No Bake Mini Cheesecakes - the perfect dessert for Mother’s Day or any day! Individually portioned and takes 30 minutes to make.
Great for gatherings as you can make it up to 2 days ahead and can be served in little jars so they’re easier to store and transport.
For the crust, I used nuts and dates instead of graham crackers for a gluten free option. Use any fruit for the topping. I used dragon fruit, Kiwano melon and strawberries as that’s what I had on hand.
Once set in the fridge, you can then store them in the freezer. I love having them in the freezer for my dessert cravings.
This recipe makes 12 mini cheesecakes using a mini cheesecake/muffin pan, so double the ingredients as needed.
Crust
3/4 cup nuts (walnuts, pecan, almonds, cashews, etc)
1 cup Medjool dates, pitted
pinch of salt
Fruit Topping (use your favorite fruit)
1 cup dragonfruit, chopped
1/2 cup Kiwano melon (pulp and seeds)
1/2 cup strawberries, chopped
1 Tablespoon honey, maple syrup or sugar
Filling
8 oz cream cheese softened
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional)
3/4 cup heavy whipping cream
Crust: Add the nuts, dates and salt in a food processor and process until finely chopped and blended. Spray the pan with cooking spray or add cupcake liners and press the mixture evenly into the bottom of a mini muffin pan using your fingers (or use the bottom of a spice jar.) Set aside.
Fruit Topping: In a saucepan, add the fruits and honey and cook on medium heat stirring for a few minutes. Simmer on low heat for 5 minutes or until the fruit breaks down into a syrup. Set aside.
Filling: Using an electric mixer, beat the cream cheese and sugar for a few minutes until light and fluffy. Add in vanilla and lemon juice and beat together. In a separate bowl, beat heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined.
To assemble: Top each crust evenly with the filling. Top with fruit topping and add an optional swirl. Refrigerate at least 6 hours or overnight.