The Easy, No Bake Pink Vegan Mini Cheesecake Recipe

Pink Mini Cheesecake Recipe Low-Carb Vegan

Pink Mini Cheese Cake picture. These are Barbie pink with mint leaves placed on top. Three mini cheesecakes are on the white plate.

These are, by far, one of my favorite no-sugar-added, gestational diabetes-friendly dessert recipes. This mini cheesecake recipe is NO BAKE, NO SUGAR ADDED, and contains ONLY whole food real ingredients!

These mini cheesecakes are gestational diabetes friendly due to the high healthy fat content from walnuts, cashews, and coconut balances out the carbohydrates from the dates and strawberries. 

In the gestational diabetes diet, balancing all carbohydrates with healthy fats or protein is essential to slow digestion and help prevent large spikes in blood sugars. Choosing whole food carbohydrate sources like fruit or whole grains instead of refined flour and sugars further helps blood sugars and promotes a healthy prenatal diet. This mini cheesecake recipe only focuses on whole foods with a lower impact on blood sugar.

What makes these vegan mini cheese cakes especially beneficial for gestational diabetes is the whole foods-only approach. Focusing on whole foods helps you meet your prenatal nutrition needs and a well-balanced gestational diet.

What you’ll need.

How to Make it.

all filling ingredients for pink mini cheese cakes in a food processor. It is smooth and pink
date and walnut crust in food processor showing the correct texture to start forming crust
  1. Soak cashews for 30 minutes in water
  2. Blend your crust
  3. Blend your filling
  4. Grease and fill in the mold or muffin tin
  5. Freeze or refrigerate

Superstar Ingredients for Gestational Diabetes Recipe

Cashews and Walnuts

Nuts like the ones in this recipe are rich in healthy fats. (1) Healthy fats are needed to make every cell in the body. Our brains are 60% fat. (2) Eating healthy fats throughout the day is imperative for optimal prenatal nutrition.

Strawberries

Strawberries are rich in vitamin C. Vitamin C is an antioxidant that helps support our immune systems and helps build tissues, collagen, blood vessels, and bone. During pregnancy, tissues are constantly being built and repaired, and consuming vitamin C daily is important for both mom and baby. (3)

Medjool dates

Dates add a natural sweetness to recipes with extra fiber. Medjool dates contain multiple electrolytes, choline, and folate, which are all incredibly important during pregnancy. (4)

Dragon Fruit Powder

In this pink vegan mini cheesecake recipe, the pink color is derived from dragon fruit powder. Dragon fruit is rich in photo nutrients giving it that rich pink color. Phytonutrients are well known for decreasing inflammation, helping blood circulation, and reducing disease risk (5).

picture of three barbie pink mini cheesecakes on a white plate with mint leaves on top

Pink Mini Cheesecake Recipe No Sugar Added No Bake Dairy Free

Ginger Cochran, MS,RDN, CDCES, CEP-ACSM
The easiest no-bake, dairy-free, and low-carb mini cheesecake recipe. These are blood sugar friendly for everyone, including people with gestational diabetes and diabetes.
Prep Time 10 minutes
Cook Time 10 minutes
set freeze time 2 hours
Course Dessert
Servings 16 servings
Calories 172 kcal

Equipment

  • 1 food processor blender is also an option
  • 1 circle silicone molds circle silicone molds
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

Instructions
 

  • INSTRUCTIONS
  • Add Medjool dates, walnuts, and salt to a food processor and blend until it forms a loose dough.
  • Lightly grease 12-slot silicone muffin tin or these silicone round molds. (I used in the original mini cheesecake recipe test.)
  • Scoop 1 Tbsp of crust into each mold and spread evenly on the bottom by pressing down with your fingers.
  • Clean food processor.
  • Add all filling ingredients, coconut cream, cashews, vanilla, strawberries, and Suncore Pink Pinaya Powder to a clean food processor or blender.
  • Blend until smooth.
  • Add more vanilla or strawberries if you want it sweeter to taste.
  • Once the taste is your preference and the filling is smooth, divide the filling evenly between the molds. You can tap the mold or use a spatula to keep the top nice and smooth. You can also press wax paper on top to help flatten the mini cheesecake molds.
  • Cover molds and put in the freezer for 2 to 4 hours.
  • Once they are set you can add toppings of choice. I added mint, but other ideas are a drizzle of melted chocolate, nuts, slice strawberries, coconut whipped cream and chunks of dragon fruits

Nutrition

Serving: 16servingsCalories: 172kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 75mgPotassium: 213mgFiber: 2gSugar: 7gVitamin A: 16IUVitamin C: 6mgCalcium: 19mgIron: 1mg
Keyword diabetes dessert, gestational diabetes recipe, low carb, mini cheesecake, Mini cheesecake recipes, pink dessert, vegan
Tried this recipe?Let us know how it was!

Check out these other helpful blogs for a healthy gestational diabetes diet.

https://gestationaldiabetesnutritionist.com/healthy-baking-with-gestational-diabetes/
https://gestationaldiabetesnutritionist.com/the-best-sugar-substitutes-for-gestational-diabetes/
Website | + posts

Ginger Cochran is a Registered Dietitian Nutritionist, functional medicine practitioner, Certified Diabetes Educator & Care Specialist, Certified Wellness Coach, Certified Exercise Physiologist, and owner of Nutritious Ginger, an integrative and functional nutrition practice focusing on full body self-care and nourishment. Ginger’s primary specialty is women’s health, with a special emphasis on gestational diabetes, weight management, infertility, digestive wellness, and overall health + happiness.
Ginger serves on the board of director for the Nutrition Care Manual by the Academy of Nutrition and Dietetics.

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