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    Urban Bliss Life » All Recipes » Dessert Recipes » Easy No-Bake Cheesecake Bites (Vegan)

    Published: November 2, 2016 / Updated: January 26, 2023 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Easy No-Bake Cheesecake Bites (Vegan)

    54 shares
    Jump to Recipe Print Recipe

    This easy no bake cheesecake bites recipe makes 12 frozen vegan desserts. They are nutty and sweet, with a satisfying cookie crunch and easy to make!

    closeup of several nutty vegan cheesecake bites on a white cake platter, topped with chopped nuts.

    Since going dairy-free, I've had a lot of success creating dairy-free versions of many of my favorite dessert recipes.

    This Vegan Chocolate Cake is a favorite, as are my Dairy-Free Cookies & Cream "Ice Cream" and my 3-Ingredient Chocolate Peanut Butter Cups recipes.

    Growing up, I always loved cheesecake. And these no bake cheesecake bites are easy to make, vegan/dairy free, and perfect for snacking or holiday entertaining!

    Jump to:
    • 🌟 Why this recipe works
    • 🥛 Ingredients
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🌰 Topping ideas
    • More vegan desserts
    • Easy Cheesecakes Bites (A Nutty, Vegan Frozen Dessert)

    🌟 Why this recipe works

    stack of three nutty vegan no bake cheesecake bites on a plate with purple polka dot wrapper.

    These frozen desserts are delicious 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

    5 no bake cheesecake bites on a white plate with more in the background.

    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 - I 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

    landscape photo of stacked vegan cheesecake bites on a white cake platter.
    1. Fast-soak some cashews and some hazelnuts (see recipe notes).
    2. Meanwhile, make the crust. Pulse the cookies with some melted coconut oil in a food processor.
    3. Scoop enough crust mixture to cover the bottom of each muffin pan spot and press down gently.
    4. Bake at 350° degrees for 5-6 minutes, just enough to have the crust stick nicely together.
    5. 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.
    6. Freeze for about 4-5 hours.
    7. 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 I 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 I use instead of hazelnuts?

    You can use almonds, pecans, or walnuts instead of hazelnuts.

    🌰 Topping ideas

    overhead view of the tops of several stacked nutty vegan cheesecake bites with chopped nuts topping.

    With the holidays coming up, I decided to top these with some crushed pecans. This adds to the already decadent nutty flavor.

    Some other topping ideas:

    • vegan chocolate frosting (get my recipe for it here in my 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 (Vegan, Dairy-Free)
    • 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 really loved it, please leave a comment further down on the page. Thank you!

    Nutty Vegan Cheesecake is a satisfying frozen dessert! Recipe on http://UrbanBlissLife.com

    Easy Cheesecakes Bites (A Nutty, Vegan Frozen Dessert)

    5 from 1 vote
    Prep Time: 20 mins
    Cook Time: 5 mins
    Freezing time: 4 hrs
    Total Time: 4 hrs 25 mins
    Recipe by Marlynn Schotland
    These mini vegan cheesecakes are nutty, creamy, and sweet with a sugary cookie crust.
    Servings: 12 mini frozen desserts
    Calories: 242kcal
    PRINT PIN RATE

    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
    • ½ 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, just 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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 242kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 73mg | Potassium: 141mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    Recipe inspired by Minimalist Baker and The Food Network

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    54 shares

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      Reader Interactions

      Comments

      1. Lissa says

        November 06, 2016 at 5:54 pm

        Why do you fast soak the nuts? Use regular nuts out of can?

        Reply
      2. Lauren Vavala says

        November 04, 2016 at 7:24 am

        These look awesome! LOVE Silk Almond Milk - it's all we drink!

        Reply
      3. Tami says

        November 03, 2016 at 6:55 pm

        Wow, these look amazing, Marlynn! I really like the single servings and that they're pretty simple to make. Definitely going to give these a try for the holidays!

        Reply
      4. Jen says

        November 03, 2016 at 2:13 pm

        Oh my goodness I love cheesecake and I'm dairy free! :) This recipe is amazing! Thank you for sharing!

        Xo,
        Jen
        frecklesonfillmore.com

        Reply
        • Marlynn Jayme Schotland says

          November 05, 2016 at 9:54 pm

          Yay! Just remember: this is a frozen dessert, so it's not meant to be the same texture as traditional heavy dairy cheesecake ;) Thank you, Jen!

      5. Becky says

        November 03, 2016 at 12:09 am

        You are killing me, darling! I have all these ingredients in my kitchen!!! Sounds so tasty.

        Reply
        • Marlynn Jayme Schotland says

          November 05, 2016 at 9:50 pm

          Thank you, Becky!

      6. Pech says

        November 02, 2016 at 1:40 pm

        I think I'll definitely be making this for a bottle share with vegans and also because with this lil version I can keep some back at home for myself too heh heh.

        Reply
        • Marlynn Jayme Schotland says

          November 05, 2016 at 9:13 pm

          Fun idea, Pech!

      7. Mary says

        November 02, 2016 at 12:56 pm

        These sound awesome. My husband lives for (real) cheesecake. It's his favorite dessert ever. In fact we had similar (though dairy filled) mini cheesecakes at our wedding to keep him happy. I'm totally going to try these and see if I can fake him out ;)
        Though this could totally backfire in my face, or we could have a winner? Either way they sound delicious and much lighter than the heavy thick cream cheese alternative.

        Reply
        • Marlynn Jayme Schotland says

          November 05, 2016 at 9:11 pm

          Great, Mary! If he LOVES traditional creamy cheesy cheesecake, just remember what I said in the post: the texture is NOT the same exact texture as a cheesecake, and it's frozen. The closest dessert it's like is like a frozen cheesecake... ;) We love them, but they're definitely not meant to try to fake out a whole dairy cheesecake lover ;)

      8. Erin @ Platings and Pairings says

        November 02, 2016 at 12:42 pm

        These look so yummy! I love that you used gingersnaps for the crust!

        Reply
      9. Catherine says

        November 02, 2016 at 12:10 pm

        This post gets a giant OMG from me. Holidays can be hard because you have a giant meal with lots of people—and all their food sensitivities and restrictions. This looks like a wonderful dessert that would satisfy everyone! Pinned for later.

        Reply
        • Marlynn Jayme Schotland says

          November 02, 2016 at 12:25 pm

          It's so true - the holidays are especially tricky with allergies and intolerances when it comes to the massive dessert trays at parties! This one is pretty easy to customize as well. I'm actually intolerant of pecans but I put them on because other family members love them, and they're easy for me to pick off :) But you could make this recipe dairy-free, gluten-free, egg-free, and vegan pretty easily -- covers most bases except nut allergies. Thank you, Catherine!

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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