If you're looking for an easy dessert that feels quite special, these vegan raspberry cheesecake cups are definitely it. They have a creamy cashew filling, a simple graham cracker crust, and topped with a homemade raspberry compote. Best of all they're completely no-bake making them perfect for spring and summer.
Raspberries are delicious, but you know what makes them even yummier? Turning them into these vegan raspberry cheesecake cups. No dairy. No gluten. No unhealthy fats. Most online recipes use store-bought heavy cream cheese, but I wanted a plant-based version for my vegan friends, and so, here I am, with a super easy, super tasty, no-bake recipe ❤️
Why This Recipe Works
These little dairy-free cheesecake cups taste like something you’d order at a cute café, but they’re actually very low effort 😌
The filling is so creamy & rich, and nope, there’s nothing complicated here. A couple of basic ingredients + 4 easy-peasy steps is all it takes. And because they’re no-bake, there’s no stressing over cracked cheesecakes or water baths. Just chill, scoop, and pretend you made dessert for guests when really… these are for you!
Ingredients for No-Bake Vegan Cheesecake
For the Crust
- Vegan graham cracker crumbs. The best dairy replacement for creating a smooth, slightly caramelized cheesecake base. Give the crackers a quick spin in the food processor (even if they look crumb-like), because we’re aiming for an ultra-fine texture. Also, check the label carefully because not all graham crackers are actually vegan. Some sneak in honey or dairy.
- Melted coconut oil. I always go for coconut oil because it firms up beautifully once chilled (a must to keep the base from turning into loose crumbs). Use refined coconut oil if you don’t want a noticeable coconut flavor. Unrefined works too, but it adds a stronger tropical taste that can slightly compete with the raspberries.
- Maple syrup. 1 tablespoon is just enough to make the crust taste like an actual dessert. It also helps the crust bind together better.
- Salt. A small pinch wakes up the vanilla and gives the graham a deeper flavor. Fine sea salt works best. Flaky salt stays too noticeable in no-bake crusts.
For the Cheesecake Filling
- Raw cashews. Make sure you’re using raw cashews, not roasted or salted ones, as roasted cashews can change the flavor, making the filling taste heavier and sometimes slightly nutty. If I forget to soak them overnight (which happens often 😬), I do the quick-soak method: pour boiling water over the cashews and let them sit for about 20–30 minutes. Not quite as perfect as a long soak, but honestly still works really well in no-bake cheesecakes.
- Full-fat coconut milk. The ingredient that gives this vegan summer dessert that delish “cheesecake that melts on the spoon” energy. Full-fat is important, by the way. The light versions are too watery and can leave the filling soft even after chilling.
- Maple syrup. You want to taste the filling before chilling and adjust slightly depending on how sweet the berries are. Raspberries can go from super tart to surprisingly sweet.
- Lemon juice. To add a bit of acidity that cuts through the richness.
- Vanilla extract. Vanilla softens the tanginess and just makes the whole thing taste much creamier and more dessert-like.
- Pinch of salt. Just to balance the sweetness.
For the Raspberry Compote
- Fresh raspberries. My favorite ingredient, and, of course, the star of the recipe; they bring the entire bowl to life! I prefer fresh raspberries, but you can also use frozen. Just keep in mind that they release more water, so the compote may need an extra minute or two on the stove.
- Maple syrup. Because maple syrup is the primary sweetener in these vegan cheesecake jars, you want to make sure you’re using a good-quality option. I love the one they have at Butternut Mountain Farm (absolutely not sponsored!).
- Lemon juice. A tiny splash, but it makes the raspberry flavor pop so much more.
For Garnish (Totally Optional)
- Fresh raspberries. To give your already-fancy dessert an even fancier look. A personal favorite move: gently tear one raspberry in half and place it cut-side up on top for a lovely cafe-style presentation.
- Mint leaves. Small, fresh mint leaves, always. Oversized mint can overpower the delicate raspberry taste fast.
How to Make Raspberry Cheesecake Parfait
Make the Compote
Add the raspberries, lemon juice, and maple syrup to a small saucepan. Let it come to a gentle simmer, then cook for about 5–8 minutes, stirring occasionally. Once the berries break down, set the compote aside and let it cool completely.
Make the Crust
Combine the graham crumbs, melted coconut oil, maple syrup, and salt in a small bowl. Stir until evenly combined and the texture feels like sand. Spoon a couple of tablespoons into each ramekin and set aside.
