I think you know I’m a cheesecake freak so here’s mini-batch version of one of my fave recipes to date: No-bake Cheesecake Cups.

Because one day I wanted to make them again because I missed them but I didn’t want to commit to eating them for a week 🤷‍♀️ and that’s how mini-batch recipes are born.

Instead of a brownie bottom layer though, I went with the easier and more traditional graham cracker crust. Did not regret this move.

Maybe the original recipe is better, maybe there’s something to having a brownie bottom to your cheesecake, but you know, these come together in literal minutes.

Soo good. Let me know if you make! And as usual, feel free to quadruple!

Print Recipe

5 from 2 votes

Mini-batch Cheesecake Cups

Prep Time10

Freeze Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cheesecake, chocolate, dairy-free, gluten-free, graham crust, low sugar, plant-based, raw cheesecake, small-batch, vegan

Servings: cups

Calories: 116kcal

Ingredients

Crust layer

2 whole graham cracker sheets, crushed into crumbs (30 g) or similar cookie crumbs, gf if desired, about 1/4 cup
2 tsp (nut) milk (10 g) add more if needed

Cheesecake layer

2 tbsp (dairy-free) cream cheese (30 g)
2 tsp maple syrup (14 g) sub sugar-free syrup
1 tbsp almond/oat flour (7 g)
1/2 tsp lemon juice
1/4 tsp vanilla extract
1 tbsp berries chopped (about 10 g) I used frozen wild blueberries

Chocolate layer

2 tbsp chocolate chips (30 g)

Instructions

Crush the graham crackers into flour (food processor works best) add enough milk 1 tsp at a time to make it stick together. Press into 4 cavities of a mini muffin pan.
In a small bowl mix together cheese, maple, flour, lemon, vanilla. Stir in berries.
Add about 1 tbsp of this on each cavity. Freeze until set, about 1 hour.
Melt chocolate in the microwave in 20 sec increments (don't burn it and add a little dot of coconut oil if your chocolate isn't runny enough) and pour on top of frozen cups.
Freeze a few more minutes to set the chocolate and enjoy!

Nutrition

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