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No-Bake Mini Vegan Cheesecakes

No-Bake Mini Vegan Cheesecakes- a lightened-up, vegan version of everyone’s favorite dessert! Nut-free with no added sugar.

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No-Bake Mini Vegan Cheesecakes

These individual-sized desserts may look fancy, but they’re quite simple to make. Traditional cheesecakes involve cold water baths and worrying about air bubbles, but not these! These mini cheesecakes are created in 3 layers. First, there is the graham cracker crust. Then, the coconut cream layer. the final layer is the berry cream. Each cream layer has to set in the fridge, so it is best to make these the night before.

Instead of using non-dairy whipping cream for this recipe and whipping it myself, I bought So Delicious CocoWhip. It’s basically the dairy free version of CoolWhip. The taste is great and it gives the cheesecakes a light texture.

These bite sized treats rely on agar agar flakes instead of cashews or walnuts to firm up the fillings. Agar Agar is a vegan alternative to gelatin. It’s generally used to make jellies, puddings, and custards. It works much like regular gelatin- first, it’s brought to a boil and then you let it simmer for a few minutes. Agar agar is made from red algae, but don’t worry, there’s no seaweed taste.

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No-Bake Mini Vegan Cheesecakes

Supplies needed: 3 inch dessert rings

Ingredients

For the graham cracker crust:

1 cup crushed Graham crackers

4 tbsp melted Vegan butter

For the cream layer:

1/2 cup So Delicious CocoWhip

1 1/4 cups full fat coconut milk

1 tsp pure vanilla extract

1 tbsp agar agar flakes

For the fruit cream filling:

2 cups frozen berries (I used a combination of blueberry, raspberry and strawberry)

1 tablespoon agar agar flakes

1/2 cup So Delicious CocoWhip

No-Bake Mini Vegan Cheesecakes

In a large bowl, mix the crushed graham crackers (you can crush them in a food processor) with the melted vegan butter. Arrange the dessert rings on a lined large plate or baking sheet and press in the graham cracker crust.

No-Bake Mini Vegan Cheesecakes

For the coconut cream layer:

Add 1 cup of coconut milk to a saucepan. Add 1 tablespoon agar agar flakes and stir until it has dissolved. Bring to a boil and stir frequently for 2 minutes. Remove from the heat and let cool slightly. Add 1 teaspoon of pure vanilla extract. Fold in the CocoWhip and stir until dissolved. Pour into the dessert rings and put in the fridge to cool for 1 hour.

No-Bake Mini Vegan Cheesecakes

For the fruit cream layer:

Add the frozen berries to a saucepan. Cook on medium heat for a few minutes, stirring frequently. Add the agar agar flakes and bring to a boil. Cook for 2 minutes stirring frequently. If large pieces of the berries still remain, transfer the mixture to a blender to smooth out or use an immersion blender to blend.

Pour the fruit sauce into the dessert tins, cover with plastic wrap and place in the refrigerator. Let them set for at least 6 hours (overnight is best). Once they are firm, gently push on the bottom to release them for the mold.

Garnish with fresh berries (blackberries and raspberries) and mint and enjoy!

No-Bake Mini Vegan Cheesecakes

ginamichele
A lightened-up, vegan version of everyone's favorite dessert! Nut-free with no added sugar.
Prep Time 20 mins
Course Desserts
Servings 4 cheesecakes

Ingredients
  

For the graham cracker crust

  • 1 cup Crushed graham crackers
  • 4 tbsp Vegan butter

For the cream filling

  • 1/2 cup So Delicious CocoWhip (heaping cup)
  • 1 cup Full fat coconut milk
  • 1 tbsp Agar Agar flakes
  • 1 tsp Pure vanilla extract

For the cream fruit filling

  • 2 cups frozen berries (mixed)
  • 1 tsp agar agar flakes

Instructions
 

  • In a large bowl, mix the crushed graham crackers with the melted vegan butter. Arrange the dessert rings on a lined large plate or baking sheet and press in the graham cracker crust.
  • For the cream layer: Add 1 cup of coconut milk to a saucepan. Add 1 tablespoon agar agar flakes and stir until it has dissolved. Bring to a boil and stir frequently for 2 minutes. Remove from the heat and let cool slightly. Add 1 teaspoon of pure vanilla extract. Fold in the CocoWhip and stir until dissolved. Pour into the dessert rings and put in the fridge to cool for 1 hour.
  • For the fruist cream layer: Add the frozen berries to a saucepan. Cook on medium heat for a few minutes, stirring frequently. Add the agar agar flakes and bring to a boil. Cook for 2 minutes stirring frequently. If large pieces of the berries still remain, transfer the mixture to a blender to smooth out.
  • Pour the fruit mixture into the dessert rings and place in the refridgerator. Let them set for at least 6 hours (overnight is best). Once they are firm, gently push on the bottom to release them for the mold.
Keyword Vegan
Tried this recipe?Let us know how it was!

Looking for more Easy Vegan Desserts like this cheesecake recipe?

Vegan Strawberry Icebox Pie

No Bake Coconut Tart- Vegan and Gluten-Free

Vegan and Gluten-Free Strawberry Shortcake Trifle

How to Make Vegan Yogurt Bark

No-Bake Mini Vegan Cheesecakes

I love seeing your finished projects! If you enjoyed making these No-Bake Mini Vegan Cheesecakes, or any of my other easy vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!

No-Bake Mini Vegan Cheesecakes

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