If you're hankering for a sweet, creamy treat that tastes like cheesecake, these Vegan No-Bake Mini Cheesecakes are it. Sporting a homemade graham cracker crust, they're a breeze to whip up by blending a few ingredients and then freezing. Enjoy right out of the freezer or fridge.
Like our Vegan Peanut Butter Cups, these mini vegan cheesecakes are all about keeping that oven off. Perfect for those chill nights when you'd rather not turn your kitchen into a sauna.
If you're a vegan desserts skeptic, these little guys are whipped up with a cashew base that's so creamy that you won't even miss the traditional cheesecake vibes.
Their petite size is ideal for satisfying small cravings, much like our beloved Banana Mini Muffins.
And let's talk about that a vegan graham cracker crust. It's easy-peasy to make and has just the right amount of sweetness that lays down the red carpet for that creamy cashew filling.
Top them off with anything your heart desires - fresh fruit, vegan chocolate, or a caramel drizzle! Keep scrolling down for more topping ideas to make your vegan cheesecakes the talk of the town.
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Ingredients
Here are the easy-to-find ingredients you'll need for this creamy indulgence and notes on them. For quantities, see the recipe card.
- Graham Crackers - These are an accidentally vegan treat! Keebler and Nabisco are my go-to vegan graham crackers. Check for dairy or honey in the ingredients to ensure you pick the right ones. Swap out for gluten-free graham crackers if you need to.
- Organic Sugar - Although graham crackers possess a mild sweetness, I lean towards a sweeter palate, hence the extra sugar in the crust. If you're navigating desserts with a less-is-more compass, you can totally skip the sugar, ease up on it, or swap it out for coconut sugar. Reducing the sugar or leaving it out completely will change the total volume of the crust mixture, so use a little less at the base of the cheesecake.
- Melted Vegan Butter - I've never met a vegan butter that I didn't like. This helps bind the crust together and adds great flavor.
- Salt - Don't forget the pinch of salt! I did in the video.
- Cashews - If you have a high-speed blender at your disposal, soaking the nuts isn't a must. However, I tend to soak them anyway while getting everything else ready. On the flip side, if a high-speed blender isn't part of your kitchen arsenal, giving them a soak helps out a lot. Just brace yourself for more time blending to achieve that smooth, chunk-free base.
- Plant-based milk - Plant-based milk works, but I like to use oat milk for the thicker consistency.
- Maple syrup or substitute with agave.
- Coconut oil - For your mini vegan cheesecakes, choose unrefined coconut oil if you enjoy a slightly noticeable coconut flavor or refined coconut oil for a neutral taste without the coconut aroma.
For the toppings
- Fresh Berries: Fresh raspberries, strawberries, blueberries, or blackberries offer a fresh, slightly tart contrast to the sweetness of the cheesecake.
- Vegan Chocolate: Drizzle melted vegan chocolate or sprinkle vegan chocolate chips for a rich, indulgent topping.
- Caramel Sauce: A drizzle of vegan caramel sauce adds a gooey, sweet layer.
- Graham Cracker Crumbs: Sprinkle some on top for a crunch that echoes the crust.
- Oreos: Oreo cookies are also accidently vegan cookies. Crumble some Oreos and sprinkle over the top.
- Coconut Shreds: Toasted coconut flakes offer a little crunch and a boost of coconut flavor.
- Cereal: Yup! My kids love crumbling their favorite cereal for a little crunch.
- Easy Vegan Trail Mix
- Granola - pick your favorite
- Nuts and Seeds: Toasted nuts or seeds (like pecans, almonds, or pumpkin seeds) provide a nutty flavor and crunch.
Variations
While these are delicious plain, if you want to vary your cheesecake from time to time, it's really easy to do. You can use these suggestions to make a variety in one batch.
- Nut Butter: (Pictured in the process shots above) Swirl in peanut, almond, or cashew butter for a nutty flavor and creamy texture. I place a small amount of peanut butter in the microwave with some plant milk to soften the consistency for easier swirling.
- Chocolate: (Pictured in the process shots above) Swirl in melted vegan chocolate to create a pretty chocolatey version. I also add some plant milk to the chocolate before microwaving in 30-second intervals until I get a pourable consistency.
- Fruit Purees or Zest: Swirl in fruit purees (like raspberry, mango, or strawberry) for a vibrant, fruity flavor. Citrus zest (lemon, lime, or orange) can add a refreshing tang.
- Espresso or Coffee: Incorporate cooled espresso or strong coffee to infuse a deep, aromatic coffee flavor.
- Extracts and Flavors: Vanilla, almond, peppermint, or coconut extracts can subtly or significantly change the taste profile.
- Spices: Cinnamon, cardamom, or pumpkin pie spice mix can offer warmth and depth, perfect for fall-inspired versions.
- Note: You can layer the add-in ideas above instead of swirling them in.
Building the Perfect Mini Cheesecake
Here is a sneak peek at what you'll be doing. For details, visit the recipe card.
Make the Crust
Step 1: Start by blitzing the graham crackers in the food processor until they're nicely crumbled. After that, toss in the rest of the ingredients for the crust and give it another whirl in the food processor.
Step 2: Blend until you get a soft, well-mixed mixture that sticks when you pinch between your fingers. You might need to use a rubber spatula to scrape the sides and continue blending for an even mixture. Then set aside.
Make the Batter
Step 3: Place the drained and soaked cashews in a blender, followed by all the remaining filling ingredients.
Step 4: Blend until it reaches a silky and smooth cheesecake batter. Set aside.
Assemble the Vegan Mini Cheesecakes
Step 5: Line a muffin tin with paper liners, adding 3 tablespoons of graham cracker mix to each. If measured right, you'll use up the mix. Did you skip the sugar? You'll have less volume, so use less mix for each cheesecake base.
