Vegan Mini Cheesecakes

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These Vegan Mini Cheesecakes are so creamy with an amazing birthday cake granola crust. I colored them with natural food coloring to add a fun twist to these vegan mini cheesecakes.

Prep Time20

Cook Time10

Refrigeration Time8

Total Time30

Course: Dessert

Cuisine: American

Keyword: dairy free, egg free, gluten free, soy free, vegan

Servings: Mini Cheesecakes

Calories: 248kcal

Author: Emily Meyer | Eat or Drink

Ingredients

Birthday Cake Granola Crust

2 cups Safe + Fair Birthday Cake Granola
3 tablespoons melted dairy free butter

Cheesecake Filling

2 cups soaked cashews
3 tablespoons coconut oil
2 tablespoons dairy free milk
2 tablespoons agave, maple syrup, or honey if not vegan
1 1/2 teaspoon pure vanilla extract
natural food coloring - optional (see blog post for details)

US Customary - Metric

Instructions

Birthday Cake Granola Crust Instructions

Pulse the granola up in a food processor until it's slightly thicker than sand. Then add in the melted dairy free butter and pulse until it begins to stick to itself. Use your hands to press into the bottom of the cups in a muffin a pan. Then use a cup to press in a bit more.

Cheesecake Filling Instructions

Soak your cashews for about 5 hours or overnight. Rinse and drain them after soaking.
In a high powered blender, blend your cashews, coconut oil, vanilla, sweetener of choice, and dairy free milk. Blend until completely smooth, scraping down the sides as necessary.
If you are adding natural colors, pour your cheesecake filling into three bowls. Add one natural color to each bowl and mix very well. *See blog posts to learn more about finding natural food coloring.
Top your crust with your cheesecake filling. If using natural colors, you can make each one a different color or layer up the colors and swirl as I did.
Top each one with a small amount of Safe + Fair Birthday Cake Granola then bake your mini vegan cheesecakes for 10 minutes. Let cool then refrigerate for at least 4 hours to set the rest of the way.

Notes

Storage: These can be stored in the fridge for about 4 days. If you plan on keeping them longer you can freeze for about a month or two.

Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition