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Mini No-Bake Strawberry Cheesecakes

Prep Time 15 mins
Cook Time 5 mins
Total Time 3 hrs 20 mins
Course Dessert
Servings 12 cheesecakes
Calories 112 kcal


  • 6 sheets Kinnikinnick Gluten Free Graham Crackers
  • 600 g Silken Tofu
  • 180 g Tofutti Cream Cheese
  • 3 tsp imitation vanilla extract
  • 24 g Sugar Free Jello Pudding mix cheesecake or vanilla flavor
  • 3/4 c stevia in the raw baking mix
  • 1/2 c + 2 Tbsp Unsweetened Soy Milk
  • 1 Tbsp agar powder
  • 12 Tbsp Smuckers Low Sugar Strawberry Jam


  • In a 12-muffin muffin tin, add cupcake liners to each slot.
  • Break the graham crackers into small pieces (not crumbs!) and put about 1/2 a graham cracker into the bottom of each cupcake liner. The bottom won't be perfectly covered - that is ok. Set aside.
  • In a high powered blender, blend tofu, tofutti, vanilla, and stevia until completely smooth and creamy.
  • Add the pudding mixture and blend again until creamy.
  • In a small saucepan with no heat, stir agar into COLD soymilk until dissolved.
  • Turn your stovetop on medium heat. Cover pot and let bubble away for 3 minutes without touching it.
  • Quickly, turn your blender on low and slowly speed up until the tofu mixture is moving in the blender.
  • With the blender running, slowly pour the agar into the blender until it's completely added and incorporated until smooth.
  • Quickly spoon the mixture into the cupcake liners until they are evenly full.
  • Top each cheesecake with 1 Tbsp of the jam.
  • Chill for at least 3 hours and serve.



Nutrition Facts
Mini No-Bake Strawberry Cheesecakes
Amount Per Serving
Calories 112 Calories from Fat 31
% Daily Value*
Fat 3.4g5%
Carbohydrates 15.9g5%
Fiber 0.3g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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