Mini Coconut Cheezecakes

Mini Coconut Cheezecakes

Vegan-Gluten Free-Nut Free-Refined Sugar Free

Oh Haaaiiiii!!!

We are so excited to post our FIRST EVER recipe share. As we set to publish this, it is a stinking hot July afternoon. The idea of turning the oven on makes ya melt! No fears m’dears; enter the no-bake mini cheezecakes. Already perfectly portioned for making Covid sharing easy. Or keep them in the freezer for when you need a little somethin’ somethin’! ;D

Before we get started on the recipe, we would like to throw out this disclaimer. We are third/fourth generation bakers and so often do things by feel. We still rely on measuring/weighing of course, but sometimes take for granted not needing to even open a recipe book to whip something together. Baking is to cooking as science is to art, and along the way we have married the two. That said we made a conscious effort to sloooooow things down when whipping these babies together, so we could make notes/explanations of how things should be coming together. If something doesn’t make sense, please reach out. We want you to have the very best experience in the kitchen, feeding your family and your soul. Now let’s get to the good stuff!!!

This recipe makes 6 mini Coconut Cheesecakes

Prepare a muffin tin by placing a piece of cling film over it. The piece should be large enough so that when you place base and filling on it, it still reaches over the sides of the individual cups. Alternatively, you can use 2 cm thick pieces of parchment paper. You will need two per cup (12 total), placed in an X shape, and will press the base onto them.



  • 1/3c rolled oats
  • 1/4c desiccated coconut
  • 1/2c loosely packed medjool dates
  • 1/8 tsp salt


  • 1/2c canned coconut milk
  • 1/2C coconut manna
  • 1 tsp each lemon zest and juice
  • 1/4 tsp salt
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla
  • Optional: fruit jam of choice

In the food processor coarsely grind the oats. Add the rest of the base ingredients and pulse until the mixture looks like crumbs. Add 2 heaped tbsp into each muffin cup and press in tightly. Set tin in fridge to allow to set as you make the filling.

In a pot on low-med heat, add the coconut manna, milk and maple syrup and whisk together. As it starts to melt together, add in lemon zest, juice, vanilla and salt. Keep whisking for about three minutes. Once the mixture is very smooth, place a scant 1/4 cup into each cup, and place in the freezer for about 40 minutes or until set. You will know it is set when the centre is firm to the touch.

If you would like to add jam, (as pictured above), pull out of freezer after 10 minutes and lightly stir in about half a tablespoon of jam. Don’t overdo it or you will lose that lovely swirl effect! Place back in freezer to finish setting.

Once set, they can be pulled from the freezer and just pull the edges of the cling film or wiggle the parchment to pop them out of their moulds! Get creative with drizzles of chocolate, berries, caramel… whatever makes you smile!

We don’t expect there will be leftovers, but just in case, we recommend they be kept in the fridge for up to 3 days and the freezer for a month. If you need to stack them DO NOT forget to place parchment paper between the layers.