Vegan Mini Lemon Cheesecakes (Edit recipe)

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These vegan mini lemon cheesecakes are rich, creamy, and tangy with the perfect crispy graham cracker crust. It's such an easy dairy-free dessert that is so indulgent yet perfectly refreshing.

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PREP TIME

20 minutes

COOK TIME

23 minutes

INGREDIENTS

15

Serves: 12

Ingredients

For the Crust

4 whole Graham Crackers
1 Tbsp Brown Sugar, packed
3.5 Tbsp Butter, Salted, melted

For the Filling

227 grams Vegan Cream Cheese, Plain, (1 container)
0.333 cup Brown Sugar, packed
2.5 tsp Cornstarch
0.5 tsp Dairy-Free Unsweetened Creamer, Vanilla - Nutpods, Or French Vanilla flavour
0.333 cup Coconut Milk, full-fat (only the thick white part from the can)
1 Tbsp Lemon Juice

For the Toppings

1 cup Whipped Cream
1 whole Lemon, cut into quartered slices
1 bunch Lemon Zest

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Process

Cook Mode

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

Preheat the oven to 350F.
Pulse graham crackers and brown sugar in a food processor until ground into crumbs. Slowly add melted butter and pulse until the mixture can slightly stick together.
Line a muffin tray with paper liners. Scoop 1 tablespoon of the crust mixture into each liner and press down with the back of the spoon to make an even crust layer.
Place in the oven and bake for 5 minutes. Let it cool for about 10-15 minutes.
Lower your oven temperature to 325°F.
In a medium-sized bowl, mix cream cheese with a hand mixer until softened.
Add in brown sugar and mix until smooth.
Next, add the coconut cream, Nutpods French Vanilla coffee creamer, cornstarch and lemon juice. Mix until evenly incorporated.
Spoon the cream cheese mixture on top of the cooled crusts, about ¾ of the way full.
Bake mini cheesecakes for about 18 minutes, or until the edges are set and the center of the cheesecakes jiggle slightly.
Turn off your oven, open the door and let the cheesecakes sit for 10 minutes in the oven.
Remove from the oven and let cool completely. Once cool to the touch, transfer to the fridge and let them set overnight.
Before enjoying, top with whipped cream, a lemon slice, and some lemon zest.

Notes

How to store: place in an airtight container and store in the fridge for 2-3 weeks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	10 g
Carbohydrates:	17 g
Protein:	1 g
Cholesterol:	12 g
Sodium:	173 mg
Fiber:	0 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.