Assorted Cheesecake Bites (v) Recipe

Prepare pan and crust

Preheat oven to 325°F (160°C). Line a 9x9 inch (23x23 cm) square baking pan with parchment so you can lift the block out; lightly spray parchment. In a medium bowl combine graham cracker crumbs, granulated sugar and a pinch of salt. Pour melted vegan butter over crumbs and mix until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom of the prepared 9x9 pan. Use the bottom of a measuring cup to compact it really well. Bake crust for 8–10 minutes until set and slightly golden. Remove from oven and cool while you make fillings.

Make vanilla filling

In a large bowl, beat softened vegan cream cheese with an electric mixer on medium until smooth (about 1–2 minutes). Add coconut cream, powdered sugar, cornstarch, vanilla extract and lemon juice. Beat until fully combined and silky, scraping down the bowl once. Do not overbeat. The consistency should be pourable but thick.

Spoon or pipe several even squares/portions of vanilla filling onto the cooled crust where desired (you will later cut into bite-sized squares). Reserve some filling if you plan to create a few vanilla-only bites.

Make chocolate filling

In a clean bowl, beat softened vegan cream cheese until smooth. Add silken tofu and beat briefly to incorporate. Sift in unsweetened cocoa powder and powdered sugar, then add maple syrup and vanilla. Beat on medium until completely smooth and a glossy, scoopable consistency is reached. Taste and adjust sweetness if necessary.

Spoon or pipe chocolate filling into sections of the pan on top of the crust, keeping portions separate from the vanilla and strawberry fillings. Smooth the tops with an offset spatula to an even layer approximately 1/2 inch thick.

Make strawberry sauce

Place strawberries, granulated sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and sauce thickens, about 6–8 minutes. If using frozen berries, cook a bit longer. Whisk cornstarch with 1 teaspoon water to make a slurry, stir into berries and simmer 1 minute to thicken. Remove from heat and let cool to room temperature.

Make strawberry cheesecake filling

In a bowl, beat vegan cream cheese with powdered sugar and lemon juice until smooth. Reserve about 1/4 cup of the cooled strawberry sauce to use as a topping swirl. Fold 3 tablespoons of the remaining strawberry sauce into the cream cheese to create a pale pink strawberry filling (do not fully mix; you want a uniform pink for the strawberry-flavored squares).

Spoon or pipe the strawberry cream cheese mixture into its own section of the pan on top of the crust. Dollop the reserved 1/4 cup bright strawberry sauce over the top in several places and swirl gently with a skewer or knife to create a marbled pattern for the strawberry swirl bites.

Final assembly and bake (recommended for stable texture)

If baking: Preheat oven to 325°F (160°C) if not already heated. Smooth all filling sections to an even level (aim for about 1/2 inch thickness for bite-sized squares). Place the pan on a middle rack and bake for 20–25 minutes, until edges are set but centers still have a slight jiggle. Remove from oven and allow to cool to room temperature (about 1 hour), then refrigerate for at least 4 hours or overnight to fully set.

No-bake chilling option

If you prefer no-bake: after assembling fillings on the cooled crust, cover the pan tightly and refrigerate for 6–8 hours or until fully set. No-bake versions will be creamier and may require a bit longer chilling to firm up.

Unmold and cut

When fully chilled and firm, lift the cheesecake block from the pan using the parchment. With a sharp knife dipped in hot water and wiped dry between cuts, trim edges and cut into 1-inch squares for bite-sized portions (about 8x8 grid = 64 bites, adjust to preferred size).

Garnish

Arrange assorted bites on a platter. Drizzle melted vegan dark chocolate over chocolate and vanilla bites if desired, and top a few strawberry-swirl bites with a small fresh strawberry slice. Optionally dust some bites with cocoa powder for contrast.

Store leftover cheesecake bites in an airtight container in the refrigerator for up to 5 days or freeze in a single layer for up to 1 month.