No-Bake Mini Vegan Cheesecakes
Rich and creamy no-bake vegan mini cheesecakes with a graham-style crust and a smooth, dairy-free filling.
Ingredients
Ingredients
- vegan graham crackers
- vegan butter
- vegan cream cheese
- coconut cream
- lemon juice
- lemon zest
- vanilla extract
Instructions
- Pulse graham crackers and sugar, stir in melted butter, and press into muffin tin liners.
- Blend filling ingredients until smooth, spoon into liners, and freeze until set.
- Top with berries or whipped coconut cream.
Notes
Want a firmer set? Bake the crusts for 5 minutes before filling. For nut-free: Make sure your cream cheese is almond-free and use gluten-free oat grahams. A fun summer version: swap lemon zest for lime and top with mango.