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No-Bake Mini Cheesecakes

Irresistible No-Bake Mini Cheesecakes for Easy Summer Treats

These No-Bake Mini Cheesecakes are easy to make and perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Vegan Graham Crackers Substitute with gluten-free if needed.
  • 2 tablespoons Granulated Cane Sugar Can use brown sugar for richer flavor.
  • 1/4 cup Salted Melted Vegan Butter Coconut oil can be used as substitute.
For the Filling
  • 8 oz Vegan Cream Cheese Trader Joe's brand recommended.
  • 1 cup Full-Fat Coconut Cream/Milk Coconut milk can be used for softer texture.
  • 2 tablespoons Lemon Juice Adjust according to desired acidity.
  • 1 tablespoon Pure Vanilla Extract Use high-quality for best results.
For Topping (Optional)
  • 1 cup Fresh Berries or Pie Filling Adds flavor and color.

Equipment

  • Muffin tin
  • food processor
  • spatula

Method
 

Step-by-Step Instructions
  1. Line a standard 12-cup muffin tin with paper liners.
  2. In a food processor, pulse vegan graham crackers and granulated sugar until fine crumbs. Add melted butter and pulse until wet sand texture.
  3. Spoon crust mixture into muffin tin and press down firmly.
  4. In the food processor, blend vegan cream cheese, coconut cream, sugar, lemon juice, lemon zest, and vanilla until smooth.
  5. Fill crusts with cheesecake mixture and smooth the tops with a spatula.
  6. Cover and refrigerate for 3-4 hours or freeze for 1-2 hours until set.
  7. Peel off liners and add optional toppings before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 6gMonounsaturated Fat: 1gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Use high-quality ingredients for the best taste. Chill for at least 3 hours for best texture.

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