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No-Bake Vegan Chocolate Cheesecake Cups (5 Minutes!) Recipe

No-Bake Vegan Chocolate Cheesecake Cups (5 Minutes!) Recipe

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4.9 from 16 reviews

No-bake vegan chocolate cheesecake cups featuring a rich chocolate cookie crust, creamy cashew-based chocolate filling, and optional fresh raspberries or raspberry compote. This easy, decadent dessert requires only a blender and 5 minutes, perfect for a quick gluten-free and vegan treat.

  • Total Time: 5 minutes
  • Yield: 6 servings (~6 oz. cups)

Ingredients

Crust (Optional)

  • 1 heaping cup Oreo-style cookies (vegan/gluten-free, including cream filling)

Cheesecake

  • 1 ½ cups raw cashews
  • 3/4 – 1 cup plain, unsweetened coconut yogurt (e.g., Culina, Cocojune, or Coyo)
  • 1/3 cup maple syrup
  • 2-3 tsp freshly squeezed lemon juice
  • 1/8 heaped tsp sea salt
  • 1/2 cup dark chocolate chips, melted (vegan/dairy-free, e.g., Enjoy Life or bittersweet)

Topping (Optional)

  • Fresh raspberries or easy raspberry compote

Instructions

  1. Prepare the raspberry compote (optional): Begin by making the raspberry compote according to your preferred recipe and set aside.
  2. Make the crust: Place the chocolate cookies in a high-speed blender and pulse until finely crushed with no large pieces. Divide approximately 2-3 tablespoons of cookie crumbs evenly among six ~6 oz. jars or glasses. Rinse the blender after.
  3. Melt the chocolate chips: Melt the chocolate chips in a microwave-safe bowl in 15-second increments, stirring between each, or melt over a double boiler on the stovetop until smooth (~5 minutes).
  4. Blend the cheesecake filling: In the cleaned blender, combine raw cashews, 3/4 cup coconut yogurt (use more if needed), maple syrup, lemon juice, and sea salt. Blend on high for 1-2 minutes until smooth, using the tamper and scraping down sides as needed. If the mixture blends poorly, add the melted chocolate now or more coconut yogurt, maple syrup, or lemon juice to adjust texture and flavor. Finally, blend to combine the melted chocolate fully, ensuring a creamy consistency.
  5. Assemble the cheesecake cups: Spoon about 1/4 cup cheesecake mixture over the cookie crust layer in each jar or glass. Add 1 tablespoon of raspberry compote if using. Refrigerate for 30 minutes to 1 hour to thicken, or serve at room temperature if preferred.
  6. Add finishing touches: Top with fresh raspberries before serving if you didn’t use the compote. Serve chilled or at room temperature.
  7. Storage: Store sealed dessert cups in the refrigerator for 2-3 days or freeze for up to 1 month. Add fresh berries just before serving if storing for longer periods. Thaw frozen cups before eating; texture may be slightly less creamy but still delicious.

Notes

  • Use vegan and gluten-free cookies if dietary restrictions apply.
  • For best flavor balance, adjust coconut yogurt, maple syrup, and lemon juice to taste.
  • The cheesecake thickens upon chilling but can be enjoyed immediately at room temperature.
  • To prevent texture issues, add melted chocolate either during or after initial blending depending on consistency.
  • Adding fresh raspberries right before serving maintains their freshness and texture.
  • Freezing is ideal for extending shelf life but may slightly alter texture.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake, Blending
  • Cuisine: Gluten-Free, Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup (~6 oz)
  • Calories: 350 kcal
  • Sugar: 18 g
  • Sodium: 75 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Find it online: https://dishiary.com/no-bake-vegan-chocolate-cheesecake-cups-5-minutes-recipe/