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Vegan Mini No-Bake Blueberry Cheesecakes

Three jars of blueberry cheesecake and some tulips
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A super simple dessert that’s perfectly portioned. It makes everyone happy, vegan or not.

  • Author: Kristine
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 11 mini cheesecakes 1x
  • Category: Dessert

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons melted unsalted vegan butter sticks
  • 8 ounces Daiya Plain Cream Cheeze Style Spread, softened
  • 2 7.4 ounce cans sweetened condensed coconut milk
  • 1/3 cup lemon juice (about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1 21-ounce can blueberry pie filling and topping

Instructions

  1. To make the graham cracker crust: mix together graham cracker crumbs, sugar, and melted butter sticks with a fork until all the crumbs are moist. Set aside.
  2. To make the cheesecake filling: using a stand mixer or electric mixer beat cream cheese until smooth and fluffy, about 2 minutes. (I’ve successfully used the paddle or whisk attachment for this. Both work great.) Scrape down the sides of the bowl at least once.
  3. Add sweetened condensed milk and mix until smooth, about 30 seconds.
  4. Add lemon juice and vanilla and mix until smooth, about 30 seconds.
  5. Fill jars with alternating layers of graham cracker crust, cheesecake filling, and blueberry pie filling/topping. Piping will give you a cleaner look, but spooning it in goes a bit faster.
  6. Refrigerate at least 2 hours before serving.

 

Notes

Tips for making these mini. I used Weck 760 Mini Mold Jars. They are 5.4 ounce or 160 ml. It takes a bit of time to layer in the ingredients in these teensy jars to make them look pretty and consistent. I used a piping bag for the cheesecake filling and the blueberry topping. If you’re in a hurry, they work great in a muffin tin as well. I just spray it with non-stick spray first, and just do 1 layer each of crust and cheesecake filling. This will fill the muffin cups to the rim. Then when I serve them, I add the blueberry topping. They are soft, so won’t set up extra firm like a regular cheesecake. You could use any small Mason or Ball jars as well. Of course the size of the container you choose will affect the nutrition numbers per serving.

The crust makes 2 cups total, the cheesecake filling makes 2 1/2 cups, and the can of blueberry topping is about 2 cups if that helps you figure out which of your own mini containers to use.

Inspired by this No Bake Blueberry Cheesecake recipe.

Nutrition

Find it online: https://www.veggirlrd.com/mini-vegan-no-bake-blueberry-cheesecakes/