Print

No-Bake Vegan Chocolate Cheesecake Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 54 reviews

These No-Bake Vegan Chocolate Cheesecake Cups are a quick and delicious dessert made without any baking, featuring a creamy coconut yogurt and cashew filling blended with melted dark chocolate, layered on a crunchy Oreo-style cookie crust. Ready in just 5 minutes, they are perfect for a healthy, vegan treat topped with fresh raspberries or a tangy raspberry compote.

Ingredients

Crust

  • 1 heaping cup Oreo-style cookies

Cheesecake Filling

  • 1 ½ cups raw cashews
  • 3/4-1 cup plain, unsweetened coconut yogurt (or store-bought such as 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

Toppings

  • Fresh raspberries or Easy Raspberry Compote

Instructions

  1. Prepare Raspberry Compote (Optional): If serving with raspberry compote, prepare it first following your preferred recipe and set aside.
  2. Make the Crust: Place the Oreo-style cookies in a high-speed blender and pulse a few times until no large pieces remain, creating fine crumbs.
  3. Divide Crust: Evenly distribute about 2-3 tablespoons of the crushed cookie crumbs into approximately six 6-ounce jars or glasses. Rinse the blender if needed.
  4. Melt Chocolate: Melt the dark chocolate chips in a heat-proof bowl either in the microwave in 15-second intervals or using a double boiler method on the stovetop, stirring occasionally until fully melted (about 5 minutes).
  5. Blend Cheesecake Filling: In the rinsed high-speed blender, combine raw cashews, coconut yogurt (starting with 3/4 cup), maple syrup, lemon juice, and sea salt. Blend on high for 1-2 minutes, using the tamper to assist blending and scrape down sides as needed. If blending is difficult, add melted chocolate now; otherwise, blend until smooth before adding chocolate. Adjust texture and flavor by adding more coconut yogurt for fluffiness, maple syrup for sweetness, or lemon juice for tanginess.
  6. Assemble Cups: Spoon approximately 1/4 cup of the cheesecake filling onto the cookie crumb layer in each jar or glass. Add 1 tablespoon of raspberry compote on top if using.
  7. Chill and Serve: Serve immediately at room temperature or refrigerate for 30 minutes to 1 hour to let the filling thicken, which is preferred. Before serving, top with fresh raspberries if not using the compote.
  8. Storage: Keep the cheesecake cups covered in the refrigerator for up to 2-3 days or freeze for up to 1 month. Add fresh berries right before serving if stored longer. Thaw frozen cups before enjoying; note the texture will be slightly less creamy but still delicious.

Notes

  • The crust is optional and can be omitted if preferred.
  • Use a high-speed blender to ensure a smooth, creamy filling.
  • Add melted chocolate gradually to avoid seizing caused by cold ingredients.
  • Adjust sweetness and tanginess by tasting the mixture before assembly.
  • Serve chilled for best texture, but they’re also enjoyable at room temperature.
  • Store raspberries separately to keep them fresh if not serving immediately.
  • Freezing may slightly alter texture; thaw before eating.

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