Mini Vegan Cheesecakes

These Mini Vegan Cheesecakes are the ultimate two-bite dessert — rich, creamy, tangy, and perfectly portioned. Made with a graham cracker crust and a dairy-free cheesecake filling, they’re simple to make and just as satisfying as the classic version. Great for parties, holidays, or everyday sweet cravings.

Why You’ll Love This Recipe

These mini cheesecakes are the perfect blend of indulgence and simplicity. They’re entirely plant-based, making them a great option for those avoiding dairy or eggs, without compromising on flavor or texture. The recipe uses accessible ingredients and comes together easily with a food processor and mixer. Their small size makes them ideal for serving at gatherings, and they can be made ahead and stored in the fridge or freezer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 3 ounces graham crackers (or digestive biscuits)

• 1 tablespoon brown sugar (add ¾ teaspoon more if desired)

• 2 tablespoons vegan butter, melted (salted or unsalted)

• Pinch of sea salt (only if using unsalted butter)

For the Filling:

• 8 ounces vegan cream cheese

• ⅓ cup brown sugar

• 1¼ tablespoons cornstarch

• ⅓ cup full-fat coconut cream (or thick vegan yogurt)

• ½ teaspoon vanilla extract

• ¾ tablespoon fresh lemon juice

• Pinch of sea salt

Directions

1. Make the Crust:
Preheat oven to 350°F (180°C) and position the rack in the lower-middle section.
In a food processor, pulse the graham crackers and brown sugar into fine crumbs. Add melted vegan butter and pulse until the mixture resembles wet sand.
Line a 12-cup muffin tin with paper liners. Divide the crust mixture evenly among 10 cups (about 1 tablespoon each) and press firmly to form a base.
Bake for 5 minutes, then remove from the oven and let cool slightly.

2. Prepare the Filling:
Reduce the oven temperature to 325°F (165°C).
In a medium bowl, beat the vegan cream cheese until smooth. Add brown sugar gradually, mixing until fully incorporated and creamy.
In a separate small bowl, stir together 1 tablespoon of the coconut cream and the cornstarch until smooth. Add this mixture, plus the remaining coconut cream (or yogurt), vanilla, lemon juice, and salt to the cream cheese mixture. Beat until everything is fully combined, scraping the sides as needed.

3. Assemble and Bake:
Spoon the filling evenly into the cooled crusts, filling each cup about ¾ full.
Pour a small amount of water into the two empty muffin cups to prevent burning and help with even baking.
Bake for 18 minutes, or until the edges are just set and the centers still have a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecakes sit for 10 minutes.
Remove and cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours, or overnight, until set.

Servings and timing

This recipe makes 10 mini cheesecakes.
Prep Time: 20 minutes
Cook Time: 23 minutes
Cooling/Chilling Time: 5 hours 10 minutes
Total Time: 5 hours 53 minutes

Variations

• Fruit Topping: Top with fresh berries or fruit compote after chilling.

• Chocolate Swirl: Add melted dairy-free chocolate to the filling before baking for a marbled effect.

• Nut Crust: Use crushed almonds, pecans, or walnuts in place of graham crackers.

• Gluten-Free: Use gluten-free cookies for the crust to make the whole recipe gluten-free.

• Flavor Twist: Add a touch of almond extract or swap lemon juice for lime juice for a different citrus profile.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days. Keep chilled until ready to serve.

Freezer: Freeze individually wrapped in plastic and placed in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating is not necessary; these are best enjoyed chilled.

FAQs

Can I make these ahead of time?

Yes, they’re ideal for making ahead. Prepare a day or two in advance and store in the fridge or freeze for later.

Can I use store-bought vegan yogurt instead of coconut cream?

Yes, thick vegan yogurt works just as well and gives a slightly tangier flavor.

What’s the best way to press the crust into the liners?

Use the back of a spoon or the bottom of a small glass to press the crust evenly into each liner.

Can I make these without a food processor?

Yes, crush the graham crackers in a sealed bag with a rolling pin and mix with melted butter and sugar in a bowl.

Why do I need to bake them if they’re vegan?

Baking helps set the filling and gives the cheesecakes structure similar to traditional versions.

Can I use a mini muffin pan?

Yes, reduce the baking time and keep an eye on them — they’ll bake much faster due to their smaller size.

How do I know when they’re done baking?

The edges should look set, and the centers should jiggle slightly. They’ll firm up more as they cool.

What if I don’t have muffin liners?

Grease the muffin tin lightly or use reusable silicone liners to help remove them easily after chilling.

Can I add fruit inside the filling?

You can fold in finely chopped fruit like strawberries or blueberries, though it may slightly affect the texture.

Do they taste like coconut?

The flavor is subtle. If you’re sensitive to coconut, using vegan yogurt is a great alternative.

Conclusion

These Mini Vegan Cheesecakes are the perfect plant-based dessert for any occasion — creamy, tangy, and irresistibly good. With their smooth filling and crisp crust, they’re a satisfying treat that looks impressive but is surprisingly easy to make. Whether you’re vegan or just looking for a delicious dairy-free option, these cheesecakes are sure to delight.