Mini Passion Fruit No Bake Cheesecakes
These no-bake cheese cakes are served in individual cups for the perfect dessert. They are rich, decadent, so incredibly simple to make and easy to transport. Top with fruit or berries, fruit puree or chocolate magic shell.
Servings 12
Ingredients
Base Crust
- 1 cup pecans, walnuts or almonds
- 1/2 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/4 cup old fashioned oats
- 1/2 teaspoon vanilla extract
Cheesecake Filling
- 1 cup cream cheese
- 1 cup Greek-style yogurt, plain
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Topping
- Fresh fruit or fruit puree
Instructions
Base Crust
- Place cupcake liners in a 12-cup muffin tin. Or use a silicon muffin pan.Add crust ingredients to a food processor and process until mixture is sticky and crumbly. Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake base.Divide crust evenly among the cupcake liners, about 1 heaping tablespoon for each cup. Press the mixture down and spread out evenly with the back of a spoon into the cups to form a bottom crust. Place in fridge while you make the cheesecake filling.
Cheesecake Filling
- Wipe out processor and add in cheesecake ingredients. Process until mixture is smooth and creamy, about a minute or so.Divide cheesecake mixture evenly among cups, about 2 heaping tablespoons for each. Smooth top using same method as crust.Refrigerate for about 3 hours or freeze for about 1 hour, until cheesecake has set. Remove from cupcake liner when ready to eat. Top with fresh fruit or fruit puree.Store in an airtight container in the refrigerator for up to 5 days, or freeze cups, store in a freezer bag, and let defrost on the counter for about 10 minutes when ready to eat.