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Mini Cheesecakes

Mini Cheesecakes

  • Author: Samuel
  • Total Time: 4 hours 15 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free

Description

These easy Mini Cheesecakes offer a creamy, plant-based (cheese) filling with a crumbly, buttery crust, sweetened naturally and topped with fresh fruits. Perfect as bite-sized treats for any occasion, they combine smooth textures and vibrant flavors that satisfy every sweet tooth, while being simple to prepare and adaptable to many dietary preferences.

Ingredients

Scale

Crust

  • 150g digestive biscuits or graham crackers
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup (natural)

Filling

  • 300g plant-based (cheese)
  • 1 tbsp natural gelling agent
  • 3 tbsp maple syrup (natural)
  • 2 tbsp lemon juice (natural)
  • 1 tsp vanilla extract (natural)

Toppings

  • Fresh fruits such as berries or kiwi slices
  • Optional: drizzle of natural fruit syrup for extra sweetness

Instructions

  1. Prepare the Crust: Finely crush the digestive biscuits or graham crackers and mix them with melted coconut oil and maple syrup (natural). Press this mixture firmly into the bottoms of your mini cheesecake molds or muffin tin compartments to create an even, compact crust layer that will hold the creamy filling perfectly.
  2. Mix the Filling: In a bowl, combine plant-based (cheese), lemon juice (natural), vanilla extract (natural), and maple syrup (natural). Whisk until smooth and creamy. Sprinkle in the natural gelling agent and gently mix until thoroughly combined to achieve a silky texture ready for pouring.
  3. Assemble the Mini Cheesecakes: Pour the creamy filling evenly over the prepared crusts in the molds, smoothing the tops with the back of a spoon or spatula for uniform layers. Cover with plastic wrap and refrigerate for at least 4 hours or until set but still soft and luscious.
  4. Add Toppings and Serve: Once set, gently unmold the mini cheesecakes. Top each with fresh fruits such as berries or kiwi slices and optionally drizzle a little natural fruit syrup for extra sweetness and shine.

Notes

  • Use room temperature ingredients to ensure smooth blending and prevent lumps in the filling.
  • Press the crust firmly to avoid crumbling when serving.
  • Chill for at least 4 hours or until the natural gelling agent sets the filling properly.
  • Adjust the amount of maple syrup (natural) to customize sweetness.
  • Choose fresh seasonal fruits to boost flavor vibrancy and add color.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 180
  • Sugar: 8g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: mini cheesecakes, plant-based dessert, dairy-free dessert, bite-sized sweets, natural ingredients, vegan cheesecake

Find it online: https://quicktastykitchen.com/mini-cheesecakes/