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Mini Vegan Yule Log Cheesecakes Recipe

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★★★★★

4.5 from 113 reviews

These Mini Vegan Yule Log Cheesecakes are a delightful holiday treat featuring a crunchy vegan chocolate cookie base, a creamy cashew and vegan cream cheese filling, and a luscious dairy-free chocolate ganache topping. Perfectly decorated with dairy-free whipped cream and mini yule log slices, they make an elegant and festive vegan dessert for the holiday season.

Ingredients

Scale

Base

  • 40g dairy-free butter (e.g., Flora Plant Block)
  • 100g vegan chocolate cookies (vegan-friendly Bourbons, Oreos, or similar)

Cheesecake Filling

  • 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

Chocolate Ganache

  • 200g dairy-free dark chocolate
  • 180g dairy-free cream (see notes for recommended types)

Decorations

  • 220ml dairy-free whipping cream (e.g., The Coconut Collaborative Double Cream)
  • Mini vegan yule logs (for decoration)
  • Icing / powdered sugar (for dusting)

Instructions

  1. Prepare the base: Grease a 6-hole loose base or push-up cookie cup tin with some dairy-free butter. Melt the dairy-free butter in a small saucepan over low heat, then remove from heat and transfer to a mixing bowl. Blend the vegan chocolate cookies into fine crumbs using a blender or food processor. Mix the crumbs with the melted butter until it resembles wet sand and holds shape when pressed. Adjust by adding more crumbs or butter if necessary.
  2. Form the base layer: Press about 1.5 tablespoons of the crumb mixture into each tin where it should compact firmly to avoid crumbling. Set aside while preparing the filling.
  3. Soak cashew nuts: Soak 125g cashew nuts overnight in water to soften them for the cheesecake filling.
  4. Make the cheesecake filling: Drain the soaked cashews and place them in a food processor or blender along with vegan cream cheese, icing sugar, coconut cream, vanilla extract, melted dark chocolate, and cocoa powder. Blend on high speed for around 5 minutes until smooth, scraping down the sides as needed. Add more coconut cream if the mixture is too thick.
  5. Fill the tins: Divide the cheesecake filling evenly into each tin over the base. Tap the tins gently on the work surface to remove any air bubbles. Refrigerate overnight to set.
  6. Remove cheesecakes from tins: After setting, place the tins in the freezer for 15 minutes to firm up. Then carefully loosen the edges with a knife and gently push the cheesecakes out using the loose base tin.
  7. Prepare the chocolate ganache: Heat the dairy-free dark chocolate and cream in a saucepan over low heat, stirring constantly until smooth and glossy. Remove from heat and let cool for a few minutes. Meanwhile, place the cheesecakes back in the freezer to make ganache application easier.
  8. Apply ganache: Holding each cheesecake on a fork, pour ganache over to coat completely, allowing it to drip down the sides. Use a spoon to help spread over edges. Tap the fork to remove excess ganache back into the bowl.
  9. Create yule log texture: While ganache is still wet but starting to set, use a fork to drag lines up the sides of the cheesecake to mimic the texture of a yule log.
  10. Chill the cheesecakes: Place ganache-coated cheesecakes into the fridge to fully set.
  11. Whip the cream: Using a stand mixer with a balloon whisk or electric hand whisk, whip the dairy-free whipping cream until it holds stiff peaks.
  12. Decorate: Transfer whipped cream to a piping bag fitted with a medium star tip. Pipe a swirl along the top edge of each cheesecake, then place a mini vegan yule log slice on top.
  13. Final touches and serve: Lightly dust the cheesecakes with icing sugar. Serve chilled and enjoy these festive mini vegan yule log cheesecakes!

Notes

  • Cashew nuts must be soaked overnight in water to soften for blending. For best results, soak for at least 8 hours or overnight.
  • Dairy-free cream for the ganache should be one suitable for cooking and whipping, such as coconut cream or a plant-based heavy cream alternative.
  • Using a loose bottom tin or push-up cookie cup tin helps in easily removing the cheesecakes without damage.
  • For smoother cheesecake texture, a high-speed blender is recommended to ensure the cashew mixture is properly smooth.
  • If the biscuit base mixture is too crumbly, add a little more melted dairy-free butter; if too wet, add more crushed biscuits.
  • Allow cheesecakes to chill overnight to firm up properly before ganache application.

Keywords: vegan yule log, mini cheesecakes, dairy-free dessert, holiday dessert, vegan christmas dessert, cashew cheesecake, plant-based dessert, vegan chocolate cheesecake

Find it online: https://foodbylina.com/mini-vegan-yule-log-cheesecakes-recipe/