother, creamier filling without any lumps. This is especially important for the vegan cream cheese!
- Fill the empty cups with water. Adding water to the extra muffin cups is like a water bath, which helps prevent cracks in your cheesecakes by maintaining even moisture levels during baking.
- Chill thoroughly. While it might be tempting to dig in right away, allowing the cheesecakes to chill for several hours ensures they’re properly set. (Plus, warm cheesecake isn’t very tasty—trust me!)
Variations and Topping Ideas
- Add chocolate chips. Mini vegan chocolate chips can be folded into the cheesecake filling to make chocolate chip cheesecakes!
- Give them a fruit topping. I used cherry pie filling, but apple pie filling, macerated strawberries, sliced fresh mangoes or peaches, or any other fruit you like will work.
- Make them extra rich. Drizzle melted dark chocolate over the mini cheesecakes, or add chocolate shavings, vegan chocolate ganache, etc.
- Add a dollop of whipped cream. I love this cashew whipped cream and coconut whipped cream.
How to Store
- Refrigerator: Store these mini cheesecakes in an airtight container and keep them in the fridge for up to 5 days.
- Freezer: These mini cheesecakes can also be frozen, wrapped individually in plastic wrap and placed in a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before enjoying.
More Vegan Dessert Recipes
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Mini Cheesecakes
Vegan mini cheesecakes are the perfect two-bite dessert, with a rich, creamy cheesecake filling no one can resist. So easy to make too!
Servings 10 cheesecakes
Calories 182kcal
Ingredients
For the Crust
- 3 ounces graham crackers or 85g; use digestive biscuits if Graham crackers are unavailable
- 1 tablespoon brown sugar add an extra ¾ teaspoon if you prefer a sweeter crust
- 2 tablespoons vegan butter 28g, melted; salted or unsalted
- Pinch of sea salt if using unsalted butter
For the Filling
- 8 ounces vegan cream cheese 1 block, 227g total
- ⅓ cup brown sugar 62.5g
- 1 ¼ tablespoons cornstarch 9.375g
- ⅓ cup full-fat coconut cream (only the thick white part from the can) OR 1/3 cup thick vegan yogurt
- ½ teaspoon vanilla extract 2.5ml
- ¾ tablespoon fresh lemon juice 11ml
- 1/16 teaspoon or a pinch sea salt
Instructions
Crust
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Preheat the oven to 350°F (180°C) and position a rack in the lower-middle section.
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In a food processor, pulse graham crackers/digestive biscuits and brown sugar into fine crumbs. Gradually add melted butter and pulse until the mixture resembles wet sand.
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Line a 12-cup muffin tin with paper liners. Divide the crust mixture evenly among 10 liners (about 1 tablespoon per liner). Press down firmly with the back of a spoon to create an even base.
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Bake for 5 minutes. Remove from the oven and let cool slightly.
Filling
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Lower the oven temperature to 325°F (165°C).
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In a medium bowl, beat vegan cream cheese with a hand mixer or stand mixer until softened and creamy, about 30 seconds. Gradually add the brown sugar and beat until smooth, about 1–2 minutes.
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In a separate small bowl, mix 1 tablespoon of coconut cream with cornstarch until dissolved. Add this mixture, the remaining coconut cream (or yogurt), vanilla, lemon juice, and salt to the cream cheese mixture. Beat until fully incorporated, scraping down the sides as needed.
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Spoon the filling evenly over the cooled crusts, filling each liner about ¾ full.
Baking and Cooling
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Pour a little water into the two empty muffin cups to prevent burning and create a mini water bath for even baking.
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Bake for 18 minutes, or until the edges are slightly set and the centers jiggle when shaken gently.
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Turn off the oven, crack the door open slightly, and leave the cheesecakes inside for 10 minutes.
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Remove from the oven and let cool completely at room temperature for about 1 hour. Then transfer to the fridge to chill for at least 4 hours (or overnight) until fully set.
Notes
- Refrigerator: Store these mini cheesecakes in an airtight container and keep them in the fridge for up to 5 days.
- Freezer: These mini cheesecakes can also be frozen, wrapped individually in plastic wrap and placed in a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before enjoying.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 167mg | Potassium: 54mg | Fiber: 2g | Sugar: 11g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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