Vegan Cheesecake No Bake

What would this world be like if cheesecake didn’t exist?? I don’t even want to think about it! I remember when I chose to stop eating dairy products I was absolutely gutted by the idea of not having cheesecake anymore!! Fast forward some time now and I am happily making these vegan mini cheesecakes and enjoying every bite! I’ve fooled a few folks and pleased even more with these goodies and I am so excited for you to try them!

Today we’re embracing the art of no-bake desserts with a citrus twist! My Citrus No Bake Vegan Cheesecake Roses are not just desserts; they’re a celebration of vibrant flavors, textures, and the joy of plant-based baking. Perfect for Valentine’s Day, special occasions, or whenever you crave a sweet, guilt-free indulgence, these cheesecakes are sure to impress. I’m also truly obsessed with the crust of these cheesecakes, I love graham crackers and there is nothing better than finding a vegan graham cracker that you can turn into the perfect crust for a no bake cheesecake. What sets these vegan mini cheesecakes aside from the rest is that they are adorably made into little roses which make them really precious in appearance. All of the ingredients are simple and easy to find which also makes these babies a winner! It’s time to fall in love with these dairy free cheesecakes, let’s dig in! 

Ingredient for Vegan Cheesecakes

• Vegan Cream Cheese: Vegan cream cheese might be the best thing since sliced bread! I love having this ingredient in my kitchen because I often use it in so many different ways; today it is the base of our cheesecake, providing a creamy, rich texture and depth of flavor without any dairy!
• Confectioners’ Sugar: Adds sweetness and helps to smooth out the cream cheese mixture without any granular textures.
• Citrus Zest: Infuses the cheesecakes with a bright, aromatic flavor that compliments the sweetness perfectly.
• Sumo Citrus Juice or Fresh Squeezed Orange Juice: You can use any citrus of your choice, I went with sumo citrus because I love that they are sweet and fragrant and not overly sour. It adds the perfect amount of freshness to these cheesecake roses.
• Vegan Cream: Adds lightness and airiness to the filling, making it fluffy and delightful.

Graham Cracker Crust

• Vegan Graham Crackers: Winners in my eyes, I don’t want a cheesecake if it doesn’t have a graham cracker crust… Okay maybe that’s a lie but they definitely stand out among all others! Using gluten free graham crackers creates a sweet, crunchy base that contrasts beautifully with the creamy filling.
• Granulated Sugar: Enhances the sweetness and helps bind the crust together.
• Vegan Butter: Adds richness and ensures the crust holds its shape perfectly.

How to Store Leftover Cheesecake

Leftover cheesecakes can be kept in the refrigerator for up to a week or in the freezer for a longer shelf life. Ensure they’re tightly covered or stored in an airtight container to maintain their freshness and prevent any freezer burn. I’ll be surprised if there are any left to store for a later date; they honestly are irresistible! 

Tips For Making Vegan No Bake Cheesecake Mini Cakes

• Sumo citrus adds an exceptional sweetness and fragrance, but feel free to use your favorite citrus fruit.
• Silicone rose moulds add a special touch, but muffin moulds work great for a simple yet elegant dessert. You can purchase the same rose moulds as I used here.

If You Loved This Recipe You Should Try These!

Once you’ve mastered these cheesecake roses, don’t stop there! Explore some of my other delicious desserts like:

• Birthday Cake Protein Bites
• Strawberry n Cream Oat Bites 
• Chocolate Covered Raspberry Hearts
• Pink Vegan Sugar Cookies 
• Avocado Chocolate Mousse 
• Pumpkin Protein Energy Bites