Step 6: Press down on the mixture with a glass, jar, or back of a spoon to compress well and as evenly as possible.
Step 7: Place just short of 3 tablespoons of the batter into each. By measuring a scant 3 tablespoons, you will use up all the mixture with none to spare for a regular 12-muffin tin container.
Step 8: If you're adding any add-ins like chocolate, peanut butter, or a berry puree, add them now. Only use between ½ to 1 teaspoon. Use a toothpick to swirl them around and make pretty designs.
Step 9: Cover them with plastic wrap and place them in the freezer to firm them up. For optimal settings, freeze them for about 1 ½ to 2 hours. Remember, freezer temperatures differ, so they might set quicker or take a bit longer. Remove the cheesecake from the freezer, serve it plain, or top it with your favorite toppings!
Top Tips
- Prepare your cashews by softening them overnight or soaking them for 3-4 hours before use. You can also peek at our Guide to Soaking Cashews for a speedy softening method. Got a high-speed blender? Technically, you can skip the soaking, but giving them even a brief soak can make them a tad softer, which I always prefer.
- To keep that perfect texture, keep them in the freezer and either enjoy them directly from there or let the mini cheesecakes thaw for about 5 minutes before digging in.
- I like to eat them straight from the freezer. However, they can be stored in the fridge if you don't mind a softer consistency.
- These little beauties are delicious but will become a pudding consistency if left unattended at room temperature. Since they are best eaten straight out of the fridge or freezer, there are no picnics for this dessert, folks.
Equipment
I made the graham cracker crust mixture with a food processor and whipped up the cheesecake filling in a high-speed blender.
Sticking with a food processor or a blender for the whole process is fine. Just a heads up, though—if you choose a food processor for the cheesecake mix, you'll want to soften the cashews first to ensure the filling turns out nice and creamy.
I also used a Nonstick 12 Cup Muffin Pan.
Recipe FAQS
You can whip up these cheesecakes beforehand and place them in the freezer —super handy for parties or when you've got folks coming over. If you're thinking long-term freezer storage, just bundle them up in plastic wrap and then aluminum foil, and pop them into an airtight container. This trick keeps those pesky ice crystals and freezer burn at bay.
Yes! The filling fits perfectly in a 10-inch pie dish or a full 9-inch pie dish (with maybe a tad leftover). Alternatively, use a springform pan. You must also freeze it for about 6 hours to firm it up.
I have not tried to make this cashew-free but let everyone know in the comments if you succeed!
While there is no need to bake it, a trip into the oven can firm it up more if you want. Pre-bake it before adding the filling. Preheat your oven to 350°F (175°C) and bake the crusts for 5-7 minutes. Allow them to cool completely before adding the cheesecake filling. This step is completely optional. If you prefer not to bake, the crust is delicious.
No, but you need to use refined coconut oil. If you want a neutral flavor and no coconut aroma, use refined coconut oil. If you enjoy a slight coconut taste, then go for unrefined.
Easy No-Bake Vegan Mini Cheesecakes
Ingredients
For the Crust
- 1 ½ cups vegan graham cracker crumbs one of the packages of crackers contains 9 long pieces equal to about 1 ½ cups when ground.
- ¼ cup sugar
- ⅓ cup vegan butter or coconut oil melted
- A pinch of salt
For the Cheesecake Batter
- 1 ½ cups cashews soaked for at least 4 hours for the creamiest texture or see Guide to Soaking Cashews for faster methods
- ½ cup maple syrup or agave
- ½ cup plant-based milk
- ¼ teaspoon salt
- 3 tablespoons coconut oil*
- 2 tablespoons lemon juice ~ 1 lemon
Additional Add-Ins (Optional)**
- 3 tablespoons peanut butter
- 3 tablespoons vegan chocolate
- 3 tablespoons of the pureed fruit of your choice
Topping Suggestions
- granola
- coconut flakes
- your choice of fruit
- see the post for more ideas
Instructions
Prepare the Graham Cracker Crust:
- Mix Ingredients: In a food processor, first add the vegan graham cracker to make a crumbly mixture. Then add sugar, melted vegan butter, and a pinch of salt. Process again until the mixture resembles wet sand and holds together when squeezed.
- Press into Muffin Tins: Spread out 3 tablespoons of the mixture into each cup of your muffin tin, which should already be lined with muffin cup liners. Press firmly to form the crust. Using the back of a spoon or a small glass will help you get a compact and even layer. If it's evenly distributed, you will not have any leftovers.
Make the Batter and Build the Cheesecakes
- Blend ingredients: Drain the soaked cashews and add them to a blender or food processor along with the maple syrup, milk, salt, coconut oil, and lemon juice. Blend until smooth and creamy.
- Fill the Tins: Place just short of 3 tablespoons of the batter into each. By measuring a scant 3 tablespoons, you will use the mixture with none to spare if using a regular 12-muffin tin container.
- Optional Add-Ins: If you use any additional add-ins, incorporate them now. Add a teaspoon of peanut butter, chocolate, or pureed fruit to the top and swirl them in with a toothpick.
- Chill and Serve: Cover the muffin tray with plastic wrap and place it in the freezer for at least 1 ½ - 2 hours or until the mini cheesecakes are firm.
- Toppings: Once set, remove the mini cheesecakes from the freezer. If desired, top with jam, granola, or coconut shreds. See post for more suggestions. To keep that perfect texture, keep them in the freezer and either enjoy them directly from there or let the mini cheesecakes thaw for about 5 minutes before digging in.
Anonymous says
The perfect dessert! It was so creamy - the whole family loved it. I'll be making it again soon.
Regi Pearce says
I'm thrilled to hear that the vegan cheesecake was the perfect dessert for you! Thanks for trying it out and for sharing your sweet feedback!