Vegan Santa Hat Cheesecakes
Prep time
Cook time
Total time
These Vegan Santa Hat Cheesecakes SO cute and delicious! Made with a graham crust, creamy cashew vanilla filling, coconut whipped cream, and fresh strawberries
Recipe type: Dessert
Cuisine: Vegan, Holiday, Kid-Friendly
Serves: 12 cheesecakes
  1. Line a square pan with parchment paper and a generous amount vegan butter. In a large bowl mix together the graham cracker crumbs, sugar, and melted vegan butter to a paste. Press into the bottom of an 8” square pan or baking dish in a ½” even layer. Bake for 10 minutes at 350 F.
  2. Blend the cashews and corn starch with 1 cup of soy milk until very smooth. In a sauce pan, bring the remaining soy milk to a roiling boil. Add the agar agar flakes. Whisk quickly and cook for 3 minutes.
  3. Stir in the cashew cream, coconut whipping cream, vegan cream cheese, vanilla, lemon juice and zest, vinegar, and oil. Cook and stir briskly for 3-4 more minutes. Pour into the crust and freeze to set for 6 hours or overnight. (This makes them easier to make into Santa hats.
  4. Whip the chilled coconut cream for 3 minutes. Add the cream to a piping bag or plastic bag with the corner snipped off. Trim the tops from the strawberries.
  5. Remove the cheesecake from the pan. Use a small biscuit cutter to cut out circles. Pipe a layer of whipped cream onto the cheesecakes then add a strawberries. Top with a dot of whipped cream. Keep chilled until ready to serve.
Smash up the leftover cheesecake bits and roll them into balls. Process freeze dried strawberries into a powder. Roll the cheesecake balls into the powder and voila! You've got vegan strawberry cheesecake truffles!

Prep time does not include chill time.
Recipe by Carrots and Flowers at