This Vegan No Bake Mini Cheesecake Recipe is not only healthy and delicious, but it comes in single serve size so there is no guesswork!

Vegan No Bake Mini Cheesecake Recipe

I’ll just admit it. I love cheesecake. ALL kinds of cheesecake. And it was honestly something I thought I’d have to give up if I wanted to transition more to a Vegan lifestyle. How wrong I was!

This vegan no bake mini cheesecake recipe is not only mouth watering just like regular cheesecake, but I would venture to say that it is even better! Certainly healthier. My husband, who is lactose intolerant, certainly appreciates the vegan version of cheesecake!

These are perfect for family dinner desserts, get togethers, and even holidays! Look at the beautiful colors – so festive and inviting!

Toppings for This Vegan No Bake Mini Cheesecake Recipe

I love to use whipped cream on my vegan cheesecake cups! I like this vegan coconut whipped cream. You could also top it with fresh berries, even though it is full of delicious berries.

Do you even need a topping? Certainly not! This vegan no bake mini cheesecake recipe is a complete dessert!How to Store Vegan Mini Cheesecakes

I will simply cover them and store them in the freezer. Usually we eat them all right away, but on the rare change we don’t, I just pop them back into the freezer in the muffin tin.

You can also remove them from the tin and add them to a covered storage container and put them back in the freezer. Definitely keep them frozen, however. Do not store them in the fridge.

Is the Crust Gluten Free?

It certainly is! The crust for these vegan mini cheesecakes is made of only two ingredients: walnuts and dates. No gluten, no sugar, no crap! Just nuts and dates. The dates provide the natural sweetener and also give it the perfect amount of moistness and holds it together beautifully.

How to Make Vegan No Bake Mini Cheesecake

Crust

Lightly grease a 6 muffin tin. Silicone is easiest. Otherwise use strips of parchment paper and lay them so that they stick out the top of the muffin tin. This will make it easy to pop them out.

Add cashews and walnuts to a food processor and process until a fine consistency.

Add dates and process until a loose dough forms.

Scoop about 1 heaping tablespoon of crust into muffin tins and press down. Set in freezer to firm up.

Filling

Add all filling ingredients to a blender and blend well. For the coconut milk, scoop mostly cream if it has separated.

Divide filling evenly among the muffin tins. Leave room for the jam! Lightly press down to remove any air bubbles.

Add the jam to each muffin tin.Cover with plastic wrap and freeze until set (usually about 4 hours).

You can eat them frozen or you can set them out for 10 minutes before serving to soften.

Other Vegan Recipes You Might Like

Sugar Free Vegan Fudge

Vegan Black Bean Brownies

Vegan 4 Bean Salad Jar