Mini Vegan Cheesecakes (Gluten Free)

Melissa King Healthy Cakes, Pies, Tarts, Recipes

Mini Vegan Cheesecakes.  These mini vegan and gluten free cheesecakes are so good!

When I made my dairy free sour cream the other day, I was thinking that it might be the perfect base for a vegan cheesecake.  Turns out I was right.  You are going to love these mini vegan cheesecakes!

 

Mini Vegan Cheesecakes- My Whole Food Life

 

They are just the right little bite of heaven.  Honestly, I don’t think these vegan cheesecakes taste much different than the real deal.  Although it’s been a long time since I have had an actual cheesecake.

These would make the perfect dessert for those that suffer from a dairy allergy.  I am beginning to think there is nothing that cashews can’t do!

I know cashews can get pricey, so here is a little trick.  For recipes like this, you can buy the cashews pieces instead of the whole cashews.  They are a couple dollars cheaper! 🙂

Looking for more cheesecake recipes?

Mini Vegan Cheesecakes

Mini Vegan Cheesecakes

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Prep Time 20 min Serves 10 mini cheesecakes     adjust servings

Dairy free and guilt free mini cheesecakes!

Ingredients

    For the crust

    For the cheesecake

    Instructions

    1. In a food processor , combine all the ingredients for the crust. The dough will look loose, but I promise it comes together once it's chilled in the fridge.
    2. Press a little bit of dough into each lined muffin cup. I use standard sized muffin pans with silicone liners . Paper liners will work as well.
    3. Stick the muffin pans into the fridge as you make the filling.
    4. Drain and rinse the cashews.
    5. Place them into a food processor with the rest of the filling ingredients and blend until smooth.
    6. Spoon the filling into each muffin cup. I filled my standard muffin cups all the way to the top.
    7. Stick into the fridge to set. This should take about 2 hours.

    by

    Recipe Notes

    If you need a grain free option, you can use almonds instead of the rolled oats. These cheesecakes should keep for a couple weeks in the fridge. Enjoy!

    Mini Vegan Cheesecakes

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    77 thoughts to “Mini Vegan Cheesecakes (Gluten Free)”

    2. I am breastfeeding and my baby girl is allergic to dairy. That means I can not consume any dairy at all. It has been an easy change for me with the exception of desserts! I am so excited to make these. :)
      Reply
      1. I am not sure. The coconut oil helps make these more solid. You can try omitting and adding more cashews instead, but I am not 100% sure it will work.
        Reply
        1. Try with applesauce. We use it to sub for eggs all the time because two of mine can't have them. It should hold it together well with little flavor change
          Reply
    4. I saw in the beginning a mention of dairy free sour cream but didn't see it in the ingredient list. Is it just inspiration?
      Reply
    5. Looks yummy! Melissa, do you experiment with soaked goods at all? I'm wondering if I could soak the oats for this somehow.
      Reply
    6. My mouth is watering reading this! And I'm so excited because I have all of these ingredients at home!! Squeeeee! Making this tonight!
      Reply
    7. Can regular (Sunmaid) dates be used instead of medjool dates? Can't find them in stores and on line they are so expensive.
      Reply
    8. Can I use something besides flax meal? I don't have any idea how to use this up once I make this recipe as I don't have any other recipes that call for it Thanks
      Reply
      1. Yes. Just grind them up in the food processor. Just be careful not to grind them too much. Otherwise you will end up with nut butter.
        Reply
    10. I'll have to give this a try! I recently made my first cashew mini cheesecakes (very similar to these), and while the texture was spot on and they didn't taste bad, the recipe I used called for canned coconut milk and I felt like it completely took over the flavor of the cheesecakes. I'm excited to try again, without the coconut milk! Oh, and I'm totally adding those silicone liners to my wish list!
      Reply
    12. These look so good! Love the crust ingredients, you have the best recipes! Don't know how you think of all these great things. I am going to make these cheesecakes, I think I have all the ingredients. Thank you for all you do!!
      Reply
    13. These sound delicious! What can I substitute for the GF oat flour? It is not available where I live. Love your recipes!
      Reply
      2. If you can eat oats that aren't gluten-free just grind up rolled oats, in a food processor, to make oat flour.
        Reply
    14. trying these as we speak! didn't have maple syrup on hand and was pretty excited about them so I subbed a little bit of golden syrup (pure cane syrup). didn't measure but probably close to a few tablespoons. also was running low on oats so used a oat blend I had instead. cant wait for them to set in the fridge! this was a great way to break in my new food processor! thanks!
      Reply
      1. Thank you! If you let me know which recipe you are interested in, I would be happy to help you modify the recipe for it to be nut free.
        Reply
    17. I just stumbled upon you on Pinterest & I am SO glad I did!! I'm nursing my (3rd) milk-allergic baby, who also cannot tolerate soy right now. I felt like I was running outta options. Can't wait to try these cheesecakes. Then I found your recipe for Vegan ranch? You. Are. Awesome. Wish I would've stumbled upon you 5 years ago!!!
      Reply
    18. I just made these and the flavor was great but the texture was soft as a pudding. Could not get it out of the muffin tins and now I am trying to freeze them. They have chilled for 6+ hours and are still soft. Any suggestions?
      Reply
      1. Really? Mine were quite firm. Let them chill a bit longer? I was guessing they would be okay after 4 hours, but I didn't try them until they had sat overnight.
        Reply
    19. mmm! I am enjoying these "cheesecakes". This is the 3rd recipe of yours I have made. I used almond flour in place of the oats. The lemon really makes this so good.
      Reply
      1. I am so glad you like them! I have a new one chilling in my fridge now! It will be raspberry chocolate. :)
        Reply
    20. Pingback: Vegan Raspberry Chocolate Cheesecake | My Whole Food Life

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