Mini Vegan Raspberry Cheesecakes
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Are you craving an easy, guilt-free no bake dessert recipe that will satisfy your sweet tooth? Look no further than these mouthwatering Mini Vegan Raspberry Cheesecakes! It’s the perfect, decadent treat when you want sweet, creamy and healthy, all at the same time!
More delish? Here’s 20 Dreamy Vegan Cheesecakes That We Just Can’t Resist and 35 Sweet & Delicious Vegan Strawberry Desserts to also get your mouth watering!
Why We Love These Mini Vegan Raspberry No Bake Cheesecakes
With a creamy, tangy filling and a fruity burst of flavor, these mini treats can be a great addition to a party or any occasion. This is a simple yet decadent recipe for these vegan Mini No Bake Raspberry Cheesecakes and they’re the perfect addition to your plant-based lifestyle.
You’ll find we didn’t use cashews, cornstarch, silken tofu or any maple syrup in the filling for this no bake vegan cheesecake recipe. Instead, it’s made with easy and healthy ingredients like vegan cream cheese, vegan whipped cream and organic sugar, so it’s perfect for vegans as well as non-vegans!
The prep time takes about 20 minutes or less, and the rest of the time requires these treats to chill and set up before serving.
You won’t be able to resist making these cute little no bake cheesecakes over and over again. Plus, you can easily customize them with other fruits, or keep them plain or put your own personal spin on them.
So grab your apron and get ready to whip up a batch of these irresistible treats for when you are craving cheesecake or want to whip up something delectable to serve.
Ingredients You Need
Graham Cracker Crusts
- 1 ½ cups graham cracker crumbs, about 12 full size graham crackers
- ¼ cup organic sugar, use erythritol or monk fruit sweetener
- 6 Tablespoons melted vegan butter (could also use melted coconut oil)
Cheesecake Filling
- 2/3 cup of vegan So Delicious Dairy Free Original CocoWhip or TruWhip
- 12 ounces room temperature vegan cream cheese (Use a good quality vegan cream cheese like Tofutti or So delicious)
- 1/2 cup organic sugar, use erythritol or monk fruit sweetener.
- 1 jar sugar-free red raspberry preserves with or without seeds (could also use jelly or jam), divided for the cheesecake and the topping
- fresh raspberries
Instructions How to Make Mini Vegan Raspberry No Bake Cheesecakes
Graham Cracker Crust
- Line a 12-cup muffin tin or silicone pan with cupcake liners and lightly spray with non-cooking spray or you can use a mini cheesecake tart pan.
- If you don’t have graham cracker crumbs, you can easily make your own.
- Using a food processor, pulverize the graham crackers until finely ground into crumbs or place graham crackers in a large ziploc bag and use a rolling pin to crush them.
- Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter and mix with a fork until all the crumbs are wet and crumbly.
- Divide the graham cracker mixture between the 12 cup muffin tins and press the crumbs firmly into the bottom of the liners.
- Chill it for 10-20 minutes or if you would like a crisper crust, bake this crusts for 8-10 minutes at 375F and let cool before filling with cheesecake filling.
Cheesecake Filling
- Using a mixer, beat the softened vegan cream cheese until smooth and creamy, then add the coco whip, 3-4 tablespoons of the raspberry preserves and sugar and mix until combined until combined and mixed well.
- Spoon or scoop the cream cheese mixture into each of the crusts.
- Top each mini cheesecake with a teaspoon or tablespoon of the raspberry preserves. Before adding, make sure to mix it up well so it’s easy to spread on top of cheesecakes.
- When ready to serve, top with some raspberries, as many as you like.
- Refrigerate the cheesecake for 3 hours or overnight before serving so it can firm up. Remove cheesecakes from pan. If you used a mini cheesecake tart pan, gently press the bottom upwards to remove the cheesecake from the sides of the pan.
Storing Mini Vegan Raspberry Cheesecakes
- These healthy mini no-bake cheesecakes won’t last long, but you can store them in the refrigerator for up to three days in an airtight container.
- Make the cheesecakes ahead of time if you like, but I would wait to add the any fresh fruit until right before you serve it for the best presentation.
Variations
- Switch out the raspberry preserves with peaches, strawberries, blackberries or blueberry preserves with complimentary fruits on top.
- If you want these just plain, consider adding a few dairy-free chocolate chips or white chocolate chips to the top of this dessert.
- Add some almond extract, vanilla extract or some lemon juice to give some additional flavor to your filling for a extra flavor boost.
- Drizzle some melted chocolate or vegan caramel sauce on top with a touch of sea salt.
- You can make these gluten-free depending on what graham crackers you use, or change out the crust with a vegan chocolate cookie base by using organic chocolate sandwich cookies.
In conclusion, mini raspberry cheesecakes are the perfect dessert for any occasion. From the creamy, indulgent filling to the tangy burst of flavor from fresh raspberries, these petite treats are sure to please the whole clan! And with the convenience of individual portions, they are ideal for gatherings or a sweet indulgence on your own.
So why not try making your own mini raspberry cheesecakes with our easy vegan no bake cheesecake recipe? Share on Instagram or Pinterest to your favorite boards!
More Delicious Desserts!
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Mini Vegan Raspberry Cheesecakes
Ingredients
Graham Cracker Crusts
- 1 ½ cups graham cracker crumbs about 12 full size graham crackers
- ¼ cup organic sugar use erythritol or monk fruit sweetener.
- 6 Tablespoons vegan butter melted
Cheesecake Filling
- 2/3 cup vegan whipped cream So Delicious Dairy Free Original CocoWhip or TruWhip
- 12 ounces room temperature vegan cream cheese Use a good quality vegan cream cheese like Tofutti or So delicious
- 1/2 cup organic sugar use erythritol or monk fruit sweetener.
- 1 jar sugar-free red raspberry preserves with or without seeds could also use jelly or jam, divided for the cheesecake and the topping
- fresh raspberries
Instructions
Graham Cracker Crust
- Line a 12-cup muffin tin or silicone pan with cupcake liners and lightly spray with non-cooking spray or you can use a mini cheesecake tart pan.
- If you don’t have graham cracker crumbs, you can easily make your own.
- Using a food processor, pulverize the graham crackers until finely ground into crumbs or place graham crackers in a large ziploc bag and use a rolling pin to crush them.
- Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter and mix with a fork until all the crumbs are wet and crumbly.
- Divide the graham cracker mixture between the 12 cup muffin tins and press the crumbs firmly into the bottom of the liners.
- Chill it for 10-20 minutes or if you would like a crisper crust, bake this crusts for 8-10 minutes at 375F and let cool before filling with cheesecake filling.
Cheesecake Filling
- Using a mixer, beat the softened vegan cream cheese until smooth and creamy, then add the coco whip, 3-4 tablespoons of the raspberry preserves and sugar and mix until combined until combined and mixed well.
- Spoon or scoop the cream cheese mixture into each of the crusts.
- Top each mini cheesecake with a teaspoon or tablespoon of the raspberry preserves. Before adding, make sure to mix it up well so it’s easy to spread on top of cheesecakes.
- When ready to serve, top with some raspberries, as many as you like.
- Refrigerate the cheesecake for 3 hours or overnight before serving so it can firm up. If you used a mini cheesecake tart pan, gently press the bottom upwards to remove the cheesecake from the sides of the pan. Enjoy!
