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!
Why Make This Vegan Cheesecake Recipe?
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!
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
- apple cider vinegar
- vanilla bean paste
- cocoa powder
- vegan red food dye
Super simple ingredients for a super simple dessert!
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.
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.
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.
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
For the Crust
- 1 1/2 cups vegan chocolate wafer cookies pulverized
- 1/4 cup vegan butter melted
For the Vegan Cheesecake
- 1 1/2 cups raw cashews soaked
- 3/4 cup So Delicious Dairy Free Coconutmilk Unsweetened Plain Yogurt Alternative
- 3/4 cup white granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- 1 tablespoons cocoa powder
- vegan red food coloring
- 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 3/4 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!