This rich and creamy Healthy No Bake Cheesecake recipe is vegan, gluten-free, and perfect for serving on any occasion!
OMG guys – this no bake cheesecake recipe is IT!
Plus – bonus: it’s vegan, too!
Now, I have to admit, I have been a lil’ skeptical about turning cashews into cheese, let alone cheesecake.
I mean, c’mon now, we’re talking about CHEESECAKE, here.
Rich, smooth, creamy, flaky and delicate cheesecake.
Like my 6th love in life, after my family, of course.
There’s like no way it would taste the same, right?
I’m tellin ya, peeps – it’s VERY similar. The richness, creaminess, coolness, and slight tartness that you love about cheesecake is there. It’s pretty delicious if you ask me.
It’s also easier than you’d think to make, too. Which is always a benefit.
Because let’s face it: making your own cheesecake isn’t the easiest thing in the world. It requires a water bath and combining all sorts of ingredients, and then there’s the fact that it has all those refined sugars and fats.
BUT, these awesome mini no bake cheesecakes right here are none of those – they just require some blending and then freezing to make and require no baking whatsoever.
You’re looking at those fun little hearts right there and thinking yum, right? You’re not wrong.
While it’s totally optional, the strawberry swirl topping is a nice little touch of extra goodness that is totally worth the little bit of effort. Without the strawberry topping, though, this recipe is actually completed raw, if you’re into that sorta thing.
If eating clean is your jive, it’s also completely clean, meaning no added refined sugars, no refined flours, and all whole, real foods. Because real foods are delicious and oh so good for you.
So, if you’re like me and you simply cannot live without enjoying a delicious cheesecake, now you can rejoice. Because healthy cheesecake is HERE.
And plus – look how cute!
Handheld healthy mini cheesecakes with a strawberry swirl? Are you KIDDING me? DONE.
WHAT’S SO GOOD ABOUT THIS HEALTHY NO BAKE CHEESECAKE?
This recipe makes an absolutely yummy and healthy cheesecake. Not only are these mini cheesecakes just the right size, but they are also made with good-for-you ingredients:
For the crust:
- Pecans: Pecans are high in copper which is good for your immunity. Pecans also boost nerve cell function.
- Dates: Dates are a great natural sweetener and have fiber. They are anti-inflammatory, too.
For the filling:
- Cashews: You’ll note that cashews are the basis of the filling in this recipe. Cashews are an excellent protein source and have healthy fats.
- Coconut oil: Coconut oil is one of the healthier choices (see my post on coconut oil here).
- Coconut milk: Coconut milk has nutrients like vitamin C and iron.
- Pure Maple syrup: An alternative to sugar, maple sugar is clean and not highly processed. It’s one of my go-to sweeteners.
For the topping:
- Strawberries: I used strawberries in this recipe, but any healthy fruit like blueberries or cherries will be amazing.
TIPS FOR MAKING HEALTHY NO BAKE CHEESECAKE
This healthy no bake cheesecake recipe turns out perfectly every time but I do have a few tips for making that happen:
- Soaking the cashews is a step you can’t miss. This makes blending much easier in your Vitamix, heavy-duty blender, or food processor. Soaked cashews blend to a good consistency.
- Use thin strips of parchment paper as a way to remove the cheesecakes from the muffin tin once frozen. The strips, when placed in the tins, work as mini handles.
- Don’t rush the mixing of your healthy no bake cheesecake. Blend it until it is nice and smooth. This will make it creamy and easy to put in the tins.
- Be patient with the freezing process, too. Allow at least 1 to 2 hours
ALTERNATIVE TOPPINGS FOR THE HEALTHY NO BAKE CHEESECAKE
I love the strawberry swirl described in my recipe. But there are tons of options that also taste delicious:
- Blueberry swirl
- Caramel swirl made with coconut butter and maple syrup
- Swirl a little coconut throughout the filling
- Drizzle dark chocolate sauce over the cheesecakes
- Keto whipped cream
HOW TO STORE HEALTHY NO BAKE CHEESECAKE
These mini cheesecake delights can be stored in the fridge in an airtight container for 5 days, but keep it in the coldest part of the fridge. You can store it in the freezer for up to 2 weeks. Remember to take the cheesecakes out of the freezer to thaw for 30 minutes before serving. The fact that they are small and bite-sized makes them pretty tempting. So sure, I freeze them but they disappear pretty quickly!
And, folks – making a healthy cheesecake was one of the most commonly requested recipes on my Instagram, Facebook, and YouTube pages – so you know it HAD to happen. If you have a recipe idea you’d like me to make healthy, PLEASE share in the comments below.
Miracles can happen, people. I give you The Clean Cheesecake.
MORE HEALTHY DESSERTS
I love, love dessert. Especially when it’s made with clean eating ingredients. Here are some of my favorites. At the top of the list, I’ve added two more cheesecake recipes!
- Healthy No Bake Cherry Vegan Cheesecake
- No Bake Raspberry Beet Mini Cheesecakes
- Fresh Pumpkin Ice Cream
- Banana Chia Pudding
- Healthy Carrot Cake
- Gluten Free Strawberry Shortcake + Vegan Whipped Cream Topping
Mini No Bake Cheesecake Recipe (That You’d Never Know Was Vegan!)
Looking to indulge in luscious cheesecake? This rich and creamy Healthy No Bake Cheesecake recipe is vegan, gluten-free, and perfect for serving on any occasion!
- 1 cup raw pecans
- 1 cup pitted dates packed
- 1/8 tsp sea salt
- 1 1/2 cups raw cashews
- 1/3 cup freshly squeezed lemon juice approx. 2 lemons
- 1/3 cup coconut oil melted
- 2/3 cup full fat coconut milk refrigerated
- 1/3 cup pure maple syrup
- 1/2 cup fresh strawberries diced
- 1 tsp lemon juice
- 1 tbsp coconut sugar
- 2-3 tbsp water
First, cover the raw cashews with boiling hot water and let them soak for one hour. It's necessary to soak them to soften them.
Add the pitted dates and sea salt into the same food processor - no need to clean out the remaining pecan particles. Process until a small ball forms.
Add the processed pecans back into the food processor and blend until the mixture resembles a loose dough.
Cut thin strips of parchment paper and lay into each slot in a muffin tin. (Trust me - this will be super useful when it’s time to remove the cheesecakes because it will act as a handle).
Scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the crust.
To make the filling, drain your soaked cashews and add them into a blender, followed by the lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.
Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into each muffin tin, filling all the way up.
To make the optional strawberry sauce/topping, add the fresh strawberries, lemon juice, coconut sugar, and water into a sauce pan and cook over medium-high heat until the strawberries are softened and liquid is released. Add the strawberries to a blender to create a puree. We want this very loose and smooth to make the swirl.
To make the swirls, place two very small drops on top of the cups at opposite ends. Then, using a toothpick or knife, make a circle to connect the two dots to make a swirl pattern. It takes a little bit of practice and tastes delicious no matter how it looks.
Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.
When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.
You may need to allow it to set at room temperature for 5 minutes to thaw.
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