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Vegan Santa Hat Cheesecakes

December 14, 2020 By Carrots and Flowers

Vegan Santa Hat Cheesecakes | Easy plant-based kid-friendly holiday dessert | Perfect for parties

Vegan Santa Hat Cheesecakes | Plant-Based Holiday Dessert Recipe

Vegan Santa Hat Cheesecakes | Easy plant-based kid-friendly holiday dessert | Perfect for parties

I have the cutest holiday recipe for you! Vegan Santa Hat Cheesecakes! These adorable vegan cheesecakes are perfect for the season. They’re delicious, easy to make, kids love them, and they come with built in portion control!

These Vegan Santa Hat Cheesecakes are made with two of my favorite plant-based pantry staples- Nature’s Charm coconut whipping cream and sweetened condensed coconut milk! They make the best vegan dessert ingredients- I always keep several cans on hand for last minute recipe creation.

Vegan Santa Hat Cheesecakes | Easy plant-based kid-friendly holiday dessert | Perfect for parties

I made these Vegan Santa Hat Cheesecakes with a classic graham cracker crust, cashew cream and vegan cream cheese combined with agar agar flakes. Agar agar is a type of seaweed that works really well for thickening. You can find it in health food stores, Asian markets, or online. One package will last for a few years. 🙂

You’re going to love these Vegan Santa Hat Cheesecakes! They are:

Creamy

Kid-friendly

Festive

Easy to make

Adorable

& Taste just like real cheesecake!

Be sure to tag me on Instagram @carrotsandflowers and @naturescharm when you try them! To save this recipe for later, pin the photo below!

 

Vegan Santa Hat Cheesecakes | Easy plant-based kid-friendly holiday dessert | Perfect for parties

Vegan Santa Hat Cheesecakes
 
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Prep time
40 mins
Cook time
15 mins
Total time
55 mins
 
These Vegan Santa Hat Cheesecakes SO cute and delicious! Made with a graham crust, creamy cashew vanilla filling, coconut whipped cream, and fresh strawberries
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Vegan, Holiday, Kid-Friendly
Serves: 12 cheesecakes
Ingredients
  • 1¼ cups vegan graham cracker crumbs
  • 3 tbsp coconut sugar
  • 5 tbsp melted vegan butter

  • 1 cup raw cashews, soaked for 6 hours to soften
  • 2 cups plant milk (divided)
  • 6 tbsp corn starch
  • 1 can Nature's Charm sweetened condensed coconut milk
  • 2 tbsp agar agar flakes (optional for firmer cheesecakes)
  • 1 cup Nature's Charm coconut whipping cream (room temp)
  • 8 oz vegan cream cheese
  • 2 tsp vanilla extract or 1 tsp paste
  • Juice and zest of ½ lemon
  • 1 tsp apple cider vinegar
  • 3 tbsp melted coconut oil (optional but recommended)

  • 1 can Nature's Charm coconut whipping cream, chilled overnight
  • 12 large round strawberries
Instructions
  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.
Notes
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.
3.5.3226

For more amazing vegan holiday dessert recipes, try these!

Mint Chocolate Matcha Pie

Chocolate Lava Cake

Baked Eggnog Cheesecake

Vegan YUM: The Secrets To Mastering Plant-Based Cooking by Megan Sadd

In other news, my new book comes out tomorrow! Click here to pre-order your copy and get a bonus ebook of amazing vegan seafood recipes as a pre-order gift!

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Tagged With: cheesecake, christmas, Dessert, entertaining, Holiday, kid-friendly, Party, santa, Vegan

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

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