• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • Gluten Free
    • Mexican Food
    • One Pot
    • Paleo
    • Pasta
    • Quick Meal
    • Recipe Videos
    • Salads
    • Sandwiches and Burgers
    • Skillet Meal
    • Soups
    • Tacos
    • Vegan
  • About
    • Copyright
    • Privacy Policy
    • Disclosure and Content Uses
    • Image Usage Policy
    • Nutrition Disclaimer
  • Cookbook
  • Contact

A Simple Pantry logo

Home » Desserts » Red Velvet Mini Vegan Cheesecake Recipe

Published: Feb 27, 2020 · Modified: Feb 27, 2020 by Karly · This post may contain affiliate links

Red Velvet Mini Vegan Cheesecake Recipe

Jump to Recipe Print Recipe

Prep is a breeze when you make this Red Velvet Mini Vegan Cheesecake Recipe! All you need is a blender and five minutes and you’re on your way to whipping up the most decadent vegan dessert around. With swirls of luscious red velvet and a simple chocolate crust, you won’t need an excuse to make some vegan cheesecake goodness for all your favorite people, so let’s get baking!
mini red velvet vegan cheesecakes scattered on a grey backdrop

Why Make This Vegan Cheesecake Recipe?

This recipe is different from my mini lemon, strawberry, and key lime cheesecakes for one key reason: these are a baked variety!

We’re incorporating my favorite So Delicious Dairy Free Coconutmilk Unsweetened Plain Yogurt Alternative, which adds luscious texture without added sugar and less calories. You know I’m a huge fan of that.

You already know how much I adore So Delicious, since I use their amazing products in so many of my vegan dishes like the poblano soup and lingonberry babka, so it’s no surprise that I reached for the Coconutmilk Yogurt Alternative for this recipe!

Made with organic coconuts and simple ingredients, it’s Non-GMO Project Verified, certified gluten-free, and certified vegan!

individual ingredients for mini red velvet vegan cheesecake recipe

What’s In This Vegan Cheesecake Recipe?

For the crust:

  • vegan chocolate wafer cookies
  • vegan butter

For the cheesecake:

  • soaked cashews
  • So Delicious Dairy Free Coconutmilk Unsweetened Plain Yogurt Alternative
  • sugar
  • cornstarch
  • apple cider vinegar
  • vanilla bean paste
  • salt
  • cocoa powder
  • vegan red food dye

Super simple ingredients for a super simple dessert!

blender with cheesecake ingredients before being blended, and after blending

How Do I Make This Recipe?

You start by crushing all the cookies, either in a food processor or, if you have a lot of aggression to get out, put them all in a ziploc bag and go to town with a mallet or rolling pin!

Mix the pulverized cookies with melted vegan butter, then press them down into greased muffin tins and bake for 5 minutes.

After that, you blend together all the ingredients for the cheesecake, minus the cocoa powder and food dye.

vegan cheesecake batter in two bowls, one mixed with cocoa powder and red food dye

Divide the batter into two halves, then add the cocoa powder and red dye to one half to create the red velvet portion!

From there you layer the batter into each muffin tin in whatever order you’d like, then swirl the layers together with a toothpick to make fun designs.

mini red velvet vegan cheesecakes with a carton of so delicious coconutmilk yogurt

Bake once more for about 25 minutes, or until the tops are browning a bit and cracked in a few spots, then let cool before refrigerating them to set completely.

overhead view of mini red velvet vegan cheesecakes with a carton of so delicious coconutmilk yogurt

FAQs

What are soaked cashews?

  • to get the proper texture, you want to soak cashews in water! If you’re in a pinch for time, you can simply boil the cashews for 10 minutes, but I generally add the cashews to a jar and cover with boiling water and let sit for an hour.

Can I use something other than vegan butter?

  • you can absolutely use coconut oil instead. I just prefer using vegan butter in baked goods, versus my no-bake treats.

How do I get these out of a muffin tin?

  • use a thin metal spatula to pop them loose from the tin, or line them with paper. I actually used a cheesecake tin for these ones, which will produce closer to 18 mini cheesecakes instead, but you’ll want to place a large sheet pan on the grate below to prevent the cheesecake tins from leaking onto the oven below. I have unfortunate experiences with said leakage…

Mini Red Velvet Vegan Cheesecake Recipe

All you need is a blender and five minutes to prepare this simple Mini Red Velvet Vegan Cheesecake Recipe! With swirls of luscious red velvet goodness, this decadent treat tastes as good as the original!
0 from 0 votes
Print Pin Rate
Course: Dairy Free, Dessert, Vegan
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 275kcal
Author: Karly Gomez

Ingredients

For the Crust

  • 1 ½ cups vegan chocolate wafer cookies pulverized
  • ¼ cup vegan butter melted

For the Vegan Cheesecake

  • 1 ½ cups raw cashews soaked
  • ¾ cup So Delicious Dairy Free Coconutmilk Unsweetened Plain Yogurt Alternative
  • ¾ cup white granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons apple cider vinegar
  • 1 ½ teaspoon vanilla bean paste
  • ¼ teaspoon kosher salt
  • 1 tablespoons cocoa powder
  • vegan red food coloring
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees. Grease muffin tin and set aside.
  • Pulverize chocolate wafer cookies in a food processor or by placing in a bag and crushing with a rolling pin. Transfer cookies to a large bowl and stir in melted vegan butter until combined. Divide cookie mixture between 12 muffin tin cups and press down with a spoon or thumb. Bake for 5 minutes then remove from oven.
  • Add cashews, coconutmilk yogurt, sugar, cornstarch, apple cider vinegar, vanilla bean paste, and salt to a high-powered blender and blend until smooth. Divide batter between two bowls, then add the cocoa powder and red food dye to one bowl and stir until combined and it reaches the desired red shade.
  • Alternate layers of plain batter and red velvet batter in each muffin tin cup until ¾ full. Use a toothpick to swirl the layers together, then place in the oven once more and bake for 25-28 minutes, or until the tops are browning and have cracked in a few places. Remove tin from the oven and let cool completely before placing in the fridge to set, uncovered, for at least 30 minutes. Enjoy!

Notes

*To soften cashews, boil for 10 minutes straight, or add the cashews to a jar and cover with boiling water and let sit for an hour.
*Feel free to substitute vegan butter with coconut oil instead, if desired.

Nutrition

Calories: 275kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Sodium: 176mg | Potassium: 156mg | Fiber: 1g | Sugar: 22g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
MADE THIS RECIPE?Click here to leave a comment + star rating! ★★★★★

Share your photo and tag @asimplepantry or #asimplepantry!

 

 

About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

Previous Post: « Corn and Arugula Salad Recipe with Roasted Red Pepper Sauce
Next Post: Easy Pulled Pork Recipe »

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
START HERE

i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

digital magazines and phone with cookbook viewing

Copyright © 2021 A Simple Pantry on the Brunch Pro Theme