No-Bake Vegan Cheesecake Cups (5 Minutes!)

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No-bake vegan cheesecake cups topped with fresh blueberries

Cheesecake can feel like an undertaking, but not anymore! These 5-minute, no-bake vegan cheesecake cups solve your cheesecake challenges – all of 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 in your favorite seasonal fruit to enjoy this naturally sweetened dessert year round! Just 7 ingredients and 1 blender required. Let’s make cheesecake cups!

Fresh berries, coconut yogurt, granola, cashews, maple syrup, salt, and lemon

How to Make Vegan Cheesecake Cups

First things first: our cheesecake cups need a “crust”! To keep things quick and easy (a.k.a. the best way!) the first layer is a base of granola optionally blended up into a crumb texture. Nearly any kind of granola will do, or you can use crushed graham crackers for a more indulgent result!

Adding blended granola to glasses

Then it’s time for the star of the show: the “cheese”cake filling! A base of raw cashews combine with maple syrup, coconut yogurt, lemon juice, and salt for a creamy, tangy, perfectly sweet result. Just blend ’em up and vegan cheesecake cup dreams will come true. Cheesy peasy!

A close up shot of a blender with cashews, coconut yogurt, and maple syrup

Lastly, the sweet-tart “cheese” tops the granola “crust” followed by fresh fruit in what critics are calling “the most delightful dessert of 2023 (so far)”. You heard it here first, friends. You can chill the cups before serving, or jump right in!

Pouring a vegan cheesecake filling over crushed granola

We hope you LOVE these cheesecake cups! They’re:

Creamy
Perfectly sweet
Tangy
Quick & easy
Wholesome
& SO delicious!

As adorable as they are delicious, they’d be perfect for birthdays, baby showers, brunch, and beyond!

More Fan-Favorite Vegan Cheesecake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Overhead shot of three no-bake vegan cheesecake cups topped with fresh blueberries

No-Bake Vegan Cheesecake Cups (5 Minutes!)

5-minute, no-bake vegan cheesecake cups layered like a parfait with fresh fruit and granola. A naturally sweetened, gluten-free snack or dessert. Just 7 ingredients required!
Author Minimalist Baker
Print
No-bake cheesecake cups topped with fresh blueberries
4.95 from 18 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 (~6-oz. jars)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month (without fruit)
Does it keep? 2-3 Days

Ingredients

CHEESECAKE

  • 1 ½ cups raw cashews
  • 3/4 cup plain, unsweetened coconut yogurt (or store-bought // we like Culina, Cocojune, and Coyo)
  • 6 Tbsp maple syrup
  • 3 Tbsp lemon juice (1 lemon yields ~3 Tbsp juice)
  • 1/8 heaped tsp sea salt

TOPPING

  • 1 heaping cup granola of choice (homemade or store-bought // we used our Super Chunky Coconut Granola // or sub graham crackers)
  • Berries (blueberries, blackberries, raspberries, etc. // or other fresh fruit, chopped into bite-sized pieces – mango, pineapple, peaches, pears, etc.)

Instructions

  • Optional (for more of 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!).
  • Add ~3 tablespoons 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.
  • To a high-speed blender, add all of 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 underneath the blades as needed, until smooth.
  • To assemble your cheesecake cups, top the granola layer in each jar/glass with ~1/3 cup of the cheesecake mixture, and then top the cheesecake mixture with fruit.
  • Serve at room temperature or refrigerate for 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, let thaw for 25-30 minutes before enjoying.

Video

Notes

*Nutrition information is a rough estimate calculated with Culina plain coconut yogurt, Nature’s Path Pumpkin Seed + Flax Granola, and 1/4 cup each fresh blueberries, blackberries, and raspberries.

Nutrition (1 of 6 servings)

Serving: 1 (6-oz.) serving Calories: 329 Carbohydrates: 32.3 g Protein: 7.6 g Fat: 20.7 g Saturated Fat: 7.2 g Polyunsaturated Fat: 3.4 g Monounsaturated Fat: 8.3 g Trans Fat: 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

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  1. Carrie says

    Delicious, vegan and easy to make – my kind of recipe!

