No-Bake Mini Cherry Cheesecake

No-Bake Mini Cherry Cheesecake

These mini no-bake cherry cheesecakes are the perfect little treat when you want something sweet, simple, and just a bit special. With a creamy, dreamy filling and a bright cherry topping, they feel indulgent but come together with minimal effort – no baking required. They’re ideal for spring gatherings, afternoon tea, or keeping tucked in the fridge for a refreshing bite whenever a craving hits.

No-Bake Mini Cherry Cheesecake

Ingredients:

Bottom Layer

• 2/3 cup pecans
• 1/3 cup walnuts
• 8 medjool dates
• 1/4 cup unsweetened coconut shreds
• 1/4 tsp salt

Filling

• 1.5 cups cashews, soaked overnight or in hot water for 30 minutes
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1/2 cup coconut milk (thick top part)
• 3 tbsp coconut oil (melted)
• 1/4 tsp salt

Cherry Sauce

• 1 cup cherries*
• 1 cup raspberries or strawberries*
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp arrowroot flour + 1 tbsp water (mix together in a small bowl)

Crumble Topping

• 1 1/4 cups rolled oats
• 1 cup pecans
• 1/4 cup coconut sugar
• 1/4 cup coconut oil
• 1/2 tsp ground cardamom (optional)
• 1/2 tsp salt

Directions:

1. Add silicon molds to a cupcake pan and set aside.*
2. Add all the bottom layer ingredients to a food processor and process until a meaty texture that sticks together when pressed.
3. Evenly distribute the bottom layer mixture to the bottom of the cupcake molds and press down.
4. Add all the filling ingredients to a blender and blender until smooth.
5. Pour the filling on top of the bottom layer and place in the refrigerator to harden overnight or in the freezer for 4-6 hours.
6. While that is chilling, prepare the sauce by adding all the ingredients to a pot over low/medium heat. Cook for 10-15 minutes, stirring often. Use a fork to mash down the fruit to desired chunkiness. Let cool before transferring to the refrigerator to completely chill.
7. Add all the crumble ingredients to the food processor and process until desired texture.
8. When you’re ready to serve, add a few spoonful of the cherry sauce on top of each mini cheesecake and sprinkle the crumble on top. Enjoy!

*Note: This recipe can also be made as a sheet cake or in a pie pan.

As far as the fruit topping goes, you can do whatever you want. Perhaps you prefer all cherries or to add in a blend of other berries like strawberries, blueberries, and raspberries.