Description
Easy Mini Cheesecakes with creamy plant-based cheese and a buttery, crunchy crust. Perfectly portioned bite-sized desserts with simple ingredients, quick preparation, and customizable flavors to delight every sweet tooth.
Ingredients
Scale
Crust Base
- 150g crunchy digestive biscuits or graham crackers, finely crushed
- 50g melted coconut oil
Creamy Filling
- 300g soft (plant-based) cream cheese at room temperature
- 60ml maple syrup (natural)
- 1 tsp pure vanilla extract (natural)
- 2 tbsp fresh lemon juice
- 1 tsp natural gelling agent (dissolved as per instructions)
- 120ml dairy-free whipping cream
Optional Garnishes and Variations
- Fresh blueberry or raspberry purée for berry twist
- Orange or lime juice and zest for citrus flavor
- 30g melted dark chocolate (plant-based) for chocolate infusion
- Toasted almond slices or crushed pistachios for nutty crunch
- Pinch of cinnamon and nutmeg for spiced warmth
- Fresh sliced strawberries, blueberries, or toasted coconut flakes for garnish
Instructions
- Prepare the Crust: Crush digestive biscuits or graham crackers until finely crumbed. Mix the crumbs thoroughly with melted coconut oil until the mixture resembles wet sand. Press spoonfuls firmly into each muffin tin cup to form the crust base, then chill in the refrigerator to set.
- Mix the Creamy Filling: Beat the (plant-based) cream cheese in a bowl until smooth and fluffy. Gradually add maple syrup (natural), pure vanilla extract (natural), and fresh lemon juice, continuing to mix until evenly blended. Slowly sprinkle in the dissolved natural gelling agent, whisking for stability.
- Whip and Fold in Cream: Whip the dairy-free whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the filling light, airy, and luscious.
- Assemble and Chill: Spoon the creamy filling evenly over the chilled crusts in each muffin cup. Smooth the tops with a spatula. Refrigerate for at least 4 hours or until firmly set.
- Garnish Before Serving: Just before serving, add fresh fruit, a dusting of powdered sugar, or a drizzle of fruit purée on each Mini Cheesecake for an elegant finish.
Notes
- Chill the crust well to prevent sogginess.
- Use room temperature (plant-based) cream cheese for a smooth filling.
- Fold whipped cream gently to maintain lightness.
- Prepare Mini Cheesecakes a day ahead to enhance flavor and texture.
- Customize toppings with fresh fruit or natural syrups for extra appeal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mini Cheesecakes, Plant-Based, Gluten Free, Easy Dessert, Bite-Sized, Vegan, Quick Dessert
