Dairy-Free Mini Cheesecakes Made With JOI

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Dairy-Free Mini Cheesecakes

Servings: 6

Keywords: Dessert, Baked Goods, Dairy-Free

  • Prep Time: 3 hours 0 mins
  • Cook Time: 15 mins
  • Total Time: 3 hours 15 mins





  • ½ cup JOI nut base
  • ⅓ cup coconut sugar
  • ⅓ cup melted coconut oil
  • Juice of 2 lemons


  • 4 gluten-free graham crackers
  • ¼ cup melted coconut oil
  • ¼ tsp salt
  • 2 tablespoons coconut sugar
  • Optional: fresh fruit for topping


  1. In a food processor pulse the graham crackers, 2 tablespoons of melted coconut oil, and coconut sugar, and salt.
  2. Continue to pulse until it becomes a fine sand texture. When you press it between your fingers, it should start to stick together.
  3. In another mixing bowl combine JOI nut base, coconut sugar, melted coconut oil, and lemon juice. Stir to combine.
  4. In a muffin tin, line 6 cups with cupcake liners.
  5. Spray them with avocado oil or cooking spray.
  6. Press 2 tablespoons of the graham cracker mixture into the bottom of each cup.
  7. Top with 2 tablespoons of the cheesecake mixture.
  8. Place in the freezer for 3 hours to completely firm up.
  9. Remove and top with fresh fruit or graham cracker crumbs.