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!
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!
*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.