Vegan Cashew No-Bake Cheesecake Cups
Creamy, tangy, and genuinely indulgent, these no-bake cheesecake cups deliver everything you want from a classic dessert — without a single animal product in sight. The magic starts with soaked raw cashews blended with full-fat coconut cream, fresh lemon juice, lemon zest, and maple syrup until the mixture is impossibly smooth and silky. It sets up beautifully in the fridge, slicing through that familiar cheesecake richness in a way that's hard to believe comes entirely from plants. The crust is just as clever — Medjool dates and raw almonds pulsed together into sticky, press-able crumbs that taste like a nutty caramel cookie base. No baking, no water baths, no fussy springform pans — just a blender, a food processor, and a few hours of patience. Each cup comes together in individual portions, making them perfect for dinner parties or meal-prepped treats you can pull from the fridge all week. Finish with fresh berries right before serving and you've got a dessert that looks stunning and tastes even better.
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ cups raw cashews
- ½ cup full-fat coconut cream
- ¼ cup maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp refined coconut oil, melted
For the crust
- 1 cup medjool dates, pitted
- 1 cup raw almonds
- ¼ tsp fine salt
For serving
- ½ cup fresh berries (optional)
Instructions
- 1
Place the raw cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight). Drain and rinse thoroughly before using.
- 2
Add the pitted dates, almonds, and salt to a food processor and pulse until the mixture comes together in coarse, sticky crumbs that hold their shape when pressed between your fingers, about 20–25 pulses.
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