Vegan Cheesecake Cupcakes
Indulge in the luscious creaminess of these Vegan Cheesecake Cupcakes—a plant-based spin on a classic favorite that's perfect for any occasion. Featuring a crunchy vegan graham cracker crust and a silky cashew-based filling blended with coconut milk, lemon juice, and a hint of maple syrup, these mini desserts are rich, tangy, and completely dairy-free. Baked to perfection and chilled for a decadent, melt-in-your-mouth texture, they’re an effortless yet impressive treat. Top them with fresh berries and a sprig of mint for an elegant finish that’s sure to delight both vegans and non-vegans alike. With easy prep, wholesome ingredients, and no compromise on flavor, these cheesecake cupcakes are destined to become your go-to dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups (crushed into crumbs) Vegan graham crackers
- 4 tablespoons (melted) Coconut oil
- 2 tablespoons Maple syrup
- 1.5 cups (soaked for at least 4 hours or overnight) Raw cashews
- 1 cup Full-fat coconut milk
- 0.25 cup Coconut cream
- 0.75 cup Maple syrup
- 0.25 cup Fresh lemon juice
- 2 teaspoons Vanilla extract
- 1 tablespoon Cornstarch
- 1 pinch Pinch of salt
- 1 cup Fresh berries (optional, for topping)
- 12 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
Prepare the crust by mixing the crushed vegan graham crackers, melted coconut oil, and maple syrup in a medium bowl until well combined.
Spoon about 1 to 1.5 tablespoons of the crust mixture into each cupcake liner and press firmly using the back of a spoon or your fingers to create an even base.
Bake the crusts for 8 minutes, then remove from the oven and let them cool briefly while preparing the filling.
Drain the soaked cashews and add them to a high-speed blender along with coconut milk, coconut cream, maple syrup, lemon juice, vanilla extract, cornstarch, and a pinch of salt.
Blend the mixture on high until it becomes completely smooth and creamy, scraping down the sides as needed.
Evenly pour or scoop the cheesecake filling on top of the pre-baked crusts, filling each cupcake liner almost to the top.
Bake in the preheated oven for 20–22 minutes, or until the centers are just slightly jiggly.
Remove the cupcakes from the oven and allow them to cool to room temperature, then transfer them to the refrigerator for at least 4 hours (preferably overnight) to set completely.
Once chilled and set, top each cheesecake cupcake with fresh berries and garnish with mint leaves, if desired.
Serve and enjoy these creamy, indulgent vegan cheesecake cupcakes!
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.1 g | 296% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 576.4 g | 210% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 329.5 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
