So yesterday was National Cheesecake Day. And I missed it. But seriously…is there really a problem with celebrating that one a day or two late (or just every day)?? I think not.
Let’s get right to it. Delicious, creamy, vegan cheesecakes. Mmm. Only a few ingredients are needed to make these beauties, easy peasy. And very minimal baking required! The only part of the recipe that needs the oven is the crust (unless you choose to use a pre-made store-bought one). My recipe is for three mini cheesecakes using 3″ springform pans, but you could certainly make it in one 9″ springform pan. I had found these adorable mini springforms at the store the other week and just had to buy them…I admit, I do have a weakness for fun kitchen accessories.
A few nights ago Berney found one of these cheesecakes in my fridge and wanted to snack on it while we watched TV (“I don’t want the whole thing, though”). Since I am a dietitian and all that, he asked how many calories are in one of the mini cheesecakes. Let’s just say they’re not exactly health food…but sometimes it’s okay that taste trumps calories. He ended up eating the entire thing. As a dietitian, I should’ve scolded him…but as a baking-enthusiastic girlfriend, I was secretly happy my desserts can cause people to lose control of their sweet teeth. Is sweet teeth a real thing? It is now.
I’ve got a few flavor variations on this recipe in the works, so stay tuned for one of those to appear sometime in the future!
- 8 full sheets graham crackers
- 3 Tablespoons brown sugar
- 6 Tablespoons Earth Balance vegan butter, melted
- 12 oz. vegan cream cheese
- 3/4 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3-4 Tablespoons natural, fruit-sweetened, seedless berry preserves (I used huckleberry, but you can use any kind you like)
- 10-12 berries, slightly smashed (I used raspberries)
- Preheat oven to 350°F. Coat 3 mini springform pans (or one 9") with non-stick spray.
- Make the crust: In a food processor, process the graham crackers and brown sugar until fine crumbs are achieved.
- Add melted butter and process/pulse until combined.
- Press crumb mixture into prepared pans; you might have a little extra left over, depending on how thick you make your crusts.
- Bake for 15-18 minutes. Baking time might be slightly shorter, 12-14 minutes, with a 9" pan.
- Remove from oven and let cool.
- Make the filling: Rinse out the crust crumbs from your food processor, and add in the cream cheese, sugar, cornstarch and vanilla. Process until smooth, about 2-3 minutes.
- Stir in fruit preserves and berries.
- Cover and refrigerate for at least 4 hours or overnight.
- Cheesecakes will keep for several days covered in fridge.
- 3 mini (3") cheesecakes or one 9" cheesecake