no bake cheesecake bites

These vegan mini no bake cheesecakes have a buttery graham cracker crust and a sweet yet tangy taste from the combination of dairy-free cream cheese and lemon. The addition of coconut cream/milk creates a silky smooth, creamy texture that will leave you wanting more. Top these cheesecake bites with fresh berries or pie filling for a delightful cold, Spring or Summer treat!

Easy No Bake Mini Cheesecakes (Vegan &amp; Dairy Free)

blueberries

cream

coconut cream

(40 grams) granulated cane sugar

tbsp (10 grams) lemon juice, adjust to taste

tsp (1 grams) lemon zest

tsp (4 grams) pure vanilla extract

graham cracker sheets (124 grams)

(4 tbsp, 58 grams) salted melted vegan butter

Line a standard muffin tin with paper liners....

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.

Pulse the graham crackers in the food processor...

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.

Make the mini graham cracker crusts. Press the...

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.

Optional: If you'd like a crisper crust, bake...

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.

Wipe down the food processor to remove any...

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.

Process the cream cheese mixture until smooth. Scrape...

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.

Spoon 3 tbsp of the cheesecake batter over...

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.

Refrigerate the no bake cheesecake bites for 3-4...

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.

Top with sliced fresh berries, pre-made pie filling,...

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

https://mediavine-res.cloudinary.com/video/upload/t3tnfic9qp6c9n8wdj0q.mp4

These easy vegan no bake mini cheesecakes have a buttery graham cracker crust and a sweet yet tangy taste from the combination of dairy-free cream cheese and lemon. The addition of coconut cream/milk creates a silky smooth, creamy texture that will leave you wanting more. Top these cheesecake bites with fresh berries or pie filling for a delightful cold, Spring or Summer treat!

No Bake Mini Cheesecakes (Dairy Free)

These easy, fruity no-bake cheesecake bites are full of flavor and are a breeze to make, even for beginners!

No-Bake Cheesecake Bites

150 g Biscuit crumb (eg. Graham cracker crumb,

Unsalted butter (melted but not hot)

salt

450 g Cream Cheese (cold, full fat (33%+) eg. Philadelphia)

230 g Heavy Cream (very cold, 36%)

g Powdered sugar (sifted)

Vanilla extract

Strawberries

g sugar

Lemon juice

Line the cavities of your muffin pan with muffin cases.

Melt the butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.

Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together.

If the mixture is too runny, place it in the fridge for a few minutes until it sets a bit. Then, line 12 muffin cases with the mixture, and with the help of a teaspoon, press it flat evenly and tightly.

Once the crust is evenly distributed, place it into the freezer for 15 minutes while preparing the filling.

Cheesecake crust

For the filling, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy then whip in the vanilla.

Once the cheesecake crust is well frozen, fill it with the cream cheese layer one by one then smooth the top and set it aside in the fridge for 2 hours.

Cream Cheese Filling

Prepare the strawberry compote by cooking strawberries, sugar, and lemon juice together for 15-20 minutes or until the mixture slightly thickens. Let it completely cool then decorate with about one tablespoon of each mini cheesecake just before serving.

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No-Bake Cheesecake Bites

Top 2 no bake cheesecake bites recipes from across the web

The most viewed no bake cheesecake bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy No Bake Mini Cheesecakes (Vega...

No-Bake Cheesecake Bites

The most viewed no bake cheesecake bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine