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Healthier No-Bake Vegan Cheesecakes Bites

  • Serves: Makes 12 bites


For the crust:

  • 1 cup graham crackers or plain biscuits, crushed
  • 3 tbsp vegan butter, melted

For the filling:

  • 1/2 cup vegan cream cheese
  • 1/3 cup Natural Cocobella coconut yoghurt
  • 1/4 cup coconut sugar
  • 1 tsp lemon juice
  • 1 heaped tsp pink pitaya powder (Optional)
  • 1 tsp vanilla essence


Crust Method

  1. In a bowl, mix the crushed biscuits/crackers with the melted butter. You should be able to mold the mixture with your hands. Fill the bottom of each of the mini muffin cups of your tray, pressing down on the mixture as needed. Leave to set in the refrigerator for at least 2 hours.

Filling Method

  1. Add all ingredients to a blender and blend until smooth. Spoon mixture into muffin cups on top of the crust, filling each one to the top. Leave to set in freezer for 4 hours.

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