No-Bake Vegan Cheesecakes with Berry Sauce
These dairy-free, no-bake vegan cheesecakes are a must-try! Made with nuts, coconut milk, maple syrup, and golden raisins, they’re creamy and naturally sweetened. Perfect for any occasion, this plant-based treat is a delicious twist on traditional cheesecake with a lot less sugar.

When it comes to dairy-free, no-bake vegan cheesecakes, this recipe really stands out. You’ll be amazed at how creamy and rich these little treats are, all while being completely plant-based and gluten-free. Made with simple ingredients like nuts, coconut milk, maple syrup, and golden raisins, these cheesecakes have a beautifully smooth texture and natural sweetness that makes each bite feel like pure joy.
What sets this recipe apart is the balance of flavors and the use of wholesome ingredients that come together in the most satisfying way. Whether you have dietary restrictions or just want a lighter dessert, these cheesecakes will impress. The no-bake approach also saves time in the kitchen, making it a go-to dessert for any occasion. Perfect for those looking for a sweet treat with a thoughtful twist, this is a recipe you’ll find yourself coming back to again and again.
Why You’ll Love This No-Bake Vegan Cheesecake Recipe
- No-Bake Simplicity: These vegan cheesecake cups come together without needing an oven, making them a hassle-free dessert.
- Rich and Creamy Texture: The cashew-based filling is smooth and creamy, delivering a satisfying cheesecake experience.
- Naturally Sweetened: Made with maple syrup and golden raisins, the sweetness is subtle and natural.
- Perfect for Any Occasion: These mini cheesecakes are ideal for parties, holidays, or just an everyday treat.

Ingredients & Substitutions
Here is everything you need to make the best no bake cheesecake recipe:
Almond Flour: You can substitute almond flour with oat flour or ground walnuts for a slightly different flavor.
Almonds: Use pecans or walnuts for the crust if you prefer a different nut or have them on hand.
Golden Raisins: Substitute with Medjool dates for an equally sticky and naturally sweet alternative.
Coconut Oil: Swap for melted vegan butter or avocado oil if needed, but coconut oil provides the best firmness.
Cashews: If you’re out of cashews, macadamia nuts make a creamy substitute for the cheesecake filling.
Coconut Milk: Almond milk or cashew milk can work in place of coconut milk, though coconut adds richness.
Berries: You can swap out the berries for any fruit you love, like strawberries, raspberries, or even mango.
How to 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.


Step 3: Grind the almonds
Add the almonds to a food processor and grind on high until they are crushed to a crumbly texture.


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.


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.


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.


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.


Expert Recipe Tips
Cashew Soaking Tip: For best results, soak your cashews overnight. If you’re short on time, a quick 1-2 hour soak in boiling water will also work.
Press the Crust: Be sure to press the crust firmly into the muffin cups to create a solid base for the cheesecake filling.
Swirl for Beauty: Use a toothpick to swirl the berry sauce into the cheesecake for a visually stunning marble effect.
Serving Suggestions
- As a Frozen Treat: These cheesecakes are delicious straight from the freezer on a hot day, like a creamy vegan ice cream.
- Thawed for Creaminess: Let them sit out for 15-30 minutes to achieve a creamy, melt-in-your-mouth texture.
- Garnish with Fresh Berries: Top each cheesecake with extra fresh berries or a sprig of mint for a fresh and elegant touch.
- Drizzle with Chocolate: Add a drizzle of melted dark chocolate or vegan chocolate ganache for a more indulgent dessert.
- Top with Nuts: Sprinkle chopped almonds or pecans on top for added crunch and texture.
- Perfect for Parties: These individual servings make them an ideal dessert for entertaining, as they’re easy to grab and enjoy.

No-Bake Vegan Cheesecakes Cups with Berry Sauce


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.
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