These easy vegan no-bake mini Raspberry Cheesecakes are the perfect cool dessert for summer! Made of a crispy oat cookie crust with two layers of heavenly non-dairy vanilla and raspberry cream on top, this recipe is healthier than traditional cheesecakes, and gluten-free too!
*Note: I recommend checking out the recipe video + step-by-step instructions in the blog post above! Also, be sure to read the tips!
Line a small baking sheet or tray with parchment paper and place 6 dessert rings (each approx. 3-inch/8 cm in diameter) on it.
Put the oatmeal cookies in a freezer bag and crush them to crumbs using a rolling pin (or a food processor or blender).
Then place the cookie crumbs in a bowl. Melt the vegan butter, add it to the crumbs and stir everything together.
Press the cookie mixture into the prepared dessert rings and chill for about 10-20 minutes.
Vanilla cream layer
Meanwhile, beat half amount of the dairy-free whipping cream (150 ml) with an electric handheld mixer until stiff peaks form and set aside.
Pour the coconut milk into a saucepan and stir in half of the agar powder (½ tsp) until it is completely dissolved. Bring to a boil, and cook for 1 minute (or according to package directions) while stirring constantly. Stir in 1-2 tbsp sugar and 1 tsp vanilla extract and let cool briefly. Then pour it into the whipped cream slowly and fold in.
Divide the cream into the dessert rings onto the cookie crust and chill again while you make the next layer (around 20 minutes to allow the surface to set which will help to get even layers).
Raspberry cream layer
Heat the raspberries in a pot until they are thawed and soft. Then press them through a fine-meshed sieve and collect the juice (yields about 150 ml).
Beat the remaining dairy-free whipping cream (150 ml) until stiff and set aside.
Add the raspberry juice to a saucepan and stir in the remaining agar powder (½ tsp) until the powder is completely dissolved. Then bring to a boil, stirring constantly, and cook for 1-2 minutes (or according to package directions). Stir in remaining sugar and ½ tsp vanilla extract and let cool slightly, then quickly fold it into the cream.
Spread the raspberry cream into the dessert rings on top of the vanilla cream layer and refrigerate for 1-2 hours to set.
Carefully push the cheesecakes out of the dessert rings and decorate with fresh raspberries, red currants, mint, and desiccated coconut. Enjoy!
Dissolve the agar powder in the coconut milk first. Then turn on the stove and bring to a boil while stirring.
Since agar gels at temperatures below 113 °F (45 °C), let the agar mixture only cool briefly after boiling, until it begins to become jelly-like. Then quickly fold it into the whipped cream. Also, do not use cold vegan whipping cream, as this speeds up the cooling process, allowing lumps to form.
Read the text above this recipe card for more information, such as make-ahead and storage instructions, ingredient notes and substitutes as well as tips for recipe success!