Description
These No-bake Vegan Mini Cheesecakes are rich, creamy, and incredibly easy to make. With a naturally sweet walnut-date crust and a silky coconut filling, this recipe is perfect if you’re looking for a dairy-free dessert that feels indulgent but requires no oven time at all.
Ingredients
Units
Scale
Crust:
- 120g walnuts
- 200g dates, pitted
- 2-3 tbsp Coconut oil
Filling:
- 1 can Nature’s Charm coconut whipping cream (the thick part that rises on top)
- 1/2 cup Nature’s Charm vegan condensed milk
- Lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the crust by blending the dates, walnuts, with coconut oil until crumbly. Check the mixture by pressing it inside your palm to make a ball: if the ball can hold its shape then the mixture is sticky enough.
- Scoop 1-2 tablespoons and press the mixture firmly into the molds. Let them chill in the fridge while you prepare the filling.
- Prepare the filling by whisking together the vegan coconut cream, vegan condensed milk, lemon juice, vanilla and salt. Adjust the taste for brightness (more lemon) or more sweetness if needed.
- Spoon the filling over the crusts and smooth the tops. Then add your favorite flavors. I used melted dark chocolate, matcha cream and frozen strawberries.
- For matcha cream: mix matcha with 1 tbsp warm coconut cream until smooth.
- Let them chill in the freezer for at least 4 hours, preferably overnight, until fully set.
- When serving, let them sit at room temperature for a few minutes and add toppings like fresh berries, lemon zest, or an extra drizzle of melted dark chocolate.
Notes
Chill the coconut cream overnight so the fat separates cleanly from the water: this will make all the difference to the texture and later keep the top part from melting rapidly.
If your dates are dry, soak them in hot water for 5-10 minutes before blending.
Mini cheesecakes set faster and hold their shape better than a full-size cheesecake.
- Prep Time: 15 mins
- Cook Time: Freeze at least 4 hours
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: Mixed