Mini Strawberry Cheesecakes (vegan & vegetarian recipe)

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

Mini Strawberry Cheesecakes on a white plate



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.




3 Mini Strawberry Cheesecakes on a slate board

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

Mini Strawberry Cheesecakes


Step-by-step cheesecake guide


Mini Strawberry Cheesecakes Step 1: The Base (biscuit bases in muffin tin)

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.




Mini Strawberry Cheesecakes Step 2: The Cheesecake Layer in a muffin tray

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.




Close up of Mini Strawberry Cheesecakes Step 3: The Topping (jam and strawberries)

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.




3 fresh strawberries on a whitewashed board

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!




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Mini Strawberry Cheesecakes. A simple recipe for mini no-bake strawberry cheesecakes with vegan and vegetarian options. Perfect for a family dessert, a cheeky treat, for afternoon tea, picnics or lunchboxes. #strawberrycheesecakes #ministrawberrycheesecakes #easynobakecheesecake #nobakecheesecake #cheesecake #easystrawberryrecipes #strawberrydesserts  #strawberryfridgecakes

Mini Strawberry Cheesecakes


Mini Strawberry Cheesecakes
Yield: 12 mini cheesecakes
Author:
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
cheesecake, mini cheesecakes, no bake cheesecake, fridge cake, strawberry cheesecake, no bake strawberry cheesecake, vegan strawberry cheesecake, individual cheesecakes, vegan cheesecake, dairy free cheesecake
dessert
British, vegan, vegetarian
Created using The Recipes Generator


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12 comments

  1. These are just lovely looking - so tiny and cute! Lazy me thinks I'm going to do a full-sized one, however!

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  2. Oh now these look really doable. I think I will treat my daughter and myself this weekend. I think I might make half strawberry and half raspberry. Jill

    ReplyDelete
  3. Love no-bake desserts in this summer heat! These would be perfect for a potluck, they look so dainty and I bet they are delicious!

    ReplyDelete
    Replies
    1. Yes the are absolutely perfect for sharing and a great summer dessert.

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  4. How cute! I love this idea, and it's so summery. I was planning to make strawberry shortcake this weekend, but might have to make these instead.

    ReplyDelete
  5. So fun and easy! And totally kid-friendly. :)

    ReplyDelete
    Replies
    1. Yes these little cheesecakes are the perfect size for kids, the perfect dessert.

      Delete
  6. Strawberries, cream and biscuits? I am coming to your house for dessert!!! How good do these look, yum and what a lovely combination of ingredients. I can't wait to make them. Thanks!!

    ReplyDelete
    Replies
    1. Haha yes they are good. The basic ingredients of any no-bake cheesecake.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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