Miniature Vegan Cheesecakes with Sweet Dark Cherry Glaze

Vegan Cheesecake sounds like an oxymoron, but in reality, these little desserts are tasty, delicious, creamy, and the same rich flavor that you would expect from your New York Style Cheesecake counterparts. These desserts are baked in the oven, so while the recipe does call for raw cashews, this is not a raw-vegan cheesecake. If you are looking for a raw vegan dessert, try this Mango Coconut Raw Vegan Cheesecake and use soaked raw cashews instead of roasted cashews in the recipe. But if you are looking for a cheesy baked cheesecake recipe, you are already in the right place!

The Home Baked Vegan’s Miniature Vegan Cheesecakes are:

Vegan (As always, this means no animal products are used in this recipe, which means this cheesecake recipe is dairy-free and egg-free).

Soy-free

Refined-sugar Free (the sweet dark cherry glaze does use white sugar, but the cheesecake crust and filling are both free from refined sugar).
Gluten-free

Here is the Recipe for the Home Baked Vegan’s Miniature Vegan Cheesecakes with Sweet Dark Cherry Topping:

1 Cup Gluten-Free Granola

1 Cup Shredded Coconut

4 Tbsp Vegan Margarine, melted

2 Cups Raw Cashews

1/3 Cup Agave Syrup

1 tsp Lemon Extract

2 tsp Vanilla Extract

1 1/2 Cup Coconut Cream

2 Tbsp Corn Starch

3 Cups Sweet Dark Cherries, frozen

1/2 Cup Sugar

2 Tbsp Lemon Juice

1/4 tsp Corn Starch

Place the cashews in a bowl, with approximately 5 Cups of cold water. Let them soak overnight. 

The next day, you can complete the remainder of the recipe:

In a food processor, or high powered blender, pulse together the granola, shredded coconut, and the melted margarine. 

Evenly distribute the crust crumbs into 12, parchment lined muffin tins. This will be approximately 2 Tbsp of crumbs in each muffin tin.

Using a spoon or your fingers, press the crumbs to form a firm crust. 

Place the muffin tins into the fridge while you prepare the filling. 

Preheat the oven to 350′

Drain and rinse the cashews. 

In a blender, blend together the cashews, agave syrup, lemon extract, vanilla extract, coconut cream and cornstarch. Blend until smooth. 

Using a 1/4 Cup Measurement, scoop the filling into the muffin tins on top of the crust layer.

Bake for 25 – 30 minutes, or until slightly golden on edges and starting to crack.

Remove from the oven and let cool on the counter while you prepare the Sweet Dark Cherry Glaze.

In a small saucepan, stir together the cherries, sugar, lemon juice and corn starch. 

Bring to a boil over medium high heat, while stirring occasionally. 

Boil for 3-5 minutes, until the cherries start to shrink down, and the sauce begins to thicken slightly. 

Pour 1 – 2 Tbsp of the glaze onto each miniature cheesecake. 

Place the cheesecakes in the refrigerator for 2 hours.

Enjoy!