Dairy-Free Mini Cheesecakes Made With JOI
Mar 16, 2021 | By JOI team
    
    Dairy-Free Mini Cheesecakes Made With JOI
Mar 16, 2021 | By JOI team

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.
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 Cheesecakes Made With JOI
Rated 5.0 stars by 1 users
Category
Dessert, Brunch
Servings
6
Prep Time
180 minutes
Cook Time
15 minutes
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.
JOI Team
                    Ingredients
- 
                
½ cup JOI almond or cashew paste
 - 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
 
CHEESECAKE
CRUST
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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