Cheesecake can feel like an undertaking, but not anymore! These are 5 minutes, no-bake Vegan Cheesecake Cups solve your cheesecake challenges – all the flavor, none of the waiting!
Layered with crushed granola, a creamy cashew cheesecake filling, and fresh berries, these parfaits are not only adorable, but perfectly sweet and oh-so-delicious! Swap out your favorite seasonal fruit to enjoy this naturally sweet dessert year-round! only 7 ingredients And 1 blender Necessary Let’s make cheesecake cups!
How to Make Vegan Cheesecake Cups
First things first: we need a cheesecake cup “crust”! To keep things quick and simple (aka the best way!) the first layer is a base of granola optionally blended to a crumb texture. Almost any type of granola will do, or you can use crushed graham crackers for a more indulgent result!
Then it’s time for the stars of the show “Cheese” cake filling! A base of raw cashews is combined with maple syrup, coconut curd, lemon juice and salt for a creamy, tangy, perfectly sweet result. Just mix them up and vegan cheesecake cup dreams come true. Cheesy pc!
Finally, a sweet-tart “cheese” granola “crust” is topped with fresh fruit in what critics are calling “the most indulgent dessert of 2023 (so far).” You heard it here first, folks. You can chill the cups before serving, or jump right in!
We hope you love these cheesecake cups! They are:
Creamy
very sweet
Tangy
Fast and easy
healthy
& very tasty!
As adorable as they are delicious, they’ll be perfect for birthdays, baby showers, brunches, and beyond!
More fan-favorite vegan cheesecake recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 6 (~6-oz. jar)
Cheesecake
- 1 ½ the cup raw cashews
- 3/4 the cup Plain, unsweetened coconut yogurt (or store bought // we like Culina, Cocojun and Koyo)
- 6 table spoon Maple syrup
- 3 table spoon lemon juice (yields 1 lemon ~ 3 tbsp juice)
- 1/8 heaping teaspoons Sea salt
topping
- 1 stacking cup Granola of choice (homemade or store bought // we used our Super Chunky Coconut Granola // or sub graham crackers)
- Berry (Blueberries, blackberries, raspberries, etc.)
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Optional (for a cheesecake texture vs. a parfait): Place the granola in a high-speed blender and pulse until the granola resembles graham cracker crumbs (graham crackers would also be delicious in this recipe!).
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Add ~3 tablespoons of granola or granola crumbs to the bottom of each of your small jars or glasses (we used 6 oz glasses). Rinse your blender if necessary.
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In a high-speed blender, add all the cheesecake ingredients (cashews, coconut yogurt, maple syrup, lemon juice, and salt) and blend on high for about 2-3 minutes, scraping down the sides and blade as needed, until smooth.
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To assemble your cheesecake cups, top each jar/glass with ~1/3 cup of cheesecake mixture over the granola layer and then top with the cheesecake mixture along with the fruit.
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Serve at room temperature or refrigerate 30 minutes to 1 hour before serving! Store covered in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If frozen, allow to thaw for 25-30 minutes before enjoying.
*Nutrition information is a rough estimate calculated with Culina Plain Coconut Yogurt, Nature’s Way Pumpkin Seed + Flax Granola and 1/4 cup each fresh blueberries, blackberries and raspberries.
Worship: 1 (6-oz.) serving Calories: 329 Sugars: 32.3 g Protein: 7.6 g Fat: 20.7 g Saturated Fat: 7.2 g Polyunsaturated Fats: 3.4 g Monounsaturated fats: 8.3 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 62 mg Potassium: 362 mg Fiber: 3 g Sugar: 17.1 g Vitamin A: 3 IU Vitamin C: 6 mg Calcium: 54 mg Iron: 2.9 mg