Mini Cheesecake Recipes: Baked and Vegan No‑Bake Versions

One recipe offers mini black‑bottom cheesecakes with a chocolate wafer crust, reduced‑fat cream cheese blended with fromage blanc (or alternatives such as crème fraîche or goat cheese), baked at 350 °F and finished with a raspberry preserve swirl before chilling.

A second recipe presents a vegan, no‑bake trio of mini fruit cheesecakes using a simple buttery biscuit base, a filling made from soaked cashews and dairy‑free cream cheese, and separate strawberry, blueberry and peach flavours. The cakes are served in coordinating Le Creuset ramekins and topped with fresh fruit or whipped cream.