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Mini Lemon Vegan Cheesecakes Recipe

If you're looking to whip up a tasty treat, you can't beat these delectable mini cheesecake bites! Full of lemony goodness, this no bake vegan cheesecake recipe hits the spot on a hot day, with a ribbon of dairy free frozen mousse right in the middle of each mini lemon cheesecake.

Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours
Servings 12
Calories 239kcal


Cookie Crust

  • 1 ½ cups crushed golden sandwich cookies
  • ¼ cup coconut oil melted

Lemon Cheesecake Filling

  • 1 cup So Delicious Dairy Free Lemon Swirl Frozen Mousse
  • ¼ cup coconut cream
  • 3 tablespoons pure maple syrup
  • cup roasted unsalted cashews soaked for at least 1 hour
  • 2 tablespoons coconut oil melted
  • 1 tablespoon lemon zest
  • 2 ½ tablespoons fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • Pinch sea salt


  • First, boil 2 cups of water. Place cashews in a mason jar and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.

Make the Crust

  • Grease a mini cheesecake pan, then set aside.
  • Mix melted coconut oil and cookie crumbs together until well combined.
  • Drop 1 tablespoon scoops of the crust into each well of the mini cheesecake pan and press the crumbs evenly around the bottom of the well.
  • Repeat with each well until all the cookie mixture has been used.
  • Put the mini cheesecake pan in the freezer for the crusts to harden, around 15 minutes.

Make the Filling

  • Add a heaping tablespoon of the Lemon Swirl Mousse to each mold in an even layer and place pan back in the freezer while prepping the cheesecake filling.
  • Drain the cashews.
  • Put all the ingredients in the order listed into a high-powered blender.
  • Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth, about 1-2 minutes.
  • Remove pan from the freezer, then add enough lemon filling to each well to reach the top edge. Smooth with the back of a spoon and tap the pan against a hard surface to release the air out of each well.
  • Refrigerate for at least 2 hours, or overnight. Enjoy!


Calories: 239kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Sodium: 72mg | Potassium: 92mg | Fiber: 1g | Sugar: 12g | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg