Vegan Miniature Blackberry Cheesecakes
Prepare the blackberry puree in advance same as for strawberry puree instructions
If you wish to make a larger family style cheesecake for an 8" pan~ double all the ingredients in the recipe
Grease the bottom and sides of each cavity of the miniature cheesecake pan with coconut oil
Preheat oven to 350°F
Serves: 12 miniature cheesecakes
  • Vegan Cream Cheese 1½ cups (340g)
  • Granulated Sugar ¾ cup (150g)
  • Egg Replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 2 teaspoon (10ml)
  • Lemon Zest from 1 lemon
  • ½ Recipe Cooled Blackberry Puree ½ cup + 1 cup additional blackberries for garnish *optional
  • Golden Oreos 10
  1. Mix the egg replacer with the warm water and whisk smooth
  2. Crush the golden Oreos in a food processor until fine crumbs
  3. Press 1 tablespoon into the bottom of each cavity of the miniature cheesecake pan
  4. Cream the vegan cream cheese with the granulated sugar until smooth
  5. Add the vanilla extract and lemon zest
  6. Add the egg replacer mixture and be sure to scrape the bottom & sides of the bowl after each addition
  7. Add the blackberry puree and mix well.
  8. Pour into prepared pan and then bake in a water bath in a preheated 350° oven from 23 minutes.
  9. Meanwhile prepare the optional blackberry compote for garnish by heating the other cup of blackberries (I use frozen but fresh is fine too) with 1 - 2 tablespoons granulated sugar and a squeeze of lemon juice over low heat from 15 - 20 minutes. The compote will thicken as it cools
  10. Turn off the oven and leave the cheesecake pan inside for an additional 10 minutes.
  11. Remove from oven, cool completely then un-mold and garnish with your choice of garnish
Cheesecake must be kept refrigerated at all times and can be stored up to 1 week .

For longer storage freeze un-garnished cheesecakes wrapped well fro up to 2 months
Recipe by Gretchen's Bakery at