Mini Vegan Cheesecakes (Baked) (Edit recipe)

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Deliciously rich and creamy vegan cheesecake baked in a simple oat flour crust. Made without coconut cream or cream cheese!

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

15

Serves: 7

Ingredients

Filling

90 grams Cashews, Raw, 3/4 cup
226 grams Silken Tofu, 8 oz
2 Tbsp Lemon Juice
2 tsp Apple Cider Vinegar
36 grams Sugar, Raw, 3 Tbsp
1 tsp White Miso Paste
2 tsp Potato Starch
.5 tsp Vanilla Extract, optional

Crust

60 grams Oat Flour, 1/2 cup, gluten-free if needed
18 grams Brown Sugar, 1.5 Tbsp
1 pinch Cinnamon, Ground
18 grams Coconut Oil, 1.5 Tbsp, melted
1-2 tsp Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all filling ingredients to a blender and blend until just combined. Be careful not to over-blend.Tip: Blending too long will introduce lots of air bubbles. To reduce the amount of air bubbles, tap the blender a few times after blending, then set aside while you prepare the crust. More air bubbles will deflate as the filling sits.
Preheat oven to 350°F/175°C. Line seven holes of a muffin pan (or more if you are adjusting recipe amount) with muffin liners or parchment paper.
Mix oat flour, brown sugar, and cinnamon in a bowl.
Drizzle melted coconut oil over and mix with a fork until the dough starts to clump.
Add water 1 teaspoon at a time, just enough to help the dough hold together.
Divide the dough into the lined muffin pan. Press the dough down to form the crust of the cheesecakes.
Bake the crusts for 5 minutes to let them dry out a little.
Pour the filling into the crusts and smooth out the tops. Tip: Strain the filling through a sieve first if your filling has a lot of air bubbles.
Bake for 20 minutes. The center of the cheesecakes should still be slightly jiggly.
Place the muffin pan on a wire rack for 10 minutes. Then gently remove the mini cheesecakes from the pan and place directly on the wire rack to finish cooling to room temperature.
Put the cheesecakes on a plate and transfer to the fridge to chill and firm up for at least one hour.
Store covered in the fridge for up to 5 days, or in the freezer for 2 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	110
Fat:	6 g
Carbohydrates:	10 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	33 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.