Vegan Mini Lemon Cheesecakes

These vegan mini lemon cheesecakes are rich, creamy, and perfectly tangy with a crisp graham cracker crust—an easy dairy-free dessert that feels indulgent yet refreshing.

Vegan, Dairy-free, Plant-based

Servings: 12 

Cook Time: 23 minutes 

Ingredients: 

For the Crust

• 4 whole graham crackers
• 1 tbsp brown sugar, packed
• 3.5 tbsp salted vegan butter, melted

For the Filling

• 1 block vegan cream cheese, 227g 
• 1/3 cup brown sugar, packed
• 2.5 tsp cornstarch
• 1/2 tbsp Nutpods French Vanilla coffee creamer 
• 1/3 cup full-fat coconut cream (only the thick white part from the can) 
• 1 tbsp fresh lemon juice 

Toppings:

• Whipped cream
• Lemon slice
• Lemon zest

Directions: 

1. Preheat the oven to 350F.
2. Pulse graham crackers and brown sugar in a food processor until ground into crumbs. Slowly add melted butter and pulse until the mixture can slightly stick together. 
3. Line a muffin tray with paper liners. Scoop 1 tablespoon of the crust mixture into each liner and press down with the back of the spoon to make an even crust layer. 
4. Place in the oven and bake for 5 minutes. Let it cool for about 10-15 minutes. 
5. Lower your oven temperature to 325°F.
6. In a medium-sized bowl, mix cream cheese with a hand mixer until softened. 
7. Add in brown sugar and mix until smooth. 
8. Next, add the coconut cream, Nutpods French Vanilla coffee creamer, cornstarch and lemon juice. Mix until evenly incorporated. 
9. Spoon the cream cheese mixture on top of the cooled crusts, about ¾ of the way full. 
10. Bake mini cheesecakes for about 18 minutes, or until the edges are set and the center of the cheesecakes jiggle slightly. 
11. Turn off your oven, open the door and let the cheesecakes sit for 10 minutes in the oven. 
12. Remove from the oven and let cool completely. Once cool to the touch, transfer to the fridge and let them set overnight. 
13. Before enjoying, top with whipped cream, a lemon slice, and some lemon zest.