Tag Archives: vegan cheesecake

Guest Blogger: Glue and Glitter – Mini No-Bake Chocolate Cheesecakes

19 Nov

I know most people love a good cheesecake, Becky, of  Glue and Glitter fame has taken it one step further with mini NO bake cheesecakes. Becky has contributed before with her Easy Peasy Kale Salad Recipe,  Almost Raw Vegan Truffles and Orange Ginger Dream Green Smoothie and Mexican Hot Chocolate Milkshake for Cinco de Mayo.

Here she is in her own words, “My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone! My new cookbook, Bowls, is a collection of easy, mix-and-match vegan comfort food recipes.” Welcome back Becky!

Mini No-Bake Chocolate Cheesecakes

Instead of one large cheesecake, this recipe makes 12 single-serving mini cheesecakes. What can I say? I love a miniature version of things!

These mini cheesecakes are a spin on my all-time favorite dessert recipe: Teaslies.

This is a perfect recipe for Thanksgiving or Christmas dinner. It comes together quickly, and these suckers transport well in a shallow container with a lid. Just stack them in a single layer and make sure they’re chilled before you head out.

Mini No-Bake Chocolate Cheesecakes

mini chocolate cheesecake


  • 1 cup almonds or walnuts
  • 1 cup pitted dates, soaked overnight in enough water to cover, then drained
  • 3 cups raw cashews, soaked overnight in enough water to cover, then drained
  • 1 cup coconut oil, melted (measure, then melt)
  • 1/2 cup water
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • mixed fruits of your choice


  1. Puree the almonds or walnuts until you have a coarse meal and set aside. Puree 1/3 cup of the dates, then mix the dates and almond meal to create a sticky dough. Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about 1/4 of the way.
  2. Combine all of the remaining ingredients except for the berries in your blender or food processor. Puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture. Divide this between the cups.
  3. Top with your berries, and chill for 1 hour or until you’re ready to serve.

Guest Blogger: An Ode To Mung Beans – Simply the Best Vegan Cheesecake

16 Apr

More new Vegan Bloggers Uniting! Makes my heart swell with happiness to see the lovely people that wish to participate. I am happy to introduce Sammy, author of the blog An Ode To Mung Beans. Here she is in her own words, “I’m an Aussie living and studying in London (Philosophy). I have been a Vegan for almost two years and can not imagine now ever NOT being a vegan! I’m passionate about the rights of animals and am dedicated to spreading the word about how easy and delicious vegan cuisine can be! This is why I created my blog and I hope to educate and inspire as many people as I can!” Follow An Ode To Mung Beans through Twitter and Facebook. Welcome Sammy!

I hate to make such grand and sweeping remarks such as this title, but, I assure you it is not false. I have made many different vegan cheesecakes using different ingredients and I have finally arrived at what I believe, and you will too, is the most truly sumptuous cake you’ll eat, vegan or not! I mean, just look at it…


I’ve decorated this one with chocolate covered strawberries, but feel free to snaz it up any way you choose!

Makes: 1 8″ or 9″ springform pan (I used an 8″)

  • 2 tubs of vegan cream cheese (I use Tofutti brand)
  • 1 349g/12 ounce pack of firm, silken tofu
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla essence
  • Juice of one lemon
  • Zest of one lemon
  • 1/4 cup almond or soy milk
  • 1 teaspoon arrowroot
  • 1/2 cup flour
  • Toppings of your choice, I used chocolate covered strawberries and sifted icing sugar

For the crust/base:

  • 2 cups digestive biscuit crumbs (graham cracker crumbs)
  • 3/4 cup vegan butter (I use Pure)
  • 1/4 cup sugar



Start with the base: Pre-heat your oven to 190°C/375°F/gas mark 5 and lightly grease an 8″ or 9″ springform pan. To make the biscuit crumbs I simply churned up the biscuits in the processor. Melt the butter in a small pan and turn off heat. Stir in the crumbs and the sugar until it comes together in a sticky, thick mixture. Press this into your springform pan and push up the side as much as you want. Place in the oven and bake for 5-6 mins. Take out and allow to cool on a cooling rack. Turn the oven down to 160°C/325°F/gas mark 3.

For the filling: Put into your food processor the cream cheese, tofu, sugar, vanilla, juice and zest and almond/soy milk. Blend until you have a smooth consistency. Now add in the arrowroot and the flour and blend until combined. Here you should taste to see if you need more lemon or vanilla. If you want more of a lemon kick, add more zest.


Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Take it out and leave to cool on a rack (I put mine on the window sill) before putting it into the fridge for about 4 – 6 hours or overnight. Decorate as you wish and enjoy!