Step 1

Line a standard muffin tin with paper liners. This recipe makes 8-10 mini cheesecakes. If making 8 cheesecakes, the filling will be thicker like the photos in the post above.

Step 2

Pulse the graham crackers in the food processor with the sugar until they are fine crumbs. Add the melted butter and pulse until the mixture forms a sandy texture.

Step 3

Make the mini graham cracker crusts. Press the graham cracker crumbs into the bottom of the cupcake liners placed in a muffin tin, creating an even layer for each mini cheesecake. Use your thumb, the back of a spoon, or a small glass to do this.

Step 4

Optional: If you'd like a crisper crust, bake it in a preheated oven at 350°F for 5 minutes and let it cool for 10 minutes before adding the filling. The crusts still hold together if they aren't baked, but are slightly looser.

Step 5

Wipe down the food processor to remove any remaining crust crumbs. In the same food processor bowl, combine the vegan softened cream cheese, coconut cream or milk, sugar, lemon juice, lemon zest, and vanilla.

Step 6

Process the cream cheese mixture until smooth. Scrape the sides of the food processor bowl as needed with a rubber spatula. Taste the filling and add more lemon zest or juice to taste.

Step 7

Spoon 3 tbsp of the cheesecake batter over the crust in the muffin cups, smoothing it out evenly. Use a cookie scoop or an ice cream scoop for extra ease! Repeat for the remaining cheesecakes.

Step 8

Refrigerate the no bake cheesecake bites for 3-4 hours, or until set. OR place them in the freezer to set for 1-2 hours.

Step 9

Top with sliced fresh berries, pre-made pie filling, or coconut whipped cream when ready to serve!