Description
Mini Cheesecakes are delightful bite-sized treats made with creamy plant-based cream cheese and natural ingredients. Perfect for any celebration or sweet craving, these cheesecakes offer a rich, velvety texture in charming handheld portions. Easily customizable with fresh fruits, natural extracts, and toppings, they make a simple yet decadent dessert that is inclusive and perfect for preparing ahead.
Ingredients
Scale
Crust
- 120g crushed digestive biscuits or plant-based cookies
- 60g vegan butter or plant-based margarine, melted
Filling
- 400g plant-based cream cheese
- 90g granulated sugar or natural sweetener
- 2 tablespoons fresh lemon juice
- 1 teaspoon natural vanilla extract
- 1 teaspoon natural gelling agent
Toppings (optional)
- Fresh fruit or fruit compote (natural)
- Crushed nuts
- Plant-based chocolate shavings
- Natural flavored syrups
Instructions
- Prepare the Crust: Crush digestive biscuits or plant-based cookies into fine crumbs. Mix with melted vegan butter or plant-based margarine until well combined. Press firmly into the base of mini cupcake liners or a muffin tin to form an even crust layer. Chill in the refrigerator to set.
- Make the Filling: Whip plant-based cream cheese until smooth and fluffy. Gradually add granulated sugar or natural sweetener, fresh lemon juice, and natural vanilla extract, blending well after each addition. Gently fold in the natural gelling agent ensuring it is evenly distributed to achieve a creamy yet firm texture when chilled.
- Assemble the Mini Cheesecakes: Pour the creamy filling over the chilled crusts in liners, filling nearly to the top. Smooth the surface with a spoon or spatula. Refrigerate for at least 4 hours or overnight until set.
- Add Toppings and Serve: Once set, top with fresh fruit, fruit compote (natural), or your favorite natural flavored syrup. Optionally sprinkle with crushed nuts or plant-based chocolate shavings before serving.
Notes
- Use plant-based cream cheese and vegan butter at room temperature for a smoother batter.
- Press the crust firmly to prevent crumbling when serving.
- Chill thoroughly for proper setting without becoming too dense.
- Use quality natural vanilla extract and fresh lemon juice to brighten flavors.
- Keep toppings light and fresh to complement the rich filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mini cheesecakes, plant-based cheesecakes, bite-sized desserts, vegan dessert, natural ingredients
