These no bake mini vegan cheesecake bites are creamy, smooth and with just 8 ingredients, super easy to make- and you won't even need an oven. The crust comes together with nuts and maple syrup, while the filling is a dreamy blend of just three ingredients. Dairy-free, vegan, freezer-friendly and absolutely indulgent!
Quick overview
✅ Healthier twist - Lighter than regular cheesecake but still creamy and indulgent.
✅ Fully plant-based - Vegan, dairy-free, and easily made gluten-free.
✅ Simple, wholesome ingredients- No vegan cream cheese or graham cracker crust
Jump to:
The base of these mini cheesecakes is just a quick no-bake crust made of nuts and maple syrup, pressed down to form a perfectly chewy bottom layer. On top goes the dreamiest filling- just 3 ingredients (yes, only three!): coconut cream, cashews, and coconut sugar. You just blend everything until silky smooth, pour it over the crust, and let the freezer set.
I infused mine with either caramel flavors (using my Peanut Butter Caramel Sauce) or a fresh raspberry purée for a fruity twist, but honestly, they're just as lovely plain.
For more vegan cheesecake recipes try my Vegan No Bake Pumpkin Cheesecake Bars, Vegan Black Forest Cheesecake or No Bake Mango Cheesecake.
Ingredients & substitution notes
- Pecans: Form the base of the crust. Can be swapped with walnuts or almonds.
- Oats: Add structure and a bit of chew to the crust. Use certified gluten-free to make these cheesecake bites gluten-free.
- Coconut oil: Helps bind the crust. Use refined if you don't want coconut flavor.
- Maple syrup: Sweetens and binds the crust. Can be replaced with agave.
- Coconut cream: The creamy base of the filling. The creamy base of the filling. It's the thick part that separates and rises to the top when you chill a can of coconut milk overnight. How many cans you'll need depends on the brand, since every can of coconut milk has a different percentage of coconut extract. A higher percentage means more cream per can (so 1 can may be enough), while a lower percentage means less cream and more water (so you'll likely need 2 cans). The fat content is what helps the filling set properly.
- Cashews: Blended into the filling for a silky, creamy texture. Can't be replaced with other nuts.
- Coconut Sugar: could be replaced with soft brown sugar (my favorite substitution) or any other granulated sugar of choice.
- Lemon juice (optional): Adds a light tang if you want more cheesecake-like flavor.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Soak cashews in hot water for at least 30 minutes.
Step 2: Put all the crust ingredients into a food processor and blend until a sticky mass forms. Press the crust into the individual muffins liners using the back of a glass, a spoon or your hands.
Step 3: Blend all the filling ingredients in a high-speed blender.
Step 4: Pour over the crust, infuse with flavors (optional) and put in the freezer to set.
Top tips
- Strong blender: Use a high-speed blender with a tamper for the filling (a regular hand mixer won't cut it). If you only have a regular blender, first break down the cashews and cream with an immersion blender, then transfer to your regular blender to finish.
- Chill your coconut milk overnight so the creamy part separates and firms up!
- Serving tip: Let the cheesecakes sit at room temperature for 5-10 minutes before serving so the texture is perfectly creamy, not icy.
Topping and serving suggestions
These vegan mini cheesecakes can be enjoyed plain and simple, or infused with extra flavor by adding your favorite toppings. Below I listed some ideas:
- Fruit purée: Like the one I made for my Strawberry Matcha Latte (one of the toppings I used for these cheesecakes)
- Caramel sauce: My easy 2-Ingredient Caramel Sauce (the other topping I used here)
- Nut butter drizzle: Try my homemade Roasted Almond Butter, peanut, or cashew butter
- Whipped cream: Such as my Vegan Whipped Cream
- Chopped nuts - pecans, almonds, or hazelnuts
- Chocolate ganache- try the one from my Chocolate Date Cake
- Fresh berries
- Shaved dark chocolate or cacao nibs
FAQs
Yes! Just be sure to use certified gluten-free oats in the crust- or skip the oats altogether and add a few more nuts instead. Everything else in the recipe is naturally gluten-free.
Related recipes
Looking for more vegan dessert recipes?
📖 Recipe
Mini Vegan Cheesecakes
Equipment
- 1 food processor
- 1 blender
- 1 muffin tin + liners
Ingredients
Cheesecake Crust
- 1 ½ cups (180 g) pecans *or sub walnuts or almonds
- ½ cup (60 g) (gluten free) oats or regular oats
- 2 tablespoon coconut oil melted, see notes
- 4 tablespoon maple syrup
- ¼ tsp (¼ teaspoon) salt
Cheesecake Filling
- 1 ½ cups (215 g) cashews
- 1 ¼ cup (290 g) coconut cream, chilled overnight (about 1-2 cans of coconut milk, see notes)
- ½ cup (100 g) coconut sugar *or sub soft brown sugar
- 2 teaspoon lemon juice (optional) ,see notes
Instructions
- Soak the cashews in hot water for at least 30 minutes (or overnight). Drain well.1 ½ cups cashews
- Make the crust: Add all the crust ingredients to a food processor. Blend until the mixture sticks together when pressed between your fingers (you may need to scrape down the sides a couple of times).1 ½ cups pecans, ½ cup (gluten free) oats , 2 tablespoon coconut oil, 4 tablespoon maple syrup, ¼ teaspoon salt
- Press into tins: Divide the mixture evenly into a muffin tin (I used a cookie scoop) and press it firmly into the base of each cup to form the crust using a spoon, the bottom of a glass or your fingers. Set aside.
- Blend the filling: Add the drained cashews together with the other filling ingredients to a high-speed blender with a tamper. Blend until completely smooth and creamy, using the tamper to push down the ingredients and help everything blend evenly.1 ¼ cup coconut cream, chilled overnight, ½ cup coconut sugar , 2 teaspoon lemon juice (optional)
- Assemble: Pour the filling evenly over the prepared crusts in the muffin tin. At this stage, you can swirl in a fruit purée or my 2-Ingredient Caramel Sauce like I did, or simply leave them plain. You can also add toppings later- or enjoy them as they are.
- Freeze for at least 3-4 hours, or until firm.
- Serve: Let sit at room temperature for 10-15 minutes before serving for a softer texture. Keeps in the freezer for 1 week.
Video
Notes
- Coconut oil: Use refined if you don't want coconut flavor.
- Coconut cream: ...the thick layer that rises to the top of a can of coconut milk after chilling it overnight (don't shake the can!). Different brands have different amounts of coconut extract, which affects how much cream vs. water is in each can. If the fat content is high, 1 can is enough to get 1 cup of coconut cream; if it's lower, you'll need two cans.
- Blender: Use a high-speed blender with a tamper for the filling. If you only have a regular blender, first break down the cashews with an immersion blender, then transfer to your regular blender to finish.
- Lemon juice: These cheesecakes are naturally sweet, but if you'd like a more tangy, classic cheesecake flavor, add a splash of lemon juice.
- Storage: I recommend storing them in the freezer. You could store them in the fridge, but the texture will be much softer and the muffin liners harder to remove.
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