These no bake mini vegan cheesecakes come together so easily and are made and colored with completely natural ingredients! Dairy free and gluten free, they’re perfect for any holiday or get together!
These no bake mini vegan cheesecakes are absolutely delicious, so sweet, and just so easy! I can’t get over how seamlessly they came together! Topped with a vegan buttercream frosting, they look elegant and like a lot of hard work that will please any crowd.
I’m so excited to bring these to our Easter celebration, so I thought I’d let you in on these amazing little desserts to brighten up any spring table 🙂
In fact, people won’t even be able to tell that these mini vegan cheesecakes are completely plant based and gluten free! They’re that good 😉
And with the beautiful pastel colors, they just fit in so beautifully with all of the other springtime desserts!
No bake mini vegan cheesecake ingredients:
So what makes these easy vegan cheesecakes so dang good? Let’s dive into the ingredients!
Dates: these will be the main component that keeps the crust together! I love dates because they’re so deliciously sweet and they work as a great mold for any raw dessert. Make sure to soak your dates for at least 6 hours prior to making this recipe. I always just soak overnight in the fridge because it ensures that I have soaked them well enough and saves me time so I can focus on other things!
Oats: Yep, the crust for these no bake mini vegan cheesecakes is so simple! Really, just oats and dates! It makes for an amazing raw vegan crust that’s completely gluten free!
Cashews: the cashews will serve as the main component for the no bake mini vegan cheesecakes filling! Like the dates, you’re going to need to soak the cashews for at least 6 hours, so I just recommend soaking them both at the same time (in separate jars) overnight! Easy peasy, right?
Coconut milk: please please please use full fat coconut milk here! You don’t want your mini vegan cheesecakes to taste watered down, which is definitely what you’ll get if you use a store-bought refrigerated coconut milk from one of the big cartons. These easy vegan cheesecakes will come out so well if you use full fat coconut milk 🙂 Or even coconut cream, which I think is even better! You want it to be a smooth bite, not icy!
Maple syrup: you know I love my maple syrup! It’s my all time favorite sweetener for dessert recipes. Use a little maple syrup for the cheesecake batter and you’ll be golden!
Vanilla: so the base flavor of these vegan cheesecakes is vanilla! The coloring, which we’ll get to in a minute, barely takes over the flavor (except for the raspberry one), so vanilla ends up being super refreshing! If you want, however, you can add peppermint extract to the green cheesecakes and extra lemon to the yellow ones 🙂
Lemon: well we need something to make these no bake mini vegan cheesecakes taste like cheesecake! The lemon is just enough so that there’s a slight sour taste to these cheesecakes, but not an overpowering lemon-y flavor!
How to color these vegan mini cheesecakes naturally:
So I left out the coloring ingredients in the section before because I didn’t want it to get confusing! You can really color these no bake mini vegan cheesecakes however you’d like. I recommend using raspberries for pink, turmeric for yellow, and spirulina or matcha for green!
I figured these are pretty common ingredients for anyone that is into more natural ingredients, but if you’re just getting started, stick with turmeric for yellow (which is a spice often found in curries- don’t worry, your easy vegan cheesecakes won’t taste like curry haha!) and matcha for the green.
My one concern with matcha is that there is caffeine, so it might not be best for children, so you can use spirulina here! For those who don’t know, spirulina is a blue-green algae that gives a vibrant green color and is chock full of amazing nutrients. I used it to color my vegan grasshopper pie green and it was a hit!
You can pick up spirulina at Whole Foods or any health food store.
For the pink, I loved using raspberries in this recipe, but feel free to use strawberries if you’d prefer! Pureed blueberries might also be nice for a more blue/purple color that’s perfect for spring and Easter 🙂
Vegan buttercream frosting preparation:
For my vegan buttercream frosting, I actually used the remaining batter from the cheesecake filling without using the lemon. I state it in the instructions to wait to add the lemon until you’re mixing the colors, but just want to add it here as well.
You don’t want your vegan buttercream frosting tasting like cheesecake!
I then added softened vegan butter to the remaining batter and whipped it using a hand mixer. Turned out amazing!
Then you just add the vegan buttercream frosting to a piping bag and pipe away! If you don’t have a piping bag, simply spoon the buttercream into a large plastic bag and snip one of the corners with scissors. It won’t have specific detailing to the frosting when piped, but it will still look really nice!
If you don’t want to frost your no bake mini vegan cheesecakes, you can also prepare the vegan buttercream frosting for another recipe to go alongside your cheesecakes! I’m thinking about bringing my paleo vanilla cupcakes and swapping in this frosting for our Easter celebration 🙂
For storing these vegan mini cheesecakes, I highly recommend keeping them in the freezer until you’re ready to serve them. Then let these cheesecakes sit out for about 15-20 minutes to thaw.
The perfect and healthy treat! I hope you love them as much as I do!
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These no-bake mini vegan cheesecakes come together so easily and are made and colored with completely natural ingredients! Dairy free and gluten free, they’re perfect for any holiday or get together!
- 1 cup sprouted gluten free oats
- 1 cup dates, soaked overnight
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cup cashews, soaked overnight
- 1/2 cup maple syrup
- 16 fluid ounce full fat coconut milk
- 1 tsp Vanilla extract
- 1/2 lemon
- 1/3 cup mashed raspberries
- 1 tsp turmeric
- 1 tsp spirulina or matcha
Vegan Buttercream Ingredients:
- Remaining cheesecake batter without lemon
- 1/2 cup vegan butter, softened
- 2 tbsp coconut milk
- In a large food processor, process oats until ground into a flour.
- Add in dates, vanilla, and sea salt, and blend until a sticky batter.
- In a 12 cupcake silicone cupcake mold or tin (with liners), divide batter evenly into each cup and press down to form crust.
- If you have leftover batter, you can save it for raw oatmeal cookies.
- Place mold into freezer for at least an hour.
- Once crusts are nearing end of freezing time, begin to make cheesecake batter.
- Blend cashews in a large food processor until chunky.
- Add in coconut milk, vanilla extract, and maple syrup.
- Blend until smooth.
- Divide batter into 3 small bowls with about 3/4 cup batter in each.
- Add mashed raspberries to one, turmeric to another, and spirulina or matcha to the last, as well as a squirt of lemon juice into each.
- Mix until color is uniform throughout.
- Spoon each color into 4 separate cupcakes.
- Place in the freezer for at least 4 hours or overnight.
Vegan Buttercream Instructions:
- If making buttercream the next day, store the remaining cheesecake batter covered in the fridge and remove to let soften for at least 30 minutes prior.
- Add in softened vegan butter and 1-2 tbsp coconut milk.
- Using a hand mixer, whip until fluffy and well combined.
- Spoon buttercream into a piping bag and pipe on each cheesecake that’s removed from the cupcake liner.
- Category: dessert
- Method: freeze
- Serving Size: 1 mini cheesecake
- Calories: 356
- Sugar: 12
- Fat: 28
- Saturated Fat: 13
- Carbohydrates: 24
- Fiber: 2
- Protein: 5
Keywords: vegan, cheesecake, dessert, gluten free, dairy free