Go Back
no bake vegan cheesecake cups

No Bake Vegan Cheesecake Cups

These no bake vegan cheesecake cups are creamy, rich, and completely dairy-free. Made with cashews, coconut cream, and a simple graham cracker crust, they’re perfect for quick desserts or make-ahead treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 Cups
Course: Dessert
Cuisine: Dairy-Free, vegan
Calories: 310
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 cup vegan graham cracker crumbs or crushed vegan cookies
  • 3 tbsp melted coconut oil
  • 1 tbsp maple syrup
For the filling:
  • 1 ½ cups soaked cashews soak in hot water for at least 1 hour
  • ¾ cup coconut cream thick part from a chilled can
  • ½ cup maple syrup or agave nectar
  • ¼ cup fresh lemon juice
  • 1 tsp pure vanilla extract
  • Pinch of salt

Method
 

Step 1 – Make the crust
  1. Mix graham cracker crumbs, melted coconut oil, and maple syrup in a medium bowl until it looks like wet sand.
  2. Spoon about 2 tablespoons into each serving cup or jar. Press it down gently with the back of a spoon.
Step 2 – Blend the filling
  1. Drain and rinse the soaked cashews.
  2. Put cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt into a high-speed blender.
  3. Blend until smooth and creamy.
Step 3 – Assemble the cups
  1. Spoon the filling over the crusts.
  2. Smooth the tops with a spatula or the back of a spoon.
Step 4 – Chill
  1. Cover the cups and place them in the fridge for at least 3 hours until firm.
Step 5 – Serve
  1. Add fresh berries, chocolate shavings, or fruit sauce on top before serving.

Notes

  • Make sure your coconut cream is cold so it thickens the filling.
  • If you don’t have a high-speed blender, blend longer and scrape down the sides for the smoothest texture.
  • You can freeze these cups for up to 2 months—just thaw them in the fridge overnight before eating.