Name: Mini Vegan Yule Log Cheesecakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 8 h 25 min
Cuisine: Vegan
Ingredients: 40g dairy-free butter (e.g., Flora Plant Block); 100g vegan chocolate cookies (vegan-friendly Bourbons, Oreos, or similar); 125g cashew nuts (soaked overnight); 250g vegan cream cheese (e.g., Violife Original); 75g icing / powdered sugar; 50g coconut cream; 1 teaspoon vanilla extract or vanilla bean paste; 100g dairy-free dark chocolate (melted); 3 tablespoons cocoa powder; 200g dairy-free dark chocolate; 180g dairy-free cream (see notes for recommended types); 220ml dairy-free whipping cream (e.g., The Coconut Collaborative Double Cream); Mini vegan yule logs (for decoration); Icing / powdered sugar (for dusting)

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Introduction

These Mini Vegan Yule Log Cheesecakes are a delightful festive treat perfect for holiday celebrations. Creamy, rich, and topped with chocolate ganache and festive mini yule logs, they’re sure to impress both vegans and non-vegans alike.

The image shows small chocolate cakes shaped like logs, each covered in textured dark chocolate that mimics tree bark, forming the first layer around the cake. On top, there is a swirl of white cream forming the second layer, smooth and thick. The third layer is a small, round chocolate roll with white cream spirals inside, placed at an angle on top of the cream swirl. The cakes are set on a white marbled surface dusted lightly with powdered sugar, with blurred green pine branches and warm holiday lights in the soft background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40g dairy-free butter (e.g., Flora Plant Block)
100g vegan chocolate cookies (e.g., vegan-friendly Bourbons, Oreos, or another vegan chocolate biscuit)
125g cashew nuts (soaked overnight)
250g vegan cream cheese (e.g., Violife Original)
75g icing/powdered sugar
50g coconut cream
1 teaspoon vanilla extract or vanilla bean paste
100g dairy-free dark chocolate (melted)
3 tablespoons cocoa powder
200g dairy-free dark chocolate (for ganache)
180g dairy-free cream
220ml dairy-free whipping cream (e.g., The Coconut Collaborative Double Cream)
Mini vegan yule logs (for decoration)
Icing/powdered sugar (for dusting)

Instructions

Step 1: Grease a 6-hole loose base or push-up cookie cup tin with dairy-free butter.
Step 2: Melt the 40g dairy-free butter over low heat in a small saucepan. Remove from heat and pour into a heat-proof mixing bowl.
Step 3: Blend the vegan chocolate cookies in a food processor until fine crumbs form. Mix the crumbs into the melted butter until the mixture resembles wet sand that holds shape when pressed. Adjust with more crumbs or butter if needed.
Step 4: Press about 1½ tablespoons of the mixture firmly into each tin cup. Set these aside while preparing the cheesecake filling.
Step 5: Drain the soaked cashew nuts and place them into a food processor with vegan cream cheese, icing sugar, coconut cream, vanilla, melted dark chocolate, and cocoa powder. Blend on high for around 5 minutes until very smooth, stopping to scrape down the sides as needed. Add more coconut cream if the mixture is too thick.
Step 6: Pour the cheesecake filling evenly into the prepared tins. Tap the tins on the counter to release air bubbles, then refrigerate overnight to set.
Step 7: Freeze the cheesecakes for 15 minutes to firm them before removing from tins. Use a knife to loosen edges and gently push the cheesecakes out.
Step 8: For the ganache, heat the 200g dairy-free dark chocolate and 180g dairy-free cream in a saucepan over low heat, stirring constantly until smooth and glossy. Allow to cool slightly.
Step 9: Place a cheesecake on a fork and drizzle ganache over it, covering the sides completely. Use a spoon to ease ganache over edges. Tap the fork to let excess drip off.
Step 10: While the ganache is setting but still wet, use the fork to drag lines down the sides of each cheesecake for a yule log texture. Refrigerate to set the ganache.
Step 11: Whip the dairy-free whipping cream using a stand mixer with a balloon whisk or an electric hand whisk until it holds a peak.
Step 12: Fill a piping bag fitted with a medium star tip nozzle with the whipped cream and pipe a swirl onto the top edge of each cheesecake.
Step 13: Decorate each cheesecake with a mini vegan yule log slice. Dust lightly with icing sugar before serving.
Step 14: Serve and enjoy your festive mini vegan yule log cheesecakes!

Tips & Variations

Soak cashew nuts overnight or for at least 4 hours to ensure a creamy, smooth filling.
If you don’t have vegan chocolate cookies, use any vegan chocolate biscuit that you like.
For a firmer cheesecake, chill the mixture longer before adding ganache.
Add a pinch of cinnamon or nutmeg to the filling for extra festive flavor.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. Because of the ganache topping, they freeze well for up to 1 month; thaw overnight in the fridge before serving. Reheat ganache slightly with a warm knife if it becomes too firm. Serve chilled for best taste and texture.

How to Serve

The image shows a small dessert with four main layers standing on a white marbled surface. The bottom layer is a dark, crumbly cake base with a rough texture. Above that is a smooth, thick milk chocolate mousse layer with tiny holes. The sides are coated with a glossy dark chocolate shell that has slight ripples. On top, there is a soft, white whipped cream layer that looks light and fluffy. Sitting on the whipped cream is a small rolled chocolate cake piece with dark brown and white swirled layers. The background has a soft, blurred look with green pine branches dusted with white, giving a winter feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes nut-free?

The cashew nuts are key for creaminess in this recipe, but you could try substituting soaked silken tofu or a blend of coconut cream and vegan cream cheese for a nut-free version. Texture and flavor may vary.

Do I need special equipment to make these cheesecakes?

A high-speed blender or food processor helps achieve a smooth filling, but a strong blender can work. A loose base tin or push-up cookie cups make removing the cheesecakes easier, though you might carefully remove them from other molds using a knife.