Vegan No-Bake Cheesecake Cups

So you want cheesecake… but you absolutely do not want to turn on the oven, wash a million dishes, or wait three hours for something to cool. Same. That’s exactly why these Vegan No-Bake Cheesecake Cups exist.

They’re creamy, dreamy, slightly fancy-looking (hello, glass cups), and require nothing more than a blender and a fridge. Effort level: low. Satisfaction level: dangerously high.

Why This Recipe Is Awesome

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Let me hype these up real quick:

• No-bake = no stress – Your oven can take the day off.
• Completely vegan – No dairy, no eggs, no compromises.
• Perfect portion control – Individual cups = no slicing drama.
• Creamy AF – Cashews + coconut = cheesecake magic.
• Make-ahead friendly – Ideal for guests or lazy-you tomorrow.

Also, they look impressive. People will think you tried way harder than you did.

Ingredients You’ll Need

Crust Layer

• Crushed digestive biscuits or graham crackers (vegan) – 1 cup
• Melted coconut oil – 2–3 tbsp
• Maple syrup or dates paste – 1 tbsp (optional, but nice)

Cheesecake Filling

• Raw cashews (soaked) – 1 cup
• Full-fat coconut milk or coconut cream – ½ cup
• Maple syrup – ⅓ cup (adjust to taste)
• Lemon juice – 2 tbsp (for that cheesecake tang)
• Vanilla extract – 1 tsp
• Pinch of salt – Trust the process

Optional Toppings

• Fresh berries
• Fruit compote or jam
• Chocolate drizzle
• Crushed nuts
• Cookie crumbs (because why not?)

Important tip: Soak cashews for at least 4 hours (or hot water for 30 minutes if you’re impatient).

Step-by-Step Instructions

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1. Prepare the crust.
   Mix crushed biscuits, melted coconut oil, and sweetener until it resembles wet sand.
2. Press into cups.
   Spoon crust mixture into serving cups and press down firmly. Set aside.
3. Blend the filling.
   Add soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt to a blender.
4. Blend until silky.
   Blend for 1–2 minutes until completely smooth. No graininess allowed.
5. Assemble the cups.
   Pour cheesecake filling over the crust layer evenly.
6. Chill.
   Refrigerate for at least 3–4 hours (overnight is even better).
7. Add toppings & serve.
   Top with fruit, chocolate, or whatever brings you joy.

Common Mistakes to Avoid

• Not soaking cashews.
  This leads to gritty cheesecake, and nobody wants that.
• Using low-fat coconut milk.
  Creaminess comes from fat. Don’t sabotage yourself.
• Skipping lemon juice.
  Cheesecake needs tang. Without it, it’s just sweet cashew pudding.
• Rushing the chill time.
  Let it set properly. Patience = better texture.

Alternatives & Substitutions

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• Nut-free option: Use silken tofu instead of cashews (texture changes but still good).
• Crust-free: Skip the crust and go full cheesecake cup.
• Chocolate version: Add cocoa powder or melted vegan chocolate to the filling.
• Lower sugar: Reduce maple syrup or use a sugar-free alternative.
• Flavor swaps: Try mango puree, strawberry blend, or matcha powder.

IMO, berry compote on top makes these feel bakery-level fancy.

FAQ

Do these taste like coconut?
Mildly, yes—but lemon and vanilla balance it beautifully.

Can I freeze them?
Yes! Freeze for a firmer, ice-cream-like texture.

How long do they last in the fridge?
Up to 4–5 days in an airtight container.

Can I use a food processor instead of a blender?
Yes, but blend longer for smoothness.

Are these healthy?
They’re made from whole ingredients and no refined dairy—pretty solid dessert choice.

Can I make this into one big cheesecake?
Absolutely. Just pour into a lined pan and chill longer.

Final Thoughts

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These Vegan No-Bake Cheesecake Cups are proof that dessert doesn’t need to be complicated—or involve turning on an oven—to be amazing. Creamy, tangy, and endlessly customizable, they’re perfect for weeknight treats or low-effort entertaining.

Make them once, and you’ll suddenly be that person who “always brings good desserts.”
Not a bad reputation to have, honestly. 😌