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Mini Cheesecakes

Mini Cheesecakes

  • Author: Anthony
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free

Description

Mini Cheesecakes are delightful, creamy bite-sized desserts made with plant-based cheese and a crispy digestive biscuit crust. Perfectly portioned and customizable with various flavors and toppings, they offer a luscious, velvety texture and elegant presentation suitable for any occasion. Quick to prepare with minimal ingredients, these mini treats provide a naturally sweetened, smooth dessert experience that is both impressive and satisfying.

Ingredients

Scale

Crust

  • 150g digestive biscuits, crushed
  • 2 tbsp maple syrup (natural)

Filling

  • 300g plant-based cheese
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract (natural)
  • 1 tsp lemon zest
  • 3 tbsp maple syrup (natural)
  • 1 tsp natural gelling agent

Instructions

  1. Prepare the Crust: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and tapping with a rolling pin. Mix the crumbs thoroughly with the maple syrup (natural) until you achieve a moist, sandy texture suitable for pressing into molds or muffin tin cups.
  2. Make the Filling: In a blending bowl, combine the plant-based cheese, apple cider vinegar, vanilla extract (natural), lemon zest, and maple syrup (natural). Blend until smooth and creamy. Sprinkle in the natural gelling agent and mix well to ensure it dissolves completely, allowing the cheesecake to set evenly.
  3. Assemble and Chill: Press the biscuit mixture evenly into the base of each mold or tin cup to form a firm crust. Pour the creamy filling over the crust, filling each cavity to the top. Smooth the surface with a spatula and refrigerate for at least four hours until fully set and firm.
  4. Garnish and Serve: Once set, carefully remove the mini cheesecakes from their molds. Add toppings such as fresh berries, plant-based whipped cream, or a dusting of lemon zest for a fresh and inviting finish.

Notes

  • Use room temperature plant-based cheese to ensure a smoother filling without lumps.
  • Do not overmix the filling; blend just enough to combine ingredients for a light, airy texture.
  • Chill the cheesecakes well; the natural gelling agent requires sufficient time to set for perfect firmness.
  • Line molds with mini cupcake liners or parchment paper to prevent sticking and ease serving.
  • Customize flavors by adjusting vanilla extract (natural), lemon zest, or maple syrup (natural) levels to personal preference.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Refrigeration
  • Cuisine: International

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 150
  • Sugar: 8g
  • Sodium: 50mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: mini cheesecakes, bite-size dessert, plant-based cheesecake, vegan dessert, easy dessert, creamy dessert, no bake cheesecake

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