One of my favorite desserts to make for my family is my no-bake mini cheesecakes! They are delicious, easy to store in the fridge or freezer, and easy to transport anywhere. Best of all, they are super cute and you can have fun with toppings and decorations based on your food mood.
This is also a great recipe to have your kids help you with! My kids love to pick out the fruit toppings and even pour the cheese batter in the cups.
Lastly, these are genius for packing in school lunches as a healthier dessert option. They fit right into their own compartment (I love the revessel products). Another idea is to use the even smaller mini cheesecake tins so you have more options for size portions.
If you’re looking for a dairy-free vegan-friendly cheesecake recipe, with no processed sugars or ingredients, this one is for you. I do have another keto version of this cheesecake that I’d love to share!
Healthy No-Bake Mini Cheesecakes
Ingredients
- 1 cup raw walnuts For Crust
- 1 cup dates For Crust
- 1 1/2 cups raw cashews
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 tbsp melted coconut oil
- 1/4 cup full fat coconut milk
- 1/2 cup no sugar added jam of choice
Instructions
- Add nuts to a food processor and process into a meal. Add dates (if they aren’t soft, soak them in hot water for 10 minutes and then rinse well. Blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers.
- Lightly grease a 6 muffin tin (not necessary if you’re using a silicone tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Divide filling evenly among the muffin tins. Leave some place to pour the jam. Tap a few times to release any air bubbles.
- Add the jam on top of the filling, until all the surface is cover.
- Finally cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove them very slowly. They should pop right out. Keep in the freezer for up to 1-2 weeks. You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Let me know if you give it a try and what you think! Enjoy!
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