These Easy Vegan Mini Cheesecakes with Berry Topping are a delightful treat that everyone can enjoy. Perfect for parties or as a sweet snack, these individual cheesecakes are dairy-free and made with simple ingredients.
This recipe for Vegan Mini Cheesecake is straightforward and ideal for those looking for a delicious vegan dessert option. With a creamy filling and a fresh berry topping, these Mini Cheesecake Bites are sure to impress.
Overview of Easy Vegan Mini Cheesecakes
Easy Vegan Mini Cheesecakes with Berry Topping are a delightful addition to any dessert table. These individual cheesecakes are not only visually appealing but also cater to those seeking a dairy-free option.
With a creamy filling and a crunchy nut-based crust, these Vegan Mini Cheesecakes are perfect for parties or a sweet snack at home. The vibrant berry topping adds a fresh burst of flavor, making them an irresistible treat.
Ingredients for Vegan Mini Cheesecake
The foundation of these Vegan Cheesecakes lies in simple, wholesome ingredients. The creamy filling is crafted from soaked cashews and coconut cream, providing a rich texture without dairy.
The crust, made from pitted dates and nuts, offers a satisfying crunch that perfectly complements the smooth filling. Topped with mixed berries, these Mini Cheesecake Bites are not only delicious but also visually stunning.
Preparation Steps for Mini Cheesecake Recipes
Creating these Mini Cheesecakes Easy is a straightforward process. Start by preparing the crust, blending dates and nuts until a sticky mixture forms. This mixture is then pressed into mini cheesecake molds.
Next, blend the soaked cashews with coconut cream, maple syrup, lemon juice, and vanilla extract until smooth. Pour this creamy filling over the crust and refrigerate for several hours to set.
Berry Topping for Vegan Dessert
The berry topping is a simple yet flavorful addition. Heat mixed berries with a touch of agave syrup until they break down slightly, creating a luscious sauce.
Once the cheesecakes are set, remove them from the molds and generously top with the berry mixture. This vibrant layer not only enhances the flavor but also adds a pop of color to your Vegan Cheesecake Dessert.
Serving Suggestions for Individual Cheesecakes
These Vegan Mini Desserts are perfect for serving at gatherings or enjoying as a personal treat. The individual portion sizes make them easy to share or savor on your own.
Consider pairing these cheesecakes with a cup of herbal tea or coffee for a delightful afternoon snack. Their creamy texture and fruity topping will surely impress anyone who tries them.
Nutrition and Health Benefits
Each serving of these Easy Vegan Mini Cheesecakes is not only delicious but also nutritious. With ingredients like cashews and berries, they provide healthy fats and antioxidants.
At approximately 180 calories per cheesecake, they make for a guilt-free dessert option. Enjoy the rich flavors of these Dairy Free Cheesecakes without compromising on health!
Delicious Vegan Mini Cheesecake Recipe
This Vegan Cheesecake features a smooth and creamy filling made from cashews and coconut cream, set on a crunchy crust of nuts and dates. The berry topping adds a burst of flavor, making these Mini Cheesecakes Easy to prepare and perfect for any occasion. The recipe takes about 30 minutes to prepare and sets in the refrigerator for a few hours.
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup pitted dates
- 1 cup almonds or walnuts (for crust)
- 1 cup mixed berries (for topping)
- 1 tablespoon agave syrup or maple syrup (for berry topping)
Instructions
- Prepare the Crust: In a food processor, blend the dates and nuts until a sticky mixture forms. Press this mixture into the bottom of mini cheesecake molds or muffin tins.
- Make the Filling: Drain the soaked cashews and add them to the food processor with coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Assemble: Pour the cheesecake filling over the crust in the molds, smoothing the top. Refrigerate for at least 4 hours or until set.
- Prepare the Berry Topping: In a small saucepan, heat the mixed berries and agave syrup over low heat until the berries break down slightly. Let cool.
- Serve: Once the cheesecakes are set, remove them from the molds and top with the berry mixture. Enjoy your Vegan Mini Desserts!
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 12 mini cheesecakes
- Calories: 180kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 20g