Mini Vegan Cheesecakes You Need to Know About

What are mini vegan cheesecakes? Well, they’re mini versions of the traditional item that is made with all natural ingredients and takes less than an hour to make. The mini vegan cheesecakes are sugar free, gluten free, soy free and vegan! Whether you’re looking for a small treat or something that will satisfy your sweet tooth these mini vegan cheesecakes are perfect for any occasion. These mini treats come in three different flavors: Blueberry Cheesecake, Strawberry Cheesecake and Raspberry Cheesecake. They take less than half an hour to bake and can be frozen so you can stock up on them when needed!

Apple pie cheesecake

Apple pie mini cheesecakes may be mini but they’re packed with a lot of flavor. They can be a great dessert to serve for a dinner party because you can make them in mini muffin pans and people get their own mini crust less mini apple pie.

You start by making mini pies, then filling the mini pies with vegan cream cheese and vegan sugar free apple pie filling. After that, top with whipped coconut cream topping and dried sugar-free vegan whipped topping. Make mini pie crusts from refrigerated cookie dough, bake at 350 for 12 minutes or until golden brown. If you have trouble finding mini muffin pans, you can use mini cupcake pans instead: same baking time and temperature (regular size cupcakes would need to be baked longer, though).

Quinoa and raspberry mini vegan cheesecakes

A bowl of fruit on a plate

Quinoa and raspberry mini vegan cheesecakes are a great way to eat your dessert with protein. As you know, protein is essential for our bodies as it helps us maintain muscle mass as well as aids in the growth of new cells. Protein also helps us feel fuller longer so we stay away from those pesky cravings that have been tempting you all day long! Quinoa is a whole grain rich in protein, fiber and iron which can help reduce cholesterol levels and lower risk of heart disease. It’s also gluten-free, making this mini vegan cheesecake accessible to many different dietary needs. Raspberry mini vegan cheesecakes are made with fresh or frozen raspberries (defrosted) which provide antioxidants like vitamin C, manganese and dietary fiber.

What you need:

– 1/2 cup gluten free rolled oats

– 2 tablespoons coconut oil, melted *(substitute for butter if desired)

– 2 teaspoons maple syrup or agave nectar (add more if you want it sweeter)

– 1 teaspoon vanilla extract

– pinch of salt

– 1/2 cup quinoa, cooked and cooled

– 1/4 cup + 2 tablespoons fresh or frozen raspberries (defrosted)


Preheat the oven to 325°F. In a mini muffin pan , place paper liners. In a blender , combine oats, coconut oil, syrup/nectar, vanilla, salt and blend until combined. Add quinoa. Pulse a few times to break up the quinoa so it forms a batter-like consistency (you don’t want to overmix). Mix in raspberries until just combined. Using an ice cream scoop or spoon , insert about 2 teaspoons of batter into mini muffin cups filling each mini cup about halfway. Bake mini cheesecakes for 8-10 minutes or until the edges are golden brown. Let the mini vegan cheesecakes cool in a mini muffin pan after removing from the oven to let mini cups continue to set.

Once cooled, mini vegan cheesecakes should pop out easily by just pushing up on the bottom part of the mini muffin pan.

Blackberry-almond mini vegan cheesecakes

Blackberry-almond mini vegan cheesecakes are the perfect dessert for any occasion. They’re mini, making them easy to transport and serve, but they’re still rich and creamy like a real cheesecake. These mini vegan cheesecakes are made with almond cream cheese that’s blended with lemon juice, vanilla extract, sugar and cinnamon then topped off with blackberries. To make this recipe even more decadent try adding chocolate chips!

Ingredient List:

1 cup of almonds (120g) that soaked overnight in water

2 cups of fresh blackberries

3 tablespoons lemon juice

1 teaspoon vanilla extract

6 tablespoons sugar or sweetener of choice* (90g) – I used maple syrup**

1/4 teaspoon ground cinnamon

4 tablespoons of coconut oil (60g) melted

*Different sweeteners have different densities so if you use more than I suggest it could affect your results. If your mini cheesecakes aren’t setting up it is most likely due to your ingredients being too liquidy.

**I used maple syrup, but if you are strictly following a vegan or sugar-free diet agave or stevia could work.

If you are following my blackberry-almond mini vegan cheesecake recipe exactly, make sure to use all of the exact measurements listed. For example, if you are using less almond milk because of preference or dietary restrictions, it could affect how the mini cheesecakes setup since there are differing levels of fats in other milk alternatives.

