Vegan Mini Cheesecakes
Prep time
Cook time
Total time
Get the classic, creamy sensation of vanilla cheesecake in compact single servings. These adorable bite-sized versions are ideal for a quick entertaining fix, or simply whenever cravings strike.
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
  • ⅔ cup dairy-free graham cracker crumbs (about 4 to 5 full sheet graham crackers)
  • 2 tablespoons dairy-free buttery spread or coconut oil, melted
  • ⅛ teaspoon ground cinnamon
  • 1 (6-ounce) container Treeline Cashew Cream Cheese
  • ½ cup dairy-free vanilla yogurt alternative
  • ¼ cup sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Whipped coconut cream, for garnish (recipe below or here)
  • Fresh berries, for garnish (optional)
  1. Preheat your oven to 350°F. Set a 12-cup flexible silicone muffin pan on a baking sheet, or line 9 cups with cupcake papers.
  2. Put the graham cracker crumbs, melted buttery spread or coconut oil, and cinnamon in a medium bowl, and stir until thoroughly combined.
  3. Divide the graham cracker crumb mixture between 9 muffin cups, about 2 heaping tablespoons in each. Press firmly to evenly smooth the crust into the bottoms.
  4. Bake for 5 minutes.
  5. Put the cream cheese, yogurt alternative, sugar, lemon juice, and vanilla in your blender or food processor. Puree until completely smooth.
  6. Scrape the filling on top of the partially baked crusts, until each muffin cup is about ¾ of the way to the top. Add a splash of water to any empty muffin tins to create an easy “steam bath,” which will help keep the cakes moist and prevent the tops from cracking.
  7. Bake for 18 for 20 minutes, until the edges are set and the centers jiggle only a little bit when the pan is tapped.
  8. Let cool completely and then refrigerate for at least 1 hour.
  9. Carefully and gently pop the mini vegan cheesecakes out of the silicone mold or remove the cupcake liners from the tin.
  10. Top with whipped coconut cream and fresh berries, if desired.
Whipped Coconut Cream: Refrigerate one 14-ounce can of full-fat coconut milk or coconut cream overnight. Open the can without shaking and skim the solidified cream off the surface. Place it in a mixing bowl and whip on high speed for 8 to 10 minutes, until light and fluffy. Add 1 to 3 tablespoons of sugar, to taste.
Recipe by Go Dairy Free at