Lemon Rosemary Vegan Cheesecake Bites
Take your cheesecake up a notch with these cheesecake bites that are both classy and easy to make. Perfect for an outdoor get together for Shavuot (or for your own treat)!
Servings: 8 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
*Nabisco is the brand I used - the only brand I could find that makes vegan graham crackers (did not include honey).
** This recipe works just as well with a gluten-free graham cracker crust. I used Kinnikinnick brand S'moreables Graham Crackers that are both gluten free and vegan.