Sunshine Bites: Easy Vegan No-Bake Mini Orange & Coconut Cheesecakes

By Jason Griffith

Forget the complexity of traditional cheesecakes and the fuss of turning on your oven. Today, we’re diving into a dessert that tastes like a tropical vacation and takes less than 20 minutes to prepare: Vegan No-Bake Mini Orange & Coconut Cheesecakes.

These bite-sized beauties are the perfect marriage of zesty citrus and creamy coconut. They are wonderfully rich yet surprisingly light, and the fact that they are entirely vegan and no-bake makes them the ultimate stress-free dessert for any occasion, from elegant dinner parties to a casual summer treat. Each mini cheesecake is sunshine in dessert form, ready to brighten up your platter and delight your guests—even those who don’t follow a vegan diet won’t believe these are dairy-free!

🧡 Why I Love This Recipe

I’m a huge fan of classic desserts, but sometimes, you just need a no-fuss option. I developed this recipe because I wanted a dairy-free cheesecake that didn’t compromise on that signature creamy texture or vibrant flavor.

What makes these mini cheesecakes a weekly staple for me:

• No Oven Required: Seriously, the only heat involved is melting the coconut oil. This is a lifesaver on a hot day or when my oven is full of other dishes.
• Vibrant, Fresh Flavor: The fresh orange zest and juice cut through the richness of the cashews and coconut cream, creating a light, tangy, and deeply satisfying flavor profile.
• Built-in Portion Control: Serving them in individual muffin cups makes them perfect for parties. No messy slicing, just grab-and-go elegance.
• Make-Ahead Magic: They need a good chill time, which means you can—and should—make them a day or two in advance. Less stress on the day of your event!

If you love simple, decadent desserts, you’ll also obsess over this quick and easy No-Bake Oreo Cream Pie or this Brownie Batter Dip.

📝 Ingredients

This recipe yields 6 perfect mini cheesecakes.

Base:

Ingredient	Quantity	Notes
Digestive biscuits or graham crackers, crushed	1 cup	Ensure graham crackers are vegan-friendly.
Melted coconut oil	1/4 cup	Helps bind the crust.
Maple syrup	1 tbsp	Adds a touch of sweetness.

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Filling:

Ingredient	Quantity	Notes
Cashews, soaked	121​cups	Soaking is crucial for a smooth, creamy texture.
Coconut cream (thick part from a chilled can)	1/2 cup	Chill a can of full-fat coconut milk overnight and scoop the thick cream off the top.
Maple syrup or agave	1/4 cup	Sweetener.
Fresh orange juice	2 tbsp	For tanginess.
Orange zest	1 tbsp	For intense citrus flavor.
Melted coconut oil	2 tbsp	Helps the filling set firmly.
Vanilla extract	1 tsp	Flavor enhancer.
Turmeric or natural orange coloring (optional)	A pinch	For a vibrant color pop.

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Topping:

• Shredded coconut
• Orange slices or candied peel

🍎 Swaps and Notes

• Cashews: Cashews create the best creamy base, but if you have a nut allergy, you can try using 121​ cups of soaked sunflower seeds instead (though the flavor profile will change slightly).
• Crust: Not a fan of biscuits? Use almond flour or a mixture of pecans and dates for a different base texture.
• Sweetener: You can substitute the maple syrup with honey if you are not strictly vegan, or use agave nectar for a raw vegan option.
• Coconut Cream: Do not use ‘light’ coconut milk. The high-fat cream is what provides the necessary texture and richness.

🥄 How to Make Mini Orange & Coconut Cheesecakes

Step 1: Prepare the Base

1. Line a 6-cup muffin tin with paper liners.
2. In a medium bowl, combine the crushed biscuits/graham crackers, 1/4 cup melted coconut oil, and 1 tablespoon of maple syrup. Mix until it resembles wet sand.
3. Press a spoonful of the mixture firmly into the bottom of each lined muffin cup.
4. Place the muffin tin in the refrigerator and chill for at least 15 minutes while you prepare the filling.

