Trio of Mini Cheesecakes (Dairy-Free)

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.

Happy Friday!

Trio of Mini Cheesecakes
Yields 24
The most amazing Mini "Cheesecake" Cups ever. This is the perfect summertime dessert and can be made with lots of different flavors. Sooo good!
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For the Crust
  1. 1 1/4 cups graham cracker crumbs
  2. 5 tablespoons unsalted butter, melted
For the "Cheesecake" Filling
  1. 1 3/4 cups soaked raw cashews, drained (soak in water for at least 4 hours or overnight)
  2. 7 tablespoons lemon juice
  3. 6 tablespoons honey
  4. 1/4 cup coconut oil, melted
  5. 1/2 teaspoon vanilla extract
For the Raspberry-Lemon Topping
  1. 1/4 cup frozen or fresh raspberries
  2. 1 tablespoon lemon juice
  3. zest of 1/2 lemon, optional
For the Mango-Lime Topping
  1. 1/4 fresh or frozen mango chunks
  2. 1 tablespoon lime juice
  3. zest of 1/2 lime, optional
For the Chocolate-Caramel Topping
  1. Chocolate Syrup
  2. Caramel Sauce
  1. Preheat oven to 350 degrees F. Line two mini muffin pans with paper liners (24 total).
  2. 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.
  3. 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.
  4. 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.
  5. 4. Repeat step 3 with the mango-lime topping.
  6. 5. Top remaining 8 mini cheesecakes with as much chocolate syrup and caramel sauce as desired. Create a pattern using a toothpick as well.
  7. 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.
  1. Mini Cheesecakes will keep up to 2 weeks covered and stored in the freezer.
Adapted from hungryhealthygirl
Adapted from hungryhealthygirl
Deliciously Yum!


  1. Wow. Love that you can do cheesecake without the cream cheese. Loving the toppings too.
    Have a beautiful weekend Kathi!

  2. Woah, this is so creative of you. I don’t know what I’d do if I couldn’t have cream cheese, but at least I could still have these cheesecakes! They look so cute!

    • Thank you so much, Sam. I know – I am seriously so grateful that I’m able to eat whatever I want. This recipe has definitely taught me that eating differently doesn’t have to be boring or tasteless!

  3. Oh I love these! I don’t have a dairy intolerance but I still want to try these! Sometimes regular cheesecake is so heavy … so I’m loving the sound of this with the cashews. And then all those different toppings … I wouldn’t want to choose. Guess I’ll have to make them all instead : )

  4. I am like Adam too, but by the looks of these, and based on his reaction to tasting them, I would love to try these. They really look amazing. Have a great weekend!

    • Thank you so much, Matt. You should definitely make them sometime – Adam still can’t stop talking about these ๐Ÿ™‚

  5. You have me TOTALLY intrigued here Kathi! That is so great that you can make this using cashews! Almost sounds too good to be true. Way less calories than the real thing. I’ve got to give this a try!

    • I was a skeptic too, Natalie. Trust me – these mini cheesecakes tastes soo good. Hope you get to make them sometime – you won’t be disappointed!!

  6. Kathi, these little colorful cheesecakes look incredible! I love how easy all of your topping ideas are, too. Saving to try soon – thanks!

    • Thank you so much, Georgia. Colorful foods are my favorite. Hope you get to make these sometime – you’ll love them ๐Ÿ™‚

  7. Wow, that’s so creative! These look amazing..Saving this…will try soon! Thanks for sharing Kathi!

  8. Hi Kathi. I went dairy-free a year and a half ago, and I was so thankful to discover raw cashew based cheesecakes. We’ve also made pumpkin “cheesecake”, grasshopper pies, lemon, and key lime pie, too. Your husband will love all of the options, too, and you are so creative and can come up with many options. We also make cashew-based ranch dressing and Caesar dressing. Being dairy-free doesn’t have to be that restrictive!

    I have really enjoyed the beauty and art of your photography. God bless!!

    • Thank you so much for all of your tips, Sonja. I totally agree with you – being dairy-free does not have to be restrictive. We have discovered some delicious things since my husband had to cut back on dairy. Also, thanks for your sweet words of encouragement! Blessings to you and your family!

  9. These are so pretty!

  10. I’ve made vegan cheesecake with tofu before but never with cashews! Totally bookmarking this! These little treats look amazing!

    • Thank you, Joanne. This was my fist attempt at making vegan cheesecake and it couldn’t have turned out better. We really loved them ๐Ÿ™‚

  11. These are so creative Kathi! I love that you made dairy-free cheesecakes with cashews – my husband has a slight intolerance to dairy too so I can’t wait to make these for him. They look seriously amazing – pinning!

    • If your hubby loves cheesecake, you should definitely try making them for him sometime. They seriously blew my mind. Thank you so much for your sweet words, Kelly!

  12. Okay I seriously can’t believe these are made with cashews! These look absolutely gorgeous and totally decadent. I need to try these! Love all the different topping options you included ๐Ÿ™‚

  13. Cashews?! What?! Love it! These cheesecakes look aaahhhh-mazing, Kathi! I think I would be all over the mango-lime ones…but who am I kidding? I would be all over each kind! ๐Ÿ™‚

    • Haha. Mango-lime was definitely my favorite, but I couldn’t stop eating either of them :). Thank you so much, friend!

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