Vegan Mini Caramel Cheesecake is very delicious and creamy. These cheesecakes contain simple components which you have in the kitchen surely. These include vegan graham cracker crumbs, vegan butter, vegan cream cheese, plant-based yogurt, coconut milk, and brown sugar. Vegan Mini Caramel Cheesecake is completely vegan when all the ingredients are dairy-free and egg-free, so check the labels if required. Vegan Mini Caramel Cheesecake is prepared in 20 minutes, perfect for making a delicious dessert quickly, although it needs extra chilling time to become firm. You can serve them with sliced strawberries, vegan whipped cream, or extra vegan caramel sauce. These mini cheesecakes store nicely, so they are perfect for make-ahead dessert.
STATS:
- Calories: 330 kcal
- Prep Time: 20 minutes
- Serving Size: 1
- Cook Time: 25 minutes
- Cuisine: American
- Total Time: 3 hours 45 minutes
- Course: Dessert
- Diet: Vegan
- Serving: 12
EQUIPMENT:
- 12-cup muffin tin
- Paper cupcake liners
- Mixing bowls
- Food processor
- Electric hand mixer
- Rubber spatula
- Small saucepan
- Wire rack
- Fridge
INGREDIENTS:
GRAHAM CRACKER CRUST:
- 1 & ½ cups vegan graham cracker crumbs
- ¼ cup sugar
- 1/3 cup coconut butter
CHEESECAKE FILLING:
- 16 oz. cashew cream cheese
- One tsp. vanilla essence
- ¼ cup cornstarch
- One cup sugar
- ½ cup coconut yogurt — unsweetened
- 2 tbsp. lemon juice
VEGAN CARAMEL SAUCE:
- 1 cup brown sugar
- ½ cup full-fat canned coconut milk
- 4 tbsp. coconut butter
- 1 tsp. vanilla extract
- Salt pinch
INGREDIENT NOTES:
VEGAN GRAHAM CRACKER CRUMBS:
Add the vegan graham cracker crumbs to form the smooth & crunchy foundation. We have to check the package to make sure the crumbs do not contain dairy or honey.
COCONUT BUTTER:
Include the melted vegan butter to bind the crumbs and add a rich taste. We would let it cool slightly before mixing it with the crumbs. It also makes the rich caramel sauce.
CASHEW CREAM CHEESE:
Use the softened vegan cream cheese to make the filling smooth and creamy. We have to bring it to room temperature so it blends easily without lumps.
SUGAR:
Add the granulated sugar to sweeten the cheesecake and balance the tangy vegan cream cheese. Mix it well for a smooth filling.
CORNSTARCH:
Include the cornstarch to help the vegan cheesecake filling set while baking. We have to mix it thoroughly so there are no dry pockets.
COCONUT YOGURT:
Add the unsweetened plant-based yogurt to make the filling creamy and smooth. We would use a thick variety, such as coconut or soy yogurt, for the best texture.
LEMON JUICE:
Include the lemon juice to add a slight tang that balances the sweetness and gives the filling a cheesecake-like flavor.
BROWN SUGAR:
Add the brown sugar to form the sweet caramel foundation and give the sauce its deep, molasses-like taste.
COCONUT MILK:
Include the full-fat coconut milk to create a smooth, rich caramel sauce. We have to use canned coconut milk rather than a thin coconut beverage.
SALT:
Include a salt pinch to stabilize the sweet taste & it also enriches the caramel taste.
INSTRUCTIONS:
CRUST:
- First, heat the oven at 165° C and put the paper lines in the muffin tray.
- Include the butter, graham crumbs, & sugar in the medium vessel & mix them.
- Include the mixture equally in the 12 cavities about 2 spoons in each cup and press it strongly.
- Now put the tray in the oven and bake for five minutes then take them out and leave the crust to get cool.
CHEESECAKE FILLING:
- Add the cream cheese & sugar in the big vessel & beat till it gets smooth & creamy.
- Include the lemon juice, coconut yogurt, cornstarch, and vanilla extract in the vessel and mix to make the smooth filing.
- Add the cheesecake filing equally in all the cavities and bake it for 20 to 25 minutes till the corner get set.
- When they get bake, open the doors lightly and leave them for ten minutes to get cool.
- Put the cheesecake muffins on the rack and leave it to cool completely and then put them in the fridge for three hours to get firm.
VEGAN CARAMEL SAUCE:
- Meanwhile the cheesecake it getting chilled; include the coconut milk, brown sugar, & coconut butter in the small pan.
- Put the pan on medium flame and mix continuously till the butter melts and it starts to get bubbly.
- Decrease the flame and add the salt and vanilla in it and leave it to cool on the shelf.
- Then add the sauce on the cheesecake muffins and serve.
SERVING SUGGESTIONS:
FRESH FRUIT:
- Sliced Strawberries
- Fresh Raspberries
- Blueberries
TOPPINGS:
- Vegan Whipped Cream
- Toasted Pecans
- Chocolate Shavings
SAUCES:
- Extra Vegan Caramel Sauce
- Vegan Chocolate Sauce
- Berry Compote
BEVERAGES:
- Hot Coffee
- Vanilla Latte
- Chai Tea
TIPS:
- Check the labels of graham crackers, butter, yogurt, and cream cheese that they are vegan.
- Add the soft cream cheese so it mixes smoothly and don’t form any lump.
- Include the thick coconut yogurt which helps to make the creamy texture.
STORAGE INFORMATION:
FRIDGE:
- Add the mini cheesecake in the tight box and store in the fridge for five days.
FREEZER:
- Wrap the cheesecakes without the sauce then put the cheesecake in the closed vessel and freeze for two months.
FAQs:
Are these mini cheesecake vegans?
- Yes, these mini cheesecakes are completely vegan as long as you check the items carefully before buying.
Will I include the store-brought caramel sauce?
- Yes, include the store-broth caramel sauce but be sure that it is vegan. It will save time and will be suitable as well.
NUTRITIONAL INFORMATION:
Calories: 330 kcal
Net Carbs: 40 g
Servings: 12
Total Carbs: 42 g
Fiber: 1 g
Protein: 3 g
Fat: 17 g
Iron: 1 mg
Serving Size: 1
Vitamin A: 80 mcg
Calcium: 35 mg
Sodium: 220 mg
Potassium: 100 mg
