Creamy vegan cheesecakes with fresh raspberries and graham cracker base. This recipe not made with cashews, so if you’re like me and doesn’t love soaking cashews, you’re in the right place! If that wasn’t good enough, there is no baking involved, so this is the perfect treat to make during the hot summer.
A little disclaimer before you read on: this is not your average cheesecake! You do need to keep them in the freezer, and you may or may not end up binge eating these delicious treats like I did when I first made them.
I hope I’ve intrigued you to make these mini vegan cheesecakes for yourself! Read on to see step-by-step process shots and tips on how to make successful cheesecakes. Click the “jump to recipe” button above to go straight to the recipe card!
Ingredients
- Vegan cream cheese
- Coconut cream (from canned coconut milk)
- Confectioners sugar
- Fresh raspberries
- Vanilla extract
- Graham crackers
- Melted vegan butter or margarine
Steps
Combine your crushed graham crackers and melted vegan butter to make an easy graham base.
Mash the fresh raspberries using a spoon.
Beat the vegan cream cheese, coconut cream and icing sugar with an electric mixer until smooth and voluminous.
Add vanilla extract and the mashed raspberries and beat until smooth.
Divide the graham base amongst the muffin cups and flatten with a glass cup.
Fill each muffin cup with the cheesecake batter, smooth out the tops with a spoon and freeze until firm!
If you have extra batter, you can make cheesecake bites using a mini muffin pan!
Tips for making successful cheesecakes
- The vegan cream cheese does not need to be softened to room temperature. I would recommend taking it out of the refrigerator while you’re preparing other ingredients.
- You also don’t need to sift the icing sugar. The sugar will naturally dissolve into the mixture you’re beating.
- When beating the cheesecake mixture, make sure to rotate the mixer in the same direction. This applies if you’re using a hand held mixture.
- Scrape down the sides and bottom of the bowl regularly so all the ingredients are fully incorporated.
- The freeze time is the absolute least recommended amount of time. The mixture needs time to harden!
FAQ
I used Daiya, Violife, and Miyokos are all great brands!
The natural pink colour comes from the raspberries.
Most graham crackers are vegan, but be sure to read the label to just be sure. Some graham crackers contain honey.
You may find canned coconut cream that actually says “coconut cream”. If there is only canned coconut milk, you can extract the cream from the top of the can when you open it.
Have a question regarding the recipe? Leave a comment down below and I’ll answer your question asap! No time to wait? Send me a DM on Instagram @foodbylingling.
Check out my other fruity vegan dessert recipes
- Peaches and Cream Sorbet
- Raspberry Coconut Galette
- Brown Butter Apple Crumble
- Strawberry Cream Cheese Brownies
No-Bake Mini Raspberry Cheesecakes (vegan)
Ingredients
- 4 graham crackers
- 5 tbsp vegan butter, melted
- ½ cup raspberries, mashed
- ⅔ cup vegan cream cheese
- 4 tbsp full fat coconut cream
- 2 tsp vanilla extract
- 1 cup confectioners sugar, no need to sift
Instructions
- Crush the graham crackers by using a food processor, or smashing them in a ziplock bag using a thick rolling pin. Transfer the dcookie crumbs to a bowl. Pour in the melted butter and mix until incorporated. Set aside.4 graham crackers, 5 tbsp vegan butter
- In a large bowl, beat the cream cheese on high for 20 seconds using a hand held mixer or a stand mixer with the paddle attachment. Add the coconut cream and beat until fully incorporated.⅔ cup vegan cream cheese, 4 tbsp full fat coconut cream
- With the mixer on low, gradually add the sugar. Once all the sugar has been added, turn the mixer to high and beat the mixture for about 3mins. Be sure to scrape down the sides of the bowl frequently.1 cup confectioners sugar
- Add the vanilla extact and mashed raspberries. Beat for another 2mins on high while scraping down the sides every so often. The mixture should be thick and volumous.2 tsp vanilla extract, ½ cup raspberries
- Time to assemble the cheesecakes. You may place a piece of parchment paper in each cupcake cup for easier removal if desired. Scoop 2 tbsp of graham mix into each cup. Use a glass cup with a bottom about the size of the ci[ to flatten the graham mix.
- Fill each cup with the cheesecake mixture to the top. Smooth out the tops. Place the pan of cheesecakes in the freezer and freeze for at least 2.5hrs.
- Once the cheesecakes have hardened, take them out of the freezer and let them sit in room temperature for about 2mins. To take them out of the cupcake pan, use a flat metal spatula to loosen the sides and gently tilt them out of the cup.
- Eat the cheesecakes right away, or store them in a freezer-safe container in the freezer.
Notes
- You can also make cheesecake “bites” by using a mini cupcake pan! This recipe will make about 24 extra mini cheesecake bites. Freeze time will be reduced to 2 hours.
- See tips on how to make successful cheesecake in the blog above!
非常好吃!
Thanks mum!! 🙂 What flavour shall I make next?
Pingback: Raspberry Coconut Galette (vegan) • foodbylingling
Pingback: Vegan Confetti Sugar Cookies • foodbylingling
Pingback: Vegan Chocolate Oreo Cake • foodbylingling
Pingback: Salted Caramel Apple Galette (vegan) • foodbylingling
Pingback: Vegan Raspberry Lemon French Toast • foodbylingling
Pingback: Vegan Chocolate Strawberry Scones • foodbylingling
Pingback: Vegan Carrot Sheet Cake with Spiced Cream Cheese Frosting • foodbylingling