No-Bake Vegan Cheesecake Cups
Ingredients:
- For the crust:
- 100 g (1 cup) graham cracker crumbs or crushed vegan cookies
- 45 ml (3 tbsp) melted vegan butter or coconut oil
- 15 ml (1 tbsp) maple syrup
- For the filling:
- 205.5 g (1 1/2 cups) raw cashews
- 80 ml (1/3 cup) full-fat coconut milk
- 80 ml (1/3 cup) maple syrup
- 45 ml (3 tbsp) lemon juice
- 30 ml (2 tbsp) melted coconut oil
- 4.3 g (1 tsp) vanilla extract
- Pinch of salt
- Fresh berries or fruit compote, for topping (optional)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
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Soak the cashews in hot water for at least 1 hour (or overnight in cold water) so they blend into a completely smooth, creamy filling instead of a grainy one. Drain well before blending.
Instructions:
- Line the Muffin Tin: Line a 6-cup muffin tin with paper or silicone liners.
- Make the Crust: Mix the graham cracker crumbs, melted vegan butter, and maple syrup in a bowl until it resembles wet sand.
- Press the Crust: Divide the mixture among the liners, pressing firmly into an even layer at the bottom of each with the back of a spoon.
- Blend the Filling: In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, coconut oil, vanilla, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Fill the Cups: Divide the filling evenly among the cups, on top of the crusts, smoothing the tops with a spoon or offset spatula.
- Freeze: Freeze for at least 4 hours, or until firm.
- Thaw & Serve: Let sit at room temperature for 10-15 minutes before serving. Top with fresh berries or fruit compote if desired.
Storage: Keep in the freezer in an airtight container for up to 1 month, or the fridge for up to 4 days once thawed. Best stored in the freezer and thawed just before serving.
Tip: A high-speed blender makes a real difference here — it's what gets the cashew filling silky-smooth instead of slightly gritty.
Swap: Use crushed vegan graham crackers, digestive biscuits, or gingersnaps for the crust depending on what you have on hand.
Soaked cashews blend into a rich, creamy base that mimics traditional cream cheese without any dairy. Lemon juice adds the tangy brightness that's essential to classic cheesecake flavor, while coconut oil helps the filling firm up as it freezes.
No-Bake Vegan Cheesecake Cups
Ingredients:
- For the crust:
- 100 g (1 cup) graham cracker crumbs or crushed vegan cookies
- 45 ml (3 tbsp) melted vegan butter or coconut oil
- 15 ml (1 tbsp) maple syrup
- For the filling:
- 205.5 g (1 1/2 cups) raw cashews
- 80 ml (1/3 cup) full-fat coconut milk
- 80 ml (1/3 cup) maple syrup
- 45 ml (3 tbsp) lemon juice
- 30 ml (2 tbsp) melted coconut oil
- 4.3 g (1 tsp) vanilla extract
- Pinch of salt
- Fresh berries or fruit compote, for topping (optional)
Equipments:
Features:
Why These Ingredients:
Soaked cashews blend into a rich, creamy base that mimics traditional cream cheese without any dairy. Lemon juice adds the tangy brightness that's essential to classic cheesecake flavor, while coconut oil helps the filling firm up as it freezes.
Prep:
Soak the cashews in hot water for at least 1 hour (or overnight in cold water) so they blend into a completely smooth, creamy filling instead of a grainy one. Drain well before blending.
Instructions:
- Line the Muffin Tin: Line a 6-cup muffin tin with paper or silicone liners.
- Make the Crust: Mix the graham cracker crumbs, melted vegan butter, and maple syrup in a bowl until it resembles wet sand.
- Press the Crust: Divide the mixture among the liners, pressing firmly into an even layer at the bottom of each with the back of a spoon.
- Blend the Filling: In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, coconut oil, vanilla, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
- Fill the Cups: Divide the filling evenly among the cups, on top of the crusts, smoothing the tops with a spoon or offset spatula.
- Freeze: Freeze for at least 4 hours, or until firm.
- Thaw & Serve: Let sit at room temperature for 10-15 minutes before serving. Top with fresh berries or fruit compote if desired.
