Mini Vegan Cheesecake Bites
This delicious vegan and gluten-free cheesecake takes 30 minutes. The creamy vegan cheesecake filling is topped over graham cracker crust.
Ingredients
Vegan Graham Cracker Pie Crust
- 4 tablespoon melted vegan butter or coconut oil
- 1 cup crushed vegan or gluten free grahams
- ¼ cup purecane 1-1 sugar subsitute or regular cane sugar
Vegan Cheesecake Filling
- 8 oz vegan cream cheese
- 4 oz non-dairy whipped cream
- ½ cup purecane powdered sugar or regular powdered sugar
- 2 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350. Line about 10 muffin wells with paper liners. Spray the muffin liners with non stick spray to keep the cheesecake from sticking. Alternatively, you can use lined or unlined silicone muffin wells - lightly sprayed with nonstick spray.
- Prepare the vegan graham cracker pie crust by mixing the melted vegan butter, crushed graham crackers, and purecane sugar together. Use a spoon to spoon about 1 tablespoon of the graham cracker pie crust into each muffin well and press down with the spoon to pack into the bottom.
- In a separate bowl, mix the vegan cream cheese, coconut whipped cream, purecane powdered sugar, cornstarch, lemon juice, and vanilla.
- Use a spoon to scoop a heaping tablespoon of the vegan cheesecake filling into each graham cracker filled muffin well. Bake for 15-20 minutes and then remove from the oven. Allow them to cool and then refrigerate for at least 2 hours - preferably overnight.
- For easier peeling of the muffin liners, pop the mini cheesecakes in the fridge for 15 minutes before serving.
Nutrition
Serving: 1gCalories: 153kcalCarbohydrates: 8gProtein: 2gFat: 12g
Tried this recipe?Let us know how it was!
MW says
What brand cream cheese you use
Jillian says
I love miyokos!
Cindy says
What do you use for coconut whipped cream? Just a can of coconut milk whipped? Could I use TruWhip?
Jillian says
I used TruWhip 🙂