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No-bake raspberry cheesecake cups with a creamy cashew filling, graham cracker crust, and berry compote

Raspberry cheesecake cups

Creamy vegan cheesecake layered over a graham cracker crust and topped with a vibrant raspberry compote. An easy no-bake dessert perfect for spring or summer!
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Prep Time: 15 minutes
Cook Time: 5 minutes
Chill time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 590kcal
Author: Shayne J

Equipment

  • 1 sauce pan
  • 1 blender
  • 1 Mixing Bowl

Ingredients

For the crust

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

  1. 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. 
  2. Cool the compote completely - Warm compote can soften the filling and make the layers run together. 
  3. Adjust the sweetness - Raspberries can vary in tartness. Taste the compote and add a little extra maple syrup if needed. 
  4. 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. 

Nutrition

Serving: 1ramekin | Calories: 590kcal | Carbohydrates: 64g | Protein: 11g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 150mg | Potassium: 450mg | Fiber: 4g | Sugar: 33g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 3mg