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Homemade Vegan Fruit Snacks

· Natalie 50 Comments

Discover how to make homemade healthy vegan fruit snacks in 4 delicious flavors: strawberry, blueberry, orange, and green! These 3-ingredient fruit-sweetened gummies are made with agar agar instead of gelatin, and are a perfect snack for kids and adults alike!

Homemade Vegan Fruit Snacks

Originally post 12/27/2016. Updated on 1/27/2026.

Table of contents

We’re basically turning juice into a bite-sized snack and not using gelatin to do it. This is homemade vegan fruit snacks UPDATED with more flavors and more sweetening ideas. Oh, and I did include a tested gelatin option too if that’s what you want to use. So basically the possibilities are endless and the results are delightfully fruity and chewy. My baby even took a little nibble of the blueberry ones and didn’t make a gross face (which is saying a lot for her). Let’s get into it!

Homemade Vegan Fruit Snacks

Why You Should Make Your Own Fruit Snacks

  • More cost effective than store-bought healthy fruit snack brands
  • Healthier–better ingredients, rich in vitamin C, less sugar, no artificial flavors or colors
  • You can make any flavor or shape you
  • A clever way to sneak fruit into snack time

Agar Agar Powder vs. Gelatin

Agar agar is a powder derived from algae that is a great swap for gelatin to make vegan-friendly jello and gummy snacks. It is actually stronger than gelatin, so you only need about 1/3 as much per cup of fruit juice to make vegan gummies. For example if you are using 1 cup of fruit juice, you will need 1.5 teaspoons of agar OR 3 tablespoons of gelatin. It creates a chewy, slightly springy texture that is a little more jello like than your typical store-bought fruit snack (the lack of corn syrup affects that too). But once you get the right ratio, the possibilities of different fruit juice + jam/fruit flavor combinations are truly endless.

Homemade Vegan Fruit Snacks

How To Make Homemade Vegan Fruit Snacks

You just need 3 ingredients, a couple of minutes on the stovetop, and then an overnight stay in the fridge–10 minutes of prep work, max. The basic process is combining everything in a saucepan, whisking until dissolved, and then simmering briefly to activate the agar agar. Depending on how you choose to sweeten, you may need a little bit of blending first. But we’ll break it down flavor by flavor…

Vegan Gummy Ingredients

  • Fruit juice: You can really use any variety, but some of my personal favorites are a berry blend, pineapple, apple, orange, and a sweet green juice.
  • Sweetener: I’ve included four different option–jam, jelly, agave or honey, or just fruit.
  • Agar agar powder: The vegan thickening agent (make sure you are using POWDER not flakes!)

Four Fruit Flavor Ideas

Strawberry. Or raspberry or cherry, but you have to have a red flavor in the mix. I used a mixed berry juice with strawberry jelly to sweeten for this flavor. If your jelly is smooth/seedless you can just whisk. If it has chunks of fruit I recommend blending with the juice first.

Green. I used a bottled green juice (kale, spinach, apple, celery, cucumber, lemon, ginger) and agave to sweeten this flavor. No need to blend, just whisk it all up. Honey or maple syrup could be used as the liquid sweetener as well.

Blueberry. This is the just fruit flavor of the bunch, so I opted for a sweeter juice: pineapple. Blended with fresh blueberries, and then optionally strained. They are a little less sweet than the jam/agave varieties, but still really delicious (and great for little ones!)

Orange. Orange juice alone makes a delicious gummy, but blend in some orange marmalade to sweeten and you get a really intensely sweet citrus flavor. This might be my favorite of the bunch! You will likely need to blend the juice + marmalade before boiling as most marmalades are pretty chunky.

Orange Fruit Snacks
Green Juice Fruit Snacks
Berry Fruit Snacks

Step-By-Step Instructions

  1. Combine juice + sweetener. If your sweetener is a chunky jam or real fruit, combine in the blender. If your sweetener is a smooth jelly or liquid sweetener, whisk together right in the saucepan.
  2. Bring to a boil over medium-high heat.
  3. Simmer whisking constantly for 2 minutes.
  4. Remove from the heat, and pour into molds. I used a silicone ice cube tray as my molds, but you could use a true silicone gummy mold. Or just pour the entire mixture into a glass dish, and slice into squares after they are set.
  5. Refrigerate until set (about 4-6 hours).
Homemade Vegan Fruit Snacks

Serving and Storing Suggestions

Without any artificial ingredients or preservatives, these fruit snacks do need to live in the fridge. They can last a week or two in the fridge in an airtight container, but I do not recommend freezing them. You can also have them out at room temperature for a few hours without a problem, so feel free to pack them in a lunchbox or to-go container.

Vegan Fruit Snacks Recipe FAQs

My fruit snacks didn’t set right?

This is most likely a ratio issue, make sure you are using 1.5 teaspoons of agar agar per 1 cup fruit juice. Other things to consider–is your agar agar old/expired? Are you using agar agar FLAKES instead of powder? Did you boil for the full 2 minutes? Did you allow at least 4 hours for the gummies to set (or better yet, overnight)?

