Mini vegan vanilla cheesecakes
Vegan cheesecake is so easy to make. If you love cheesecakes, you just need to try this amazing recipe for these vegan vanilla cheesecakes.
Sometimes, baking a cheesecake takes too long, that's why I decided to bake these mini cheesecakes.
Also, they are perfect for a party, since they are so small and perfect for a single serving!
The crust is so buttery and slightly crunchy, but on the other hand, the filling is so creamy and perfectly sweet with a hint of vanilla.
The cobination of buttery crust and vanilla filling is mouthwatering.

Vanilla cheesecakes are the best!
Yes, you can create many cheesecake flavors, including chocolate, caramel, or any fruit flavor, but I feel like vanilla flavor is a classic.
You just cannot go wrong with this flavor.
The best part of these cheesecakes, is that you can top them with anything you want.
If you want berry flavor, just top it with berries and you will have vanilla berry cheesecake. So easy, right?
There are infinite options and combinations you can make!

Let's make this delicious mini vanilla cheesecakes!
Making this recipe requires a few steps, but don't worry, I will guide you through each step for the best results!
This recipe can be divided into two main parts.
The first one is creating a crust and the other one is creating vanilla filling.
Let's start with the crust.
For the gluten-free crust you will need:
- gluten-free oat flour
- rice flour
- potato starch
- brown sugar
- coconut oil +1 tbsp
Combine all of those ingredients until you will create a nice thick dough. You should be able to form a ball very easily without breaking or crumbling. If your dough is crumbly, add more wet ingredients, or simply let it rest for 5-10 minutes.
Next, prepare a muffin pan and add a little bit of the dough into each muffin hole. You should press the dough into the sides as well! But be careful, do not make the crust too thick. 0.20 inches are the best!
Bake the crust for 10 minutes.
Meanwhile, let's make the vanilla cheesecake filling.
For this part you will need these ingredients:
- firm tofu
- lemon juice
- soy milk
- vanilla
- brown sugar
- potato starch
Put all of the ingredients into a blender and blend until smooth and creamy.
The consistency will be watery, but that's ok, because the starch will create a nice creamy layer.
Take out the crust from the oven and carefully pour in the cheesecake filling mixture.
Put the muffin pan back into the oven for about 40 minutes.
Serve with vegan whipped cream and fresh fruits. Enjoy!

These delicious mini vegan vanilla cheesecakes are perfection. The full recipe is vegan and naturally gluten-free. This is a perfect dessert for a Sunday afternoon.

POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customisable. Here are some ideas:
- You can replace potato starch with cornstarch.
- Coconut oil can be easily replaceable with vegan margarine/butter.

You can find a full recipe in the video!
THIS RECIPE IS:
- Vegan
- Gluten-free
- Easy to make
- So creamy
- 100% delicious
IF YOU ARE SEARCHING FOR VEGAN CHEESECAKE RECIPES, HERE ARE SOME OF MY FAVORITES:
GLUTEN-FREE VEGAN CARAMEL CHEESECAKE
GLUTEN-FREE VEGAN STRAWBERRY CHEESECAKE
VEGAN & GLUTEN-FREE CREAMY ZEBRA CHEESECAKE

Mini vegan vanilla cheesecakes
Equipment
- Muffin pan
Ingredients
Gluten-free cheesecake crust
- 1 cup gluten-free oat flour
- 3/4 cup rice flour
- 2 tbsp potato starch /cornstarch
- 1/3 cup brown sugar
- 1/4 cup melted coconut oil +1 tbsp
Vanilla cheesecake filling
- 15 oz firm tofu
- 1/3 cup lemon juice
- 3/4 cup soy milk
- 1 tbsp vanilla
- 1/3 cup brown sugar
- 3 tbsp cornstarch
Instructions
- First, let's make the crust for our mini cheesecakes. In a bowl add oat flour, rice flour, potato starch, sugar, and combine. Then slowly pour in melted coconut oil and create a smooth dough. If the dough is too dry, just add 1 tbsp of oil or when it's oily, add a little bit more flour.
- Put the dough into the muffin pan and press it into the bottom and sides with your hands.
- Pre-bake the dough for 10 minutes at 180°C (350F).
- Meanwhile, let's make the vanilla cheesecake filling. Put all of the ingredients into a blender and blend until smooth and creamy.
- After 10 minutes, remove the crust from the oven and carefully pour in the cheesecake filling. Put it back into the oven for about 30 more minutes or until golden.
- Serve with vegan whipped cream and fresh fruits. Enjoy!
IF YOU HAVE PINTEREST YOU CAN FOLLOW ME HERE, AND PIN THE FOLLOWING PICTURE ON YOUR VEGAN CHEESECAKE BOARD!

Ooh, you had me at crunchy buttery crust and creamy filling. Your cheesecakes are such a good idea for a party. Can't wait to try them.
Thank you! These are actually perfect for a party! Enjoy!
How epic! I love cheesecake and this recipe is just too good!
Thank you so much!
These are absolutely delicious and so much fun! I love them!
Thank you so much!
These vegan vanilla cheesecakes were so delicious! I am so glad they were mini so I didn't feel guilty eating more than one!
Haha! So true!
These vegan vanilla cheesecakes were delicious and the perfect little bite sized pieces! So much easier to make than I thought. Thanks for the recipe!
Thank you!
This recipe is so easy and delicious. I made 2 batches to take to a friends gathering, and everybody loved them! Definitely making them again soon!
Thanks! I'm happy you loved it!
These mini vegan vanilla cheesecakes are so good! Great as a snack or dessert and perfect for parties and gatherings. I love how they're vegan and gluten free but don't compromise on taste, thank you!