No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

Servings: 12 mini cheesecakes

Lactose Intolerant Vegan Allergen Friendly Dairy Free Gluten Free



3 TBSP. Coconut Oil Melted

1 1/2 Cups Crushed Cookies or Graham Crackers

No Bake Filling

1 8 oz. Container Go Veggie Vegan Cream Cheese

1 Can Coconut Cream

3/4 Cup Sugar

1 TBSP. Lemon Juice

1/2 Cup Frozen Cherries

Cherry Topping

2 Cups Cherries

2 TBSP. Water

2 tsp. Lemon Juice

1/2 Cup Sugar

1 TBSP. Tapioca Starch Corn or Arrowroot works too

1/2 tsp. Vanilla



In a bowl, blend the crushed cookies with coconut oil. Spoon into the bottom of your mold or pan. Press down firmly to flatten and form the crust. Set aside.

No Bake Filling

In a blender, add the cream cheese, coconut cream, sugar, lemon juice, and cherries. Blend until creamy, about 1-2 minutes.

Pour or spoon mixture onto cookie crust and freeze overnight. Take the cheesecake out of the freezer to thaw for about 20 minutes before serving. Store in the freezer if some is left over.

Cherry Topping

In a bowl, combine the starch and water. Stir until the starch dissolves.

With a sauce pan on medium heat, add the cherries, lemon juice, vanilla and sugar. Stir well and bring to a simmer.

Add the water/starch mixture and cook for about 3 minutes. Remove from heat and allow the cherry mixture to come to room temperature before spooning onto the cheesecake(s).