Can I use gelatin instead of agar agar?

Yes, replace the 1.5 teaspoons of agar agar with 3 tablespoons gelatin.

Can I use fruit puree instead of juice?

You could blend your own fruit puree, but I would recommend straining before using. Make sure you measure 1 cup after straining.

What are the best juices to use?

That’s up to your personal preference, but I like sweeter varieties like pineapple, orange, and apple.

What if I don’t have a silicone mold?

Just pour your hot gummy mixture into a square glass dish, and then cut into cubes after it is set.

Homemade Vegan Fruit Snacks

More Bite Sized Snacks You’ll Love

If you try these Vegan Fruit Snack, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

Homemade Vegan Fruit Snacks
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Homemade Vegan Fruit Snacks

★★★★★ 5 from 2 reviews
  • Prep Time: 10 minutes
  • Chilling Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 48 fruit snacks 1x
  • Category: snack
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan
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Description

Discover how to make homemade healthy vegan fruit snacks in 4 delicious flavors: strawberry, blueberry, orange, and green! These 3-ingredient fruit-sweetened gummies are made with agar agar instead of gelatin, and are a perfect snack for kids and adults alike!

Ingredients

Scale

Orange Fruit Snacks

Strawberry Fruit Snacks

Blueberry Fruit Snacks

  • 1 cup pineapple juice
  • 1/2 cup fresh or frozen blueberries
  • 1 1/2 tsp agar agar powder

Green Juice Fruit Snacks

Instructions

Orange Fruit Snacks

  1. Blend the orange juice and orange marmalade until smooth.
  2. Pour into a saucepan, and add the agar agar powder. Whisk to combine.
  3. Bring to a boil over medium-high heat.
  4. Simmer whisking constantly for 2 minutes.
  5. Remove from the heat, and pour into molds.
  6. Refrigerate until set (at least 6 hours).
  7. Pop out and enjoy. Keep leftovers in the fridge in an airtight container for up to 1 week.

Strawberry Fruit Snacks

  1. Combine all ingredients in a saucepan. Whisk to combine.
  2. Bring to a boil over medium-high heat.
  3. Simmer whisking constantly for 2 minutes.
  4. Remove from the heat, and pour into molds.
  5. Refrigerate until set (at least 6 hours).
  6. Pop out and enjoy. Keep leftovers in the fridge in an airtight container for up to 1 week.

Blueberry Fruit Snacks

  1. Blend the pineapple juice and berries until smooth.
  2. Pour into a saucepan, and add the agar agar powder. Whisk to combine.
  3. Bring to a boil over medium-high heat.
  4. Simmer whisking constantly for 2 minutes.
  5. Remove from the heat, and pour into molds.
  6. Refrigerate until set (at least 6 hours).
  7. Pop out and enjoy. Keep leftovers in the fridge in an airtight container for up to 1 week.

Green Juice Fruit Snacks

  1. Combine all ingredients in a saucepan. Whisk to combine.
  2. Bring to a boil over medium-high heat.
  3. Simmer whisking constantly for 2 minutes.
  4. Remove from the heat, and pour into molds.
  5. Refrigerate until set (at least 6 hours).
  6. Pop out and enjoy. Keep leftovers in the fridge in an airtight container for up to 1 week.

Keywords: healthy, snack, kids, vegan, sugar free, fruit juice, orange, blueberry, strawberry, gummy, homemade

Blended Tiramisu Chia Pudding

· Natalie Leave a Comment

The flavors of tiramisu transformed into a healthy high-protein recipe! This dairy-free tiramisu chia pudding is a creamy, espresso-infused treat that’s blended until ultra smooth so you’d never know it’s made with chia seeds (and high in fiber!). A make-ahead recipe with 30+ grams of protein per serving and just 10 minutes of prep time. An easy breakfast, snack, or dessert!

Blended Tiramisu Chia Pudding (dairy-free)

Table of contents

If January isn’t the ideal time for breakfast that tastes like dessert and comes with a kick of espresso to get you going in the morning when it’s cold and dark and feels like one long monday of a month, then I don’t know what is. With a creamy texture, a high-protein vanilla pudding base, and a cocoa dusted finished, this Blended Tiramisu Chia Pudding is as much morning motivation as I can offer you in a recipe. I can’t guarantee it will completely cure the winter slump, but it certainly will sweeten it up!