    It’s a pretty dessert too. I added a little bit of granola on the on too, then added fresh berries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Carrie. Thank you for the lovely review! xo

  2. Alicia says

    Can I use Greek yogurt as a sub for the coconut yogurt? Or do you have another recommendation for cutting down the high fat content? Hoping to make this recipe this weekend!

  3. Rumy says

    I can’t believe this recipe has only 16 reviews! It is so easy to make and so delicious!
    The cashews don’t even need to be soaked first and the base can be made from any kind of cookies or granola.
    My family’s favorite and even my daughter’s across the pond.
    Please make and review it,such an ingenious creation needs a boost on reviews.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you for adding your lovely review, Rumy! We’re so glad you and your family enjoy the recipe! xoxo

  4. Laura Vroonen says

    I made these last night for an early Christmas dinner with friends. I soaked the cashews while prepping the other ingredients and forming the base layer (I used biscuits instead of granola). I did not get the mixture completely smooth, because my blender is not that powerful but it still tasted great. A very easy and delicious dessert.

  5. Bea says

    Has anyone made this with roasted cashews, and did they work just as well? Raw cashews have a bit of an after taste in “non-dairy” desserts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bea, we’re not sure if roasted would work! Another idea would be to soak the cashews to minimize their flavor. That being said, we don’t notice any aftertaste in this one!

  6. Pam says

    I’ve made this 10 times at least. I double the recipe and put it in a 8×8 pan. It’s great for breakfast or dessert. Thanks for this amazing recipe!

    It’s a favorite to make for guests.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe, Pam. Thank you for the lovely review and for sharing your modifications! xo

    • Caelin says

      Hey friends! If you don’t have a powerful blender, I would recommend soaking – I just burnt out the motor of my nutribullet trying to blend these cashews without a soak. Whoops!

  7. Michelle says

    I’m wanting to make a full-sized cheesecake. This looks like it would work, but would you do 1-1/2 times the recipe or double for an 8″ cheesecake pan?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, we’d say you can’t go wrong with either! Just depends how tall you want it to be :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear it, Christina! Thank you for the lovely review! xo

  8. Zopi says

    This is my all time favourite summer dessert. It’s creamy, satisfying and insanely delicious. I add a dash of cinnamon and a bit of vanilla extract for extra flavour and top up with strawberries and blueberries. Love that I can make this in just about 5 min. Thanks for such a genius recipe.
    I reckon this would also go well with mangoes instead of berries.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, yes! Mangoes would be delicious too. Thank you for the lovely review and for sharing your modifications! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, Cashews are pretty key in this one! The next best option would be macadamia nuts, but they won’t be as smooth and creamy and of course aren’t nut-free. We aren’t sure of a nut-free option.

  9. Jaime Tollefson says

    I’ve made this a few times now and find it so satisfying and you can’t beat that 5 minute timeframe. I ran out of berries so used chocolate chips as a topping which was excellent. I also ran out of maple syrup and used a combo of 1 tblsp Maple syrup, 2 tblsp brown sugar (homemade with organic cane sugar and molasses of course) and 1 tblsp honey. I actually liked this flavor combo better! The only drawback is this gave me pretty raucous bloating and gas. I feel like it’s because the cashews aren’t soaked before hand but it could have also been the yogurt. I used Cocoyo which I had never tried before but definitely tasted excellent. Also this batch makes quite a lot which is easy just split into two servings in taller glasses but it is extremely filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaime, thank you for sharing your experience and glad you enjoy it overall! If enjoying the full batch as just two servings (vs. 6), that could definitely be contributing to those symptoms because that would be a pretty high sugar/fat content for one sitting. Hope that helps!

