Mini Strawberry Cheesecakes (vegan & vegetarian recipe)

A simple recipe for mini no-bake strawberry cheesecakes with vegan and vegetarian options.

Strawberry Season

It's strawberry season, my favourite time of year. I really can't get enough of strawberries. I'm already dreading the season ending and it is only half way through.

Today I'm sharing these cute little individual strawberry desserts.

Don't they look good?

They are easy to make too. They don't need to be baked and there is no faffing about with gelatine (well the veggie gelatine equivalent) either.

also try- Deep Lemon Curd & Raspberry Cheesecake

No-Bake Cheesecakes

My personal preference is for no-bake cheesecakes. Apart from how easy they are to make, they are also lighter and just blooming delicious.

I'm sharing the vegetarian and vegan version of these mini cheesecakes. There are only a few small changes to the recipes.

Vegetarian Cheesecakes

The vegetarian version of this cheesecake has a pressed biscuit (cookie) base. 

The cheesecake layer is made from cream cheese and cream, sweetened and flavoured with vanilla. 

The topping is the same for both cheesecakes.

Vegan Cheesecakes

The vegan version also has a pressed biscuit (cookie) base, but the cheesecake filling is made with a mixture of whipped coconut cream and vegan cream cheese.

Mini Strawberry Cheesecakes

Step-by-step cheesecake guide

Step 1: The Base

Line a 12 hole muffin tin with muffin or deep cupcake cases. 

Crush the biscuits (cookies), then melt the butter or dairy-free spread and mix into the crushed biscuits. Spoon biscuit mixture into each muffin case and press down firmly and evenly.

Pop in the fridge to chill and firm up.

Step 2: The cheesecake layer

For the vegetarian cheesecakes, whisk together cream cheese with double cream, a little sugar and some vanilla extract. Once thick spread a generous layer over each base and spread evenly for a smooth top.

For the vegan cheesecakes, whisk together coconut milk solids (see below in recipe notes for tips) and vegan cream cheese with some sugar and vanilla extract. Spread a generous layer over each base and spread evenly for a smooth top.

Pop in the fridge to set.

Step 3: The topping

Mix strawberry jam in a bowl. If the jam is quite thick, you could add just a little hot water to smooth it down a little.

Add jam to the top of each cheesecake, all the way to the edges.

Add some sprinkles to the top for a bit of fun. This is optional, you can skip the sprinkles if they really aren't for you.

Pop in the fridge to chill.

Step 4: The finishing touch

Wash your ripe strawberries and cut them in half from the stalk down and place one half on each cheesecake.

Now tuck in!

also try Vegan Strawberry & Cream Muffins

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Mini Strawberry Cheesecakes

Yield: 12 mini cheesecakes

Author: Jacqueline Meldrum 

prep time: 45 Mcook time: total time: 45 M

A simple recipe for mini no-bake strawberry cheesecakes with vegan and vegetarian options

ingredients:

• 100g digestive biscuits (or vegan digestives)
• 50g butter (or dairy free spread)
• 300ml double cream (or whipped coconut milk solids)
• 200g full-fat cream cheese (or vegan cream cheese
• 1 tsp vanilla extract
• 3 tbsp caster sugar
• 250g strawberry jam
• 1 tbsp sprinkles
• 6 strawberries, halved

instructions:

How to cook Mini Strawberry Cheesecakes

1. Fill a 12-hole muffin tin with muffin or cupcake cases.
2. Crush the digestive biscuits until you have a fine powder.
3. Melt the butter (or dairy-free spread), pour into the crushed biscuits and mix well.
4. Add a heaped teaspoon of the biscuit mixture into each muffin cup and press down.
5. Pop the tray in the fridge to chill and set.
6. In a large bowl whisk the cream (or coconut milk solids – see notes) with the sugar and vanilla extract until thick. I like to use an electric hand whisk.
7. In another bowl whisk the cream cheese to loosen it, add it to the cream and whisk together.
8. Fill each muffin case almost to the top and smooth over. Chill in the fridge for half an hour.
9. Spread each cheesecake with a generous teaspoon of jam and spread it evenly over the surface, then top with sprinkles and half a strawberry.
10. Chill until you want to serve them.
11. Enjoy!

NOTES:

For vegan cheesecakes

1. Use vegan digestives. Tesco sell a brand called Mollys which are suitable for for vegans. Other supermarkets may have vegan home brand digestives. Other vegan biscuits could also be used.
2. To make vegan whipped cream, pop a can of coconut milk (full fat) in the fridge overnight. The next day turn it upside down, open the can and pour the liquid milk into a bowl (keep for smoothies, sauces etc), spoon out the solids to whisk. They will whisk up like double cream and increase in quantity.
3. Violife do a good cream cheese, but any coconut oil based vegan cream cheese would work.

Calories
301.32

Fat (grams)
21.17

Sat. Fat (grams)
12.63

Carbs (grams)
26.13

Fiber (grams)
0.60

Net carbs
25.53

Sugar (grams)
18.90

Protein (grams)
2.54

Sodium (milligrams)
117.18

Cholesterol (grams)
55.13

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dessert

British, vegan, vegetarian

Created using The Recipes Generator

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