Blended Tiramisu Chia Pudding (dairy-free)

How To Make Blended Chia Pudding

Chia seeds are incredible. The binding power, the fiber content, the no cook pudding-making ability. But eating them (more specifically finding them in your teeth hours later), can sometimes feel more “healthy” than I want. That’s where BLENDED chia pudding comes in. It’s the best of both worlds–all the health benefits without the health texture. So here’s what you do:

  1. Mix the chia pudding
  2. Refrigerate overnight
  3. Blend the chia pudding until smooth
  4. Re-refrigerate to cool/thicken again before serving

If you blend right away, the chia seeds will be too hard to blend smooth and your pudding will turn out grainy. Refrigerating overnight first allows the chia seeds to absorb the milk and soften so they are easier to blend. You also need to have a high speed blender, and you need to run it on high speed for at least 10 seconds or so to really get a creamy pudding. The “re-refrigerate” step is technically optional, but blending will heat up the pudding somewhat and I like my chia pudding very chilly.

Tiramisu Chia Pudding Ingredients

The format is a very loose interpretation of Tiramisu, there are no ladyfingers involved, but the flavors of coffee and cocoa and vanilla to bring in that “cookie” vibe are all present. Plus it’s ten times easier to make, and much higher in protein too. So let’s break down the ingredients…

High Protein Espresso Chia Pudding

  • Chia seeds. The star of the show, they thicken up the pudding without any need for cooking plus offer a digestion friendly boost of fiber, omega-3s, and protein.
  • Coconut milk. I like to use canned coconut milk for its creamy richness, but any variety of milk (dairy or nondairy) will work here.
  • Vanilla protein powder. I linked my favorites in the notes section of the recipe, but use whatever brand/kind you love as long as it dissolves smooth. The protein powder you choose will affect the final protein content, mine came to about 35g per serving!
  • Maple syrup or honey. To sweeten if desired, or if your protein powder is sweetened you can skip it (I did!)
  • Espresso. You can’t beat the flavor of freshly brewed espresso, but if you don’t have an espresso machine instant espresso powder + water or cold brew coffee will work too.
  • Vanilla yogurt. This layer is sort of a stand in for the tradition mascarpone in tiramisu, I used a dairy-free vanilla yogurt so you have sweetness and some tang.
  • Cocoa powder. For dusting on top. Is it even tiramisu without it?
Blended Tiramisu Chia Pudding (dairy-free)

Storage Suggestions and Serving Tips

This recipe is ideal for meal prep. As written it makes two servings, but you could even double or tripe it and have breakfast sorted for the whole week. I recommend mixing and blending it all as one batch, and then storing in single-serving sized airtight glass jars or containers in the fridge for up to one week.

The cocoa dusting is the only simple + sophisticated topping you technically need. But you could add fresh fruit, granola, shaved chocolate, or even whipped cream to dress up your tiramisu chia pudding to your liking. Especially if you are enjoying it as dessert!

Recipe FAQs

Can I use coffee instead of espresso?

Yes you can–I recommend cold brew for a stronger flavor, but freshly brewed coffee is fine too.

Can I omit the protein powder?

Sure, but you will probably want to include the optional sweetener in that case and maybe 1/2 teaspoon of vanilla extract. The pudding might not be quite as thick without it.

Do I have to blend the chia pudding?

No, feel free to enjoy the classic chia texture!

Do I have to wait overnight?

You can probably blend after 4 hours of chilling, but it may not come out as thick and smooth.

You said it’s high protein, how much protein per serving?

Per my calculations with my protein powder, it came out to 35g per serving. The protein powder and type of milk you choose will affect that number. You could use greek yogurt on top to increase the protein content too.

Blended Tiramisu Chia Pudding (dairy-free)

More Chia Pudding Recipes You’ll Love

If you try this Tiramisu Chia Pudding, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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Blended Tiramisu Chia Pudding

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Chilling Time: 9 hours
  • Total Time: 9 hours 10 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: blender
  • Cuisine: American
  • Diet: Vegan
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Description

The flavors of tiramisu transformed into a healthy high-protein recipe! This dairy-free tiramisu chia pudding is a creamy, espresso-infused treat that’s blended until ultra smooth so you’d never know it’s made with chia seeds (and high in fiber!). A make-ahead recipe with 30+ grams of protein per serving and just 10 minutes of prep time. An easy breakfast, snack, or dessert!

Ingredients

Scale
  • 1/2 cup (70g) chia seeds
  • 13.5oz can coconut milk (or milk of choice)
  • 2 scoops (60g) vanilla protein powder*
  • 1–2 tbsp maple syrup or honey (optional)
  • 2 shots espresso (3oz)**
  • Pinch of salt
  • Vanilla yogurt + cocoa powder for topping

Instructions

  1. Whisk together the coconut milk, protein powder, espresso, salt, chia seeds, and optional sweetener. 
  2. Cover and refrigerate overnight. 
  3. The next day, blend this entire mixture on high until smooth and creamy. 
  4. Divide into 2 jars or containers.
  5. Top with vanilla yogurt, and refrigerate for 1 hour. 
  6. Dust with cocoa powder immediately before serving.

Notes

*These are my favorite animal-based and plant-based options.

