AuthorJillian
RatingDifficultyBeginner

This delicious vegan and gluten-free cheesecake takes 30 minutes. The creamy vegan cheesecake filling is topped over graham cracker crust.

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vegan mini cheesecakes
Yields10 Servings
Prep Time2 hrs 10 minsCook Time20 minsTotal Time2 hrs 30 mins
Vegan Graham Cracker Pie Crust
Vegan Cheesecake Filling
1

Preheat the oven to 350. Line about 10 muffin wells with paper liners.

2

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.

3

In a separate bowl, mix the vegan cream cheese, coconut whipped cream, purecane powdered sugar, cornstarch, lemon juice, and vanilla.

4

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.

Ingredients

Vegan Graham Cracker Pie Crust
Vegan Cheesecake Filling

Directions

1

Preheat the oven to 350. Line about 10 muffin wells with paper liners.

2

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.

3

In a separate bowl, mix the vegan cream cheese, coconut whipped cream, purecane powdered sugar, cornstarch, lemon juice, and vanilla.

4

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.

Mini Vegan Cheesecake Bites