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Nuts & Sea Salt Mini Cheesecakes

I'm just a cupcake looking for my stud muffin... too cheesy? (*cue smirk*) These Nuts & Sea Salt Mini Cheesecakes are a must for all you dessert lovers out there! Gluten-free, dairy-free, vegan-optional, yet no loss in flavor. Thanks Sarah (a.k.a. @_afreshpurefood) for these awesome bites!


Makes about 3 small cheesecakes.
Note: These cheesecakes are not cakes that is eaten right after baking. It requires proper cooling in the fridge  to obtain that creamy, unique texture. 
4 oz container almond milk cream cheese (Brand: Kite Hill)
1/2 an egg or flax egg
1 tsp vanilla extract
1/2 tsp almond extract 
6 tbsp of coconut sugar or sweetener of choice (coconut nectar, maple syrup)
Half a lemon, juiced


  1. Preheat oven to 350 degrees F.
  2. Pull cream cheese out of fridge and set at room temperature for 15 min before mixing.
  3. Mash Squares in a small mixing bowl or food processor. (I mashed the bars by hand). This will make up the crust, so make sure your Squares are firmly mashed as to not fall apart. You want a good sticky consistency. Set bowl aside.
  4. Whisk all filling ingredients in a separate, medium-sized mixing bowl for about 5 minutes. The goal is to have zero clumps and a nice, more fluffy mixture. 
  5. Insert cupcake papers into cupcake tray. Press Square crust into each paper until desired height. 
  6. Pour cheesecake batter evenly on top of the Square crusts. Please note, cheesecakes will rise slightly during baking so leave yourself a little extra space.
  7. Place in oven for 15 minutes, or until the "top" center is no longer mushy.
  8. Turn oven off and crack oven door for 10-15 min to let cheesecakes cool. 
  9. Pull tray out of oven and allow them to sit for an additional 15-20 min. Then place them in the fridge for at least 3 hours (overnight is fine as well).
  10. Enjoy!

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