Best Vegan Cheesecake Cupcakes Recipes

EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)

Easy Cheesecake-Filled Cupcakes (Vegan) image

I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!

Provided by Emily Kennedy

Time 1h5m

Yield 18

Number Of Ingredients 17

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 (8 ounce) tub vegan cream cheese
⅓ cup white sugar
2 tablespoons plain non-dairy yogurt
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 pinch salt
1 cup vegan chocolate chips
2 tablespoons white sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

Nutrition Facts : Calories 247 calories, Carbohydrate 34.1 g, Fat 13.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 195.1 mg, Sugar 16.3 g

VEGAN CHEESECAKE CUPCAKES

Vegan Cheesecake Cupcakes image

Make and share this Vegan Cheesecake Cupcakes recipe from Food.com.

Provided by T_Wise

Categories Cheesecake

Time 47m

Yield 12-15 serving(s)

Number Of Ingredients 8

Ingredients

8 -10 graham crackers
3/8 cup canola oil
2 tablespoons honey
12 ounces tofutti better-than-cream-cheese
1/2 cup unbleached cane sugar
1/2 cup agave nectar
1 teaspoon vanilla
1/4 cup vanilla-flavored soy yogurt

Steps:

Line muffin tray with paper liners.
Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
Variation: top with cherries, strawberries, or any fruit!

Nutrition Facts : Calories 123.9, Fat 7.3, SaturatedFat 0.6, Sodium 28.4, Carbohydrate 14.8, Fiber 0.1, Sugar 12.7, Protein 0.3