The ultimate christmas dessert is here! Creamy, rich, lush and perfectly festive, these mini vegan vanilla & cranberry cheesecakes bring holiday magic to every bite. Smooth, creamy vanilla speckled cheesecake filling rests atop of a buttery biscuit base, layered with a bright, tangy cranberry swirl for a pop of colour and tang. Each little cheesecake is topped with an enchanting snow-globe dome – an elegant touch that turns a simple dessert into a winter wonderland centrepiece. Beautiful to serve and delightful to eat, they’re the perfect bite-sized treat for the season. Vegan, No-Egg, No-Dairy and easy to make!
This dessert has been made in collaboration with Nielsen Massey. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Mini Vegan Snowglobe Cheesecakes
I am so excited to share this delicious recipe with you! These vegan vanilla and cranberry swirl mini cheesecakes are absolutely scrumptious! Each cheesecake begins with a sweet buttery biscuit base that provides just the right amount of crunch. It’s topped with with a no-bake vanilla bean cheesecake filing, balance with a swirl of bright, tangy cranberry compote which adds colour and festive bust of flavour!
What truly sets them apart is their magical finish – a glistening snow-globe topper. Each mini cheesecake is decorated with mini marshmallow snowmen, christmas trees (rosemary sprigs) and sugar frosted cranberries. They’re topped with a clear dome sprinkled with icing sugar which captures the look of freshly fallen snow, turning each cheesecake into a miniature winter scene. Perfect for parties, gift boxes, or a show-stopping holiday table, these little cheesecakes bring seasonal charm to every bite.
Looking for more christmas recipes?
- Vegan Gingerbread Sticky Toffee Pudding
- Mini Vegan Yule Log Cheesecakes
- Viral Vegan Gingerbread Tiramisu Brownies
- Savoury Vegan Puff Pastry Christmas Trees
- No-Bake Chocolate Yule Log
- VIRAL No-Bake Vegan Snowman Truffles
- BEST EVER Vegan Christmas Pudding
Why you’ll love these cheesecakes
- Creamy vanilla bean cheesecake is sweet, ultra creamy and luscious!
- A super creamy dessert which melts in your mouth!
- Fully vegan yet rich and satisfying like classic cheesecake.
- Snow-globe toppers with mini marshmallow snowmen for a whimsical, festive look.
- Swirled with homemade cranberry compote, festive and delicious!
- Mini size makes them easy to serve at Christmas parties / family gatherings!
- Can be prepared ahead of time for stress-free entertaining during the Holidays.
- A unique, eye-catching dessert guests will love!
Layers of these snowglobe cheesecakes
These mini vegan snowglobe cranberry cheesecakes are filled with festive, dreamy layers. At the base sits a buttery, golden biscuit base that adds a satisfying crunch and not so sweet layer. Above it is a silky smooth, creamy, tangy vegan vanilla cheesecake filling, swirled with a vibrant cranberry compote that peeks through like a burst of holiday colour. The top is crowned with a cloud-like layer of smooth vanilla speckled whipped cream, creating a soft snowy appearance. Inside the clear domed ‘snowglobe’, sugared cranberries, fresh rosemary sprigs, and a tiny gingerbread figure nestle together, dusted with powdered sugar that looks just like freshly fallen snow. It’s the cutest little dessert, perfect for serving for Christmas day dessert, it’s sure to WOW!
Mini vegan snowglobe cheesecakes FAQ
- Can I make this recipe gluten-free? To make this recipe gluten-free, swap out the wheat based biscuits for a gluten-free option. I like to use the brand ‘Love More’ and Sainsburys own brand Deliciously free from digestives. You can also switch it up and use other biscuits / cookies such as chocolate chip, Oreos, Biscoff cookies for example.
- Can I make this recipe in advance? You sure can. I personally like to make the cheesecake ahead of time, the day before and allow them to have enough chilling time before removing them from the tin. Decorate with the whipped cream and toppings day of serving.
- What to use for the snowglobe ‘dome? Don’t use the top of an actual snowglobe or any glass as this is extremely dangerous! instead, we use small clear plastic baubles that split into two halves, typically used for DIY ornaments. Choose food-safe baubles (small / medium size) so they sit neatly on top of each mini cheesecake without sinking. Their lightweight design makes them perfect for creating a snowglobe effect while keeping everything clean and edible! Linked the baubles here.
