Description
These Mini Cheesecakes are creamy, rich, and sweet plant-based treats perfect for any occasion. Made with natural ingredients and a smooth plant-based cream cheese base, they offer customizable flavors in bite-sized portions, ideal for gatherings or personal indulgence.
Ingredients
Scale
Crust Ingredients
- 150g Digestive Biscuits or Graham Crackers, crushed finely
- 60g Plant-Based Butter, melted
Cheesecake Filling Ingredients
- 400g Plant-Based Cream Cheese
- 80ml Maple Syrup (natural)
- 1 tsp Vanilla Extract (natural)
- 1 tbsp Lemon Juice
- 1 tsp Natural Gelling Agent
- 100ml Almond Milk
Optional Toppings and Variations
- Fresh Berries or Berry Purée (for Berry Swirl)
- 1–2 tbsp Cocoa Powder or Plant-Based Chocolate Chips (for Chocolate Lover’s)
- Crushed Pistachios, Almonds, or Walnuts (for Nutty Delight)
- Orange or Lime Zest (for Citrus Zest)
- Pinch of Cinnamon, Nutmeg, or Cardamom (for Spiced Warmth)
- Fresh Fruit, Nut Brittle, or Natural Fruit Syrup (for toppings)
Instructions
- Prepare the Crust: Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by hand in a sealed bag with a rolling pin. Mix in the melted plant-based butter thoroughly. Press the mixture evenly into the bottoms of mini cheesecake molds or muffin tins. Set aside while you prepare the filling.
- Make the Cheesecake Filling: In a bowl, blend the plant-based cream cheese with maple syrup (natural), vanilla extract (natural), lemon juice, and almond milk until the mixture is smooth and creamy. Sprinkle in the natural gelling agent carefully and mix well to ensure the filling will set perfectly.
- Assemble and Chill: Pour the cheesecake filling evenly over the prepared crusts in your molds. Tap gently to remove air bubbles and smooth the tops with a spatula. Refrigerate for at least 4 hours or until firm to the touch.
- Add Toppings: Once set, add your favorite toppings such as fresh fruit, nut brittle, or a drizzle of natural fruit syrup. Keep these personal touches light to highlight the creamy center.
Notes
- Use room temperature ingredients for a smooth, creamy texture without lumps.
- Don’t skip the chilling process to achieve clean slices and firm cheesecakes.
- Press the crust firmly to prevent crumbling and help hold each mini cheesecake together.
- Follow recommended amounts for the natural gelling agent to avoid overly stiff or too soft filling.
- Experiment with flavors like citrus zest or spices to elevate the taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mini cheesecakes, plant-based, vegan dessert, bite-sized, natural ingredients, no-bake, customizable, dairy-free
