Back to Blog

Recipe: Mini Vegan Baked Cheesecakes

Georgia Williams

We teamed up with @caughtsnackin to bring you these AMAZING mini vegan baked cheesecakes! Head to for the full recipe video

– 600g vegan cream cheese
– 300ml vegan cream
– 100g caster sugar
– 4tbsp cocoa powder
– 2 tbsp cornflour
– 12 Bounce Choc Brownie Protein Balls
– Vegan melted choc (optional)

– Whisk the cream cheese, cream, caster sugar, cornflour and cocoa powder together until light and fluffy
– Line the muffin tray with cases
– Gently squeeze the bounce balls with your hands to slightly flatten them out and pop them into the muffin cases
– Spoon the cheesecake filling on top
– Bake in the oven at 150c for 15-20 minutes or until set
– Allow to completely cool before drizzling with vegan chocolate or enjoy them as they are!