**Or 3oz of cold brew.

Keywords: healthy, dairy free, easy, healthy, dessert, vanilla, espresso, gluten free, high protein

Cookie Dough Yogurt Clusters

· Natalie Leave a Comment

These Cookie Dough Yogurt Clusters are the yummiest healthy treat—sweet, creamy, and packed with nostalgic cookie dough flavor. Made with coconut or greek yogurt, vanilla protein powder, SunButter, and covered in dark chocolate. They are dairy-free, full of protein (10+ grams per serving!), and the ideal snack to have stocked in your freezer to satisfy that ice cream craving with no added sugar!

Cookie Dough Yogurt Clusters (dairy-free + high-protein)

SPONSORED BY SUNBUTTER

Table of contents

Remember last year when everyone was mixing raspberries and yogurt together and covering it in dark chocolate? Well it’s 2026 now and that concept has gotten a delicious COOKIE DOUGH upgrade. Plus they happen to be dairy-free (but still high protein!) too. While I loved the tart fruity take of 2025, this version tastes like straight up dessert even though it’s made without any added sugar and just 7 healthier ingredients. They really satisfy the sweet craving spot with minimal effort required, so definitely add a double batch to your next meal prep day.

Cookie Dough Yogurt Clusters (dairy-free + high-protein)

What Are Yogurt Clusters?

Not a fancy creation, but an easy and delicious one. Basically it’s yogurt stirred up with some sort of yummy mix-ins, dolloped into little mounds on a baking sheet, frozen to a solid cluster/disk, and then quickly dipped in dark chocolate. What you get is a healthier froyo version of a Klondike bar sort of situation, but they can really pack a lot of protein per cluster if you choose your ingredients right.

Three High-Protein Ingredients

This recipe specifically pulls from 3 different sources for its protein content: yogurt, vanilla protein powder, and Organic SunButter. The varieties of yogurt and protein powder you choose will determine the exact nutrition facts of your cookie dough yogurt clusters, but the Organic SunButter alone packs 8 grams of protein per 2 tablespoons! So altogether it really adds up, and I love not relying just on protein powder to boost my high protein homemade snack recipes.

Cookie Dough Yogurt Clusters (dairy-free + high-protein)
Cookie Dough Yogurt Clusters (dairy-free + high-protein)
Cookie Dough Yogurt Clusters (dairy-free + high-protein)

Dairy-Free Yogurt Cluster Ingredients

  • Yogurt. This is the creamy base of our clusters, so what kind you choose will greatly impact the texture, taste, and protein content. My top recommendations are either coconut yogurt, greek yogurt, or a dairy-free greek yogurt. Coconut yogurt will be the creamiest dairy-free option, greek yogurt is fine if you aren’t dairy-free, and dairy-free greek yogurt is a great best-of-both-worlds option although it’s not always super easy to find. What I don’t recommend is an almond milk or soy milk yogurt that is low fat and thickened with gums or starches, that will yield a very icy texture.
  • Organic SunButter. This adds that “cookie-ish” flavor that yogurt alone would be lacking, plus extra protein and extra creaminess. Any creamy variety will work, I opted for Organic since it is unsweetened.
  • Vanilla protein powder. There are about a thousand different options out there, so use whatever you have and love. My favorites are THIS plant based on or THIS grass-fed beef isolate.
  • Pinch of salt and vanilla extract. These two also help to recreate that nostalgic cookie dough flavor.
  • Chocolate chips. Mini work best for mixing into the cookie dough yogurt mixture, but any variety will work for the coating. Semi-sweet is my favorite, but you could go darker too.
  • Coconut oil. It’s essential to have a thin chocolate for coating so enough will run off to create that SNAPPY chocolate shell. Melting coconut oil in with the chocolate is the best way to do that, plus the fact that the clusters will be very cold should make them easier to coat too.
Cookie Dough Yogurt Clusters (dairy-free + high-protein)

Healthy Snacking Benefits

Besides crazy good flavor (my husband was stealing them before I even finished the photos!), these cookie dough yogurt clusters have a lot to offer. They are dairy-free and vegan-friendly depending on what variety of yogurt you choose. Gluten-free of course, since there is no flour involved even though the cookie dough flavor is strong. Made with no added sugar, utilizing just the protein powder and chocolate chips for sweetness. And high in protein, with 10 grams of protein per cluster or more depending on what type of yogurt you use. So they are the perfect healthy sweet treat for your January goals and your year long dessert enjoyment.

Cookie Dough Yogurt Clusters (dairy-free + high-protein)
Cookie Dough Yogurt Clusters (dairy-free + high-protein)

Tips For Customizing The Clusters

Besides choosing your favorite yogurt and protein powder, there are so many ways you can customize these clusters. Chocolate protein powder or cocoa powder added in would be delicious. Nuts stirred in along with the chocolate chips would add a fun crunch. Swap the dark chocolate coating for white chocolate if that’s your thing. Bananas mashed in with the yogurt would be a great sweet addition too. So have fun with this one!

