Vegan Red Velvet Cheesecake Bites

5 from 42 votes

Swirls of lemon and red velvet cheesecake with a chocolate crumb crust. Easy to make, and no weird ingredients! Perfect for Valentine's day or a special occasion.

Prep Time: 15

Cook Time: 30

Cooling time: 1

Total Time: 45

Servings: 12 cheesecake bites

Author: Sam Turnbull

Ingredients

For the chocolate crust:

1 ½ cup crushed chocolate wafer cookies (check to make sure they are vegan)
¼ cup vegan butter melted

For the vegan cheesecake base:

1 ½ cups raw cashews softened (see below)
1 cup full-fat coconut milk
¾ cup white sugar
2 tablespoons cornstarch
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
¼ teaspoon salt

For the lemon swirl:

1 lemon zested
1 ½ tablespoons lemon juice

For the red velvet swirl:

1 tablespoon cocoa powder
1 tablespoon vegan red food colouring (adjust as needed)

US Customary - Metric

Instructions

Preheat the Oven: Preheat your oven to 350°F (180°C). Line a muffin baking pan with 12 cupcake liners or lightly grease it.
Prepare the Chocolate Crust: Crush the chocolate wafer cookies in a food processor, blender, or by placing them in a sealable bag and crushing them with a rolling pin. In a medium bowl, mix the cookie crumbs with the melted vegan butter. Divide evenly among the cupcake liners and use a spoon or the bottom of a glass to firmly pack the crumbs down. Bake for 5 minutes, then remove from the oven.
Soften the Cashews: Soften the cashews by either boiling or soaking them. (I recommend softening them even if you have a high-powered blender, to ensure that the cheesecake is extra smooth and creamy.)
Boil Method: Add cashews to a small pot, cover with water, and boil for about 10 minutes until tender.
Soak Method: Soak cashews in water for 4 hours or overnight. Drain and rinse the cashews before using.
Prepare the Vegan Cheesecake Base: Blend the softened cashews, coconut milk, sugar, cornstarch, apple cider vinegar, vanilla extract, and salt in a blender until smooth. Divide the cheesecake base evenly between two bowls.
Make the Lemon and Red Velvet Swirls:
For the lemon swirl: Mix lemon zest and lemon juice into one bowl of the cheesecake base.
For the red velvet swirl: Mix cocoa powder and red food coloring into the other bowl until combined. Adjust the food coloring as needed for the desired color.
Assemble the Cheesecake Bites: Spoon a layer of the lemon mixture onto the crust in each cupcake liner. Follow with a spoonful of the red velvet mixture. Alternate between the two colors until each liner is nearly full.
Swirl: Use a toothpick to swirl the top layers into a design of your choice.
Bake and Cool: Bake for 23–26 minutes, until the cheesecakes are puffy and may have slight cracks. Let them cool at room temperature—they will deflate a bit. Once at room temperature, refrigerate uncovered for at least 30 minutes to set completely.

Notes

Storage: Store the cheesecake bites in the refrigerator uncovered or covered with a breathable material like a clean cloth or paper towel to avoid trapped condensation. They will keep for up to 5 days in the fridge. If storing in an airtight container, condensation may form on the tops, but you can blot them gently with a paper towel.

Freezing: These cheesecake bites can also be frozen. To freeze, place the cooled bites on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to eat, thaw them in the fridge overnight. For best texture, avoid thawing them at room temperature.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-red-velvet-cheesecake-bites/

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