  10. Pam says

    Tonight, I made this for my daughter who cannot have gluten or dairy and she really liked it. I only used three tablespoons of sugar free pancake syrup which was just sweet enough. I will make it again. Thank you for the recipe.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nancy, do you mean roasted cashews? We’re not sure what you mean by regular. We think the flavor of roasted would be too strong, but it might work!

  11. Jacqueline Ridley says

    I made this Saturday night for our movie night dessert. It was soooo easy and delicious. I was wondering if I could blend frozen or fresh berries into the creamy mixture. Do you think that would work? This is a keeper! Thank you for all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacqueline, we’re so glad you enjoyed them! We think that could work, you might need to add a bit less liquid to start!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, if you like the flavor of Meyer lemons, they should work! The cheesecake just won’t be as tangy. Thanks so much for the kind words and support!

  12. Mia w says

    Update: I made The granola and the cheesecake & its delicious but I felt it was overly sweet with the super crunchy granola. Would reducing the cheesecake filling to 3 tbs be ok even for unsweetened coconut yogurt? I’m just not used to that heavy of a sweetener I guess. Again…delicious and I ate The whole cup. I can’t wait to make it again. I did Use sprouts vegan coconut unsweetened yogurt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mia! We’re so glad you enjoyed them overall! You could lower the amount of maple syrup in the cheesecake cups to make them less sweet or lower the sweetener in the granola next time! If the cheesecake base has trouble blending with less maple syrup you could add a little bit of water to make up for it!

  13. Mia w says

    I just made this tonight along with your home made granola. The cheesecake filling is absolutely delicious. Although I liked the super granola chunky, after I pulsed it in the food processor, the texture of it was just ok to me. I’m sure it will be fine after the cheesecake cups cool. I’m going to work out at the gym right now & come back and eat one. I shouldve Kept reading because I probably Did about 2 Tbs on the bottom vs 3 but I can Always add an additional with the blueberries on top. I am so in love with this recipe. Thank you.

  14. Tracy says

    Delicious! I made three of these, my husband and I each ate one, and then I was so disappointed to discover that he had eaten the extra one the following day before I could get to it! That is a strong testimonial. Question for you: I wanted to share with a friend, but she has to avoid lemon juice for a unique health reason. . . . . . I’ve read about substitutions, but she cannot eat anything that is acidic. Do you know of anything that could be substituted and still taste good? (one article suggested celery juice, cream of tartar, white wine).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy, we love to hear that you and your husband enjoyed these so much! The lemon juice is what makes these taste like “cheesecake”, so a substitute will certainly have a different result. One idea is using coconut (or another) yogurt to add some tart flavor? Let us know if you try anything!

  15. Roxanne says

    I followed the recipe to the T. Omg! It is so good! I have a ninja blender and it blended the cashews so creamy with all the other ingredients. My son just tasted it and he said it taste surprising like cheesecake. I love this recipe and will keep making it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Roxanne. Thanks so much for the lovely review! xo

  16. Janet says

    Oh my goodness! I could not believe how yummy this dessert was for such little effort. So glad I tried this recipe as it is going to be my “go to dessert” in future. Thanks for sending to me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Janet. Thanks so much for the lovely review! xo

  17. Marie says

    Hi! Tried your vegan cheesecake with your homemade granola and blueberries. As I live in France, cashews are very expensive, so I tried with almonds. Result delicious in taste, but messy in look: cocnut yoghurt with lemon juice got watery. So next time i shall use 2 gr agar-agar cooked in 1 tsp water (2-3 min) and pour it in the blender before mixing. It wil give a better texture to my vegan cheese and keep the granola crunchy a longer time. Many thanks for all your delicious recipes!
    Marie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words and for sharing your experience, Marie! Unfortunately almonds don’t get creamy enough for this recipe.

  18. Shannon Palmer says

    Absolutely fab receipe!!! So easy to make and had them whipped up in no time.
    Took 2 down to our neighbors and they also thought they were great. My fussy 18 yo daughter was not keen on trying but one spoonful and the rest was demolished.
    Definitely try this one!!

