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Mini Cheesecakes

Mini Cheesecakes

  • Author: Jonathan
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free, Plant-Based

Description

Mini Cheesecakes are creamy, indulgent, and easy-to-make plant-based desserts perfect for any occasion. These bite-sized treats combine a crisp buttery crust with a rich, luscious filling made from plant-based cheese, sweetened naturally and set using a natural gelling agent. Ideal for sharing or enjoying alone, they offer versatile flavor options and a visually charming presentation that will impress guests and satisfy any sweet craving quickly.

Ingredients

Scale

Crust Base

  • 150g crushed digestive biscuits or graham crackers
  • 60g plant-based butter, melted

Filling

  • 400g plant-based cheese (silky and smooth)
  • 80g natural cane sugar or maple syrup (natural)
  • 1 tbsp apple cider vinegar
  • 2 tsp natural gelling agent
  • 1 tsp vanilla extract (natural)

Toppings (Optional)

  • Fresh strawberries, blueberries, or raspberries
  • Cocoa powder or finely chopped dark chocolate (plant-based)
  • Lemon or orange zest and a splash of juice (natural)
  • Chopped toasted almonds, walnuts, or pecans
  • Natural caramel sauce made from coconut sugar
  • Powdered sugar (natural)
  • Fresh mint leaves or edible flowers

Instructions

  1. Prepare the Crust: Begin by crushing your digestive biscuits or graham crackers into fine crumbs. Mix these crumbs with melted plant-based butter until you achieve a texture resembling wet sand. Press this mixture into the base of mini cupcake liners or silicone molds evenly. Chill while you prepare the filling to help it set nicely.
  2. Make the Filling: In a large bowl, blend the plant-based cheese with your sweetener until creamy and smooth. Add apple cider vinegar and vanilla extract (natural), then mix in the natural gelling agent until fully incorporated. This process ensures the filling will firm up beautifully while remaining silky and luscious.
  3. Assemble the Mini Cheesecakes: Carefully spoon the filling over the chilled crusts, filling each mold almost to the top. Tap the molds gently on the counter to remove any air bubbles and level the surface for a flawless finish.
  4. Chill and Set: Place the assembled mini cheesecakes in the refrigerator for at least 4 hours, or until firmly set. Longer chilling helps enhance the flavors and prevents the creamy filling from being too soft when serving.
  5. Add Your Toppings: Before serving, decorate with your favorite fruits, nuts, or drizzles. This step makes them not just delicious but visually irresistible.

Notes

  • Use room temperature ingredients to help the filling blend smoothly without lumps.
  • Proper refrigeration is crucial for the perfect creamy yet firm texture.
  • Press the crust firmly to prevent it from falling apart when you take a bite.
  • Line muffin tins with paper to make removal easier and preserve the shape.
  • Balance sweet and tart toppings to complement the creamy richness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Chilling
  • Cuisine: International

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 160
  • Sugar: 10g
  • Sodium: 50mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: mini cheesecakes, plant-based dessert, bite-sized cheesecake, vegan dessert, quick cheesecake, no bake cheesecake, party dessert

Find it online: https://familycookspot.com/mini-cheesecakes/