How To Store And Serve

These clusters do need to stay in the freezer, otherwise the filling will melt too much. They can easily last a few weeks in the freezer, so feel free to double the batch and have plenty on hand. The best way to enjoy them in my opinion is to take one out of the freezer and let it soften for about 5 minutes, then bite in. That allows just enough time for the yogurt inside to soften and be a little bit creamy, plus the flavor is more pronounced when they are a little less cold.

Cookie Dough Yogurt Clusters (dairy-free + high-protein)

If you try these Cookie Dough Yogurt Clusters, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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Cookie Dough Yogurt Clusters

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Chilling Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 12 clusters 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american
  • Diet: Gluten Free
Print Recipe

Description

These Cookie Dough Yogurt Clusters are the yummiest healthy treat—sweet, creamy, and packed with nostalgic cookie dough flavor. Made with coconut or greek yogurt, vanilla protein powder, SunButter, and covered in dark chocolate. They are dairy-free, full of protein (10+ grams per serving!), and the ideal snack to have stocked in your freezer to satisfy that ice cream craving with no added sugar!

Ingredients

Scale

Chocolate Coating

  • 10oz (280g) semi-sweet chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together everything but the mini chocolate chips until pretty smooth.
  3. Add the chocolate chips, and fold in.
  4. Use a large cookie scoop to scoop about 2 tablespoons per cluster onto the baking sheet. They will spread slightly, so don’t overcrowd them. 
  5. Freeze at least 4 hours (ideally overnight).
  6. Melt the semi sweet chocolate chips with the coconut oil, and stir until smooth.
  7. Dip each frozen cluster in the melted chocolate to coat on all sides, tapping off any excess. 
  8. Place back on the lined baking sheet, top with a sprinkle of flaky salt (optional), and freeze 10 minutes until the chocolate is set.
  9. Remove from the freezer about 5 minutes before serving. Keep in the freezer.

Notes

*I recommend a coconut yogurt or a dairy-free greek-style yogurt. This is the one I used. Dairy-free greek yogurt will yield the highest protein content, but full fat coconut yogurt will be delicious too. Or if you are not dairy-free, regular greek yogurt is fine too!

**My favorites mentioned above in the post HERE.

Keywords: dairy free, healthy, easy, no bake, snack, high protein, greek yogurt, chocolate chip, vegan, gluten free

Cookie Dough Yogurt Clusters (dairy-free + high-protein)

Cranberry Orange Cheesecakes (dairy-free)

· Natalie 4 Comments

Mini cranberry orange cheesecakes that are dairy and gluten free—an easy and stunning addition to your holiday dessert table! With a cinnamon spiced crumb crust, a creamy baked citrus cheesecake filling made with cashews, coconut milk, and fresh orange juice, and a tangy cranberry topping. Garnish with sugared cranberries for a fun, festive individually-sized sweet treat recipe!

Cranberry Orange Cheesecakes (dairy-free + gluten-free)

Table of contents

The fruitiest flavor combination of the holiday season—it’s bright and tart and citrusy-sweet and so good in mini cheesecake form! Because it’s cozy season, I still snuck some warm spices into the crust to compliment the fruit-forward flavor up top. And instead of one big cheesecake I opted to make them mini because a) they bake faster and b) they are better for sharing. It’s a dairy-free and gluten-free recipe that will be the perfect addition to any holiday dessert table—Thanksgiving or Christmas.

Cranberry Orange Cheesecakes (dairy-free + gluten-free)

How To Make Baked Cranberry Orange Cheesecakes Without Dairy

This is a baked cheesecake recipe, but it still comes together super quick in the blender and bakes in half the time of a full cheesecake thanks to the single-serve muffin pan size. Plus no water bath required! Let’s break it down layer by layer…

Gluten-Free Spiced Maple Cereal Crust

The crust is not just a forgotten base for the cheesecake layers to come, I packed lots of yummy flavor into this crunchy crumbly layer too. A typical cranberry orange cheesecake might come with a gingersnap or biscoff cookie crust, so I mimicked that texture and flavor but with healthier and gluten-free swaps. Toasted brown rice cereal creates the crumb texture, coconut oil replaces the typical butter, ground cinnamon and ginger add warm winter flavor, maple syrup adds cozy sweetness, and a pinch of salt to round it all out.

Cranberry Orange Cheesecakes (dairy-free + gluten-free)

Dairy-Free Baked Orange Cheesecake Filling

There are a few different creamy components involved in making a rich, luscious cheesecake without dairy or eggs. Raw cashews are a classic trick used in vegan cheesecake recipes, especially no-bake versions, but personally I find the flavor can be overpowering if that is the only base ingredient. So I like to blend the cashews with full-fat coconut cream and dairy-free cream cheese. That mix comes out ULTRA smooth and creamy with a little cheesecake tang, plus no one flavor is too strong so the citrus flavor we want comes to the forefront. For this dairy-free cheesecake filling you will need:

