Vegan berry cheesecake cups. These nutritious no-bake cheesecake cups are vegan, gluten-free and fruit-sweetened. Top them with your favorite berries or fruit jam!
Vegan, gluten-free and fruit-sweetened cheesecake cups. This recipe might be very different from a regular cheesecake, but it’s a delicious dessert for those looking for an allergy-friendly and/or vegan option.
This recipe has been updated and improved since it was first posted in 2019. This version has a slightly lighter filling with added lemon juice for a bright flavor. I hope you’ll like it as much as I do!
What you need: Dates, walnuts, oats, cashews, coconut milk, coconut oil, lemon juice, vanilla and salt.
How to Make Vegan Cheesecake Cups:
Start by making the crust: Process dates, walnuts, oats, vanilla and salt in a food processor. Press the mixture at the bottom of muffin tins to make little cups.
Next, make the filling: Process soaked cashews, dates, coconut milk, coconut oil, lemon juice, vanilla and salt. The filling should be smooth and creamy.
Finally, assemble the cheesecake cups: Scoop the filling into each cup and top them with your favorite berries or jam. Done!
Ingredient Substitutions:
- You can use either dates or maple syrup in the filling. Both work well, though the date version is my favorite. I would recommend using maple syrup if your food processor is weak to avoid pieces of dates in the filling.
- Use your favorite berries for topping. I tried this recipe with both strawberries and raspberries and both were delicious. You can also use your favorite jam or frozen berries that have been thawed and mashed.
- You can use other nuts instead of walnuts in the crust. Cashews would be the best substitute.
- I don’t recommend using light coconut milk in the filling. The high-fat coconut milk helps keep the filling firm and creamy.
- For a lighter coconut flavor, use refined coconut oil. You will still get a very light coconut flavor from the milk, but it won’t be overpowering. If you don’t enjoy coconut, this might not be the recipe for you.
How to Store Cheesecake Cups:
Store these cheesecake cups in the refrigerator, covered, for the best texture. This will keep the filling perfectly soft and creamy. You can store the cups in the freezer for longer, but the texture of the filling will be affected.
More No-Bake Vegan Desserts:
- Mini Cookie Dough Chocolate Mousse Cups
- Easy No-Bake Oat Bars
- No-Bake Thumbprint Cookies
- No-Bake Peanut Butter Cookies
- No-Bake Mocha Donuts
Watch How to Make the Recipe:
Vegan Berry Cheesecake Cups (Fruit-Sweetened)
Ingredients
- Fresh berries, for topping (see notes)
For the Crust
- 1 cup Medjool dates, pitted
- 1 cup walnuts
- 1/2 cup rolled oats
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Cheesecake Filling
- 1 cup cashews, raw or dry roasted, unsalted
- 1/4 cup Medjool dates, pitted (or 1/4 cup maple syrup)
- 1/2 cup canned full-fat coconut milk
- 1/4 cup coconut oil, melted
- 1-2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Soak the cashews in hot water for 30 minutes. I use water boiled from a kettle. Meanwhile, prepare the crust.
Prepare the Crust
- Add the dates, walnuts, oats, vanilla and salt to a food processor. Process until the mixture sticks together when pressed.
- Press the mixture to the bottom of a muffin pan forming little cups (makes 9 in a regular sized muffin pan). The crust will go about halfway to three quarters up the top of the muffin tins. Make sure the crust is not too thin. Place in the fridge while you prepare the filling.
Prepare the Filling
- In the same food processor (rinsed to remove any crumbs), add the soaked cashews, dates or maple, coconut milk, coconut oil, lemon juice, vanilla and salt. Process until smooth, up to 3-5 minutes. Scrape the sides as needed.
Assemble the Cheesecake Cups
- Scoop the filling into each little cup. Top each cup with fresh berries or jam of choice.
- Refrigerate until it sets, about 4 hours. Store them covered in the fridge for up to 4 days. Enjoy them straight from the fridge. You could also store them in the freezer, but it will affect the texture of the filling.
Notes
If you make these vegan berry cheesecake cups, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
Leave a Reply