Cheesecake is one of those desserts that I feel like most people love, but mini cheesecakes seem so much more practical for events, parties, catch ups with your friends and family etc as it means less mess and easier to serve!
There’s so many different flavours you can play around with when it comes to cheesecake, a classic strawberry or New York style, or something more adventurous like apple crisp or my personal favourite – s’mores inspired! I can’t wait to share more of my own cheesecake ideas with you, but for now enjoy these delicious mini s’mores cheesecakes as the perfect autumnal treat!
I’ve teamed up Bute Island on yet another recipe, using their original cream sheese as the perfect vegan friendly cream cheese alternative. It’s so creamy and has the best flavour, you won’t even realise it’s vegan! Plus it’s a huge hit with my non vegan family.
– MINI VEGAN S’MORES CHEESECAKES –
Serves: 10 Prep Time: 10 mins Cook Time: 20 mins (+ 2 hours chill time)
You will need:
For the crust –
– 1 1/4 cup plain digestive biscuits, blended into crumbs
– 2 tbsp caster sugar
– 3 tbsp vegan butter, melted
For the filling –
– 14 ounces Bute Island Original Cream Cheese
– 1/2 cup caster sugar
– 2 vegan eggs (I use orgran egg replacement)
– 2 tsp vanilla extract
For the topping –
– 2 bars of vegan dark chocolate
– 1 bag of mini vegan marshmallows
1. Preheat the oven to 200C and line a muffin tin with 10 cases.
2. In a stand mixer / medium sized bowl, add the blended biscuit crumbs along with the caster sugar. Melt the vegan butter in a small saucepan on low heat until completely melted, stirring so it doesn’t burn. Pour the melted butter into the bowl with the crumbs and the sugar. Mix until combined.
3. Use a tablespoon to measure out the crumb mixture into each cupcake case. Press each of them down gently so that it forms an even layer.
4. Place the crusts in the oven for 5 minutes. Once cooked, place the tray on a cooling rack and then start on the filling.
5. In a stand mixer / medium bowl with electric whisk, cream together the cream “cheese” and sugar until it forms a fluffy, soft mix. Gradually add the vegan eggs and vanilla extract, mixing as you go. Scrape the sides of the bowl with a spatular and mix again.
6. Again, using a tablespoon, measure out the filling into each cupcake case and use a spoon to push the mixture into the corners so it creates an even layer.
7. Placer the cheesecakes back into the oven for 15 minutes, until they are set.
8. Allow the cheesecakes to cool completely on a cooling rack before placing them in the refrigerator for 2 hours.
9. Once the cheesecakes have completely chilled, you can start on the final layer! In a small saucepan / microwaveable bowl, add the vegan dark chocolate and melt until completely smooth on low heat, making sure you stir it at all times so it doesn’t burn.
10. Use a teaspoon to evenly distribute the chocolate on top of each cheesecake, pushing it into the corners so that the layer is smooth and even on all sides.
11. Finally top off each cheesecake with a small handful of mini vegan marshmallows! You could broil these in the oven for a more “toasted” look, but some vegan marshmallows don’t always tend to have the same effect as regular marshmallows, so it’s completely up to you whether or not you try this.
You can find Bute Island’s range of dairy free cheese in most major uk supermarkets and it’s also available online! View their range here.
What’s your favourite dessert?
Thank you Shannon for this wonderful recipe @veganshannon