These vegan, no-bake mini cheesecakes are topped with chocolate-covered strawberries, making them a perfect dessert for any special occasion! These individual cheesecakes have a creamy cheesecake filling, a sweet and crunchy crust, and are the perfect bite-sized treats.
What Makes This Recipe Great
I’ve made vegan and paleo cheesecake several times, and it’s always a huge hit. I love the no-bake version made with creamy cashew filling, and it really does taste like true cheesecake to me. To make a version that’s a bit special for special occasions like Valentine’s Day or Mother’s Day, I created No Bake Mini Cheesecakes that are pretty to look at and delicious to eat! Plus, they’re a great make-ahead dessert to have on hand when you need them!
I made these no-bake mini cheesecakes in muffin tins, so they are small enough to hold in your hand but big enough to share if you want. There are 3 layers to this easy cheesecake recipe: the mini cheesecake crust, the cheesecake filling, and the topping of chocolate-covered strawberries. I know it sounds fancy, but it’s actually quite simple to make.
The result is a delicious and creamy cheesecake with crunchy bites of chocolate and a refreshing burst of fresh strawberries. I can’t get enough!
Watch a Short Video of This Recipe
Ingredient Notes
No Bake Cheesecake Crust
- pecans: You can also use walnuts in a pinch.
- unsweetened coconut flakes
- Medjool dates: Make sure to pit the dates if they don’t come pitted.
Cheesecake Filling
- cashews: Use raw cashews for these easy, no-bake mini cheesecakes. You’ll want to soften them by soaking them in a large bowl of hot water for 30 minutes first.
- coconut milk: I recommend using full-fat coconut milk for the creamiest frozen mini cheesecakes.
- maple syrup
- lemon juice
- vanilla extract
- sea salt
Topping
- chocolate chips: If you are vegan or paleo, I recommend these chocolate chips.
- fresh strawberries
How to Make No-Bake Mini Cheesecakes
- Process all ingredients for the crust in a food processor until crumbly and sticky.
- Spray a 6-cup muffin tin with a cooking spray or brush with coconut oil. Alternatively, you can use silicone cupcake liners or paper liners if desired. Cut 6 parchment paper strips and lay them in the slots for easy removal (photo above on the left).
- Add the crust mixture into the muffin tin and press down to pack. I used a greased bottom of a ¼-cup measuring cup to pack it down tightly. Set aside.
- How to make the no-bake cheesecake filling: Drain cashews, then add all ingredients for the cheesecake batter in a blender and blend until smooth and creamy.
- Pour the filling evenly over the crust. Tap the muffin tin a few times on the counter to remove air bubbles, then chill in the freezer for at least 3 hours.
- Melt chocolate chips in the microwave or a double boiler.
- Remove the mini cheesecakes from the muffin tin by using the parchment paper strips to lift them. If they don’t pop out easily, run a sharp knife along the edges first.
- Spoon the melted chocolate over each cheesecake. Dip each strawberry into the melted chocolate and place on top of the cheesecake layer.
- Let the chocolate set, then enjoy!
Expert Tips & Variations
- Graham Cracker Crust Alternative: If you’re not paleo and looking for a nut-free crust option, you can use regular or gluten-free graham crackers. Simply add them to a food processor and pulse into fine crumbs. Mix the graham cracker crumbs with vegan melted butter and press into the bottom of the muffin pan. Bake at 350F for about 10 minutes to set.
- Toppings: Instead of chocolate covered strawberries, feel free to switch it up with your favorite toppings! Here are some options that go well with these mini cheesecakes: Crushed Oreos, vegan caramel sauce, fresh berries like blueberries or raspberries, chocolate ganache, whipped cream, and more!
- Nut-Free: If you’re nut free, but still want a vegan version of these mini cheesecakes, use the instructions for a graham cracker crust above, and use a tub of dairy free room temperature cream cheese. If you don’t mind dairy, feel free to use full fat cream cheese. You need a hand mixer and a mixing bowl or a stand mixer (with the whisk attachment or paddle attachment) for the cream cheese mixture. See the ingredient notes in the recipe card for amounts.
