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Mini Cheesecakes

Mini Cheesecakes

  • Author: Marcus
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free

Description

Mini Cheesecakes made with creamy plant-based cheese and natural ingredients offer a smooth, rich texture combined with a crumbly crust. These bite-sized treats are quick to prepare in under an hour, perfect for any occasion, customizable with fruits, spices, and toppings, vegan-friendly, and ideal for satisfying your sweet tooth with simple, wholesome ingredients.

Ingredients

Scale

Crust Base

  • 1 1/2 cups crushed graham crackers or digestive biscuits
  • 1/4 cup melted (plant-based) butter

Cheesecake Filling

  • 1 1/2 cups creamy (plant-based) cheese, room temperature
  • 1/2 cup sugar (natural)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon natural vanilla extract
  • 1 tablespoon natural gelling agent

Toppings (optional)

  • Fresh berries or fruit topping
  • Lemon or orange zest (for citrus twist)
  • Melted dark chocolate (plant-based) for chocolate swirl
  • Crushed pistachios or almonds for nutty crunch
  • Cinnamon or cardamom (natural) for spiced warmth
  • Grape juice reduction drizzle

Instructions

  1. Prepare the crust: Crush graham crackers or digestive biscuits until fine crumbs form. Mix these crumbs with the melted (plant-based) butter until the mixture holds together. Press firmly into the bottoms of mini cheesecake molds or muffin tins to form an even crust.
  2. Make the creamy filling: In a bowl, beat the creamy (plant-based) cheese, sugar (natural), apple cider vinegar, and natural vanilla extract until smooth and fluffy. Slowly add the natural gelling agent, blending well to ensure it dissolves without lumps.
  3. Assemble the Mini Cheesecakes: Pour the filling evenly over the prepared crusts, filling each mini mold nearly to the top. Tap the tray gently to release air bubbles and create a smooth surface.
  4. Chill and set: Refrigerate the Mini Cheesecakes for at least 4 hours or until the filling is firmly set. This allows flavors to meld and textures to perfect.
  5. Add toppings and serve: Before serving, top with fresh berries, fruit puree, or a drizzle of grape juice reduction for added flavor and presentation.

Notes

  • Use room temperature creamy (plant-based) cheese to ensure a smooth filling without lumps.
  • Press the crust firmly to ensure it holds together during serving.
  • Allow enough chilling time for the natural gelling agent to set the filling properly.
  • Mix gently after adding the natural gelling agent to maintain a creamy, even texture.
  • Use quality natural extracts and sweeteners for enhanced flavor.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 180
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: mini cheesecakes, plant-based dessert, vegan cheesecake, bite-sized desserts, quick dessert, natural ingredients

Find it online: https://tastysoulkitchen.com/mini-cheesecakes/