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No-Bake Vegan Cheesecake Cups
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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
Cook Time 0 minutes
Total Time 4 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.