Description
A delicious and easy vegan no-bake mini cheesecake, perfect for any occasion!
Ingredients
Scale
- 1 cup Vegan Cream Cheese
- 1 can Coconut Cream, chilled
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 cup Vegan Biscuits, crushed (for the base)
- 1/4 cup Coconut Oil, melted
- 1/4 cup Raspberry Jam
- Fresh Raspberries, for garnish
- 1 tbsp Vegan Gelatin (optional for setting)
Instructions
- Prepare the Base: Combine crushed vegan biscuits with melted coconut oil. Press the mixture firmly into mini cheesecake molds or muffin tins to form the base. Chill in the fridge while preparing the filling.
- Prepare the Filling: Scoop out the solid part of the chilled coconut cream into a bowl. Whisk together coconut cream, vegan cream cheese, maple syrup, and vanilla extract until smooth. If using, add vegan gelatin according to package instructions to ensure setting.
- Assemble the Cheesecakes: Spoon half of the filling into the prepared molds over the biscuit base. Add a layer of raspberry jam, then cover with the remaining filling. Smooth the tops with a spatula.
- Chill: Refrigerate for at least 4 hours or until set.
- Serve: Gently remove the mini cheesecakes from molds. Top with fresh raspberries and additional raspberry jam.
Notes
- Coconut Cream: Ensure the coconut cream is well chilled to separate the solid cream from the liquid.
- Vegan Gelatin: Helps the cheesecake set firmly but can be omitted if preferred creamier.
- Garnish Ideas: Use any seasonal fruits or vegan whipped cream for additional decoration.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 mini cheesecake