Looking for a perfect summer treat that is both delicious and easy to make? These mini no-bake cheesecakes are just what you need!

This rich and creamy dessert captures the essence of summer in every bite, and you don’t have to spend all day in the kitchen to make it! The blend of our Orange, Classic Vanilla, and Custard Cream Flavour Drops creates the nostalgic taste of a cold creamsicle while keeping the treat low in sugar.

Compared to traditional cheesecake, these mini no-bake cheesecakes are easy to make, require little time, and are perfectly portioned. Whether you’re looking to indulge in a tasty treat, or rounding off a summer BBQ, these mini cheesecakes will quickly become your go-to! They are a decadent yet light option, perfect for any summer festivities.

Mini No-Bake Cheesecake - Dairy Option

Recipe by Autumn Ongaro | @EvolvingAutumn

Course Dessert

Prep Time 15

Chill Time 30

Servings 6

Ingredients

Cheesecake Base

1 cup whipping cream
1 block (250 grams) cream cheese, at room temperature
1/2 cup sugar
1/4 tsp Hedessent Orange Flavour Drops
30 drops Hedessent Classic Vanilla Flavour Drops
20 drops Hedessent Custard Flavour Drops
Pinch of salt

Crust

1 1/2 cups graham crumbs
3 tbsp melted butter

Optional Garnishes

Whipped cream
Orange slices
Orange zest

Instructions

Using a mixer fitted with the whisk attachment, or a handheld electric whisk, whisk whipping cream until stiff peaks form. Set aside.
Using a mixer fitted with the paddle attachment, or a handheld electric whisk, whip cream cheese and sugar until light and fluffy.
Add in the Flavour Drops and a pinch of salt and mix until just combined.
Use a spatula to gently fold in the whipped cream until just combined.
In a small bowl, combine the graham crumbs and melted butter. Stir until the mixture resembles wet sand.
Divide the crust between 6 glasses. Top with the cheesecake filling. Place in the fridge for at least 30 minutes to chill and for flavours to infuse.
Top with optional garnishes and enjoy. Store covered in the fridge for up to 3 days.

Mini No-Bake Cheesecake - Vegan Option

Recipe by Autumn Ongaro | @EvolvingAutumn

Course Dessert

Cuisine Vegan

Prep Time 45

Chill Time 30

Servings 6

Ingredients

Cheesecake Base:

1 1/2 cups raw cashews soaked
1 cup plain vegan/ non-dairy yogurt
1/4 cup sugar or sweetener of choice
1 tbsp apple cider vinegar
1/4 tsp Hedessent Orange Flavour Drops
30 drops Hedessent Vanilla Flavour Drops
20 drops Hedessent Custard Flavour Drops
Pinch of salt

Crust:

1 1/2 cups vegan graham crumbs or vanilla cookie crumbs
3 tbsp melted vegan, non-dairy butter

Optional Garnishes:

Vegan whipped cream
Orange slices
Orange zest

Instructions

Soak cashews in a bowl of water overnight to rehydrate. For a quick option, place cashews in a bowl cover with boiling water and let sit for at least 30 minutes.
Drain cashews and add to a high-speed blender with the rest of the cheesecake filling ingredients. Blend on high until smooth and creamy.
In a small bowl, combine the graham crumbs and melted butter. Stir until the mixture resembles wet sand.
Divide the crust between 6 glasses. Top with the cheesecake filling. Place in the fridge for at least 30 minutes to chill and for flavours to infuse.
Top with optional garnishes and enjoy. Store covered in the fridge for up to 3 days.

Video

Meet Autumn Ongaro

Autumn is a food photographer, recipe developer, food educator, and gardener. She conjures divine dishes using the bounty of fresh, seasonal ingredients as her inspiration. Autumn’s recipes are flavour forward, approachable and aim to inspire connection to each ingredient. Her newly published book FEAD: A Taste of Home in Norfolk County carries you through the four seasons as she shares the histories of local farms and transforms their beautiful crops into approachable dishes. You can follow along with her delicious adventures on Instagram @evolvingautumn.