Storage Tips
Store in an airtight container in the refrigerator for up to 2 weeks in the freezer.
Recipe FAQs
Cashews are commonly used in no bake dairy free mini cheesecake recipes because their high content results in creamy, cream cheese-like texture. However, if you can’t have cashews or if you don’t have them on hand, you can use almonds, macadamias, or even pine nuts.
Storing it in the freezer is the best way to keep no bake cheesecakes firm. This way, it will stay set, but is still soft enough to be eating straight from frozen!
More No Bake Desserts
Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
Paleo & Vegan Pecan Pie Cheesecake (No Bake)
Vegan No Bake Snickers Bars (Paleo Option)
Melona Ice Cream Bars (Paleo, Vegan)
Homemade Pistachio Ice Cream (Vegan & Paleo)
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Chocolate Covered Strawberry No Bake Mini Cheesecake Recipe
Video
Ingredients
Crust
- 1/2 cup pecans
- 1/2 cup unsweetened coconut flakes
- 1/4 cup medjool dates pitted
Cheesecake Filling
- 1½ cup raw cashews soaked in hot water for 30 minutes
- 1/3 cup full-fat coconut milk
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
Chocolate Covered Strawberries
- 2/3 cup chocolate chips
- 6 strawberries
Instructions
- Place all ingredients for the crust in a food processor and process until crumbly and sticky.
- Spray a 6-cup muffin tin with a cooking spray or brush with coconut oil. Cut out 6 strips of parchment paper and lay them at the center of the slots for easy removal.
- Divide the crust mixture into the muffin tin and press down to pack. I used a greased bottom of a ¼-cup measuring cup to pack down tightly. Set aside.
- Drain the cashews, then add all ingredients for the cheesecake filling in a blender. Blend until smooth and creamy.
- Divide the filling evenly over the crust. Tap the muffin tin a few times on the counter to remove air bubbles, then freeze for at least 3 hours to set.
- Melt chocolate chips in the microwave or a double boiler until smooth.
- Remove the mini cheesecakes from the muffin tin by using the parchment paper strips to pull them out. If they don't pop out easily, run a sharp knife along the edges first.
- Spoon some of the melted chocolate over each cheesecake. Dip each strawberry into the remaining melted chocolate and place on top of the cheesecake.
- Let the chocolate set, then enjoy! Store in the fridge for up to 2 weeks.
Notes
Expert Tips & Variations
- Graham Cracker Crust Alternative: If you’re not paleo and looking for a nut-free crust option, you can use regular or gluten-free graham crackers. Simply add them to a food processor and pulse into fine crumbs. Mix the graham cracker crumbs with vegan melted butter and press into the bottom of the muffin pan. Bake at 350F for about 10 minutes to set.
- Toppings: Instead of chocolate covered strawberries, feel free to switch it up with your favorite toppings! Here are some options that go well with these mini cheesecakes: Crushed Oreos, vegan caramel sauce, fresh berries like blueberries or raspberries, chocolate ganache, whipped cream, and more!
- Nut-Free: If you’re nut free, but still want a vegan version of these mini cheesecakes, use the instructions for a graham cracker crust above, and use a tub of dairy free room temperature cream cheese. If you don’t mind dairy, feel free to use full fat cream cheese. You need a hand mixer and a mixing bowl or a stand mixer (with the whisk attachment or paddle attachment) for the cream cheese mixture. See the ingredient notes in the recipe card for amounts.
Storage Tips
Store in an airtight container in the refrigerator for up to 2 weeks.Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
I used this crust for a cushaw pie. Great! I did add a little honey. I used a different type of date and mine was not sticky enough.
Thank you!!!
I love the idea. I don’t like coconut. Any idea for an alternative?
You can use another dairy free milk. The thicker the better!