Description
Mini Cheesecakes combine creamy, dreamy plant-based cheese with natural ingredients to create an easy, delicious treat. These bite-sized desserts offer smooth textures and balanced flavors, perfect for a guilt-free indulgence or sharing with friends, and can be customized with seasonal fruits, nuts, or natural extracts.
Ingredients
Scale
Crust
- 100g digestive biscuits or graham crackers, crushed into fine crumbs
- 50g coconut oil, melted
- Optional: 30g finely chopped toasted almonds or pecans (for nutty crust variation)
- Optional: pinch of cinnamon or cardamom (for spiced crust)
Filling
- 400g plant-based cheese
- 80g natural sweetener
- 15ml lemon juice
- 5ml pure vanilla extract (natural)
- 5g natural gelling agent
- Optional: fresh orange or lime zest (for citrus zest variation)
- Optional: melted dark chocolate (natural), ribbons (for chocolate swirl variation)
- Optional: pinch of cinnamon or cardamom (for spiced filling)
Topping
- Fresh berries or fruit compote (mango, pineapple, passionfruit, or other seasonal fruits)
- Optional garnishes: fresh mint leaves, pomegranate seeds, light dusting of natural cocoa powder
Instructions
- Prepare the Crust: Crush digestive biscuits or graham crackers into fine crumbs using a sealed bag and rolling pin. Combine crumbs with melted coconut oil, and if desired, add chopped toasted nuts or a pinch of cinnamon or cardamom for variations. Firmly press the mixture into the bottoms of mini muffin pans or silicone molds, making an even layer. Refrigerate while preparing the filling.
- Make the Filling: In a mixing bowl, combine plant-based cheese, natural sweetener, lemon juice, and pure vanilla extract (natural). Beat until completely smooth and creamy. Gradually whisk in the natural gelling agent to ensure even distribution for a perfect set. For variations, gently fold in melted dark chocolate ribbons or citrus zest, or a pinch of warming spices as desired.
- Assemble the Mini Cheesecakes: Spoon or pour the cheesecake filling over the chilled crusts in each mold, filling almost to the top. Tap the molds gently on the counter to release any air bubbles, then smooth the surface with a spatula for an elegant finish.
- Chill and Set: Place the trays in the refrigerator and chill for at least 4 hours, or overnight if possible. This allows the filling to firm up with the natural gelling agent creating the desired cheesecake consistency.
- Add Your Toppings: Before serving, top each Mini Cheesecake with fresh berries or your choice of fruit compote. Optionally garnish with fresh mint, pomegranate seeds, or a light dusting of natural cocoa powder for extra color and flavor.
Notes
- Use room temperature ingredients to help the filling blend smoothly and prevent lumps.
- Press the crust firmly to ensure it stays intact when serving and provides a crunchy contrast.
- Do not skip chilling; refrigeration is key for the natural gelling agent to set the filling properly.
- Add fresh toppings just before serving to keep them vibrant and tasty.
- Work gently while assembling to maintain smooth surfaces and elegant shapes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; keep toppings separate to avoid sogginess.
- Mini Cheesecakes can be frozen by placing them individually on a tray until firm, then transferring to a sealed container; freeze for up to 1 month and thaw in the fridge before serving.
- Enjoy Mini Cheesecakes cold or at room temperature; avoid reheating to maintain the ideal texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: mini cheesecakes, plant-based cheesecake, vegan dessert, bite-sized dessert, natural ingredients, gluten free dessert
