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recipe image No-bake mini cheesecakes two ways

No-bake mini cheesecakes two ways

No-bake mini cheesecakes two ways

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  • Preparation timePrep time30 min
  • ServingsPortionsPortions 12
  • DifficultyDifficultyEasy


Oreo Crust
Pretzel Crust
Cheesecake Filling
  • 2 cups Violife 100% Vegan Just Like Cream Cheese Original, softened
  • 3/4 cup powdered sugar, sifted
  • 2 teaspoons vanilla extract

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Line a standard cupcake pan with paper or foil liners. Spray the liners with non-stick spray.
  2. In a small mixing bowl, stir the Oreos and Country Crock® Plant Butter together. Divide the mixture evenly into 6 cupcake liners. Use your fingers to firmly pack the mixture into the bottom and slightly up the sides of each liner.
  3. In another small bowl, stir the crushed pretzels, light brown sugar, and Country Crock® Plant Butter together. Divide the mixture into the remaining 6 cupcake liners and repeat the process of firmly packing to form the crusts. Transfer the pan to the fridge to chill.
  4. Using an electric mixer, beat the Violife® Just Like Cream Cheese and the powdered sugar together. Stream in the vanilla extract.
  5. Remove the pan from the fridge. Scoop the cheesecake filling evenly into each cup. Use the back of a spoon to smooth out the filling. Return the pan to the fridge and let the cheesecakes set for at least 4 hours, or 1 hour in the freezer. Just before serving, decorate the cheesecakes with crushed Oreos and mini pretzels.

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