Easy No Bake Mini Cheesecakes

no bake mini cheesecakes in glass jars topped with berries with a spoon taking a bite

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!

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings jars

Calories 380kcal

Author Mary Smith

Equipment

Ingredients

Crust

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

Cheesecake Filling

½ cup raw, unsalted cashews
1 tub Kite Hill almond milk cream cheese (8 oz total)
⅔ cup coconut cream (only the thick part of a can of full-fat coconut milk)
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp maple syrup
¼ cup coconut sugar

Topping

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

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.

Combine the gluten-free Oreos and the melted butter in a food processor. Pulse it a few times until the crackers resemble crumbs.
Follow all of the same instructions for the filling and assembly in the recipe card.
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.

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

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