These Vegan Cheesecake Cups are a no bake cheesecake recipe, and have no tofu in the recipe!
Plus, I have supplied 10 vegan cheesecake toppings to choose from. So you can make these no bake cheesecake cups countless ways.
With so many tofu based recipes, I wanted to create cashew yogurt (and cashew) based cheesecake. And what resulted was a perfectly creamy no bake cheesecake cup recipe that I know you’ll love!
Vegan Cheesecake Cups
- Ingredients in Vegan Cheesecake Jars
- How to Make Vegan Cheesecake in Cups
- Vegan Cheesecake Cups Recipe
- Nutrition Label for No Bake Cheesecake Cups
Ingredients in Vegan Cheesecake Jars
With so many topping options, you can make these vegan cheesecakes countless ways! My favorite is the blueberries and lemon, for a sweet and tart blueberry lemon cheesecake cup… it’s heavenly!
Vegan Cheesecake Toppings:
- Sliced strawberries
- Blueberries
- Raspberries
- Blackberries
- Halved and pitted cherries
- Sliced peaches
- Lemon zest
- Chopped almonds
- Vegan chocolate chips
- Vegan Whipped Cream
Shopping List for No Bake Cheesecake Cups:
No Bake Cheesecake Crust:
- 5 vegan graham crackers (or crumbled Vegan Cookies)
- 3 tablespoons melted vegan butter (or coconut oil)
Vegan Cheesecake Filling:
- 1 ½ cups raw cashews
- 1 cup cashew yogurt (or your favorite non dairy yogurt)
- ¼ cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
How to Make Vegan Cheesecake in Cups
There is a tiny bit of “cooking” but it’s just boiling the cashews so that we don’t have to soak them. But if you prefer to, you can soak the cashews for 5 hours and skip the cooking part all together.
How to “Slow Soak” the Cashews:
- Add the cashews to a bowl or 3 cup jar.
- Cover with water, plus 3 inches of water above the cashews (they will expand).
- Cover and soak for 5 hours in the fridge.
- Drain the water and continue with the cheesecake directions below.
How to Make Vegan Cheesecake Jars:
Vegan Cheesecake Crust:
- Add the graham crackers and melted vegan butter to a food processor.
- Pulse until the crust ingredients come together into a wet sand consistency.
No-Bake Vegan Cheesecake Filling:
- Place the cashews in a small saucepan and cover with water so that there are 3 inches of water above the cashews.
- Bring to a boil over medium-high heat, then reduce the heat to simmer for 10 minutes.
- Drain the cashews and add to a high speed blender, or food processor.
- Add the yogurt, sugar, lemon juice, vanilla extract and salt to the blender or food processor.
- Pulse to get things moving, then blend until smooth.
How to Assemble Cheesecake Cups:
- Set 8 small cups out on a clean surface.
- Add 2 tablespoons of the crumb mixture to each cup.
- Next spoon about 1/3 cup of the vegan cheesecake filling over the crumb mixture.
- Finally, add your desired toppings, and chill in the fridge for 30-60 minutes before serving.
Vegan Cheesecake Cups Recipe
If you don’t want to cook the cashews, you can soak them instead. I have supplied directions in the “How To” section.
More Vegan Desserts:
- Vegan Chocolate Covered Strawberries
- Healthy Vegan Chocolate Chip Cookies
- Vegan Brownies Recipe
- Easy Vegan Oatmeal Cookies (5 Flavors!)
- Vegan Pumpkin Pie Recipe
Vegan Cheesecake Cups (NO BAKE!)
These vegan cheesecake cups don't require any baking, and are 100% plant based with NO tofu!I also included a toppings guide with 10 yummy vegan toppings for cheesecake. Special Tip: You can soak the cashews ahead of time and chill in the fridge if you like. It makes the chilling time of the cheesecakes faster.
Equipment
- High-speed Blender OR Food Processor
Ingredients
No Bake Cheesecake Crust:
- 5 vegan graham crackers
- 3 tablespoons melted vegan butter or coconut oil
Vegan Cheesecake Filling:
- 1 ½ cups raw cashews
- 1 cup cashew yogurt or your favorite non dairy yogurt
- ¼ cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Vegan Cheesecake Toppings:
- Sliced strawberries
- Blueberries
- Raspberries
- Blackberries
- Halved and pitted cherries
- Sliced peaches
- Lemon zest
- Chopped almonds
- Vegan chocolate chips
- Vegan Whipped Cream
Instructions
Vegan Cheesecake Crust:
- Add the graham crackers and melted vegan butter to a food processor.
- Pulse until the crust ingredients come together into a wet sand consistency.
No-Bake Vegan Cheesecake Filling:
- Place the cashews in a small saucepan and cover with water so that there are 3 inches of water above the cashews.
- Bring to a boil over medium-high heat, then reduce the heat to simmer for 10 minutes.
- Drain the cashews and add to a high speed blender, or food processor.
- Add the yogurt, sugar, lemon juice, vanilla extract and salt to the blender or food processor.
- Pulse to get things moving, then blend until smooth.
How to Assemble Cheesecake Cups:
- Set 8 small cups out on a clean surface.
- Add 2 tablespoons of the crumb mixture to each cup.
- Next spoon about 1/3 cup of the vegan cheesecake filling over the crumb mixture.
- Finally, add your desired toppings, and chill in the fridge for 30-60 minutes before serving.
Nutrition Label for No Bake Cheesecake Cups
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