If your mini vegan cheesecake batter comes out too thin to pour into mini-cheesecake wells, try adding one more tablespoon of cashew butter and process again. Then, pour mini vegan cheesecake batter into mini-cheesecake wells and place in the freezer to harden for at least 1 hour before adding mini vegan whipped cream and blackberries on top.

Vegan mini pumpkin spice cheesecakes

Mini vegan cheesecakes are mini versions of the traditional pumpkin spice cheesecake. These mini vegan cheesecakes are made with a cashew-based cream cheese, which is then flavored with real pumpkin puree and spices like cinnamon, ginger, cloves, nutmeg and allspice. This recipe also uses mini chocolate chips for an extra burst of sweetness! The result is a creamy dessert that can be served as either mini individual cakes or one large cake to share at your next Thanksgiving meal.

The chocolate cheesecakes

Chocolate cheesecakes are mini, vegan and delicious.

The mini size makes them perfect for portion control, while the vegan aspect means that they’re free of all dairy products. With just three ingredients – chocolate cake mix, whipped topping and mini semi-sweet chocolate chips – these little desserts can be whipped up in under 30 minutes. The best part? They taste like a decadent dessert without all the guilt!

Lemon mini vegan cheesecakes with raspberry sauce

Lemon mini vegan cheesecakes with raspberry sauce is a mini dessert that will make any occasion feel like a celebration. These creamy and tangy mini treats are perfect for holidays, celebrations, or just because you love to spoil yourself. They’re also great if you want to serve up something indulgent but not super heavy. Serve these mini desserts at your next party and watch them disappear!

– The recipe calls for 3 cups of lemon juice (6 lemons) and 1 cup sugar; this provides the tart flavor as well as making sure the filling sets properly in the oven.

– It’s important to use frozen raspberries: they provide the color contrast between red and yellow while adding texture to both layers of the mini cheesecakes.

– This mini vegan dessert is best enjoyed the same day but will keep in the refrigerator for a couple of days.

Blueberry lemon mini cheesecakes

Blueberry lemon mini cheesecakes are mini vegan cheesecakes that will make you feel like you’re taking a mini vacation. The mini dessert is made with blueberries, sugar, nutmeg and lemon juice to create the perfect balance of sweet and tart flavors. This dish is easy to make which makes it perfect for the novice baker or the person who has a busy schedule because there’s no need for any baking. All you have to do is mix together all of your ingredients in a bowl, spread them on top of graham crackers, place into muffin tins and bake at 350 degrees Fahrenheit until golden brown which usually takes about 15 minutes. Once they cool down you can enjoy one as a snack or two as an appetizer before dinner or you can just eat the mini cheesecakes as is.

Peanut butter coconut cheesecakes

If you’re a vegan or vegetarian, mini vegan cheesecakes are the perfect treat for when you need a little something sweet. These mini desserts are made from ingredients like butter, sugar, and cream cheese which make them taste rich and indulgent. Plus they can be made in just 15 minutes! You may think that these mini desserts lack flavor because of their small size but they actually have tons of flavor thanks to ingredients like peanut butter and coconut milk. No one will ever know these mini vegan cheesecakes are dairy free!

Mango mini vegan cheesecakes

Mango mini vegan cheesecakes are the perfect dessert to serve at your next dinner party. They are easy to make, delicious, and can be served as either a mini cupcake or in a mini muffin pan. Plus they’re vegan! This recipe is for mango mini cheesecake cups that come out of a muffin tin but you could also use mini cupcake liners if desired. Muffins take longer than cups to bake so keep an eye on them – it’s really important not to overcook them! And watch out for the egg whites when folding them into the batter (they should sit on top like fluffy clouds). These mini vegan cheesecakes are sure to impress anyone who tries them because they taste just like regular cheesecake!

In Conclusion

These mini vegan cheesecakes are a great way to satisfy your sweet tooth without all the guilt. So, if you’re looking for something that’s healthy and delicious at the same time, this is your thing! Whether they’re made with cashews or coconut milk, these mini desserts will please even the pickiest of eaters. We hope you enjoy these recipes as much as we did when creating them. Bon Appétit!

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