free from: gluten, dairy, eggs and nuts (vegan friendly)
These Vegan No Bake Cheesecake Bites are my new favorite treat. It’s so easy to make and doesn’t require any baking! Perfect for when the weather gets warmer and you don’t want to turn the oven on.
Recipe Details
I made this Vegan No Bake Cheesecake Bites recipe with Homefree Ginger Snap Cookies and Spero Sunflower Cream Cheese. These brands are free from multiple allergens (no gluten, dairy, eggs or nuts) and are also low in sugar and vegan. I think this is the ultimate gut friendly treat.
To create the crust, you will need to crush your cookies into a crumble. There are multiple ways to do so, but I wanted to share how I did it. Put the cookies in a zip lock bag and seal it. Then using a rolling pin, smash and roll the bag with cookies inside. Flip the bag over and repeat. Do this until cookies become an even mix of powder and some chunkier crumbs. Once your cookie crumble is ready, you can begin the recipe.
Simple Ingredients
- Ginger snaps
- Coconut oil
- Sunflower seed butter
- Vegan cream cheese
- Monkfruit
- Lemon juice
- Vanilla
- Cinnamon + nutmeg
Substitutions:
Feel free to swap the cookie and cream cheese brands for any you prefer. Besides that, the recipe is already free from most allergens so I don’t have other substitution suggestions.
Another option for toppings is to add fresh fruit and a chocolate drizzle like so:
Enjoy these bites right away, or store in freezer until ready to eat. Put in fridge 10-20 minutes before you are ready to enjoy. The longer in the fridge, the creamer the filling will be. These should stay cool and not be left at room temperature.
Let me know if you try it and what you think!
Vegan No Bake Cheesecake Bites
Ingredients
Crust
- 1 1/4 cup crushed ginger snaps about 20 cookies
- 5 tbsp coconut oil softened
- 1 tbsp sun butter
Filling
- 1 container vegan cream cheese approx. 6.5 oz
- 4 tbsp monkfruit
- 1 1/2 tbsp coconut oil melted
- 1 tbsp lemon juice
- 2 tsp vanilla
Toppings
- 4 cookies
- A dash of cinnamon or nutmeg
Instructions
- Line cupcake tray with wrappers and set aside. Crush cookies and mix in bowl with oil and sun butter. Put two spoonfuls of mixture into each cupcake wrapper and press down with the back of a spoon. The crust should be about 1/2 inch thick. Freeze for 10 minutes and begin working on the filling.
- Add all ingredients to a mixing bowl and whisk until fluffy and fully combined. Take crusts out of freezer and add 2 spoonfuls of filling on top of each crust. Spread evenly with back of spoon. Freeze for 15 minutes, and then take them back out to add toppings.
- Break cookies in half and place on top of each cheesecake. Sprinkle cinnamon and/or nutmeg on top. Then put back in freezer for at least 10 more minutes.
- Enjoy right away, or store in freezer until ready to eat. Put in fridge 10-20 minutes before you are ready to enjoy.
All these products are so delicious. Thus looks great.
truly the best of the best!