Easy No Bake Mini Cheesecakes

• No Bake cheesecakes
• Dairy Free cheesecake filling
• Gluten Free cheesecake crust
• No complicated equipment
• Individual, perfectly sized portions
• Mini Blueberry and Oreo cheesecake variations 

Dairy Free Cheesecake Filling

Raw, Unsalted Cashews: If you do not have a high-speed blender, I recommend soaking the cashews. Soak in hot water for at least 30 minutes. Then, drain and rinse them before adding them to the blender!

Dairy Free Cream Cheese: I like using the Kite Hill brand. This can be found at many grocery stores in the same place as regular cream cheese. You can sub regular cream cheese if you are not dairy free.

Coconut Cream: This is basically the thick part of a can of full-fat coconut milk. I like Thai Kitchen Organic brand or Native Forest!

Lemon: This adds brightness to the dairy free cheesecake batter. 

Maple Syrup: Please use 100% pure maple syrup. The processed stuff won’t work for this recipe and might change the consistency.

Gluten Free Cheesecake Crust

Gluten-Free Graham Crackers: Any brand will work. I used 10 crackers to make enough graham cracker crumbs for 6 cheesecake cups. 

Ghee: You can also use butter, vegan butter, or coconut oil. Melt it before adding it to the food processor!

1. Combine the gluten-free graham crackers and the butter, oil, or ghee in a food processor.
2. Pulse it a few times until the crackers resemble crumbs. 
3. Divide the mixture evenly between six 4-oz mason jars or cups. Use a spoon or the bottom of a shot glass to press down gently to form the crusts.
4. Set the jars aside while you make the filling.
5. Combine the cashews, cream cheese, coconut cream, lemon juice, vanilla, maple syrup, and coconut sugar in a high-speed blender.
6. Blend on high for 1 minute or until the mixture is very smooth and creamy. There should not be any chunks of cashews remaining.
7. Divide the mixture between the 6 cups and pour it over the graham cracker crust.
8. Place the jars into the freezer for at least 30 minutes to set, or in the refrigerator for 2+ hours. 

Mini Oreo Cheesecakes

To make mini oreo cheesecakes, simply swap out the crust for a gluten free cheesecake crust made from Oreo crumbs. Oreos are naturally vegan, but make sure to get the gluten-free package. 

Mini Oreo Cheesecakes Crust

15 Gluten-Free Oreos: Do not remove the cream filling. This will help keep the crust together and requires less butter. Do not use double stuff or thin Oreos. 

1 Tbsp of butter: You can use vegan butter, ghee, or regular butter. 

1. Combine the gluten-free Oreos and the melted butter in a food processor. Pulse it a few times until the crackers resemble crumbs.
2. Follow all of the same instructions for the filling and assembly in the recipe card.
3. Add crushed Oreo or a whole Oreo to the top for garnish. 

Mini Blueberry Cheesecakes

To make mini blueberry cheesecakes, follow all the same gluten free cheesecake crust and filling instructions. 

1. Simply add ¼ cup of mashed blueberries to the cheesecake batter. 
2. Top the mini blueberry cheesecakes with fresh blueberries and dairy-free whipped cream to serve. 

Dairy: If you are not dairy free, feel free to substitute regular dairy products for cream cheese and butter.

Storage: I like using the 4 oz mason jars because the lids allow for easy, airtight storage. These no bake mini cheesecakes will last in the refrigerator for up to 3 days. 

Serve: Serve your no bake mini cheesecakes with whipped topping, fresh berries, dark chocolate chips, or another favorite topping. 

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