Mini Raspberry Swirl Cheesecakes | Vegan


This is a paid collaboration with Bute Island Foods.

Before going vegan, I have to admit, I wasn't much of a cheesecake lover. I know I know, a lot of people will strongly disagree with that, but since retrying it a few months ago (vegan of course) I realised just how wrong I was! It's sooo good! 

I've been thinking of a bunch of different flavours I would love to experiment with. A lot of you seemed to love my mini s'mores cheesecakes I made back in September so I thought I would now bring you these delicious classic mini raspberry swirl cheesecakes! I know these sound simple, but the flavours are just amazing and certainly won't disappoint, not to mention how easy they are to whip up!

I love using Bute Island Foods original cream "cheese" in these to create the most amazing consistency. I also love working with this cream cheese in so many other recipes, check out some of my previous posts using it:


Makes: 10  Prep time: 15 mins  Total time: 3-4 hours

You will need: 

For the crust - 

- 1 1/4 cups plain digestive biscuits, blended into crumbs
- 2 tbsp caster sugar
- 3 tbsp vegan butter, melted

For the filling - 

- 1/2 cup caster sugar
- 2 vegan eggs (I use either Orgran egg replacement or Free And Easy egg replacement)
- 2 tsp vanilla extract

For the Raspberry Swirl - 

- 4 ounces raspberries
- 2 tbsp caster sugar / granulated sugar


1. Preheat oven to 200C and line a muffin tin with 10 muffin cases.

2. Place the digestives in a blender and blend until they become fine crumbs. In a stand mixer / medium-sized bowl, add the biscuit crumbs along with the caster sugar. Melt the vegan butter in a small saucepan on low heat until it has completely melted, gently stirring so it doesn't burn. Pour the melted butter into the bowl with the crumbs and the sugar. Mix until well combined.

3. Use a tablespoon to measure out the crumb mixture into each muffin case. Press them all down gently so that they form a smooth, even base layer.

4. Place the muffin tin in the oven for 5 minutes. Once they turn slightly golden, remove from the oven and place the tray on a cooling rack. Then start on the filling.

5. In a stand mixer or medium bowl with an electric whisk, cream together the cream "cheese" and sugar until it forms a fluffy, soft consistency. Gradually add the vegan eggs and vanilla extract, mixing as you go. Scrape the sides of the bowl with a spatula and mix again.

6. Again, using a tablespoon, measure out the filling into each cupcake case and use a spoon to push the mixture into the corners so it creates an even layer.

7. Pour the fresh raspberries into a blender along with the sugar and blend until completely smooth. Pour the mixture into a bowl, using a sieve to catch all of the seeds so that there are no lumps. 

8. Use a teaspoon to gently drip about 5 drops of the raspberry mixture onto each cheesecake. Use a toothpick to swirl the raspberry mixture into the cheesecakes to create a marble effect.

9. Place the cheesecakes in the oven for 15 minutes, until they are set.

10. Remove the cheesecakes from the oven and allow them to cool completely on a cooling rack before placing them in the refrigerator for at least 2 - 3 hours. 

Keep the cheesecakes stored in a container in the fridge so that they don't melt and remain cool.

I absolutely love this recipe and can't wait to make them again, especially in the summertime!
I also can't wait to experiment with more flavours and share them with you all soon.

What's your favourite cheesecake flavour?

Love Always,
Shannon x


  1. Oh my gosh! I love raspberries but I've never tried raspberry cheesecake before and that looks so delish! I love the blueberry cheesecake though it's one of my favs xx

    lenne |