Mini Santa Cheesecakes 🎅🍓
These Mini Santa Cheesecakes are festive, fun, and seriously irresistible. Rich, creamy, and perfectly portioned, they are the kind of holiday treat that feels special without being fussy. They look like little Santas, taste like a classic cheesecake, and just happen to be completely dairy-free.
What makes these mini cheesecakes so velvety is Native Forest Organic Simple Coconut Cream. It gives the filling that smooth, luxurious texture you expect from traditional cheesecake, without overpowering coconut flavor. Combined with vegan cream cheese and soaked cashews, the result is a cheesecake that is dense, creamy, and melt-in-your-mouth good.
The cookie base adds a buttery crunch, while the topping brings the holiday magic. A swirl of vegan whipped cream, a strawberry “hat,” and a dusting of powdered sugar turn each cheesecake into an adorable dessert that is perfect for Christmas parties, cookie swaps, or a cozy night in.
✨Cheesecake Filling
1 cup Native Forest Organic Simple Coconut Cream* (220g)
1 cup vegan cream cheese (220g)
1 cup soaked cashews (175g)*
1/2 cup sugar (100g)
2 tbsp cornstarch
juice & zest of 1/2 lemon
2 tsp vanilla bean paste or vanilla extract
pinch of salt
✨Base
225g plain vegan cookies
75g vegan butter
✨Topping
12 strawberries
vegan whipped cream
powdered sugar
✨Notes
Chill the can of coconut milk overnight. In the morning, scoop out the solid part that has formed at the top and measure out 1 cup.
Soak the cashews overnight in water before making the recipe. You can also soak in boiling water for 30 minutes if you forget to do this overnight.
✨Directions
Add all of the cheesecake filling ingredients to a blender and blend for several minutes until you get a smooth texture.
In a separate clean food processor, add the plain cookies and pulse until they turn to fine crumbs. Melt the vegan butter in the microwave for a few seconds, then add it to the food processor and pulse until you can squeeze the crust in your hand, and it sticks together.
Line a muffin pan with muffin liners and split the base into 12 equal portions. Use a spoon to press down the base.
Top each muffin cup with a cheesecake layer. Place in the oven and bake for 18-20 minutes at 350°F/175°C, until the edges of the cups are lightly golden.
Allow the cheesecakes to cool fully, then place them in the fridge for at least an hour.
Top the cheesecakes with vegan whipped cream, then place an upside-down strawberry on top. Pipe a little whipped cream on the strawberry to resemble a Santa hat.
Dig in and enjoy!
by @veggieworldrecipes
