These no-bake vegan cheesecakes are a decadent-tasting dessert made with 100% whole foods (including a few libido-boosting ones), making them a perfect treat for Valentine’s Day!
For the crust
Blueberry Lemon Version:
Chocolate Strawberry version:
These can be made with silicone liners, or by cutting out rounds of parchment paper and placing them in the bottom of muffin tins. The version you see in the photos uses silicone liners, but if you prefer to avoid the fold lines of the liners on your cheesecakes, I’d recommend the parchment method. To help remove the cheesecakes from the liners, you can also place two trips of parchment in each cavity in an X shape so that you can use the ends as handles to pull the frozen cheesecakes out.