The perfect vegan cheesecake recipe simply received all dressed up for Easter!
Two chunk miniature vegan cheesecake for a fairly spring occasion!
Many individuals will bake miniature cheesecake in muffin cups
However I used this very reasonably priced pan particular for the miniature vegan cheesecake
With my new obsession for pure meals coloring and my finest recipe for vegan cheesecake
These two issues collectively take advantage of lovely miniature vegan cheesecakes excellent for spring!
I’ve been experimenting recently with these flower powder pure meals colours I picked up from Suncore Meals *Not sponsored
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Notes for Success:
Make it gluten free just by utilizing a gluten free flour within the cheesecake recipe
And gluten free cookies for the crust!
When measuring cornstarch I can’t stress sufficient {that a} kitchen scale is the easiest way to go.
Cornstarch is a really troublesome ingredient to measure persistently with a quantity spoons measure
So whereas I listing each measures beneath I can’t stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
Tofutti Cream Cheese is the one model I’ll use for my BAKED recipes *not sponsored
I had not had success with another model in BAKED recipes; for some purpose another manufacturers I’ve tried have damaged down into an oily mess when baked.
Nevertheless extra lately I attempted Violife once more and it really works! Though I nonetheless favor the Tofutti model
For the white chocolate coconut nests I used about 1 cup of unsweetened pure coconut flakes combined with roughly 4 Tablespoons of melted vegan white chocolate
Pressed right into a plastic wrapped lined mini muffin tin till they set
Little Secrets and techniques peanut candies for the “eggs” *not sponsored
Merely wash them rapidly beneath chilly water to get off that intense shade for a extra delicate speckled egg look
Flower powders are very expensive at nearly $20 per bag so for many who don’t need to purchase them
You possibly can all the time use a tiny drop of meals coloring for a similar impact
Or simply hold it plain vanilla cheesecake!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE ASSORTED SPRING CHEESECAKES!
Yield: 18 miniature cheesecakes
Miniature Cheesecakes
Prep Time
25 minutes
Prepare dinner Time
35 minutes
Complete Time
1 hour
Substances
For the Crust:
- 8ounces (approx 1½ cups) crushed cookies
- 4 Tablespoons Vegan Butter Melted
For the Cheesecake Batter:
- Tofutti Cream Cheese 16ounce (454g) *see notes for achievement
- Granulated Sugar 1 cup (200g)
- Vegan Butter melted 2 Tablespoons (28g)
- Salt ¼ teaspoon
- Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
- Cornstarch 4 Tablespoons (32g) *see notes for achievement
- All Goal Flour 3 Tablespoons (24g) *or gluten free flour
- Plant Milk 6fl oz (177ml)
- Vanilla Extract 3 teaspoons (15ml)
Directions
- Put together the crust for this cheesecake by inserting your cookies in a meals processor and grind to high-quality crumbs
- Add the melted vegan butter and pulse till the combination resembles moist sand
- Press this combination into the underside of your greased & parchment lined 7″ cake pan OR the person miniature cheesecake pan then freeze whilst you put together the cheesecake batter.
- Place all the cheesecake substances into the work bowl of your meals processor and pulse to mix
- Scrape the edges of the bowl to make sure a good combine then mix once more to a clean combination
- Divide the batter into as many bowls as wanted to taste with flower powder or meals coloring.
- Add ¼ teaspoon of flower energy into to every 1 cup of cheesecake batter
- Pour the batter into the ready crust and bake in a water bathtub in a preheated 350°F oven for half-hour for the people and 1 hour for the 7″ cake
- **If making a 7″ cheesecake depart the cake within the oven for an extra 1 hour AFTER turning off the oven, to let it cool slowly with the oven off.
- Take away the cheesecake and funky fully then refrigerate for a minimum of 2 hours to set or in a single day earlier than unmolding.
- Loosen the edges and backside of the cheesecake pan submerging the pan into sizzling water and working a small spatula across the edges
- Beautify the cheesecakes with white chocolate coconut nests and buttercream flowers is desired
Notes
Cheesecakes should be stored refrigerated and can keep recent for as much as 6 days
I don’t freeze vegan cheesecakes, they flip soggy and the feel modifications upon thawing
