So pretty, so swirly, so creamy, so decadent, so surprisingly easy to make. These vegan red velvet cheesecake bites look fancy pantsy, and while they do have a few steps to make them, I assure you that each and every step is easy to do. These make the perfect Valentine's day gift or special occasion treat.
The buttery chocolate cookie crumb crust is topped with swirls of lemon vegan cheesecake and rich red velvet vegan cheesecake. It's so cool how these bites have the same texture as classic cheesecake but the base is made simply from raw cashews and coconut milk. No weird ingredients!
Make these ahead of time, let them set in the fridge and then serve when ready. Be prepared for applause and to take a bow!
To make vegan red velvet cheesecake bites: crumble 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 together the cookie crumbs with the melted vegan butter. Divide evenly among the cupcake liners then use your spoon or the bottom glass to firmly pack the crumbs down. Bake for 5 minutes then remove from the oven.
Add the softened cashews, coconut milk, sugar, cornstarch, apple cider vinegar, vanilla extract, and salt to a blender. Blend until the mixture is completely smooth, stopping to scrape the sides as needed. Divide the cheesecake base evenly among two bowls.
For the lemon swirl: in one bowl add the lemon zest and lemon juice. Stir to combine.
For the red velvet swirl: add the cocoa powder and red food colouring to the remaining bowl and mix well. You may need more or less food colouring depending on the intensity of your food colouring, and the desired colour.
To assemble the cheesecake bites: spoon some of the lemon swirl onto the chocolate crusts. Follow with a spoonful of the red velvet swirl. Alternate between the two colours until the cupcake liner is almost full, dividing the cheesecake among all the liners evenly.
For the final touch, use a toothpick to swirl the top layers of colours together in any design you like.
To bake the cheesecakes: bake for 23 - 26 minutes until the cheesecakes are puffy and may have cracked a little. Let cool at room temperature- they will fall a bit as they cool. Finish by letting them cool completely in the fridge to set, minimum 30 minutes.
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Vegan Red Velvet Cheesecake Bites
Servings: cheesecake bites
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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)
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
Nutrition
Bon appetegan!
Sam.
Jennifer Estrada says
What would be a good nut free substitute for the cashews? My daughter-in-law is allergic to nuts.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer! I’d recommend using raw, unsalted sunflower seeds. Boil them for about 15 minutes or until softened, then drain and rinse thoroughly. After that, follow the recipe as written. Just a heads up: sunflower seeds can add a green tinge to the mixture, and they might be a bit bitter, so you may want to add a touch of extra sweetness to balance it out. They’re also a bit harder to blend completely smooth, so the cheesecake texture may be slightly less creamy—but it’ll still be delicious. Enjoy!
Kat says
Hi, I want to make this recipe for a friends birthday but I'm using natural food coloring.
If I just use lemon zest and not lemon juice would you still taste the lemon?
Most of the natural foods for blue which is what I want to use, will turn purple when you add lemon.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kat, yes, I think the lemon zest should work well. Enjoy!