This simple no bake cheesecake bites recipe makes 12 frozen vegan desserts. They are nutty and sweet, with a satisfying cookie crunch and simple to make!
Since going dairy-free, We've had a lot of success creating dairy-free versions of many of the favorite dessert recipes.
This Vegan Chocolate Cake is a favorite, as are the Dairy-Free Cookies & Cream "Ice Cream" and the 3-Ingredient Chocolate Peanut Butter Cups recipes.
Growing up, We always loved cheesecake. And these no bake cheesecake bites are simple to make, vegan/dairy free, and perfect for snacking or holiday entertaining!
[feast_advanced_jump_to]🌟 Why this recipe works
These frozen desserts are tasty for so many reasons.
- The vegan "cheesecake" filling is creamy and sweet.
- It has a satisfying crunchy cookie crust using a popular vegan store-bought cookie (which many people don't realize are vegan!)
- You can use the same recipe to make one large vegan cheesecake
- These are perfect for keeping in the freezer. Then when the sweet tooth craving hits, you can simply bring out individual servings as needed.
🥛 Ingredients
You only need a few ingredients to make these yummy vegan desserts. See the full list of ingredients in the printable recipe card below. Here are some notes about key ingredients to keep in mind:
Almondmilk – The mild nutty flavor of almondmilk makes it perfect for this nutty vegan cheesecake recipe! That said, you could also use cashewmilk or coconutmilk in place of the almondmilk.
Cookies – We use Biscoff cookies for the crust. These popular vegan cookies can be found in most grocery stores. They lend a gingery crunch to each bite!
Nuts – you'll need both cashews and hazelnuts for the filling.
✅ Step-by-step instructions
- Fast-soak some cashews and some hazelnuts (see recipe notes).
- Meanwhile, make the crust. Pulse the cookies with some melted coconut oil in a food processor.
- Scoop enough crust mixture to cover the bottom of each muffin pan spot and press down gently.
- Bake at 350° degrees for 5-6 minutes, simply enough to have the crust stick nicely together.
- While the crusts are baking, put the drained, soaked nuts into a blender, and blend them with almondmilk, agave nectar for some sweetness, vanilla, and lemon juice. Pour enough into each muffin spot over the cookie crumb to almost reach the top.
- Freeze for about 4-5 hours.
- Remove when ready to eat and top with chopped pecans or the topping of your choice (see some topping ideas below).
👩🏻🍳 Recipe FAQs
What do these vegan cheesecakes taste like?These dessert bites are crunchy, creamy, and nutty in each bite. The consistency and texture is somewhere between a frozen custard pie and a cheesecake.
What can We use instead of Biscoff cookies?For the crust, you can replace Biscoff cookies with any vegan graham cracker. Or try a gingersnap or spice cookie. Any light (not dense) cookie with a sweet crunch and hint of spices will do.
What can We use instead of hazelnuts?You can use almonds, pecans, or walnuts instead of hazelnuts.
🌰 Topping ideas
With the holidays coming up, We decided to top these with some crushed pecans. This adds to the already decadent nutty flavor.
Some other topping ideas:
- vegan chocolate frosting (get the recipe for it here in the Vegan Chocolate Cake recipe)
- chocolate drizzle
- toasted coconut
- a top layer of peanut butter
- toasted pumpkin seeds
- chocolate chips
More vegan desserts
- 25 Vegan Christmas Desserts
- Cherry Chocolate Chip Ice Cream
- Healthy Peanut Butter Cups (Paleo, Vegan, Dairy-free options)
Vegan Chocolate Cake Recipe with Vegan Chocolate Frosting
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Simple Cheesecakes Bites (A Nutty, Vegan Frozen Dessert)
By Marlynn Schotland Prep Time: 20 mins Cook Time: 5 mins Freezing time: 4 hrs Total Time: 4 hrs 25 mins Servings: 12 mini frozen desserts
These mini vegan cheesecakes are nutty, creamy, and sweet with a sugary cookie crust.
Ingredients
Crust Ingredients
- 24 vegan gingersnap or spice cookies, or about 18 graham crackers
- 4 tablespoons melted coconut oil
Filling Ingredients
- 1 cup cashews, fast-soaked and drained (see notes)
- 1 cup hazelnuts, fast-soaked (see notes)
- 1 cup almondmilk
- 1/2 cup agave nectar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Toppings
- crushed pecans
Instructions
- Preheat oven to 350 degrees.
- Place cupcake liners OR strips of parchment paper into each spot of a 12-serving muffin pan
To make the crust:
- In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
- Scoop enough crust mixture to cover the bottom of each muffin pan spot and press down gently.
- Bake at 350 degrees for 5-6 minutes, simply enough to have the crust stick nicely together.
To make the filling
- In a blender, add the cashews, hazelnuts, almondmilk, agave nectar, lemon juice, and vanilla extract. Pulse until well blended into a creamy texture.
- Pour enough into each muffin spot over the cookie crumb to almost reach the top.
- Freeze for about 4-5 hours.
- Remove when ready to eat and top with chopped pecans or the topping of your choice.
Notes
Makes about 12 mini frozen vegan cheesecakes To fast-soak cashews and hazelnuts: place nuts in a large bowl and pour boiling water to cover. Soak for about 1 hour, then drain the water. Storage: Whatever you don't eat immediately, you can keep in the freezer for about 2 weeks in an airtight container. Want to make an even creamier filling? Sub half of the almondmilk for coconut cream.Nutrition
Calories: 242 kcal, Carbohydrates: 19 g, Protein: 4 g, Fat: 18 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Sodium: 73 mg, Potassium: 141 mg, Fiber: 2 g, Sugar: 11 g, Vitamin A: 2 IU, Vitamin C: 3 mg, Calcium: 49 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
Recipe inspired by Minimalist Baker and The Food Network
