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no bake vegan cheesecake cups
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No Bake Vegan Cheesecake Cups

This no bake vegan cheesecake recipe is easy to make and tastes out of the world. No need to feel guilty indulging. 
Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 cups
Author Ophira

Ingredients

For Cheesecake base

  • 1 cup almonds
  • 6 Medjool dates
  • pinch of salt

For Cheesecake filling

  • 1 cup cashews pre-soaked for 2-3 hours
  • 3/4 cup almond milk
  • 1 cup blueberries
  • 3 tbsp maple syrup
  • 1/4 cup coconut butter/coconut cream/coconut oil
  • pinch of salt

Instructions

  • Soak dates in hot water for 2-3 minutes. This makes them softer and easier to blend.
    2. Add almonds to the food processor/mixer and process until they are fine in texture. Sprinkle some salt into this and add the softened dates. Then blend once again.
    3. The final mixture should look soft and gooey in texture.
    4. Line muffin trays with cup cake liners. Scoop and press down 1 tbsp of the crust into each cup cake mould. Especially pushing the mixture out to the sides of the cups. This helps form a thick cup like base once chilled.
    5. Add all the filling ingredients (except for the coconut cream) to the mixer and blend.
    6. Last add the coconut cream and blend again until smooth consistency.
    7. Pour this filling into the cup cake moulds.
    8. Freeze for 4 hours.
    9. Before serving, thaw for 10 minutes. Yummy blueberry cheesecake cups are ready!

Notes

  1. The recipe time does not include the time in the freezer. This is the hardest part, Waiting!!!
  2. You can use any berries you have to make different combinations.
  3. If you like it sweeter you can add more maple syrup.