A recipe for Low Carb No Bake Mini Cheesecakes that is also vegan friendly.
I like how easy it is to make this recipe too!
Low Carb No Bake Mini Cheesecakes
This is a perfect recipe idea for anyone looking for tasty low carb dessert.
Even better, this recipe can be made vegan friendly as well!
Did you try my Vegan Sugar Free No Bake Chocolate Cake?
That recipe is similar to this one but, with a focus on delicious chocolate.
This recipe is for individual cheesecakes that are all ready to share!
Hey! If you are looking for some cookie baking ideas that can help you with your holiday baking, I have some good ideas that you will be interested in. Check out these Holiday Cookie Baking Essentials here.
There are people who ask are no bake cheesecakes good.
Personally, I have yet to find a cheesecake that is not good.
However, I must say that some are better than others.
What makes these cheesecakes so good is the topping that can be added to them.
The topping is simply sugar free jam. You can find sugar free keto friendly jam here, make your own sugar free jam using this recipe, or simply omit the topping.
How to make a vegan cheesecake crust.
I am offering two crust recipes depending on if you want to stick to vegan or sugar free.
This is a simple recipe that can be made in a food processor or using a strong blender. Feel free to use this crust or the crust of your choice in this recipe.
Here is what you will need to make the crust.
One cup of walnuts that have been processed into a meal and one cup of dates that have their pits removed. Process these ingredients until you get a loose dough-like texture that is still able to stick to your fingers.
Here are some tips for making no bake cheesecakes.
You can use the vegan no bake cheesecake crust just provided or you can use the low carb no bake cheesecake crust below. Also mentioned was that you can omit the fruit topping or you can use sugar free keto friendly jam or make your own sugar free jam using this recipe.
Here are some more helpful tips for you.
- This recipe for cheesecakes is made in a muffin tin.To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
- This recipe uses unsweetened full fat coconut milk instead of dairy. Feel free to sub in heavy whipping cream or even plain unsweetened Greek yogurt for this if a vegan dessert is not necessary for you.
- This filling in this Cheesecake is sweetened with maple syrup. A sugar free alternative low carb can be used instead. These alternatives include Yakon Syrup, Agave and some Stevia liquid choices. Please check the labeling on the product to make sure that you are using an equivalent amount and not the same amount as the maple syrup as this may differ. If you are using a sugar alternative that measure 1:1 with sugar, you will need about one and a quarter cups of that.
How to make a low carb cheesecake crust
To make the low car cheesecake crust, combine almond meal1 cup with three to four tablespoons of melted butter and two tablespoons of sugar alternative (yes, almond flour is fine but, the texture will not be exactly the same). Make adjustments as needed to make the crust perfect for your cheesecakes.
Here are some similar recipes that you may also like.
- Easy No Bake Sugar Free Chocolate Cookies.
- Sugar Free Brownie Crackers.
- 3 Ingredient Sugar Free Peanut Butter Cookies.
- Sugar Free and Flour Free Chocolate Chip Cookies.
- 'Magnolia Style' Sugar Free Chocolate Chip Cookies.
- Sugar Free Chocolate Espresso Mug Cake.
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
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The recipe for no bake mini cheesecakes.
I mentioned above that your can use either the low carb cheesecake or the vegan cheesecake crust provided above. Also, you are welcome to make adjustments in the ingredients as needed to make the crust perfect for your cheesecakes.
This recipe for cheesecakes is made in a muffin tin.
To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
Ingredients needed to make no bake cheese cake.
- Crust- 1 batch vegan or low carb as described above.
- Raw Cashews- 1 ½ cups. Soak the cashews overnight so soften them or boil them for about twenty minutes or until soft.
- Maple Syrup- 3 tablespoons. A sugar free alternative or low carb can be used instead. These alternatives include Yakon Syrup, Agave and some Stevia liquid choices.
- Vanilla Extract- 1 teaspoon.
- Coconut Oil- 1 tablespoon, melted.
- Coconut Milk- ½ cup (full fat). Feel free to sub in heavy whipping cream or even plain unsweetened Greek yogurt for this if a vegan dessert is not necessary for you.
- Lemon Juice- 1 tablespoon.
- Sugar Free Jam- ½ cup or as needed. I mentioned that you can omit the fruit topping or you can use sugar free keto friendly jam or make your own sugar free jam using this recipe.
How to make Low Carb No Bake Vegan Mini Cheesecakes.
- Prepare the ingredients for the crust as instructed above. Make sure that your cashews have been soaked overnight to soften.
- Next, Prepare a muffin tin for nonstick (I use a nonstick spray).To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
- Press one tablespoon of the prepared crust ingredients into the bottom of each of the muffin cups. Then place the muffin tin in the freezer to get firm while you work on the filling.
- Use a strong blender to combine together the cashews with the syrup until just combined. Then add the vanilla extract, coconut oil and coconut milk and blend until somewhat smooth. You can add the lemon juice as needed to both flavor and texture.
- Use an ice cream scoop or tablespoon to fill each of the muffin cups and then top with the jam. Cover the cheesecakes with plastic wrap and return the cheesecakes to the freezer. Allow the cheesecakes to get hard (overnight should work). Allow the cheesecakes to sit for about ten minutes on the counter before serving. They should also keep for up to two weeks if left in the freezer well covered.
The Recipe Card for Low Carb No Bake Mini Cheesecakes
Low Carb No Bake Mini Cheesecakes
Equipment
Ingredients
- 1 Crust - see post for vegan and sugar free crusts.
- 1 ½ Cups Raw Cashews -soak overnight to soften
- 3 tbsp Maple Syrup - see post for low carb alternatives
- 1 tsp Vanilla Extract
- 1 tbsp Coconut Oil - melted
- ½ cup Coconut Milk - full fat, see post for alternatives
- 1 tbsp Lemon Juice
- ½ cup Sugar Free Jam - see post for alternatives
Instructions
- Prepare the ingredients for the crust as instructed above. Make sure that your cashews have been soaked overnight to soften.
- Next, Prepare a muffin tin for nonstick .To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on.
- Press one tablespoon of the prepared crust ingredients into the bottom of each of the muffin cups. Then place the muffin tin in the freezer to get firm while you work on the filling.
- Use a strong blender to combine together the cashews with the syrup until just combined. Then add the vanilla extract, coconut oil and coconut milk and blend until somewhat smooth. You can add the lemon juice as needed to both flavor and texture.
- Use an ice cream scoop or tablespoon to fill each of the muffin cups and then top with the jam. Cover the cheesecakes with plastic wrap and return the cheesecakes to the freezer. Allow the cheesecakes to get hard (overnight should work). Allow the cheesecakes to sit for about ten minutes on the counter before serving. They should also keep for up to two weeks if left in the freezer well covered.
Recipe Notes
This recipe for cheesecakes is made in a muffin tin. To make it easier to remove the cheesecakes simply cut strips of parchment paper that you can line each of the individual tins with before you press the crust into them. Make sure that the strips (I use two per cheesecake) extend enough to use the extended paper as handles later on. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Low Carb No Bake Mini Cheesecakes, a delicious and simple idea for a sugar free, low carb, vegan friendly, no bake dessert recipe!
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
