Mini Cheesecakes
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen5.0 (1)

Mini Cheesecakes

NUTRITION · PER SERVING353M COOK
CAL 9%·PRO 7%
CARBS 18G40% OF CAL
1G FIBER7G OTHER10G TOTAL SUGAR
FAT 12G59% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tiny vegan cheesecakes with a graham cracker base and creamy cashew filling flavored with vanilla and lemon. Two-bite portions make this an elegant, dairy-free dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 3 ounces graham crackers (or 85g; use digestive biscuits if Graham crackers are unavailable)
  • 1 tablespoon brown sugar (add an extra ¾ teaspoon if you prefer a sweeter crust)
  • 2 tablespoons vegan butter (28g, melted; salted or unsalted)
  • Pinch of sea salt (if using unsalted butter)
  • 8 ounces vegan cream cheese (1 block, 227g total)
  • ⅓ cup brown sugar (62.5g)
  • 1 ¼ tablespoons cornstarch (9.375g)
  • ⅓ cup full-fat coconut cream ((only the thick white part from the can) OR 1/3 cup thick vegan yogurt)
  • ½ teaspoon vanilla extract (2.5ml)
  • ¾ tablespoon fresh lemon juice (11ml)
  • 1/16 teaspoon or a pinch sea salt
PREP
20M
SODIUM
142MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.