Make the Filling
Toss all of the filling ingredients into a blender and blend until smooth and creamy, stopping to scrape down the sides if needed. You’re looking for a thick, silky texture with no graininess.
Assemble & Chill
Spoon your dairy-free cheesecake filling over the crust and smooth it out. Then finish with a generous spoonful of the cooled raspberry compote. Cover & refrigerate for 2–3 hours, until set.
Top with fresh raspberries and mint just before serving, then dig in 🍴
Pro Tips for Vegan Raspberry Cheesecake Cups
- Press the graham cracker crumbs down firmly, but don’t compact them like concrete. A gentle press gives you that perfect soft crunch (remember, we don’t want a crust that fights back with the spoon).
- Measure the coconut oil after melting, not before. The amount changes slightly, and too much oil can make the crust feel greasy.
- Blend the cashews until the filling is glossy and completely smooth, with no graininess when rubbed between the fingers. Also, if your blender is struggling with the cashews, try adding the coconut milk slowly and gradually.
- When adding the full-fat coconut milk, simply use the cream off the top of the can. It results in a super thick and creamy cheesecake taste.
- I like to leave a few raspberry chunks in the compote instead of cooking it completely smooth. Makes the cheesecake cups feel more homemade, plus gives little bursts of berry flavor in every bite 😋
- If using mint for garnishing at the end, lightly slap the mint leaf between your fingers before garnishing. Sounds dramatic, but it wakes up the oils and makes the mint smell amazing the second the ramekins hit the table.
- These vegan raspberry cheesecake ramekins need a good 2 to 3 hours of chilling before they properly firm up. Please be patient, it’s gonna be worth it, I promise!
How to Store
Vegan raspberry cheesecake cups are best stored in the refrigerator, covered. Just wrap the cups tightly with a plastic wrap or transfer the contents into an airtight container. They stay fresh and creamy for about 3–4 days, though honestly, they rarely survive that long in my fridge.
Additional storage tips…
- Store the raspberry compote separately if making ahead for guests.
- Add fresh raspberries and mint right before serving so they don’t soften overnight.
- If the cheesecake filling firms up too much straight from the fridge, let the ramekins sit at room temperature for about 10 minutes before eating.
- These can also be frozen for up to a month. Just thaw overnight in the fridge before serving. The texture stays surprisingly good for an easy no-bake dessert!
More berry recipes
- Spring mixed berry salad
- Lemon blueberry loaf
- Mixed berry cobbler
- Strawberry rhubarb pie
- Strawberry ice cream
- 5 minute mixed berry acai bowl
Raspberry cheesecake cups
Equipment
- 1 sauce pan
- 1 blender
- 1 Mixing Bowl
Ingredients
For the crust
- 1 cup vegan graham cracker crumbs
- 3 tablespoons melted coconut oil
- 1 tablespoon maple syrup
- Pinch of salt
For the cheesecake filling
- 1 ½ cups raw cashews soaked 4–6 hours or quick soaked
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the raspberry compote
- 1 cup fresh raspberries
- 2-3 tablespoon maple syrup
- 1 teaspoon lemon juice
Optional garnish
- Fresh raspberries
- Mint leaves
Instructions
Make the compote
- Add the raspberries, maple syrup, and lemon juice to a small saucepan. Let it come to a gentle simmer, then cook for about 5–8 minutes, stirring occasionally. Once the berries break down, set it aside and let it cool completely.
Make the crust
- In a small bowl, combine the graham crumbs, melted coconut oil, maple syrup, and salt. Stir until evenly combined and the texture feels like sand. Spoon a couple tablespoons into each ramekin and set aside.
Make the Filling
- Add all of your filling ingredients to a blender and blend until smooth and creamy, stopping to scrape down the sides if needed. You’re looking for a thick, silky texture with no graininess.
Assemble & chill
- Spoon the filling over the crust and smooth it out. Then finish with a generous spoonful of the cooled raspberry compote. Cover and refrigerate for 2–3 hours, until set.
- Top with fresh raspberries and mint just before serving.
Notes
- Soak the cashews - For the smoothest filling, soak the cashews for 4-6 hours or use the quick-soak method. Just cover them with boiling water and let them soak for 30 minutes.
- Cool the compote completely - Warm compote can soften the filling and make the layers run together.
- Adjust the sweetness - Raspberries can vary in tartness. Taste the compote and add a little extra maple syrup if needed.
- Make ahead - These cheesecake cups can be made 3 days in advance and stored covered. For the best results, store the compote seperate and add it when serving.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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