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)”

    1. Pingback: Ringin’ in Spring: A Recipe Round-Up.
    2. These were so fantastic! My whole entire family loved them and couldn't stop eating them. The only issue I had was that they didn't set up in the fridge, but I put them in the freezer and they turned out great. Thanks for the wonderful recipes...you are so creative!
      Reply
    3. Pingback: Mini Gluten-Free and Vegan Cheesecakes |Parkkar Lifestyles and News
    4. I made these last night & although they are really good the consistency of mine are off - can you give advice for my next batch? - My crust was still a bit crumbly, what should I have added to make it hold together better (or what did I not put enough of - oil)? - The filling was yummy but not as smooth as raw cheesecake filling I've had at restaurants. What should I do to make it creamier (or what item did I perhaps need to put more of)? Thank you!!
      Reply
      1. Did you soak the cashews overnight? What did you use to blend. Food processor or blender? Maybe the cheesecake filling you have had at restaurants was tofu based? A lot are. I am sorry it was not what you expected. :(
        Reply
    5. I am super allergic to flax seed. Is there any other alternative to that ingredient? Thanks so much, this looks delicious.
      Reply
    6. Pingback: Mini Vegan Chocolate Cheesecake | My Whole Food Life
    7. want to make this but where is the vegan sour cream that leads off the recipe article? don't see any vegan sour cream in this recipe
      Reply
      1. You don't need the vegan sour cream recipe to make this one, but if you would like that link, here it is https://mywholefoodlife.com/2014/03/18/dairy-free-sour-cream/
        Reply
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    9. Thanks for the recipe! I've been wanting to make a cashew cheesecake for months because they look soo good, but I could never justify paying so much for the cashews...I also used half maple syrup and half regular sugar for the sweetener to lower the price a little. It's probably not as healthy and changes the taste a bit, but it worked for me :) Thanks again!
      Reply
    11. Melissa I am allergic to coconut what oil would best replace the coconut oil in this recipe? Really looking forward to trying these out! Thank you!! Trina
      Reply
      1. I am not sure what oil can replace it. Maybe try olive oil? I am not 100% sure the recipe will work that way though. Keep me posted if you try! :)
        Reply
    12. I made these for a silence retreat - they were soooo good. I added chopped dried cherries and shaved dark chocolate for a little extra yum. :)
      Reply
    14. WOW!!! I just made these! In licking the bowls and spoons, they taste incredible! I can not wait until they set and I can eat a complete one! Going to tell my husband that he won't like them - they are vegan food!!
      Reply
    15. Hi Melissa, thanks for this recipe, made these for Christmas Eve/Christmas Day dessert as I am GF. I used almonds instead of the oats, and added in a few Life is Good dark chocolate chips on the top before I put them in the frig. They set fine and are so so yummy!!
      Reply
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