As a fun twist on the holiday baking season, I’m sharing these no-bake Holiday Spice Vegan Mini Cheesecakes with you! I made a video too!
As mentioned, these are no-bake, so the general method of the recipe is to blend the ingredients and freeze the cheesecake mixture in a mini-muffin tray. I drizzled the final product with melted chocolate and dried cranberries just for that extra sweetness and pizzaz.
Did I mention that this recipe for Holiday Vegan Mini Cheesecakes only has 5 ingredients? That makes so much easier especially at this busy time of year, right?
I used my trusty Blendtec for this recipe, as the high-speed motor blended the cashews with the butternut squash puree into the creamy, dairy-free batter.
See how cute they are once they freeze and you pop them out of the tray? They have to be served cold, but they have that creamy sweet texture of cheesecake, with the holiday flavors of cinnamon and spice. The butternut squash puree adds a nice color and great nutrition, too! Feel free to use pumpkin puree instead of butternut.
Here’s the video of how to make these delicious Holiday Vegan Mini Cheesecakes (click through to this link if you don’t see it here).
Items recommended for this Vegan Mini Cheesecake recipe (some affiliate links included):
- Silicone mini-muffin tray
- Blendtec high-speed blender
- 70%-85% dark chocolate bar
- Dried cranberries (sweetened with apple juice)
- Organic cashews
- Organic toasted coconut flakes (I buy in bulk)
And, here’s the printable recipe.Print
A fun vegan twist on cheesecake.
- 1 1/2 cups canned butternut squash puree
- 1 cup cashews, soaked
- 1 cup toasted coconut flakes
- ¼ cup maple syrup
- ¼ teaspoon pumpkin pie spice or ground cinnamon
- 2 tablespoons dried cranberries, for topping
- 4 squares 70% cacao dark chocolate, melted, for topping
- Combine the butternut squash puree, cashews, coconut flakes, maple syrup, and pumpkin pie spice into the container of a high-speed blender. Process on high until the mixture is combined and creamy, about 60 seconds.
- Pour the mixture into a mini-muffin silicone tray and freeze for at least 2 hours.
- Remove the mini-cheesecakes from the tray and drizzle with melted chocolate, if desired. Finally, top with dried cranberries and serve cold.
Feel free to use canned pumpkin puree if you don’t have butternut squash puree.
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