- What Vanilla to use? I used my go-to vanilla for this recipe which is the Nielsen Massey Vanilla Bean Paste. This vanilla is vegan, thick, creamy and absolutely cram packed with vanilla pods! It adds a rich vanilla flavour to the dessert along with lots of speckles for a beautiful artisanal look which is truly inviting!
- What cream cheese should I use for the filling? Either Violife cream cheese or a free from cream cheese will work fine, as long as they’re the full-fat version. A high enough fat content will ensure the cheesecake sets in the fridge.
What tin to use for mini cheesecakes?
Individual cheesecakes are great because they’re super easy to make, easy to serve and they look good on a plate. There’s also many ways of making them including setting them in glasses, making them in cupcake cases or loose base cookie cup tins which is my go-to. I am ALWAYS asked what tin I use to make my mini cheesecakes and it’s a mini 6 pan, loose base cookie cup tin. You want the tins to be deep so you get a tall cheesecake. To ensure the cheesecakes come out of the tin with ease, you can lightly grease them with some dairy-free butter before adding in the layers. If you have a loose base tin, this may not be needed but it is a good optional step. Linked the tin you’ll need here.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Mini Vegan Snowglobe Cheesecakes
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Make these super fun and magical edible mini vegan snowglobe cheesecakes this Holiday season! A vanilla and cranberry cheesecake topped with a fun snowglobe design makes them a showstopper at any Christmas event!
Ingredients
Ingredients for the base
- 100g of plain biscuits / cookies – I use vegan friendly Digestives (optional- you can gluten-free plain biscuits / cookies)
- 40g of dairy-free butter (I use Flora Plant Block)
Ingredients for the cheesecake
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese
- 75g of icing / powdered sugar
- 1 teaspoons of vanilla bean paste
- 50g of coconut cream
Ingredient for the cranberry compote
- 150g of cranberries (fresh or frozen)
- 100g of caster sugar
- 2oml of orange juice
Ingredients for the toppings
- 220ml of dairy-free whipping cream + 1 teaspoon of vanilla bean paste
- Mini gingerbread men (I use Organix)
- Sugar coated cranberries
- Rosemary sprigs
- Icing / powdered sugar (for dusting)
Instructions
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits / cookies into a blender or food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each loose base cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling.
Method (cranberry compote)
- Add all of the cranberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. The cranberries will begin to soften, you can mash them down alittle bit! It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like. If it is too thick, you can stir in some more orange juice to loosen the mixture into a smooth jam consistency. Set aside.
Method (Cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Pour the cheesecake mixture into each tin stopping then adding in swirls of the cranberry compote, then repeat with cheesecake mixture (refer to video for example). Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.
Method (decoration)
- In a stand mixer with balloon whisk attachment or hand whisk, whip up the dairy-free cream along with a teaspoon of vanilla bean paste until thick and holds a peak. Transfer into a piping bag fitted with a large round tip nozzle.
- Pipe a swirl of the cream on top of each cheesecake.
- Decorate the top of the cheesecakes with the inside of a snow globe theme (i opted for mini gingerbread men, some sugar coated cranberries and sprig of rosemary.
- Sprinkle some icing sugar over the top then place half a clear dome on top to create the snowglobe!
- Serve and enjoy!
Notes
To store: Keep fresh by storing in a air tight / sealed container in the fridge. Allow to come to room temperature fully before serving. Best enjoyed within 1-3 days of making.
Decorate with cream and toppings day of serving.
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
What vegan whipped cream to use? I use The Coconut Collaborative Double Cream, as its dairy-free, super thick and pipes like a dream!
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
I totally adore these mini snowglobe vegan cheesecakes that transform the luscious vanilla, zesty cranberry, and a holiday mood to a dessert, which is not only beautiful but also comforting and easy to savor.
That’s Not My Neighbor
I baked these but didn’t make the compot/domes i just made the plain vanilla cheesecakes and added a bought compot to the top. The cheesecake was absolutely divine and will definitely be making it and others again. They froze really well too. It was a perfect bake to make ahead ready for Christmas day.