I’m learning to appreciate the different seasons in new ways since I’ve started my blog and learned more and more about baking and cooking. One thing I’m appreciating this year about spring: the new flavor combinations I’ve discovered for baking. While rosemary and lemon isn’t the most mind-blowing flavor combination (it’s used pretty frequently in savory cooked dishes), I had never really thought to use rosemary in a sweet baked good.
But I am so glad I did! This flavor combination seriously upped my Shavuot cheesecake game – with just a minute or two more of effort, you have what seems like something that might be served at a tea party. Especially if you give this recipe a try in “bite” form, which is perfect for outdoor spring gatherings.
Like my Creamy Vegan Shavuot Cheesecake, this recipe is super simple to make (and because the cheesecakes themselves are bite-size, they take even less time to bake!). The most important thing to remember is to start with Tofutti Cream Cheese that is at room temperature. The filling mixture just won’t whip or mix right if you have cream cheese that isn’t softened enough.
My other biggest tip is not to experiment with different brands of cream cheese. I actually tried making this recipe with Daiya cream cheese and it does not work – the cheesecakes turned to soup, which was “soup”-er sad. Stick with Tofutti because it will work every time! However, if you do end up trying another brand and it works, feel free to let me know!
Once you’ve got your softened cream cheese, you’ll whip that up and then add the rest of the filling ingredients. That gets poured over your graham cracker crust and then baked in the over for just 20 minutes. Lastly, you’ll need to let your bites cool for a bit before they can be eaten. As much as I like to eat my desserts straight away, these cheesecake bites have to set for an hour on the counter and then at least 4 (or until cooled completely) in the fridge before you can dig in.
This recipe is kosher and can easily be made gluten free by using a gluten-free graham cracker. I used Kinnikinnick’s S’moreables which worked perfectly in this recipe. By the way, I have only found Nabisco Graham Crackers to be vegan (not containing honey). Lastly, if you are trying to figure out the best way to bake these small bites yourself, I recommend this silicone mold from Michael’s. It’s the one I use and it can be baked directly in the oven. I place it on a baking sheet before filling and then slide it into the oven on the sheet.
Whether you’re looking for a fun and fancy way to celebrate Shavuot or you just want to treat yourself, this Lemon Rosemary Vegan Cheesecake Bite recipe is the perfect solution. I would love the hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Lemon Rosemary Vegan Cheesecake Bites
Equipment
- silicone molds or tartlet pans
- hand or stand mixer
- food processor or blender (optional, but helpful)
Ingredients
Graham Cracker Crust
- 9 graham cracker sheets* or 16 gluten free graham cracker sheets**
- 1 tbsp brown sugar
- 1-4 tbsp melted butter plus a little extra for greasing your molds
Cheesecake Filling
- 1 8oz tub Tofutti Cream Cheese, at room temperature I recommend using this brand
- 4 oz canned coconut milk
- 1 tbsp + 1 tsp powdered sugar
- 1 tbsp cornstarch
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp + 2 tsp maple syrup
- ½ tsp finely minced fresh rosemary
- zest of 1 lemon
- slivered almonds optional for topping
Instructions
- Preheat the oven to 350°F.
- Lightly grease your silicone molds or tartlet pans with vegan butter or olive oil.
- Add the graham crackers and brown sugar to a food processor or blender and pulse until crumbly. Slowly, add the melted butter to the food processor and continue pulsing. After adding about ¾ of the butter, check to see if the the mixture stays mostly together when squeezed in your hand. If it immediately falls apart when poked gently, add more of the butter. Continue adding butter until you can poke it gently and have it stay mostly together or until you reach the full amount of butter.
- Alternatively, if you don't want to use a food processor, you can grind the graham crackers until crumbly (it will just take much longer) then mix with the brown sugar. Follow the same process above with the butter, being sure to mix well each time the butter is added.
- Divide the graham cracker mixture evenly among your molds or tartlet pans. Smooth and gently press onto the bottom and up the sides of the pan until packed closely. Set aside.
- Spoon the cream cheese into a bowl or into your stand mixer. If using a stand mixer, use the whisk attachment. Whip until creamy and smooth for approximately 1 minute. About halfway through, scrape down the sides and bottom to ensure all the cream cheese gets whipped.
- Sift the powdered sugar and cornstarch together into a small bowl and then add to the cream cheese. Add the rest of the ingredients. Mix until incorporated, scraping down the sides. This should take around 2-3 minutes to mix.
- Divide the filling evenly over each of the molds/tartlet pans you've prepared. Gently shake to settle the mixture.
- Place in the oven on the second rack from the top and bake for 18-20 minutes. The cheesecake will be pretty jiggly and puffed up, but will settle as it cools.
- Let sit out for about an hour to an hour and a half on your countertop, then place in the fridge and let cool completely (at least 4 hours, but it can sit overnight).
- After your cheesecake is completely cooled, serve with your favorite toppings! I recommend adding some toasted slivered almonds. These can easily be made by adding some slivered almonds to a pan and baking for 6-8 minutes on 350°F.
Notes
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