Dairy-Free Mini Cheesecakes Made With JOI

Name: Dairy-Free Mini Cheesecakes Made With JOI
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 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

Dairy-Free Mini Cheesecakes Made With JOI

Mar 16, 2021| By JOI team

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Mar 16, 2021| By JOI team

Dairy-Free Mini Cheesecakes Made With JOI

dairy free vegan mini cheesecake cupcakes

Perfect, poppable cheesecakes made dairy free thanks to JOI concentrates! These little treats are great to keep in the fridge for easy snacking or a sweet bite after dinner. The creamy cheesecake is on top of a crumbly graham cracker crust that evens out the sweetness of this dessert.

JOI almond or cashew concentrates firm up nicely in the fridge and freezer which makes it perfect to the be base of our cheesecake. Mixed with some coconut sugar and a splash of lemon juice, it’s a great dairy-free alternative to rich cheesecake.

It sits on a gluten free graham cracker crust which is to die for! It’s crumbly, not overly sweet, and really brings together these cheesecake cups. I like to top them with fresh fruit and extra graham cracker crumbs.

dairy free mini cheesecake cupcakes

More Dessert Recipes with JOI

Just getting started with dessert recipes made with JOI?

Try making these other fantastic dairy-free recipes with the JOI that's stocked in your pantry! A full listing is on our recipe blog.

Chocolate: Chocolate mousse; chocolate chunk fudge

Fruit: Pomegranate panna cotta; vegan strawberry cheesecake

Ice Cream: Strawberry ice cream with granola chunks; chocolate hazelnut nice cream

Endless possibilities!

dairy free mini cheesecake cupcakes

Dairy-Free Mini Cheesecakes Made With JOI

Rated 5.0 stars by 1 users

Servings

6

Prep Time

180 minutes

Cook Time

15 minutes

Ingredients

CHEESECAKE

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

CRUST

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

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Directions

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

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