The best vegan cheesecake recipe just got all dressed up for Easter!
Two bite miniature vegan cheesecake for a pretty spring party!
Many people will bake miniature cheesecake in muffin cups
But I used this very affordable pan specific for the miniature vegan cheesecake
With my new obsession for natural food coloring and my best recipe for vegan cheesecake
These two things together make the most beautiful miniature vegan cheesecakes perfect for spring!
I’ve been experimenting lately with these flower powder natural food colors I picked up from Suncore Foods *Not sponsored
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Notes for Success:
Make it gluten free simply by using a gluten free flour in the cheesecake recipe
And gluten free cookies for the crust!
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
For the white chocolate coconut nests I used about 1 cup of unsweetened natural coconut flakes mixed with approximately 4 Tablespoons of melted vegan white chocolate
Pressed into a plastic wrapped lined mini muffin tin until they set
Little Secrets peanut candies for the “eggs” *not sponsored
Simply wash them quickly under cold water to get off that intense color for a more subtle speckled egg look
Flower powders are very pricey at almost $20 per bag so for those who do not want to buy them
You could always use a tiny drop of food coloring for the same effect
Or just keep it plain vanilla cheesecake!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE ASSORTED SPRING CHEESECAKES!
Miniature Cheesecakes
Ingredients
For the Crust:
- 8ounces (approx 1½ cups) crushed cookies
- 4 Tablespoons Vegan Butter Melted
For the Cheesecake Batter:
- Tofutti Cream Cheese 16ounce (454g) *see notes for success
- Granulated Sugar 1 cup (200g)
- Vegan Butter melted 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
- Cornstarch 4 Tablespoons (32g) *see notes for success
- All Purpose Flour 3 Tablespoons (24g) *or gluten free flour
- Plant Milk 6fl oz (177ml)
- Vanilla Extract 3 teaspoons (15ml)
Instructions
- Prepare the crust for this cheesecake by placing your cookies in a food processor and grind to fine crumbs
- Add the melted vegan butter and pulse until the mixture resembles wet sand
- Press this mixture into the bottom of your greased & parchment lined 7" cake pan OR the individual miniature cheesecake pan then freeze while you prepare the cheesecake batter.
- Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Divide the batter into as many bowls as needed to flavor with flower powder or food coloring.
- Add ¼ teaspoon of flower power into to each 1 cup of cheesecake batter
- Pour the batter into the prepared crust and bake in a water bath in a preheated 350°F oven for 30 minutes for the individuals and 1 hour for the 7" cake
- **If making a 7" cheesecake leave the cake in the oven for an additional 1 hour AFTER turning off the oven, to let it cool slowly with the oven off.
- Remove the cheesecake and cool completely then refrigerate for at least 2 hours to set or overnight before unmolding.
- Loosen the sides and bottom of the cheesecake pan submerging the pan into hot water and running a small spatula around the edges
- Decorate the cheesecakes with white chocolate coconut nests and buttercream flowers is desired
Notes
Cheesecakes must be kept refrigerated and will stay fresh for up to 6 days
I do not freeze vegan cheesecakes, they turn soggy and the texture changes upon thawing
I swear, every time I decide to cut sugar out of my diet a new recipe comes out! Yep, that’s quite often. It’s soo drool-worthy.
Welcome to my life…… 😉
Hi, I’m new to water bath baking. Just curious, how did u bake this mini cheesecake using this method as the bottom are removable? Do u wrap it in aluminium foil first then soak the pan into the water? Please advice. Thanks.
Hi! If you watch the video (skip forward to 2:54 minutes) you can see that I placed the mini cheesecake pan on top of a 9″ x 13″ pan, this was a perfect fit so that it did not submerge into the water- but sat perfectly on top of the pan
Thanks so much for sharing with me. So, you do not actually needs lots of water for the water bath baking. I’ll look for a pan size as recommended by you.
I read other bakers method of using water bath, they fully submerged the round cake pan into the water, so I’m wondering how do you do that with removable pan. Thanks for sharing. I’m excited to try my new journey for cheesecake baking. Done with cashew nuts and nuts and it still does not have that authentic taste of a cheesecake.