Mini Vegan Baked Cheesecakes Tiny, Tangy, and Comforting

Introduction

These mini vegan baked cheesecakes are a small but mighty dessert that delivers big flavor with minimal fuss. Silky cashew filling brightened with lemon and maple sits on a simple almond flour crust for a crowd-pleasing treat that looks as good as it tastes. They bake quickly and chill into a creamy bite that is perfect for parties, afternoon tea, or a cozy night in. For a fun contrast, serve them alongside savory finger foods like Baked Peanut Butter Jelly Chicken Wings to surprise your guests.

Why This Recipe Is a Great Choice

This recipe is approachable for home bakers and kind to busy schedules since the filling comes together in one blender step. The use of soaked cashews creates a naturally creamy texture without dairy while coconut cream and coconut oil add richness that holds up when baked. Maple syrup and lemon provide a bright balance of sweet and tangy, so each mini cheesecake feels light rather than heavy. With only a few pantry staples you can make a batch that’s elegant enough for a gathering but simple enough for a weeknight treat. If you need festive ideas for presentation, pair the cheesecakes with easy holiday bites like Christmas Tree Mini Pizzas to build a colorful dessert and snack spread.

Flavor and Texture

First bite gives you a crisp, buttery almond crust followed by a velvety cashew filling that is smooth but substantial. The lemon juice shines through as a clean, citrusy note that lifts the richness of the coconut cream and maple. Vanilla rounds the profile with warm, familiar sweetness while a pinch of salt amplifies the other flavors. Because these are baked briefly, the centers stay tender and slightly custardy while the edges set, creating a lovely contrast in mouthfeel that makes each mini cheesecake feel indulgent without being overly heavy.

Ingredients

– 1 cup cashews (soaked)
– 1/4 cup coconut cream
– 1/4 cup maple syrup
– 1/4 cup lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup almond flour
– 2 tablespoons coconut oil (melted)
– Pinch of salt

Step by Step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
3. In a separate bowl, mix almond flour and melted coconut oil until crumbly.
4. Press the almond flour mixture into the bottom of greased mini cheesecake molds.
5. Pour the cashew mixture over the crust.
6. Bake for 25-30 minutes until the edges are firm.
7. Allow to cool, then refrigerate for at least 2 hours before serving.

Tips for Best Results

Soak cashews for at least 4 hours or overnight for the silkiest filling; hot water for one hour works in a pinch. Use full-fat coconut cream rather than thin coconut milk for a richer, firmer texture that holds after baking. Press the crust firmly into each mold to avoid crumbly bottoms when serving. Keep an eye on the oven in the final minutes — you want set edges but a slightly tender center for the best custard-like finish. If you prefer a firmer top, let the cheesecakes rest at room temperature for a few minutes before refrigerating.

Storage and Make Ahead

These mini cheesecakes keep well in the refrigerator for up to 4 days, stored in an airtight container. They also freeze nicely for up to one month; thaw in the fridge before serving to maintain the creamy texture. Make the crust and filling a day ahead and assemble before baking for easier party prep. If transporting, pack them chilled and use a cold pack to preserve shape.

Final Thought

Mini Vegan Baked Cheesecakes are proof that plant-based desserts can be elegant, simple, and deeply satisfying. They are flexible for flavor variations and easy to scale up for a crowd. With a bright lemon lift and a tender cashew cream, these little cheesecakes deliver maximum pleasure from minimal ingredients.

Conclusion

For more inspiration on simple vegan cheesecakes and variations, check out Easy Vegan Cheesecake | Minimalist Baker Recipes for ideas that pair well with this mini baked approach.

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