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–+ servings
vegan mini cheesecakes

Mini Cheesecake Cups

Jillian Glenn
Delicious Mini Cheesecake Cups are easy to make and perfect for any occasion! They feature a graham cracker crust that is topped with a sweet, creamy cheesecake filling. Great topped with fresh berries, pie filling, melted chocolate, chopped nuts or enjoy plain!
4.67 from 3 votes
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Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 cheesecake cups
Calories 222 kcal

Ingredients
  

Vegan Graham Cracker Pie Crust

  • 4 tablespoon melted vegan butter or coconut oil
  • 1 cup crushed vegan & gluten free graham cracker crumbs
  • ¼ cup purecane 1-1 sugar substitute 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 nonstick 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. 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 or preferably overnight.
  • For easier peeling of the muffin liners, pop the mini cheesecakes in the fridge for 15 minutes before serving.

Notes

Store leftover mini vegan cheesecake cups, covered, in the refrigerator for up to about 3 days.
To freeze, cool completely and place them in a freezer bag or airtight container and freeze them for up to 2 months. Defrost in the refrigerator before serving.

Nutrition

Serving: 1cheesecake cupCalories: 222kcalCarbohydrates: 23gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 180mgPotassium: 36mgFiber: 2gSugar: 15gVitamin A: 218IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword cheesecake bites, cheesecake cups, mini cheesecakes
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