Step 2: Blend the Filling

1. Drain the soaked cashews completely and add them to a high-speed blender or food processor.
2. Add the coconut cream, 1/4 cup maple syrup, orange juice, orange zest, and vanilla extract. Add a pinch of turmeric if you want a deeper orange color.
3. Blend on high, scraping down the sides as needed, until the mixture is silky smooth and completely free of cashew pieces. This may take 2–3 minutes.
4. Add the 2 tablespoons of melted coconut oil last and blend for just 30 seconds more to incorporate.

Step 3: Assemble and Chill

1. Pour the filling evenly over the chilled bases in the muffin cups, smoothing the tops with a small offset spatula or the back of a spoon.
2. Optional but Recommended: Sprinkle shredded coconut around the sides of the filling for a ‘snowy’ texture.
3. Refrigerate for 4–6 hours or, ideally, overnight until the cheesecakes are completely firm.

Step 4: Garnish and Serve

1. Carefully lift the mini cheesecakes out of the muffin tin. Peel off the paper liners just before serving.
2. Top each one with an orange slice, a curl of orange zest, or candied peel for a final, vibrant presentation.

⭐ Tips for Success

• Soaking is Non-Negotiable: The secret to a perfect, smooth vegan cheesecake is thoroughly soaked cashews. If you don’t have time for an overnight soak, use hot water and soak them for at least 4 hours.
• High-Speed Blender: A powerful blender is key to achieving that velvety, dairy-like texture. A food processor will work, but you’ll need to process longer and scrape more often.
• Cold Coconut Cream: Make sure the can of coconut milk is chilled overnight. The cream will separate and solidify, making it easy to scoop out the rich, thick part needed for the filling.
• Setting Time: Don’t rush the chilling process! The coconut oil needs time to solidify fully, which is what gives the cheesecakes their firm, sliceable structure.

🍹 Serving Suggestions and Pairings

These zesty mini cheesecakes pair beautifully with light, tropical, or citrus-focused drinks and other light desserts.

• Beverage Pairing: Serve them alongside a tall glass of Blueberry Lemonade for a fruity punch, or a classic iced coffee to cut the sweetness. For something stronger, try pairing them with a Prosecco or a dry Sauvignon Blanc.
• Dessert Platter: They are excellent served on a platter with other no-bake delights, like this Pumpkin Delight Dessert (for a fall twist) or a slice of Easy Ice Cream Sandwich Cake for contrast.
• Garnish: A sprinkle of toasted coconut flakes or a drizzle of melted vegan white chocolate takes the presentation up a notch.

📊 Nutritional Information Per Serving

(Based on 6 servings. Values are approximate and depend on specific ingredients used.)

Component	Value
Calories	350 kcal
Total Fat	28g
Saturated Fat	15g
Carbohydrates	22g
Fiber	2g
Sugars	15g
Protein	6g

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🧊 Storage and Leftover Tips

• Refrigeration: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: These freeze beautifully! Place the fully set cheesecakes (without the orange garnish) on a baking sheet to freeze for 1 hour, then transfer them to a freezer-safe bag or container. They will keep for up to 2 months. Thaw for about 15–20 minutes at room temperature before serving.

🍰 More Recipes You Will Love

If you’re hooked on the ease of no-bake desserts or the bright flavors of fruit and chocolate, you’ll definitely want to try these other fan favorites from the Chef Maniac kitchen:

• This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat
• This Easy Ice Cream Sandwich Cake is My Favorite No-Bake Summer Dessert
• This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack
• This Brownie Batter Dip is My Favorite No-Bake Dessert for Instant Chocolate Cravings
• This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days

☀️ Final Thoughts

These Vegan No-Bake Mini Orange & Coconut Cheesecakes prove that you don’t need dairy or a long baking session to achieve a truly impressive, decadent dessert. They are simple, elegant, and packed with irresistible tropical flavor.

Did you try this recipe? Let me know what you thought in the comments below! If you took a photo, tag @ChefManiacon social media—I love to see your creations.

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