No Bake Mini Cheesecakes are a light and delicious dessert that can be topped off to suit your own tastes.  You won’t believe it contains very little dairy and is gluten free!

I chose raspberry jam, wild blueberry jam and chocolate peanut butter for my toppings, but you are only limited by your imagination.

This recipe yields 15 servings.

Dress up the blueberry option with some fresh or thawed blueberries.

Swirl some chocolate on a plate to garnish your raspberry jam choice.

No Bake Mini Cheesecakes received rave reviews at our house and due to versatility they will be enjoyed over and over again.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making No Bake Mini Cheesecakes I lined a muffin tin with muffin liners.

The base for these cheesecakes was the gluten free ginger snaps pictured below.

I placed a ginger snap in the bottom of each liner.

Then I dumped some dairy free cream cheese (I used Tofutti brand), icing sugar, lemon juice and vanilla extract into a mixing bowl.

I used an electric hand mixer to beat these ingredients until creamy.

Then I added in one full tub of Cool Whip whipped topping (large tub).

Next I used the electric hand mixer again to beat in the Cool Whip topping until well combined.  This took 1 1/2 to 2 minutes.

Next I used a scoop to transfer the cream cheese mixture into each muffin cup. 

I filled them almost to the top and then placed the pan in the fridge for at least an hour for the cheesecakes to set.

The next step is where you can use your own creativity.

Before serving the No Bake Mini Cheesecakes I mixed some chocolate sauce and peanut butter together for one of the topping choices.

To make it spreadable I added a splash of almond milk.

I also stirred up some wild blueberry and raspberry jam to have as topping options.

The great thing about No Bake Mini Cheesecakes, is that you can top them off to suit your tastes or the occasion!  Use your imagination and creativity.

This recipe makes it easy for those that might like to eat their cheesecake plain as well.

Once chilled I carefully removed the cheesecakes from the muffin liners.

Serve up No Bake Mini Cheesecakes knowing that you will be consuming very little dairy.  Those that can enjoy dairy will not taste any difference.

Multiple topping choices allow everyone to create their own unique dessert.

Every mouthful of this light, decadent dessert will be savoured by your guests!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cheesecake Recipes For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this No Bake Cheesecake:

• 15 gluten free ginger snap cookies
• 8 oz dairy free cream cheese
• 1 cup icing sugar
• 2 tbsp lemon juice
• 1 tbsp vanilla extract
• 1 litre (large) tub Cool Whip whipped topping
• chocolate sauce
• peanut butter
• almond milk
• raspberry jam
• wild blueberry jam

How to Make No Bake Cheesecake:

1. Line muffin tins with paper liners.
2. Place one ginger snap cookie as the base in each liner.
3. Dump the dairy free cream cheese, icing sugar, lemon juice and vanilla extract into a mixing bowl.
4. Use an electric hand mixer to beat until creamy.
5. Add in the whole tub of Cool Whip. Beat again to combine well for about 1 1/2 to 2 minutes.
6. Scoop the filling on top of the ginger snap cookies in the muffin tin.
7. Fill each muffin cup almost to the top.
8. Chill for at least an hour in the fridge to allow filling to set.
9. Remove from fridge just before serving.
10. Prepare chocolate peanut butter topping by mixing together some chocolate sauce, peanut butter and a splash of almond milk.
11. Put some raspberry jam and wild berry jam into dishes and make available as other topping choices.
12. Serve and Enjoy!