Mini Lemon Cheesecakes | Vegan

This is a paid collaboration with Radnor Infusions.

I absolutely love lemon flavoured sweet treats, like lemon drizzle cake? yes please. So with that in mind, I thought why not try making my very own mini lemon cheesecakes. I feel like this is such a simple, classic cheesecake flavour, but if you're looking to make your own vegan cheesecakes, perfect for any spring/summer gathering, then you need to try these!

I would also highly suggest enjoying one of these cheesecakes alongside the lemon and mint flavour sparkling water from Radnor Infusions. This will be such a refreshing treat during the summer when the weather is warm!

- MINI VEGAN LEMON CHEESECAKES -

Makes: 12   Prep time: 15 mins  Total time: 3 hours 15 mins

You will need:

For the crust - 

- 1 1/4 cups plain digestive biscuits, blended into crumbs

- 2 tbsp caster sugar

- 3 tbsp vegan butter, melted

For the filling - 

- 14 ounces vegan cream cheese

- 1/2 cup caster sugar

- 2 vegan eggs (I use Orgran egg replacement or Free And Easy egg replacement)

- 2 tsp vanilla extract

- 1/4 cup fresh lemon juice

- 1 tbsp lemon zest

- 1/2 cup icing sugar

Method:

1. Preheat the oven to 200C and line a muffin tin with 12 silicone cases.

2. Place the digestive biscuits into a blender and blend until they become fine crumbs. In a stand mixer/medium-sized bowl, add the biscuit crumbs along with the caster sugar. Melt the butter in a small saucepan on low heat until it has completely melted, gently stirring so it doesn't burn. Alternatively, melt the butter in a mug in the microwave for 30 seconds. Pour the melted butter into the bowl with the crumbs and the sugar. Mix until well combined.

3. Use a tablespoon to measure out the crumb mixture into each silicone muffin case. Press them all down gently so that they form a smooth, even base layer.

4. Place the muffin tin in the oven for 5 minutes. Once they turn slightly golden, remove the tin from the oven and set it aside. Then start on the filling.

5. In a stand mixer or medium-sized bowl with an electric whisk, cream together the vegan cream cheese and caster sugar until it forms a fluffy, soft consistency. Gradually add the vegan eggs and vanilla extract, mixing as you go. Add the fresh lemon juice and lemon zest. This will make the mixture a lot thinner, but keep mixing and you'll notice it start to thicken just slightly. Add the icing sugar and mix again. I find that adding this helps make the mixture slightly fluffier. 

6. Again, using a tablespoon, measure out the filling into each silicone case. The mixture should be runny enough that it fills the case evenly without having to use a spoon to push it into the sides.

7. Place the cheesecakes in the oven for 15 minutes, until they are set. 

8. Remove the cheesecakes from the oven and allow them to cool completely on a cooling rack before placing them in the refrigerator for 3 hours.

9. Once set completely, serve them with some vegan whipped cream on top and a little bit of extra lemon zest!

Keep the cheesecakes stored in a container in the fridge so that they don't melt and remain cool.

I can't wait to make more of these throughout the spring and the summer, I think they'll be perfect for garden parties and bbqs as the perfect dessert!

What's your favourite cheesecake flavour?

Love Always,
Shannon x