Mini Vegan Cheesecakes (Baked)
Deliciously rich and creamy vegan cheesecake baked in a simple oat flour crust. Made without coconut cream or cream cheese!
You need to try this ridiculously easy and delicious vegan cheesecake! I was never a huge cheesecake fan before – I always found them too rich and sweet – but these are the perfect balance of sweet and tangy, light and rich, indulgent yet wholesome. You don’t even need cream cheese (vegan or not)!
Key Ingredients
This vegan cheesecake recipe doesn’t require any store-bought or homemade cream cheese. While premade vegan cream cheese can be convenient, it’s not always accessible or affordable, so I created this version using cashews and tofu instead.
- Raw Cashews + Silken Tofu ⟶ These form the body of the cheesecakes, making them rich and creamy.
- Lemon Juice + Apple Cider Vinegar ⟶ Add tanginess that cream cheese usually imparts.
- Miso ⟶ For a subtle salty, umami flavor.
- Potato Starch ⟶ To thicken the cheesecake so it holds together.
- Oat Flour ⟶ For a simple, gluten-free crust.
- Coconut Oil ⟶ Refined or unrefined works. Unrefined will leave a very slight coconut aftertaste, but I think it pairs well with the cheesecake.
- Substitute: Replace coconut oil and water with melted vegan butter (you may need a little extra).
Tips for Success
Reduce air bubbles in filling ⟶ Tofu creates a lot of air bubbles when blended, which isn’t ideal for a smooth and creamy cheesecake. So we tackle this in a few different ways:
•Blend filling ahead of time: Step one in the recipe card is blending the filling, even though we won’t be using it right away since the next step is to make the crust. Letting the filling sit after blending allows some of the air bubbles to deflate.
•Don’t over-blend: Blend until everything is just combined and smooth.
•Tap blender: After blending, tap the blender with your hand or on the counter top a few times to remove air bubbles. Be sure to cover the blender so the filling doesn’t jump out.
•Pour through sieve: You can also strain the mixture through a sieve.
Pre-bake crust ⟶ Bake the crust for 5 minutes first before adding the filling, otherwise you will end up with a soggy crust.
Soak cashews ⟶ Pour boiled water over the cashews and let them soak for 10 minutes to soften. This makes it easier to blend into a smooth filling.
Line muffin pan ⟶ I use reusable silicone muffin liners* for easy removal. You can also use regular muffin liners or parchment paper.
Top with fruit ⟶ The cheesecakes are delicious on their own, but if you want to be extra fancy, serve them with some fruit compote, fresh berries, or warmed frozen berries. I topped mine with frozen strawberries I cooked down on the stove, then lightly mashed.
Vegan Cheesecake FAQ
How do I store mini vegan cheesecakes?
Once chilled, store the cheesecakes in an airtight container in the fridge for up to 5 days. For longer storage, place in freezer-safe bags or containers and freeze for up to 2 months.
How do I thaw frozen vegan cheesecake?
These vegan cheesecakes can be thawed overnight in the fridge or at room temperature for about 20 minutes.
Can I swap potato starch for another starch?
Yes I think other starches should work, such as corn starch, arrowroot starch, or tapioca starch.
Can I omit the miso?
You can, but you will lose out on that subtle salty, umami flavor typical of cheesecake. If omitting the miso, add a pinch of salt.
What kind of miso should I use?
There are all kinds of miso out there and while they all have slightly different flavor profiles, we are just using a small amount in this cheesecake so whatever miso you have will work – as long as it’s just miso, no dashi added. I recommend white or awase (mixed) miso.
Can I make one big cheesecake instead?
I haven’t tested this as a full-sized cheesecake, so I can’t say for sure if it will work. However, if you’d like to try, here’s what I recommend:
•Bake in a 6-inch cake pan, or double the recipe for an 8-inch cake pan.
•Line cake pan with parchment paper.
•Use a springform or loose-bottom pan if possible for easy removal.
•Pre-bake the crust for 15 minutes.
•Bake until the filling is mostly set but the center still jiggles a bit, about 45-60 minutes.
More Decadent Plant-Based Treats!
- Pretzel Date Bark
- Chickpea Blondies
- Easy Vegan Tiramisu
- Peanut Butter Banana Ice Cream Cups
- Vegan Pumpkin Pie
- Tofu Purin (Japanese Custard Pudding)
- 3-Ingredient Peanut Butter Cups
If you make these mini vegan cheesecakes, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Mini Vegan Cheesecakes (Baked)
Ingredients
Filling
- 90 grams (¾ cup)
raw cashews* soaked in hot water for 10 minutes - 226 grams (8 oz)
silken tofu* - 2 tbsp lemon juice
- 2 tsp apple cider vinegar
- 36 grams (3 tbsp) sugar
- 1 tsp miso
- 2 tsp
potato starch* - ½ tsp vanilla extract optional
Crust
- 60 grams (½ cup) oat flour gluten-free if needed
- 18 grams (1½ tbsp) brown sugar
- pinch of cinnamon
- 18 grams (1½ tbsp) coconut oil melted
- 1-2 tsp water
Instructions
- 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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