  • Raw cashews. Roasted or salted will not work, they need to be raw and they need to be soaked either overnight (any temperature water) or at least 3 hours in hot water.
  • Coconut cream. From a can, but you can shake it up and use all of it not just the solid part. You could also try full-fat coconut yogurt or greek yogurt instead.
  • Dairy-free cream cheese. This ingredient is pretty easy to find and affordable these days, I personally buy the Violife sticks from Walmart. Make sure it’s softened to room temperature before blending so there are no chunks.
  • Orange juice and orange zest. Fresh juice is best and has a LOT more flavor, so juice your own if possible. The zest imparts a lot of delicious bright citrus flavor too.
  • Tapioca starch. Since this recipe is vegan friendly and made without eggs, the tapioca starch helps the filling set properly in their place. Corn starch or arrowroot would be fine too as a 1-for-1 substitution.
  • Cane sugar. A granulated sweetener works best here, maple syrup or agave would add too much liquid and mess up the cheesecake texture.
  • Vanilla extract. Fragrant and sweet to complement the citrus flavor.
  • Coconut oil. You could skip this, it’s only a couple of tablespoons, but it does make the texture slightly better so I like to include it.

This filling comes together with just a push of the buttons on your blender. Then divide into the muffin cups, filling each almost to the top but leaving a little room for the cranberry topping to come, and bake for just 25ish minutes. You don’t need to use a water bath for baking this recipe, I didn’t use one, but you can if you want. The middles will fall a little after baking without, but I find that holds the cranberry sauce perfectly.

Cranberry Orange Cheesecakes (dairy-free + gluten-free)
Cranberry Orange Cheesecakes (dairy-free + gluten-free)
Cranberry Orange Cheesecakes (dairy-free + gluten-free)

Easy Cranberry Topping

Thick like a compote but smooth like a sauce, this tart cranberry topping comes together in just a few minutes on the stovetop. You can certainly leave it chunky with soft juicy cranberry pieces spooned on top of the chilled cheesecakes just before serving. But personally I prefer to blend after cooking to create a really smooth, thick, saucy topping for the cheesecakes with a bold tart-sweet flavor. Fresh cranberries combine with orange juice and zest to complement the cheesecake filling flavor below. Cane sugar sweetener up these naturally tart berries, and a slurry of tapioca starch helps the sauce thicken a little more at the end. You can skip the slurry—your sauce might drip down the sides a bit, but will still be super delicious.

Cranberry Orange Cheesecakes (dairy-free + gluten-free)

Recipe FAQs

Can I use graham crackers or gluten-free graham crackers for the crust?

Sure! Just grind them to fine crumbs and substitute for the cereal. You want about 2 cups measured as crumbs. You can also use your favorite granola in place of the cereal.

Will this recipe work as a no-bake cheesecake?

Unfortunately not, but you could make this no-bake cheesecake filling with orange in place of the lemon and still use the same spiced crust and cranberry topping.

What did you use for garnish?

I garnished my cheesecakes with dried orange slices and sugared cranberries.

I can’t find fresh cranberries, can I used dried?

Unfortunately not, but you could use another type of berries like raspberries instead. It will be a different flavor, but still delicious.

Cranberry Orange Cheesecakes (dairy-free + gluten-free)

More Holiday Cranberry Recipes You’ll Love

If you try these Cranberry Orange Cheesecakes, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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Cranberry Orange Cheesecakes (dairy-free)

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  • Author: Natalie
  • Prep Time: 1 hour
  • Chilling Time: 8 hours
  • Cook Time: 28 minutes
  • Total Time: 9 hours 28 minutes
  • Yield: 12 cheesecakes 1x
  • Category: cheesecake
  • Method: baking
  • Cuisine: american
  • Diet: Vegan
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Description

Mini cranberry orange cheesecakes that are dairy and gluten free—an easy and stunning addition to your holiday dessert table! With a cinnamon spiced crumb crust, a creamy baked citrus cheesecake filling made with cashews, coconut milk, and fresh orange juice, and a tangy cranberry topping. Garnish with sugared cranberries for a fun, festive individually-sized sweet treat recipe!

Ingredients

Scale

Spiced Crumb Crust

  • 3 cups (115g) crispy rice cereal
  • 3 tbsp (60g) maple syrup
  • 3 tbsp (38g) coconut oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt

Orange Cheesecake Filling

  • 1 cup (120g) raw cashews, soaked 3+ hours
  • 1 cup (240g) coconut cream
  • 3/4 cup (180ml) fresh squeezed orange juice
  • 8 ounces (227g) vegan cream cheese
  • 2 tbsps tapioca starch
  • 1 tsp vanilla extract
  • 2/3 cup (135g) cane sugar
  • 2 tbsp (25g) coconut oil
  • 2 tbsps orange zest

Cranberry Topping

  • 12oz fresh cranberries
  • 1/2 cup (120ml) orange juice
  • Zest of one orange
  • 1/4 cup (50g) cane sugar
  • 1 tbsp tapioca starch
  • 2 tbsp water