  19. Trish says

    Delicious! Since my coconut yogurt was sweetened, I dropped down the maple syrup to 3 Tbs. Such a yummy treat when craving cheesecake.

  20. Netsanet says

    Quick, easy and delicious recipe. I sprinkled grated dark chocolate on the top and used grapes, blueberries and raspberries. I was glad that I used a low sugar granola as the cashew cream is sweet. Thank you!!

  21. Katie says

    I love this recipe! It is so easy and absolutely delicious! I have made your cheesecake tart with the cinnamon apples at least 5 times! This version is simpler which I love!!! I did grind up the granola a bit, and I have to say that I love that tip.

    Your website is without a doubt my favorite online recipe resource. I make at least one of your recipes weekly! Thank you so much for putting out so many wonderful, healthy, and easy recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love to hear this! Thanks so much for the support and the wonderful review, Katie. We appreciate you! xo

  22. Dalatias says

    At the top of the recipe it says “Freezer Friendly: No”; but at the bottom (Step #5) it says the cheesecake cup can be frozen for up to 1 month. I assume the top of the recipe page needs to be corrected to match the info at the bottom.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Thanks for pointing out the error! They actually can be frozen (without the fruit). The texture will be more like ice cream from frozen, or you can thaw before enjoying!

  23. Lourdes says

    Hi!! This recipe sounds amazing and easy to do but I would like to know a substitute for the crust ingredient. I don’t like granola and don’t have graham cookies. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lourdes, you could try grinding candied nuts, however, we have found the granola tastes just like a graham cracker crust!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, we think it might work, but we haven’t tested it ourselves! Let us know if you give it a try!

    • Tina says

      What do you recommend to replace coconut yogurt, I don’t like coconut? I love kite hill almond yogurt, would that work?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Tina! Another vegan yogurt might work, but just know it won’t be as decadent and you may want to start with less sweetener since other dairy-free yogurts tend to have added sweeteners. Let us know if you try it!

  24. Deanne says

    Love your recipes!
    Question: Would another kind of yogurt work? My area doesn’t carry coconut yogurt. I have almond yogurt-would that work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanne, The richness and thickness of coconut yogurt gives it an indulgent “cheesecake” vibe. You could try coconut cream + a little extra lemon juice, but we haven’t tested it that way. Or another vegan yogurt might work, but just know it won’t be as decadent and you may want to start with less sweetener since other dairy-free yogurts tend to have added sweeteners. Let us know if you try it!

  25. Kate says

    Would any vegan yogurt do, or does the coconut do something different to the texture? I like coconut generally, but just not a fan of coconut yogurt. I’m thinking Kite Hill almond yogurt?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, the coconut yogurt is rich and thick, which is best for an indulgent “cheesecake” vibe. You could try coconut cream + a little extra lemon juice, but we haven’t tested it that way. Or another vegan yogurt might work, but just know it won’t be as decadent and you may want to start with less sweetener as almond yogurt tends to be sweeter. Hope that helps!

  26. Marisa says

    Could I use coconut cream instead of yogurt? I want to make this for my anniversary today, but we don’t have yogurt. I’ve been hankering for some quick and easy vegan cheesecake!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marisa, Happy anniversary! We haven’t tested it that way, but it might work! We’d suggest adding a little extra lemon juice for tanginess. Let us know if you try it!

  27. ka says

    Hi there! This sounds AMAZING, but it’s very difficult to find plant-based yogurt where I live :-( Would there be any other ingredient I could use instead of yogurt? Thanks for your wonderful recipes! ^_^

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your kind words! Maybe try subbing coconut cream + a little extra lemon juice for tanginess? Let us know how it goes if you try it!

  28. Anne says

    I can’t wait to make these!!! Yummy!! Can you tell me where you got the cups you put them in!? I’m obsessed with those too!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re excited for you to make them! We can’t remember where these ones are from. Maybe Crate & Barrel?