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No Bake Mini Vegan Cheesecakes

  • Author: thebananadiaries
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Category: dessert
  • Method: freeze


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!



Crust Ingredients:

  • 1 cup sprouted gluten free oats
  • 1 cup dates, soaked overnight
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Cheesecake Ingredients:

  • 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


Crust Instructions:

  1. In a large food processor, process oats until ground into a flour.
  2. Add in dates, vanilla, and sea salt, and blend until a sticky batter.
  3. In a 12 cupcake silicone cupcake mold or tin (with liners), divide batter evenly into each cup and press down to form crust. 
  4. If you have leftover batter, you can save it for raw oatmeal cookies.
  5. Place mold into freezer for at least an hour.

Cheesecake Instructions:

  1. Once crusts are nearing end of freezing time, begin to make cheesecake batter.
  2. Blend cashews in a large food processor until chunky.
  3. Add in coconut milk, vanilla extract, and maple syrup.
  4. Blend until smooth.
  5. Divide batter into 3 small bowls with about 3/4 cup batter in each.
  6. 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.
  7. Mix until color is uniform throughout.
  8. Spoon each color into 4 separate cupcakes.
  9. Place in the freezer for at least 4 hours or overnight.

Vegan Buttercream Instructions:

  1. 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.
  2. Add in softened vegan butter and 1-2 tbsp coconut milk.
  3. Using a hand mixer, whip until fluffy and well combined.
  4. Spoon buttercream into a piping bag and pipe on each cheesecake that’s removed from the cupcake liner.


  • 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