small batch creamy vegan coffee cake cheesecake. What a mouthful, both to say and to eat! This isn’t just any dessert; it’s a warm hug on a plate, a little slice of comfort created in my own kitchen. Picture this: the aroma of cinnamon swirls mingling with the tangy sweetness of vegan cheesecake… Seriously, you’re going to be obsessed like me with this delicious small batch creamy vegan coffee cake cheesecake! It all started with a craving, a need for something both decadent and wholesome, and a desire to not have a ton of leftovers staring back at me from the fridge the next day. Hence, the small batch was born!
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Why You Will Love This small batch creamy vegan coffee cake cheesecake Recipe
This recipe is a celebration of all things comforting and delicious. It’s perfect for a cozy weekend brunch, a special occasion, or just because you deserve a treat. The small batch size means you won’t be tempted by leftovers for days (or maybe you will, no judgment!). It’s also incredibly easy to make, even for beginner bakers. We’re talking minimal fuss, maximum flavor!
One of my fondest memories is baking with my mom, especially during the holidays. The scent of cinnamon and vanilla would fill the house, creating a sense of warmth and togetherness. This small batch creamy vegan coffee cake cheesecake brings back those memories, but with a modern, plant based twist.
It’s also incredibly versatile. Feel free to experiment with different toppings, like fresh berries or a drizzle of maple syrup. And if you’re looking for ways to incorporate more plant-based meals into your everyday life, be sure to check out my other recipes, including Vegan Recipes To Lose Belly Fat.
Ingredients Needed for This small batch creamy vegan coffee cake cheesecake Recipe
For the Crust:
- 1 cup vegan graham cracker crumbs
- 2 tablespoons melted vegan butter
- 1 tablespoon sugar
- 8 ounces vegan cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegan sour cream
- 1 tablespoon cornstarch
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons vegan butter, cold and cubed
How to Make This small batch creamy vegan coffee cake cheesecake Recipe
- 1. Preheat oven to 350°F (175°C). Grease a 6 inch springform pan.
- 2. In a medium bowl, combine vegan graham cracker crumbs, melted vegan butter, and sugar for the crust. Press the mixture evenly into the bottom of the prepared pan.
- 3. In a separate bowl, beat together the vegan cream cheese and sugar until smooth. Mix in vanilla extract, vegan sour cream, and cornstarch.
- 4. Pour the cream cheese filling over the graham cracker crust.
- 5. In a small bowl, combine flour, brown sugar, and cinnamon for the coffee cake swirl. Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 6. Sprinkle the coffee cake swirl evenly over the cream cheese filling.
- 7. Bake for 35 40 minutes, or until the edges are set and the center is slightly jiggly.
- 8. Let cool completely in the oven with the door ajar, then refrigerate for at least 2 hours before serving.
- 9. Gently run a knife around the edge of the cheesecake before releasing it from the springform pan.
How to Serve This small batch creamy vegan coffee cake cheesecake Recipe
This small batch creamy vegan coffee cake cheesecake is delicious on its own, but a few simple additions can elevate it even further. Consider serving it with a dollop of vegan whipped cream, a drizzle of maple syrup, or a sprinkle of fresh berries. A dusting of powdered sugar adds a touch of elegance. You can also find great Vegan Breakfast For Weight Loss ideas that can be modified to complement this delicious dessert.
For a truly decadent experience, pair it with a warm cup of coffee or tea. The acidity of the coffee perfectly complements the sweetness of the cheesecake. You could even crumble some vegan chocolate over the top for an extra layer of indulgence.
How to Store This small batch creamy vegan coffee cake cheesecake Recipe
To store this small batch creamy vegan coffee cake cheesecake, place it in an airtight container and refrigerate it. It will keep well for up to 3 days. The cheesecake can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 2 months.
To thaw, transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Reheating is not recommended. Serve chilled for the best flavor and texture. If you love preparing your meals and snacks in advance, you might also be interested in Vegan Meal Prep For Weight Loss!
Tips to Make This small batch creamy vegan coffee cake cheesecake Recipe
- Make sure your vegan cream cheese is softened before you start. This will ensure a smooth and creamy filling.
- Don’t over bake the cheesecake. It should still be slightly jiggly in the center when you take it out of the oven. It will firm up as it cools.
- Let the cheesecake cool completely in the oven before refrigerating. This will prevent it from cracking.
- For a richer flavor, use brown sugar instead of granulated sugar in the coffee cake swirl.
- If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper.
Helpful Notes for This small batch creamy vegan coffee cake cheesecake Recipe
The vegan cream cheese is the star of this show! I recommend using a high quality brand for the best results. Some vegan cream cheeses can be a bit grainy, so be sure to beat it well until it’s smooth and creamy.
If you’re not a fan of coffee cake, you can easily omit the swirl or substitute it with a different topping of your choice. A simple streusel topping or a drizzle of chocolate ganache would also be delicious.
Feel free to adjust the amount of sugar to your liking. If you prefer a less sweet cheesecake, reduce the amount of sugar in the filling.
Variation of This small batch creamy vegan coffee cake cheesecake Recipe
For a seasonal twist during fall months, add a teaspoon of pumpkin pie spice to the coffee cake swirl! Chopped pecans or walnuts creates wonderful crunch.
If you want to make it extra decadent, add a layer of vegan caramel sauce on top of the cheesecake before refrigerating.
For a gluten free version, use gluten free graham crackers for the crust and gluten free flour in the coffee cake swirl.
What makes this vegan coffee cake cheesecake creamy?
The creaminess comes from a blend of vegan cream cheese and coconut cream, offering a rich and decadent texture without any dairy. This combination perfectly mimics the texture of traditional cheesecake.
Can I freeze this small batch vegan cheesecake?
Yes, you can freeze this cheesecake! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving for the best flavor and texture.
What are some variations I can try with this recipe?
Consider adding a swirl of vegan caramel sauce, using different extracts like almond or lemon, or incorporating fresh berries into the topping. You could also adapt the coffee cake portion by using different spices or nuts.
How do I prevent the cheesecake from cracking?
Bake the cheesecake in a water bath to ensure even cooking and prevent cracking. This provides a humid environment and helps maintain a smooth, creamy texture throughout the baking process.
Conclusion
Ready to bake up a little slice of vegan heaven? This small batch creamy vegan coffee cake cheesecake is the perfect treat for any occasion. It’s easy to make, incredibly delicious, and sure to impress. So, grab your ingredients, preheat your oven, and get ready to enjoy a warm and comforting dessert that will become a new favorite. From cozy weeknight meal-types to the perfect dessert, I love bringing you closer to creating core memories with each of my recipes.
