Mini Vegan Cheese Cakes

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Nothing says I love you like these Mini Vegan Cheese Cakes, especially since the’re vegan! These delicious cheesecake bites are the perfect treat for Valentine’s Day and for anyone who, like me, can’t live without their weekly sweet treat!

For the base we used Lotus Biscoff cookies, but other dry cookies are fine too.

Difficulty: Beginner Prep Time 5 min Cook Time 8 min Rest Time 10 min Total Time 23 mins Servings: 6 Best Season: Suitable throughout the year


Looking for a sweet way to express your love? 💚


Mini Vegan Cheese Cakes


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Mini Vegan Cheese Cakes

  1. Preheat the oven to 180C/350F. 

    In a food processor or blender, pulse dry cookies until the mixture has a fine texture. You can also crush them in a sealed reusable plastic bag using a rolling pin. Add coconut oil and mix well.

    Divide the mixture over (mini) muffin slots, make sure it'1/2 finger in height after gently pressing down with fingers.

    Bake for 5 to 10 minutes, set aside to cool.

  2. In a blender, combine all filling ingredients and mix until very smooth. Pour mixture into a saucepan and bring to a boil, stirring constantly, for 1 minute. Divide filling evenly among muffin tins, up to half a finger from the edge.

  3. Bring the strawberries/mango to boil in a sauce pan with the water and agar agar and mash until fine, a hand blender can come in handy. Boil and stir continually for 1 minute. Top the cheesecakes evenly with jelly.

    (If you want you can cut a part of the strawberries/mango in tiny pieces and add it to the jelly afterwards.)

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