No-Bake Vegan Cheesecake Cups

Creamy, chocolaty, and entirely plant-based, these No-Bake Vegan Chocolate Cheesecake Cups are the perfect bite-sized indulgence. They’re easy to make, require no oven, and deliver big flavor in every spoonful.

This recipe came about one summer evening when I was craving something rich and chocolatey, but it was far too hot to turn on the oven.

I had soaked cashews from a forgotten recipe plan, a bar of dairy-free dark chocolate waiting to be used, and a bit of coconut cream in the fridge.

After a few quick experiments, these heavenly little cups were born.

They’ve since become a go-to in my kitchen for parties, holidays, and even weeknight treats.

Why you’ll love this

1. No Baking Required – Perfect for hot days or when you want a quick dessert without heating the kitchen.
2. Totally Vegan and Dairy-Free – Ideal for plant-based eaters and those with dairy sensitivities.
3. Rich Chocolate Flavor – The creamy filling and dark chocolate make a decadent combo.
4. Perfect for Make-Ahead – These cheesecake cups hold well in the fridge or freezer, making them great for prepping ahead.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours (includes chilling)
Cuisines: Vegan, Dessert
Servings: 6 cups
Estimated Cost: $6 – $8

Equipment:

• Food processor or high-speed blender
• Muffin tin or silicone cupcake molds
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula

Ingredients

For the crust:

• 1 cup pitted Medjool dates
• ¾ cup almonds (or walnuts)
• 2 tbsp cocoa powder
• Pinch of salt

For the chocolate cheesecake filling:

• 1 ½ cups raw cashews (soaked in hot water for 1 hour or overnight)
• ⅓ cup maple syrup
• ¼ cup coconut cream (thick part from canned coconut milk)
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup melted vegan dark chocolate

Optional Toppings:

• Shaved chocolate
• Crushed nuts
• Coconut flakes
• Fresh berries

Step-by-Step Instructions

1. Prepare the crust:
   In a food processor, blend the almonds, cocoa powder, and salt until finely chopped. Add the dates and pulse until the mixture becomes sticky and holds together when pinched.
   Press about 1½ tablespoons of the crust mixture into each muffin mold. Use the back of a spoon or your fingers to flatten it evenly. Place in the freezer while you make the filling.
2. Make the filling:
   Drain the soaked cashews and add them to a blender with maple syrup, coconut cream, coconut oil, and vanilla. Blend until smooth and creamy, scraping down the sides as needed.
   Add the melted vegan chocolate and blend again until everything is fully incorporated.
3. Assemble:
   Pour or spoon the chocolate cheesecake mixture evenly into the molds over the crusts. Smooth the tops with a spoon or spatula.
4. Chill:
   Place the cheesecake cups in the freezer for at least 3–4 hours, or until firm. Before serving, let them sit at room temperature for 10–15 minutes to soften slightly.
5. Serve:
   Add your favorite toppings, and enjoy! Store leftovers in the freezer for up to 2 weeks.

Nutrition Facts

Per serving (1 cheesecake cup, estimated)

• Calories: 310
• Fat: 22g
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 16g
• Protein: 6g

Tips for Success

1. Use fresh Medjool dates – Older, dry dates may not blend well. Soak them in warm water for 10 minutes if needed.
2. Soak the cashews properly – This ensures a silky-smooth filling. Hot water for 1 hour works in a pinch.
3. Use good-quality vegan chocolate – The better the chocolate, the richer the flavor.
4. Don’t skip the coconut cream – It adds that essential creamy texture to mimic classic cheesecake.

Print Pin

No-Bake Vegan Cheesecake Cups

Creamy, chocolaty, and entirely plant-based, these No-Bake Vegan Chocolate Cheesecake Cups are the perfect bite-sized indulgence. They’re easy to make, require no oven, and deliver big flavor in every spoonful.

Course Dessert

Cuisine Vegan

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 4 hours hours

Servings 6 cups

Calories 310kcal

Cost $6 – $8

Ingredients

For the crust

• 1 cup pitted Medjool dates
• ¾ cup almonds or walnuts
• 2 tbsp cocoa powder
• Pinch of salt

For the chocolate cheesecake filling

• 1 ½ cups raw cashews soaked in hot water for 1 hour or overnight
• ⅓ cup maple syrup
• ¼ cup coconut cream thick part from canned coconut milk
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup melted vegan dark chocolate

Optional Toppings

• Shaved chocolate
• Crushed nuts
• Coconut flakes
• Fresh berries

Instructions

• In a food processor, blend the almonds, cocoa powder, and salt until finely chopped. Add the dates and pulse until the mixture becomes sticky and holds together when pinched.
• Press about 1½ tablespoons of the crust mixture into each muffin mold. Use the back of a spoon or your fingers to flatten it evenly. Place in the freezer while you make the filling.
• Drain the soaked cashews and add them to a blender with maple syrup, coconut cream, coconut oil, and vanilla. Blend until smooth and creamy, scraping down the sides as needed.
• Add the melted vegan chocolate and blend again until everything is fully incorporated.
• Pour or spoon the chocolate cheesecake mixture evenly into the molds over the crusts. Smooth the tops with a spoon or spatula.
• Place the cheesecake cups in the freezer for at least 3–4 hours, or until firm. Before serving, let them sit at room temperature for 10–15 minutes to soften slightly.
• Add your favorite toppings, and enjoy! Store leftovers in the freezer for up to 2 weeks.

Notes

1. Use fresh Medjool dates – Older, dry dates may not blend well. Soak them in warm water for 10 minutes if needed.
2. Soak the cashews properly – This ensures a silky-smooth filling. Hot water for 1 hour works in a pinch.
3. Use good-quality vegan chocolate – The better the chocolate, the richer the flavor.
4. Don’t skip the coconut cream – It adds that essential creamy texture to mimic classic cheesecake.

Common Questions

Can I make these nut-free?
Yes! Replace almonds with sunflower seeds and cashews with soaked hulled hemp seeds or silken tofu, though flavor and texture will vary.

How do I store them?
Keep them frozen in an airtight container. Let thaw for 10–15 minutes before eating for the best texture.

Can I use another sweetener?
Absolutely. Agave syrup or date syrup can be used in place of maple syrup, though the flavor may change slightly.

Can I double the recipe?
Yes! This recipe is easy to scale. Just double all ingredients and use two muffin trays or molds.

Wishing you chocolatey joy and creamy bites of bliss in every single cup!

Enjoy creating and sharing this no-bake vegan delight with your loved ones.