Mini No-Bake Fruit Cheesecakes are perfect for Summer! They’re easy to make, fresh and fruity without the need to turn on a hot oven! This recipe makes 3 separate mini cheesecakes, using a buttery biscuit base and a simple no-bake cheesecake filling, flavoured with strawberry, blueberry and peach! They are absolutely delicious and made without eggs or dairy!
This recipe has been made in partnership with Le Creuset UK. All opinions expressed in this post are my own. For more information along with affiliated links, check out my Disclosure Policy.
Mini No-Bake Fruit Cheesecakes
These Vegan No-Bake Cheesecakes are individually flavoured and beautifully served in the new ‘Le Creuset Fruit Cocotte’s’, with each cheesecake perfectly matched to its ramekin. A simple 2 ingredient buttery biscuit base is first, topped with a smooth and creamy no-bake cheesecake is first prepared, then divided and infused with peach, strawberry, and blueberry flavours before being spooned into the coordinating ramekins. The result is a colourful and elegant trio of cheesecakes that are light, fruity, and perfect for entertaining or summer gatherings. They are perfect for tucking into over the summer months, refreshing, light and unbelievably creamy! You’ll love them!
Looking for more fruity recipes? Check out my: Vegan Mango Sheet Cake, Mini No-Bake Orange Cheesecakes, Vegan Blackberry Tiramisu, and Viral Vegan Strawberry Sandwich Cookies.
Why you’ll love these cheesecakes
- 100% vegan- Doesn’t contain any animal derived ingredients.
- Easy to make- Can be prepped, ready to chill in less than 15 minutes!
- Adorable- Serve in the coordination ramekins, they are so cute!!!
- Super creamy- Cheesecake is made with vegan cream cheese and soaked cashews which makes the filling ultra smooth.
- Versatile- You can decorate them with fresh fruits, whipped cream or even cookies / biscuit crumbles.
- Super creamy, smooth cheesecake filling that melts in your mouth, made with vegan cream cheese and cashew nuts!
- Ideal for warm days when you want something cool and fresh.
- 1 cheesecake mixture, 3 diferent flavours!
- No dairy, eggs or tofu.
- Served in fun coordinating fruit ramekins, which is so fun.
- No bake- No baking required so it stays cooling and fresh.
Layers of these fruit cheesecakes
These 3 mini cheesecakes have 3 main components – buttery base, cheesecake filling and toppings. I’ve written a quick overview of the layers below. Find the full written recipe and method in the recipe card at the bottom of the page.
- Base
The base of these cheesecakes is the same for all three flavours. It’s my go-to 2 ingredient butty biscuit base. The biscuits are blended until fine then combined with melted dairy-free butter, spooned into the ramekins and compacted down ready for the cheesecake.
- Cheesecake fillings
This no-bake cheesecake filling is delicious! Made using soaked cashew nuts and dairy-free cream cheese as the main ingredient which makes it super thick and creamy. The mixture is divided and flavoured with strawberry, blueberry and peach. I stirred through blueberry jam and blueberry powder for the blueberry, strawberry jam and strawberry powder for the strawberry and peach jam for the peach cheesecake.
- Toppings / decoration
To make the cheesecakes even better, top with coordinating flavours. I topped the blueberry cheesecake with more blueberry powder and some fresh berries. Strawberry cheesecake is topped with a strawberry crumble and swirl of whipped cream, and the peach is decorated with whipped cream and peach chunks, with mint leaves.
Ingredients notes
- Biscuits / cookies: Use plain for the best flavour and texture. I use Plain Digestives, alternatively you could use Golden Oreos. To make this recipe gluten-free, use gluten-free biscuits / cookies for the base.
- Cashew nuts: Soak the cashew nuts for at least 2-4 hours (preferably overnight) to get a super creamy texture for the cheesecake fillings. Make sure to drain them before using to prevent the cheesecake mixture being too wet.
- Vanilla bean: Vanilla bean enhances the flavour while adding little speaks to the cheesecake filling.
- Coconut cream: Only use the thick, white cream from a can of coconut milk, avoid the watery part.
- Vegan cream cheese: Use a good quality cream cheese for best flavour and creaminess. I love Violife Original.
- Decoration: Add mint leaves and fruit before serving to keep fresh and vibrant.
Storage
- Keep the cheesecakes cool, in the fridge. Cool and set fully first.
Refrigerate them uncovered until the filling is firm, usually at least 4–6 hours, preferably overnight. - Cover each ramekin tightly: use plastic wrap pressed gently over the top, or reusable silicone covers, or lids if your ramekins came with them.
- Top / decorate with fresh fruits / cream day of serving to keep everything fresh.
- Enjoy within 3-4 days of making.
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you! Make sure to tag me in your photos on Instagram, Facebook an TikTok. And if you want to pin this recipe for later, you can use the button on the recipe card below. Happy Baking all!
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Mini No-Bake Fruit Cheesecakes (3 flavours)
- Total Time: Overnight
- Yield: 3 1x
- Diet: Vegan
Description
Make these mini no-bake fruit cheesecakes, perfect refreshing treat over summer! 3 delicious fruity flavours, one cheesecake mixture and super easy to make!
Ingredients
Ingredients for the base / crust
- 250g of plain biscuits / cookies
- 100g of dairy-free butter
Ingredients for the cheesecake
- 280g of cashew nuts (soaked and drained, see step 1)
- 600g of vegan cream cheese
- 1 teaspoon of vanilla bean paste
- 150g of icing / powdered sugar
- 10g of coconut cream (thick white cream from a can of coconut milk)
- 2 tablespoons of blueberry jam
- 1/2 tablespoon of blueberry powder
- 2 tablespoons of strawberry jam
- 1/2 tablespoon of strawberry powder
- 2 tablespoons of peach jam
Ingredients for decorations
- Fresh strawberries
- 1 tablespoon of strawberry powder
- Fresh blueberries
- 1 tablespoon of blueberry powder
- Fresh peach chunks (or tinned peaches)
- Fresh mint leaves
- 220ml of dairy-free whipping cream
- 50g of plain biscuits
Instructions
Method (base)
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Equally divide the mixture between your serving dishes / ramekins, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
- Place into the fridge whilst you make the cheesecake filling.
Method (cheesecake)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, vanilla, icing sugar and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Divide the mixture into 3 seperate bowls. Blueberry cheesecake – Add in the blueberry jam and blueberry powder, mix to combine. Strawberry cheesecake- Add in the strawberry jam and strawberry powder, mix to combine. Peach cheesecake- Add in the peach jam and mix to combine.
- Equally pour the mixture into each serving dish / ramekin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles (refer to video for example).
- Place into the fridge overnight to set.
Method (decorations)
You can serve the cheesecakes as is, or top with some delicious toppings.
- Blueberry cheesecake- Add a light sprinkle / dusting of blueberry powder over the top of the cheesecake. Decorate with fresh blueberries and mint leaves.
- Strawberry cheesecake- Blitz some plain biscuits/ cookies and add in some strawberry powder. Sprinkle over the top of the cheesecake. Whip up some dairy-free cream, transfer into a piping bag fitted with a star tip nozzle and pipe on a swirl, finishing with a strawberry slice.
- Peach cheesecake- Add a swirl of dairy-free cram to the top of the cheesecake, and add some some fresh peach chunks and mint leaf.
- Serve and enjoy!
Notes
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
What vegan whipped cream to use? I use The Coconut Collaborative Double Cream, as its dairy-free, super thick and pipes like a dream!
- Prep Time: 5 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
