Vegan Cheesecake Cupcakes Recipes

THE BEST VEGAN CHEESECAKE RECIPE EVER! STRAWBERRY CHEESECAKE

Steps:

• First prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
• Add the melted vegan butter and pulse until it resembles wet sand
• Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides.
• Freeze while you prepare the cheesecake batter
• Placing all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend
• Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
• Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
• After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
• Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before unmolding.
• For the strawberry compote place the fresh or frozen strawberries with the optional sugar in a heavy bottom sauce pot and cook over low to medium heat
• Bring to a low boil stirring often to prevent scorching
• Cool compote and store in the refrigerator for up to 1 week before using
• Loosen the sides and bottom of the cheesecake pan with a blowtorch or by submerging the pan into hot water and running a small spatula around the edges
• Vegan Cheesecakes unmold very easily so flip int out onto your serving platter then add the cooled strawberry compote to the top

VEGAN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

VEGAN CHEESECAKE CUPCAKES

Steps:

• Line muffin tray with paper liners.
• Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
• Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
• Variation: top with cherries, strawberries, or any fruit!

EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
• Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
• Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
• Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

VEGAN CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
• Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
• Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
• To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.