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    Home » Desserts

    Mini Vegan Cheesecakes

    Published: Jul 14, 2016 Updated: Aug 16, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Mini Vegan Cheesecakes

    Mini vegan cheesecakes are made with an Oreo cookie crust, chocolate cheesecake center and a melted chocolate and crushed Oreo topping.

    Mini cheesecakes on a white cake stand.

    Um….can you freaking believe the decadence you see before you? I hope not. Cos that’s what I was going for with these mini vegan chocolate cheesecakes.

    I wanted to make them as rich and decadent and delicious as it was possible to get.

    So I used melted chocolate for the chocolate cheesecake part. Why use regular cocoa powder when you can use melted chocolate?

    And why settle for two indulgent layers when you can have three? The top layer being more melted chocolate and crushed Oreo cookies!

    It was heaps of fun making these I tell you. I’m totally into the little cakes thing at the moment, I mean I’m going through a cupcake craze right now, and I just may be into a mini cakes of all descriptions craze too.

    Mini vegan cheesecakes on a white cake stand.

    How To Make Mini Vegan Cheesecakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • The crust is a mix of Oreo cookie crumbles and vegan butter and that is pressed down into the partitions of a cupcake tray to form the base.
    Oreo cookie crust pressed down into 12 cupcake partitions.
    • The filling is a mix of raw cashews (soaked and drained), vanilla extract, maple syrup, coconut milk and melted vegan chocolate blended until smooth and then spread out on top of the Oreo cookie base.
    Chocolate cheesecake filling added on top of the Oreo cookie crust in a cupcake tray.
    • When the filling has set, top with melted chocolate and crushed Oreo cookies.
    Mini cheesecakes topped with melted chocolate and crushed Oreo cookies.

    Recipe Tips

    In the pics above you’ll see I used little tabs of parchment paper under the base of the mini vegan chocolate cheesecakes and this is a tip I’ve picked up from numerous blogs and let me tell you – it works like a charm!

    Once your mini cheesecakes are set, you just loosen them with a knife and then gently pull on the parchment paper tag and it pops right out!

    Much easier than trying to grease each cupcake holder individually.

    Alternatively you could do these in cupcake liners, but I like the parchment paper tag idea. The only tricky thing is holding it still with one hand while you spoon out the crust ingredients with the other. If you have someone to do it with you, it helps. They hold the parchment paper tag in place, while you spoon out and then pat down the Oreo crust.

    Mini vegan cheesecakes on a white cake stand.

    Storing Instructions

    You can keep them stored in your freezer, like permanently, they don’t freeze solid and you can bite into one straight out the freezer, so they’re a perfect dessert to make ahead, even if there isn’t a pressing need for all 12 of ’em right away.

    Mini vegan cheesecakes on a white cake stand.

    More Vegan Chocolate Desserts

    1. Vegan Chocolate Popsicles
    2. Vegan Chocolate Pie
    3. Vegan Chocolate Truffles
    4. Vegan Chocolate Muffins
    5. Vegan Chocolate Donuts
    6. Vegan Chocolate Bark
    Mini vegan cheesecakes in a stack on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Mini vegan cheesecakes in a stack.

    Mini Vegan Cheesecakes

    Mini vegan cheesecakes are made with an Oreo cookie crust, chocolate cheesecake center and a melted chocolate and crushed Oreo topping.
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Calories: 470kcal
    Author: Alison Andrews

    Ingredients

    For the Crust:

    • 22 Oreo Cookies
    • ⅓ cup Vegan Butter (75g)

    For the Chocolate Cheesecake:

    • 2 cups Raw Cashews (300g) Soaked for 1 hour
    • 1 teaspoon Vanilla Extract
    • ½ cup Maple Syrup (120ml)
    • ½ cup Canned Coconut Milk (120ml) Full Fat, Unsweetened
    • 7 ounces Vegan Chocolate (200g) Melted and cooled*

    For the Topping:

    • 3.5 ounces Vegan Chocolate (100g) Melted
    • 6 Oreo Cookies Crushed
    Prevent your screen from going dark

    Instructions

    • Place the cashew nuts into a bowl. Pour over boiling hot water from the kettle and leave to soak for 15 minutes. Then drain and rinse.
    • Add the Oreos to a food processor and process into fine crumbs.
    • Melt the vegan butter and pour into the food processor while it's running, so that it mixes evenly with the Oreo crumbs.
    • Cut 12 strips of parchment paper to use on the bottom of a cupcake tray.
    • Holding the strip down with one hand, spoon out some of the Oreo crust mix out on top. Pat it down with a spoon.
    • When all 12 are done, place the tray into the freezer to set.
    • Add the cashews, vanilla extract, maple syrup, coconut milk and melted vegan chocolate to your blender jug and blend until very smooth.
    • Spoon this out on top of the Oreo crust and smooth down with the back of a spoon.
    • Return to the freezer to set completely. This can take around 4 hours.
    • When you're ready to serve, melt the remaining 3.5 ounces vegan chocolate and spoon this on top of the cheesecakes. Immediately add crushed Oreos so that they stick onto the melted chocolate.
    • Using a knife, run it along the sides of the cheesecakes to loosen them, and then tug gently on the parchment paper tags, and they will pop out perfectly.

    Notes

    1. The vegan chocolate should be melted and then cooled before adding it to the blender. The reason being if warm chocolate hits cold ingredients it will start to set. So you want it to be cool to the touch, but still melted before you add it to the blender and blend it with the other ingredients. 
    2. Store any leftovers in the freezer, where they can remain permanently. No need to thaw them out before serving, they are ideal straight out the freezer.

    Nutrition

    Serving: 1Cheesecake | Calories: 470kcal | Carbohydrates: 51g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 155mg | Potassium: 266mg | Fiber: 3g | Sugar: 33g | Vitamin A: 240IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 7mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sara says

      January 28, 2021 at 4:28 pm

      Could I make this into one big cake instead of the mini cakes?

      Reply
      • Alison Andrews says

        February 01, 2021 at 11:18 am

        I think so, but I haven’t tried it.

        Reply
    2. Geoff says

      November 18, 2020 at 5:47 pm

      Delicious and super easy to make. Love this recipe!5 stars

      Reply
      • Alison Andrews says

        November 19, 2020 at 9:55 am

        Thanks Geoff!

        Reply
    3. Janaki says

      June 29, 2020 at 3:17 pm

      Made this using Date Honey and Alpro Sweetened Soya Milk instead of Coconut Milk and they turned out absolutely DIVINE.

      Oh. My. Goodness.

      The entire family were shell-shocked, and my brother (who is quite hard to please food-wise) said it was the best dessert he’d tasted in a long while.

      100% recommend!5 stars

      Reply
      • Alison Andrews says

        June 30, 2020 at 10:32 am

        Fantastic! Thanks for sharing Janaki!

        Reply
    4. Chadé says

      May 21, 2020 at 7:03 am

      I love these mini vegan cheesecakes. I had a little left over so I’m freezing it and will eat it like ice cream lol5 stars

      Reply
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