These Mini No-Bake Santa Cheesecakes are the ideal dessert for Christmas Day. The combination of a buttery biscuit base, creamy coconut cheesecake filling topped with whipped cream and a fresh strawberry is delicious! They are the perfect vegan and gluten-free dessert for Christmas.
This recipe has been made in collaboration with Planet Organic, the best store for organic and vegan ingredients, products and more! All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake Mini Santa Cheesecakes
It looks like Santa Claus has come to town early. These are the cutest Christmas cheesecakes around! They’re also no-bake, vegan, easy to make and can be made gluten-free! The chocolate base along with the coconut cheesecake filling is luscious. The cheesecakes come to life when you place the strawberry Santa on-top!
Layers of a no-bake mini Santa cheesecake
You’ll be pleased to know that these cheesecakes take minutes to make, require little ingredients and are easy to make with 3 layers – biscuit base, cheesecake filling and cream topping. Being no-bake mean’s you wont need to touch your oven at all for this recipe (which is great news for our energy bills).
- I love a buttery biscuit base. You can add it to absolutely anything and it would make it taste dreamy! I used plain vegan friendly digestives, along with melted dairy-free butter and cocoa powder for a chocolate touch. You’ll want to melt the butter and stir it into the crumbled biscuits and cocoa to for the base. If you wanted to make this recipe gluten-free, you will want to use gluten-free biscuits for the base.
- My simple, easy and delicious no-bake cheesecake recipe is unmatched! It’s light, creamy, melts in your mouth and best of all, is simply blended together in one blender. You’ll add all of the ingredients into a high speed blender and whizz up until thick and creamy. It usually takes 5-8 minutes, stopping and scraping down the edges of the blender a few times. To flavour the cheesecake I added in some coconut flakes. They will blend up smooth in the high speed blender. Alternately you can use desiccated coconut or a drop of coconut flavouring. I used products from Planet Organic, my favourite online store. They have the most amazing range of vegan products. I used their own brand cashew nuts, coconut flakes, along with vanilla, vegan cream cheese and biscuits bought in their online store.
- Have you seen a cuter cheesecake? I think not. The decoration of these cheesecakes is simple but effective, and only contains 3 ingredients. I whipped up some dairy-free cream, added it into a piping bag and topped each cheesecake with a swirl of cream. To create the Santa, chop a strawberry in half, pipe in some cream and add on the top of the strawberry (this acts as Santas hat). You will finish off the Santas with some melted chocolate for the eyes.
Tools you’ll need to make these mini cheesecakes
You’ll be happy to hear this recipe requires tools you probably already have in your kitchen. I have linked them below with shoppable links:
- Deep loose base cookie cup tin
- Piping bags
- Piping tips
- High speed blender
- Kitchen scales
- Heat proof spatula
- Mixing bowl
How to make No-Bake Mini Santa Cheesecakes
Make your buttery biscuit base: Blitz the biscuits in a food processor along with cocoa powder and melted dairy-free butter. Press base into the cookie cup tin. Set aside. The tin I use is now discontinued, but I have found a similar one on Amazon, which I have linked here!
Make your cheesecake filling: Blend all filling ingredients until super smooth.
Divide the filling evenly, pouring it on top of the crust. Chill overnight until set.
Whip up dairy-free cream until thick. Add into a piping bag, pipe on top of the cheesecake. Cut a strawberry in half and place into the cream. Pipe cream on top of the strawberry half then place the top of the strawberry on top for the Santa ‘hat’. Melt dairy-free chocolate, add to a piping bag and pipe on the eyes. Serve and enjoy!
No-Bake Mini Santa Cheesecakes FAQ
What tin to use?
To help get the perfect shaped cheesecakes, you’ll want to use mini loose base, push up tins. The great thing about these tins is that you don’t even have to grease the sides for the cheesecakes as they pop right out! Click here to shop.
Are they Vegan?
- YES! This recipe doesn’t use any animal derived ingredients or tools. All ingredients used are vegan, including dairy-free cream cheese and dairy-free butter.
Can I make this recipe gluten-free?
- You sure can. In fact, I made this recipe gluten-free by using gluten-free biscuits. It is already gluten-free and coeliac friendly, not that anyone would be able to tell! You want to keep in mind about any possible cross-contamination. If you are coeliac, make sure every single ingredient you use doesn’t contain any gluten-containing ingredients. It’s worth checking out Coeliac UK for more details on gluten-free products. It’s a great read!
Can I freeze the cheesecakes?
- Yes. I like to freeze the undecorated cheesecakes in a sealed container in the freezer, then remove from the freezer when ready to serve and decorate before serving. This was, it keeps the strawberries fresh and
How to store the cheesecakes
- As the cheesecakes contain cream cheese, you’ll want to keep the chilled in the fridge. Store the cheesecakes in a sealed container in the fridge until ready to serve and enjoy.
Do I need weighing scales to make this recipe?
- My recipe card has a cup measuring tool, but I would strongly advise you use scales and gram measurements for this bake. Well, saying that, I mean for all my bakes. Using grams is a much more accurate way to ensure each bake turns out perfect every single time. I fund using cups like guessing, it’s not an exact match of the ingredients.