Mini Vegan Cheesecakes

Mini Vegan Cheesecakes

Impress everyone with these adorable mini vegan cheesecakes. No baking required! So they are also perfect for an easy Christmas menu.

Pecan Cookie Crust

For the crust I used some simple vegan cookies, pecan nuts and some melted unsalted plant based butter. You can crush the cookies and the pecan nuts in a zip lock bag or use a food processor. The dough for the crust should be a little sticky and still have some texture.

Make sure to divide the dough equally. And press the dough flat with a spoon.

Sweet vegan Cream Cheese

The cream cheese for this dish is made from cashew nuts. If you do not have a high speed processor you will have to soak the cashew nuts overnight. If you have a food processor that works really well you can skip this step and blend the cashew nuts until they have become as small as possible. Next you can add the wet ingredients to create the sweet vegan cream cheese.

Divide the sweet vegan cream cheese evenly. And make the top flat with a knife or spoon.

Mini Vegan Cheesecakes

kimchicooking Mini Vegan Cheesecakes Impress everyone with these adorable mini vegan cheesecakes. No baking required! So they are also perfect for an easy Christmas menu. Pecan Cookie Crust For the crust… Christmas Mini Vegan Cheesecakes European Print This

Serves: 12 mini cheesecakes Prep Time: 45 min Cooking Time: freeze 2 hours freeze 2 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

150g vegan cookies
50g pecan nuts
80g melted vegan butter
400g cashew nuts
100g melted vegan butter
220ml water
100ml maple syrup
1tsp vanilla essence
50ml lemon juice
pecan nuts for decorating

Instructions

For the crust

1. Crush the cookies with the pecan nuts in a food processor. The cookies and the pecan nuts should still have some texture.
2. Add 80g melted butter and blend until the butter is divided and the batter is a little sticky.
3. Divide the dough evenly in a cupcake tray and press the dough flat with a spoon.

For the sweet cream cheese

1.  Blend the pecan nuts in a high speed food processor until they have become as small as possible. If you don't have a powerful food processor. You'll have to soak the cashew nuts overnight.
2. Add 100g melted butter, 220ml water, 100ml maple syrup, 1tsp vanilla essence, and 50ml lemon juice and blend until you have a smooth paste.
3.  divide the sweet cream cheese evenly in the cupcake tray. And make sure the top of each mini cheesecake is flat. You can use a spoon or a knife to do this.

Finalising the mini cheesecakes

1. Put the mini cheesecakes in the freezer for at least 2 hours
2. Put some pecan nuts on top of each mini cheesecake.

Enjoy!