No-Bake Vegan Cheesecakes w/ Berry Sauce

These tangy and creamy no-bake vegan cheesecake cups are dairy-free with cashews and gluten-free with almond flour. They’re also naturally sweetened with maple syrup and golden raisins. They are easy, delicious, and taste even better than traditional cheesecake! The recipe includes a simple berry sauce.

How to make the best no-bake vegan cheesecake that is gluten-free and dairy-free with almond flour and cashews and naturally sweetened with maple syrup and golden raisins

I can’t wait for you to try the absolute deliciousness of dairy-free, no-bake vegan cheesecakes. Trust me, these little treats are a game-changer for your taste buds. Imagine creamy, sweet goodness without any animal products or gluten. It’s like magic! They’re made with plant-based ingredients like nuts, coconut milk, and natural sweeteners, including maple syrup and golden raisins. And let me tell you, each bite is pure bliss.

Even if you’re not vegan or have dietary restrictions, you’ll be blown away by how incredible these cheesecakes taste. So, my friend, get ready for a delicious dessert with less than half the sugar of traditional cheesecake.

YouTube video

Why You’ll Love This No-Bake Vegan Cheesecake Recipe:

  • It’s naturally sweetened with maple syrup and golden raisins without any processed white sugar.
  • All the simple ingredients are easily digestible for a gentle tummy.
  • It’s super quick and easy to make.
  • They taste even better than the real thing.

How Do You Make No-Bake Vegan Cheesecakes?

Step 1. Soak the Cashews

Soak two cups of cashews in water for at least 4 hours or overnight. If you are shorter on time, you can bring several cups of water to a boil, carefully pour the water into a bowl with the cashews, and allow them to soak for 1-2 hours.

Step 2. Make the Berry Sauce

Adding the berry sauce is optional. Add 1 cup of fresh or frozen berries, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a bowl to cool.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3. grind the almonds

Add the almonds to a food processor and grind on high until they are crushed to a crumbly texture.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4. Make the Crust

Add the almond flour, golden raisins, maple syrup, coconut oil, vanilla extract, and salt to the food processor and mix until well blended. It is the perfect consistency when you squeeze it together and it holds its shape.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5. Press into Pan

Distribute the crust mixture evenly into 12 muffin cups. I like to use a medium-sized cookie scoop. Then press it firmly into the bottom of the cups with your fingers.

Step 6. Make the Filling

Wash out your food processor bowl and blade. Then add the soaked and drained cashews, coconut oil, maple syrup, lemon juice, coconut milk, vanilla, and salt to your food processor and blend on high for several minutes until it is smooth and creamy.

Adding wet ingredients to muffin batter.

Step 7. Fill the Cups

Pour the filling into the muffin cups. I like to use a 1/3 cup batter scoop. Tap the muffin tray a few times on the counter once the trays are filled to remove any air bubbles.

Mixing cranberries into muffin batter.

Step 9. Freeze & Enjoy!

Place the muffin tray in the freezer for at least  2 hours for the filling to set. Then you can eat frozen or set them out on the counter for 15-30 minutes until they thaw to your desired consistency.

How to make the best no-bake vegan cheesecake that is gluten-free and dairy-free with almond flour and cashews and naturally sweetened with maple syrup and golden raisins

No-Bake Vegan Cheesecakes Cups

Gluten-Free diet-friendly recipe
Vegan diet-friendly recipe
These tangy and creamy no-bake vegan cheesecake cups are dairy-free with cashews and gluten-free with almond flour. They're also naturally sweetened with maple syrup and golden raisins. They are easy, delicious, and taste even better than traditional cheesecake! The recipe includes a simple berry sauce.
5 from 1 vote
Servings 12
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

Crust:

  • 1 cup almond flour
  • 1/2 cup almonds
  • 1/2 cup golden raisins
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Cheesecake:

  • 2 cups cashews
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/4 cup lemon juice
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Berry Sauce:

  • 1/2 cup fresh or frozen berries
  • 2 teaspoons maple syrup
  • 1/2 teaspoon vanilla
  • dash salt

Instructions
 

  • Soak two cups of cashews in water for at least 4 hours or overnight. If you are shorter on time, you can bring several cups of water to a boil, carefully pour the water into a bowl with the cashews, and allow them to soak for 1-2 hours.
  • Adding the berry sauce is optional. Add 1 cup of fresh or frozen berries, maple syrup, lemon juice, vanilla extract, and salt to a small saucepan over medium heat. Once the fruit is soft and melted, mash it with a fork or potato masher. Allow to simmer for 5 minutes, stirring occasionally. Then transfer to a bowl to cool.
  • Add the almonds to a food processor and grind on high until they are crushed to a crumbly texture.
  • Add the almond flour, golden raisins, maple syrup, coconut oil, vanilla extract, and salt to the food processor and mix until well blended. It is the perfect consistency when you squeeze it together and it holds its shape.
  • Distribute the crust mixture evenly into 12 muffin cups. I like to use a medium-sized cookie scoop. Then press it firmly into the bottom of the cups with your fingers.
  • Wash out your food processor bowl and blade. Then add the soaked and drained cashews, coconut oil, maple syrup, lemon juice, coconut milk, vanilla, and salt to your food processor and blend on high for several minutes until it is smooth and creamy.
  • Pour the filling into the muffin cups. I like to use a 1/3 cup batter scoop. Tap the muffin tray a few times on the counter once the trays are filled to remove any air bubbles.
  • Scoop about one teaspoon of the berry sauce into the center of each cup. Use a toothpick to gently swirl the purple sauce with the white filling to create a beautiful marble pattern.
  • Place the muffin tray in the freezer for at least 2 hours for the filling to set. Then you can eat frozen or set them out on the counter for 15-30 minutes until they thaw to your desired consistency.

Video

YouTube video

Nutrition

Calories: 448kcalCarbohydrates: 29gProtein: 10gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.001gSodium: 200mgPotassium: 299mgFiber: 4gSugar: 16gVitamin A: 4IUVitamin C: 3mgCalcium: 89mgIron: 3mg
Keyword cashews, cheesecake, dairy free, gluten-free pancakes, naturally sweetened, vegan
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating