Vegan Mini Cherry Cheesecakes

Vegan mini cherry cheesecakes. Just what your Friday needs, right?! These cheesecakes have a buttery crust, a creamy cheesecake and smooth cherry filling and are loaded with sweet, juicy summer cherries and vegan white chocolate. SO DELICIOUS!

The Recipe

Vegan mini cherry cheesecakes (yield 7 mini cheesecakes)

Ingredients

For the pastry:

1 3/4 cups / 225 g all-purpose flour

2/3 cups / 75 g powdered sugar

1/2 cup / 110 g vegan butter (for baking)

3 tablespoons plant-based milk

For the cheesecake filling:

15 ounces / 425 g vegan sweetened vanilla yogurt (I used a soy based one)

1/2 cup / 100 g sugar

1.4 / 40 g vegan butter

1/4 cup / 30 g cornstarch

For the cherry mousse:

7 ounces / 200 g cherries, frozen

1/2 cup / 120 g coconut milk (the creamy white part)

1/2 cup / 110 ml plant-based milk (I used oat milk)

1/2 teaspoon agar agar powder

1/4 cup / 50 g sugar

Instructions

1. In a bowl combine flour, powdered sugar, vegan butter and plant-based milk. Knead until smooth and knead by hand until smooth. Put into fridge for at least 1 hour.

2. Preheat oven to 350 °F / 180 °C.

3. In a bowl combine all ingredients for the cheesecake filling and mix with a high speed mixer until smooth and creamy.

4. Divide the dough into 7 equal pieces and roll them out. Transfer each pastry into a 3.4 inch / 8.5 cm tart pan. Press the pastry flat with your fingers and trim edges, about 2 inches / 5 cm high. Fill cheesecake filling on top of the pastries and bake for about 30 minutes, until crust is light golden brown. Allow to cool.

5. In a pot combine cherries, coconut milk, oat milk and sugar. Cook for a few minutes until cherries are soft and juicy. Blend with a food processor and add agar agar powder. Mix again. Pour cherry mousse on top of the cheesecakes and allow to cool. Put into fridge for at least 4 hours. Decorate with cherries and vegan white chocolate leaves, if desired. ENJOY!