No-bake Mini Cheesecakes made without dairy. This recipe features a classic graham cracker crust, has the most amazing “cream cheese” filling and is finished with three wonderful toppings.
A couple of weeks ago I challenged myself to find a recipe for dairy-free cheesecake. I probably mentioned before that my husband has developed an intolerance against lactose. Recipes that contain small amounts of butter or even chocolate, usually go over fine. I have found that substituting almond milk for regular milk works extremely well in most recipes, too.
But I was sort of stumped when it came to cream cheese and had made a mental note that cheesecake would probably not be in our future again. But since I like a challenge and don’t give up easily, I changed my mind and was determined to figure this one out.
Also, I wowed that I would never put anything on this little blog of mine if it didn’t taste absolutely delicious. Good thing I live with one of the most amazing food critics. Adam is somewhat of a picky eater and yes, sneaking in vegetables and other “weird” things has become part of my regular routine, ha.
To be completely honest, I was worried about having him taste-test this one. I thought these mini cheesecakes tasted amazing, but there’s always the bias factor… so I finally handed him one of these little cakes.
He just looked at me, wondering why in the world I would hand him something he couldn’t have. After explaining that these were made without dairy and with a skeptic look, he finally took the smallest bite. Then a huge smile came over his face and he popped the entire thing into his mouth :).
You seriously can’t tell the difference, guys. It looks, tastes and smells exactly like a good cheesecake should.
Not only are these little guys a cinch to whip up, but all you need are a couple of ingredients that are thrown together in a blender and placed in the freezer to create that perfect cheesecake consistency. Super simple and uber nummy, which qualifies them as the ideal make-ahead dessert.
Whether you’re avoiding dairy products or are looking for a healthy dessert without making you feel deprived, these cheesecakes are definitely it.
They contain no added sugar and could even be made completely vegan. The only thing you would need to change is using maple or agave syrup instead of honey. You should also switch out regular graham crackers for vegan graham crackers and use coconut oil or a vegan butter substitute instead when making the graham cracker crust.
Last but not least, let’s talk about the three different flavors we have going on here. The first one is Raspberry-Lemon, the second is Mango-Lime (my fave) and the third one is Chocolate-Caramel.
And guess what!? Since this dessert falls into the healthy category, you can totally have one of each. I love it when I don’t have to choose.
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 3/4 cups soaked raw cashews, drained (soak in water for at least 4 hours or overnight)
- 7 tablespoons lemon juice
- 6 tablespoons honey
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup frozen or fresh raspberries
- 1 tablespoon lemon juice
- zest of 1/2 lemon, optional
- 1/4 fresh or frozen mango chunks
- 1 tablespoon lime juice
- zest of 1/2 lime, optional
- Chocolate Syrup
- Caramel Sauce
- Preheat oven to 350 degrees F. Line two mini muffin pans with paper liners (24 total).
- 1. Combine graham cracker crumbs (I have found that it is easiest to crush graham crackers in a ziptop bag with a rolling pin or pulse them in a food processor for a couple of seconds) with melted butter until fully incorporated. Press about 2 tablespoons of the graham cracker mixture into each lined muffin tin. Put in the oven and bake for 10 minutes or until crust is golden brown. Set aside.
- 2. In a blender, mix together soaked cashews, lemon juice, honey, coconut oil and vanilla. Puree until smooth and no chunks remain. Pour cheesecake mixture into each muffin tin until about 3/4 full.
- 3. Rinse out blender and puree together raspberries and lemon juice until smooth. Equally top 8 mini cheesecakes with raspberry-lemon puree until almost full. Using a toothpick, create the swirl affect. Finish with lemon zest.
- 4. Repeat step 3 with the mango-lime topping.
- 5. Top remaining 8 mini cheesecakes with as much chocolate syrup and caramel sauce as desired. Create a pattern using a toothpick as well.
- 6. Place pans in the freezer and let set, about 4 hours or overnight. Remove 15 minutes before serving from freezer for perfect cheesecake consistency.
- Mini Cheesecakes will keep up to 2 weeks covered and stored in the freezer.