Ingredients
- 3 ounces graham crackers (or digestive biscuits), about 85g
- 1 tablespoon brown sugar
- 2 tablespoons vegan butter (28g), melted
- Pinch of sea salt (if using unsalted butter)
- 8 ounces vegan cream cheese (227g)
- 1/3 cup brown sugar (62.5g)
- 1 1/4 tablespoons cornstarch (9.375g)
- 1/3 cup full-fat coconut cream (only the thick white part) or thick vegan yogurt
- 1/2 teaspoon vanilla extract (2.5ml)
- 3/4 tablespoon fresh lemon juice (11ml)
- 1/16 teaspoon or a pinch of sea salt
Instructions
- Preheat the oven to 350°F (180°C) and position a rack in the lower-middle section.
- In a food processor, pulse graham crackers and brown sugar into fine crumbs. Gradually 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 among 10 liners (about 1 tablespoon each) and press down firmly.
- Bake crusts for 5 minutes. Remove from oven and let cool slightly.
- Lower oven temperature to 325°F (165°C).
- In a bowl, beat vegan cream cheese until soft and creamy (30 seconds). Gradually add brown sugar and beat until smooth (1–2 minutes).
- In a small bowl, mix 1 tablespoon coconut cream with cornstarch until dissolved. Add to the cream cheese mixture along with remaining coconut cream (or yogurt), vanilla, lemon juice, and salt. Beat until fully combined.
- Spoon the filling evenly over the cooled crusts, filling each about 3/4 full.
- Pour a little water into the two empty muffin cups to prevent burning and help even baking.
- Bake for 18 minutes, or until edges are set and centers jiggle slightly.
- Turn off oven, crack the door, and let cheesecakes rest inside for 10 minutes.
- Remove and cool at room temperature for about 1 hour. Then chill in fridge for at least 4 hours or overnight until set.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- To freeze, wrap individually and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
- Use digestive biscuits as a substitute if Graham crackers aren’t available.
- Make sure to use only the thick white part of coconut cream if using it instead of yogurt.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 182
- Sugar: 11g
- Sodium: 167mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0.01g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