Instructions

  1. Preheat the oven to 350°F and line a muffin pan with paper liners.
  2. Grind the cereal for the crust in a food processor. Add the remaining crust ingredients and process to a wet sand consistency. 
  3. Drop a heaping spoonful into each muffin cup, and use the bottom of a jar to press in firmly.
  4. Bake for 5 minutes at 350°F. Set aside
  5. Drain the soaking cashews.
  6. Combine all the filling ingredients in a blender, and blend on high speed until very smooth and creamy.
  7. Pour into the muffin cups, filling each ¾ of the way. 
  8. Bake for 25-28 mins at 350°F. Set aside to cool for at least 1 hour before adding the topping.
  9. In a medium saucepan, combine the cranberries, orange juice, orange zest, and sugar. Bring to a simmer over medium heat, and simmer stirring frequently until thickened and cranberries have all burst. 
  10. Whisk the tapioca starch and water together until fully dissolved.
  11. Add to the cranberry mixture, and quickly stir. Cook for another 30 seconds, it will thicken almost immediately. 
  12. Remove from the heat, transfer to a blender, and blend until perfectly smooth (remove the lid plug to allow steam to escape)
  13. Spoon on top of the cheesecake filling, and refrigerate overnight.
  14. Garnish with sugared cranberries and dried orange slice.

Keywords: healthy, christmas, holiday, thanksgiving, citrus, dairy free, gluten free, vegan, easy

Cranberry Orange Cheesecakes (dairy-free + gluten-free)

Chocolate Peppermint Pie

· Natalie 2 Comments

Indulgent chocolate peppermint pie with whipped cream and crushed candy canes! This recipe is the perfect creamy festive dessert recipe for your Christmas celebrations with a gluten-free oreo-style chocolate crumb crust and whipped no-bake dairy-free chocolate peppermint filling. This quick and easy recipe will impress all your holiday guests!

Chocolate Peppermint Pie (dairy-free + gluten-free)

SPONSORED BY SUNBUTTER

Table of contents

Let’s momentarily pause all the cookie baking for a no-bake chocolatey Christmas treat that still brings lots of festive holiday feel. The format of Thanksgiving dessert meets the flavors of Christmas in this Chocolate Peppermint Pie. The crust is crumbly an Oreo cookie crust, the chocolate cream filling is lush and light and decadent, and the toppings couldn’t get any more holiday happy with whipped cream and candy canes. It’s a perfect holiday treat from top to bottom, and it’s so easy to make too!

Chocolate Peppermint Pie (dairy-free + gluten-free)

Perfect Dairy-Free Chocolate Peppermint Pie

That’s correct—all this creamy dreamy decadence is completely dairy-free and vegan! Plus the crust is gluten-free with a cereal swap for the usual cookies, so this recipe will satisfy most anyone you might have coming to dinner. Let’s break it down layer by layer…

Gluten-Free Chocolate Crumb Pie Crust

The Oreo pie crust is the standard for most chocolatey pie creations, but I have found a ridiculously close replica you can make with cereal or granola instead. It’s a small swap, but even a little healthier swap at the holidays that doesn’t sacrifice at all on flavor is appreciated. For this crust recipe, you will need:

  • Toasted rice cereal. A.k.a. rice crispies or their brown rice counterpart. Just make sure you don’t grab puffed rice cereal by accident, that will ruin the crispy texture. Granola would also work, plain or chocolate.
  • Cocoa powder. Unless you are using chocolate cereal or granola, in which case you can skip it.
  • Salt. The filling and toppings to come are so sweet, you want a little bit of salty contrast in the crust.
  • Chocolate SunButter. This adds so much sweetness and rich chocolate flavor, plus it takes the place of butter or oil you would usually use in a crumb pie crust. Yes, that does make this recipe oil-free!
  • Maple syrup. To sweeten and bind too since we aren’t starting with sweet cookies.
Chocolate Peppermint Pie (dairy-free + gluten-free)
Chocolate Peppermint Pie (dairy-free + gluten-free)
Chocolate Peppermint Pie (dairy-free + gluten-free)
Chocolate Peppermint Pie (dairy-free + gluten-free)
Chocolate Peppermint Pie (dairy-free + gluten-free)
Chocolate Peppermint Pie (dairy-free + gluten-free)

Dairy-Free No-Bake Chocolate Peppermint Cream Filling

Without pudding mix or whipping cream on the table, it’s a little trickier to pull off a perfect dairy-free chocolate cream pie that is light and creamy but also sets well and easily slices. But this mix of ingredients is the perfect blend! It’s rich, comes together in just one bowl, and the texture is DIVINE when you take that first bite. For the filling you will need:

