Mini Vegan Cheesecakes
These Mini Vegan Cheesecakes are a delightful twist on a classic dessert that everyone can enjoy, whether you’re vegan or simply looking for a lighter treat. With their creamy texture and a hint of chocolate, these cheesecakes are a perfect indulgence for gatherings, birthdays, or just a cozy night in. What makes them truly special is how easy they are to make, with minimal cooking time and no baking skills required! As you bite into these little delights, the rich flavor paired with a crumbly base will leave you wanting more.
Perfect for special occasions, family gatherings, or even as a personal treat, these mini cheesecakes are sure to impress. With the added charm of being vegan, they cater to a variety of dietary preferences without compromising on taste. Serve them chilled, and watch as friends and family dive in for a taste—this recipe is bound to become a new favorite!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 200g chocolate digestive biscuits
- 100g vegan butter
- 400g vegan cream cheese
- 100g powdered sugar
- 1 tsp vanilla extract
- 100g Vegan Kit Kats
- Cocoa powder (for swirl, optional)
Gather your ingredients and prepare for a delicious treat!
Directions
- Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent sticking.
- Crush the chocolate digestive biscuits into fine crumbs and mix them with the melted vegan butter until fully combined.
- Press this mixture firmly into the bottom of each muffin cup to form a sturdy base.
- In a separate bowl, whisk together the vegan cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Gently fold in the chopped Vegan Kit Kats to add a delightful chocolatey texture to the filling.
- Spoon the cream cheese mixture over the biscuit bases, filling each cup just to the top.
- For an artistic touch, use cocoa powder to create a swirl on the top of each cheesecake.
- Bake in the preheated oven for 15-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Allow the cheesecakes to cool at room temperature, then refrigerate for a few hours before serving for a firmer texture.
Tips & Variations
- Ingredient Substitutions: For a gluten-free version, use gluten-free biscuits. You can also substitute the vegan cream cheese with silken tofu blended until creamy.
- Optional Variations: Add a layer of fruit puree on top or mix in some crushed nuts for added crunch.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the fridge for up to 5 days. They can be enjoyed chilled straight from the fridge or at room temperature.
Recipe Information
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 2 hours (including chilling time)
- Servings: 12 mini cheesecakes
- Difficulty level: Easy
Add an image of your delicious mini vegan cheesecakes to inspire others!