Mini Baked Vegan Cheesecakes

I have only ever had and made raw cheesecakes since going vegan, but I decided it was finally time to attempt a more traditional take on a plant based cheesecake! Not overly sweet but the perfect decadent and creamy treat, here’s how to make these mini vegan baked cheesecakes!

Vegan Mini Cheesecakes

Makes 12 servings

Crust ingredients:

• 1 1/2 cup oat flour

• 1/2 cup nut or seed butter (I used Beyond the Equator, click here to use my discount code to try it out!)

• 1/4 cup maple syrup

• a pinch of salt

• 1/2 teaspoon cinnamon (optional)

• 1-2 tablespoons nondairy milk (if needed, depends on how thick your nut butter is)

Cheezecake Ingredients:

• 1 1/2 cup cashews

• 8 oz tofu

• 1 cup full fat coconut milk (from a can, try to not shake it, use just the cream from the top of the can and get as close to 1 cup as you can)

• 3/4 cup coconut sugar

• 1 tablespoon arrowroot powder (or cornstarch)

• 1/2 tablespoon apple cider vinegar

• a pinch of salt

For chocolate- add in 3 tablespoons cacao powder and 1 tablespoon maple syrup

For vanilla- add in 2 teaspoons vanilla extract and 1 more tablespoon of arrowroot powder

Directions:

1. In a pot on the stove, add the cashews and fill the pot with enough water to cover them, turn on medium/low heat and allow the cashews to simmer.

2. While the cashews are softening let’s make the crust! Preheat the oven to 375 degrees Fahrenheit.

3. In a bowl, mix together all the crust ingredients until a dough forms, it should be able to hold when pressed together but not be terribly sticky (add nondairy milk only if needed to get it to hold together).

4. I recommend using a silicone muffin mold (this one is my favorite, I find that a lot of them are floppy so you need to put them on a baking tray, but this one has structure and works like a gem!) or you can oil a regular muffin tin, then evenly press some of the crust dough into the bottom of each muffin. Bake for around 7-10 minutes, then remove from the oven.

5. For the cheesecake filling, remove the cashews from the stove and strain out the hot water. Add all of the ingredients to a high speed blender and blend until nice and smooth. Pour the filling evenly over the partially baked crusts and bake for 25-30 minutes, until lightly golden on top.

6. Remove from the oven, allow them to cool on the counter for a bit then place in the fridge to cool completely (I let them chill over night) run a knife gently around the outside of each cheesecake them take out of the molds (this is when the silicone mold linked above comes in handy!) and enjoy!

7. I topped these with @humyumcaramels vegan caramel, mini chocolate chips, and cashew caramel Go Macro bar pieces!

8. Store in the fridge for up to 5 days (if they last that long!) or freeze and defrost as you wish!

If you make these I would love to see! Share on Instagram and tag @ThisFruityLife , I appreciate you!

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