  • Dairy-free cream cheese. Taking a nod from no-bake cheesecake, dairy-free cream cheese is the perfect thick creamy base for this pie filing and it whips up so well. Mine was coconut based, but any store-bought variety should be fine.
  • Coconut yogurt. A thick full-fat coconut yogurt is the best option, I don’t recommend an almond or cashew based yogurt here as those are typically thickened with gums or starches. You can use greek yogurt instead if not dairy-free. It’s a little bit lighter than the cream cheese, so the combination is ideal for texture.
  • Chocolate SunButter. Just like in the crust, this adds lots of sweetness and flavor. It’s so much richer than cocoa powder would be to turn the filling chocolate and it helps with texture and thickening/setting too.
  • Peppermint extract. Or 5-10 drops of pure peppermint essential oil would work too.
  • Powdered sugar. Why powdered sugar to sweeten? Because a liquid sweetener like maple syrup would make the filling too runny, and a granulated sweetener like coconut sugar would create a gritty texture since it won’t dissolve fully without heat. Powdered sugar is the perfect thing.
  • Semi-sweet or dark chocolate. Melted and mixed into the filling. You could skip it honestly, but it makes this pie so decadent I don’t recommend it. It’s a holiday treat after all.
Chocolate Peppermint Pie (dairy-free + gluten-free)

Whipped Topping and Candy Canes

While delicious without anything on top, the holidays call for extra presentation points and whipped cream + candy canes are the perfect garnish for this delicious chocolate peppermint pie. You could whip up a classic coconut whipped cream, or there are plenty of dairy-free store-bought whipped topping options these days. I tested out a recipe I found from another blogger that intrigued me—dairy-free whipped cream made from a homemade homogenized base of coconut oil and soy milk…and it worked beautifully well and held it’s shape for days in the fridge. I was very impressed, so if you want to try that out HERE is the recipe. And then crushed candy canes of course, I like to buy organic and naturally dyed ones personally.

Chocolate Peppermint Pie (dairy-free + gluten-free)

Serving Suggestions and Storage Tips

This pie does need to be made the day before to make sure it’s fully set before slicing and serving. It is best served chilled, but will be fine out at room temperature for about an hour if you want to place it on the dessert table and let your guests serve themselves. I do recommend adding the whipped topping and candy canes just before serving. The leftovers will last for a week easily in the fridge, just make sure you cover it well.

Recipe FAQs

Can I use Oreos if I’m not gluten-free?

Sure, just swap them in for the cereal and omit the cocoa powder and salt. I’d recommend about 20 cookies.

Can I leave out the peppermint?

If you just want a chocolate cream pie, you can definitely omit it. And instead of candy canes you could garnish with holiday sprinkles or shaved chocolate curls.

How far in advance can I make this candy cane pie?

A day or two in advance will be fine, just cover it well and refrigerate until ready to serve and add the whipped cream and candy canes then.

Chocolate Peppermint Pie (dairy-free + gluten-free)

More Holiday Chocolate Peppermint Treats You’ll Love

If you try this Chocolate Peppermint Pie, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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Chocolate Peppermint Pie

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Cook Time: 15 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 12 slices 1x
  • Category: pie
  • Method: no bake
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Indulgent chocolate peppermint pie with whipped cream and crushed candy canes! This recipe is the perfect creamy festive dessert recipe for your Christmas celebrations with a gluten-free oreo-style chocolate crumb crust and whipped no-bake dairy-free chocolate peppermint filling. This quick and easy recipe will impress all your holiday guests!

Ingredients

Scale

Chocolate Crumb Crust

  • 3 cups (115g) crispy rice cereal
  • 1/4 cup (25g) cocoa powder
  • 1/4 tsp salt
  • 1/3 cup (85g) Chocolate SunButter
  • 1/4 cup (80g) maple syrup

Chocolate Peppermint Filling

  • 16oz dairy-free cream cheese, softened to room temperature
  • 1 cup (240g) coconut or greek yogurt
  • 1/2 cup (125g) Chocolate SunButter
  • 2 tsps peppermint extract
  • 4oz semi-sweet chocolate, melted
  • 3/4 cup powdered sugar
  • Dairy-free whipped cream* + crushed candy canes for decorating

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9 inch pie dish.
  2. In a food processor, grind the cereal with the cocoa powder and salt to fine crumbs.
  3. Add the Chocolate SunButter and maple syrup, and process to form a wet sand consistency.
  4. Press firmly into the bottom and sides of the prepared pie dish, and bake for 15 minutes at 375°F. Set aside to cool while you prepare the filling.
  5. In a mixing bowl, combine the dairy-free cream cheese, coconut yogurt, Chocolate SunButter, and peppermint extract beat on high speed with a hand mixer until smooth and creamy.
  6. Add in the powdered sugar and melted chocolate. Continue mixing until whipped and fluffy.
  7. Spread into the cooled pie crust, and refrigerate overnight.
  8. Top with dollops of dairy free whipped cream and sprinkles crushed candy canes.
  9. Slice and serve. Keep leftovers in the refrigerator well covered for up to one week.

Notes

*I used this recipe, which worked really well, but coconut whipped cream or store-bought dairy-free whipped topping would be delicious too

Keywords: pie, christmas, dairy free, easy, crust, Oreo, candy cane, healthy, holiday, chocolate