easy cheesecake filled cupcakes vegan

Author of this recipe: Hassan Damphousse

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Easy Vegan Cheesecake Filled Cupcakes | No-Bake, Dairy-Free, Delicious! Perfect for birthdays or desserts. #vegancupcakes #cheesecakecupcakes

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Ingredients

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Steps

  1. ### Vegan Cheesecake-Filled Cupcakes: A Step-by-Step Guide
  2. #### Ingredients:
  3. - **3/4 cup vegan butter, softened**
  4. - **1 1/2 cups all-purpose flour**
  5. - **1 tsp baking powder**
  6. - **1/2 tsp salt**
  7. - **1/2 cup granulated sugar**
  8. - **3 tbsp unsweetened cocoa powder** (optional for chocolate flavor)
  9. - **1/2 cup dairy-free milk, such as almond or soy milk**
  10. - **1 tbsp vanilla extract**
  11. - **For the cheesecake filling:**
  12. - **8 oz vegan cream cheese, softened**
  13. - **1/4 cup sugar**
  14. - **1 tbsp lemon juice**
  15. - **1 tsp vanilla extract**
  16. - **1/2 cup dairy-free yogurt or coconut milk**
  17. - **Optional toppings:** Vegan whipped cream, cocoa powder, fresh berries
  18. #### Equipment:
  19. - Mixing bowls
  20. - Electric mixer or stand mixer
  21. - Measuring cups and spoons
  22. - Cupcake liners
  23. - Cupcake tray
  24. - Spatula
  25. ### Step-by-Step Instructions:
  26. 1. **Prepare the Cupcake Batter:**
  27. - Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners.
  28. - In a large mixing bowl, cream together the softened vegan butter and sugar until light and fluffy.
  29. - Add in the vanilla extract, cocoa powder (if using), and mix well.
  30. - Gradually add the flour and baking powder, mixing after each addition to avoid lumps. Stir in the milk until the batter is smooth.
  31. 2. **Bake the Cupcakes:**
  32. - Divide the batter evenly among the cupcake liners. Fill them about 3/4 full to allow for rising.
  33. - Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  34. 3. **Prepare the Cheesecake Filling:**
  35. - In another mixing bowl, beat together the softened vegan cream cheese and sugar until smooth and creamy.
  36. - Stir in the lemon juice and vanilla extract.
  37. - Gradually mix in the dairy-free yogurt or coconut milk until the mixture is well combined.
  38. 4. **Fill the Cupcakes:**
  39. - Once the cupcakes are cool enough to handle, poke a hole into the center of each cupcake using a skewer or toothpick.
  40. - Carefully spoon the cheesecake filling into each cavity, ensuring you do not overfill them.
  41. 5. **Top and Serve:**
  42. - If desired, top your cheesecakes with vegan whipped cream, dusted cocoa powder, or fresh berries for an extra touch of flavor and presentation.
  43. - Allow the cupcakes to chill in the refrigerator for at least 30 minutes before serving.
  44. ### SEO Tips:
  45. - Use keywords such as "vegan," "cheesecake filled cupcakes," and "cupcake recipe" throughout your content.
  46. - Include related hashtags like #VeganCupcakes, #CheesecakeLovers, and #PlantBasedBaking in social media posts promoting this recipe.
  47. - Provide a link to additional vegan baking resources or tips for best results.
  48. ### Conclusion:
  49. By following these simple steps, you can create delicious, vegan cheesecake-filled cupcakes that are sure to impress both vegans and non-vegans alike. Enjoy your baking and the delightful taste of homemade treats!

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

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