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Mini vegan vanilla cheesecakes

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.
5 from 7 votes
Prep Time 15 minutes
Cook Time 30 minutes
Pre-bake 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

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!
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