These no bake mini cheesecakes feature a creamy and delicious dairy free cheesecake filling with a gluten free graham cracker crust. This 15-minute gluten free cheesecake recipe is a quick, simple, and perfect holiday dessert. Top whipped cream and fresh berries and serve. Instructions for mini Oreo cheesecakes or mini blueberry cheesecakes are included!

jars of mini cheesecakes topped with berries

What Makes This Recipe Great

Cheesecake is one of my favorite desserts. However, most cheesecake recipes are made with regular graham cracker crusts and a ton of dairy. These no bake mini cheesecakes are dairy free, gluten free, and taste like the real deal!

No springform pan, no sour cream, no water bath, and no baking. Just a simple, delicious, dairy free cheesecake recipe with a gluten-free graham cracker crust. Even better? With simple swaps, you can switch it up with my recipes for oreo mini cheesecakes or blueberry mini cheesecakes. 

Serve your no bake cheesecake in 4 oz Ball mason jars or any 4 oz containers, jars, or cups.

Recipe Highlights

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

Ingredient Notes

recipe ingredients in nesting bowls and labeled

Please see the recipe card for the full list of no bake mini cheesecake ingredients. 

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!

Recipe Step by Step

step by step instruction photos in 4 quadrants
additional step by step photos
  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 Cheesecake Variations

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. 
jars of no bake mini cheesecakes on a wooden cutting board

Mary’s Tips & Tricks

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. 

Recipe FAQs

Why isn’t my crust sticking together? 

You may not have used enough butter. If this happens, feel free to add ½ tbsp more at a time until your crust presses together easily. 

Can I double this recipe? 

Yes! You can double or triple this recipe if you have a larger gathering. 

What other variations can I make with this gluten free cheesecake recipe?

This dairy free cheesecake filling is a great base for a variety of flavors. Feel free to experiment with your favorite additions and toppings. The gluten free cheesecake crust is also super versatile. It works as a base for many flavor variations.

a close up photo of a no bake mini cheesecake with a golden spoon scooping out a bite.

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Easy No Bake Mini Cheesecakes

These no bake mini cheesecakes feature a creamy and delicious dairy free cheesecake filling with a gluten free graham cracker crust. This 15-minute gluten free cheesecake recipe is a quick, simple, and perfect holiday dessert. Top whipped cream and fresh berries and serve. Instructions for mini Oreo cheesecakes or mini blueberry cheesecakes are included!
5 from 2 votes
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Ingredients

Crust

  • 10 Gluten Free Graham Crackers, I used Kinnikinnick brand found at Wegmans!
  • 2 tbsp butter, ghee or coconut oil, melted

Cheesecake Filling

Topping

  • 1 cup fresh berries of choice , I used blueberries and raspberries!

Equipment

Instructions
 

  • Combine the gluten-free graham crackers and the butter, oil, or ghee in a food processor. Pulse it a few times until the crackers resemble crumbs.
  • 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. Set the jars aside while you make the filling.
  • Combine the cashews, cream cheese, coconut cream, lemon juice, vanilla, maple syrup, and coconut sugar in a high-speed blender. Blend on high for 1 minute or until the mixture is very smooth and creamy. There should not be any chunks of cashews remaining.
  • Divide the mixture between the 6 cups and pour it over the graham cracker crust. Place the jars into the freezer for at least 30 minutes to set, or in the refrigerator for 2+ hours.
  • Add the fresh berries on top right before serving. Enjoy!

Notes

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

No Bake Mini Cheesecakes Variations

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. 

Nutrition

Calories: 380kcal, Carbohydrates: 38g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 28mg, Sodium: 106mg, Potassium: 190mg, Fiber: 2g, Sugar: 18g, Vitamin A: 12IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 2mg

This post was originally published on May 27, 2021 and updated with new photos and copy on November 21, 2022.