Go Back

No-Bake Vegan Lemon Berry Cheesecake Cups

No-bake vegan lemon berry cheesecake cups with a buttery graham crust and silky lemon cashew filling. Bright lemon flavor pairs with a macerated berry topping for a creamy, spoonable dessert cup.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling + soaking 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup vegan graham cracker crumbs
  • 3 tbsp melted coconut oil
  • 1 tbsp maple syrup
Lemon Cheesecake Filling
  • 1.5 cup raw cashews, soaked overnight
  • 0.33 cup coconut cream
  • 0.25 cup maple syrup
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Berry Topping
  • 1 cup mixed berries
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the crust
  1. Combine vegan graham cracker crumbs, melted coconut oil, and maple syrup in a bowl until evenly moistened.
  2. Divide the mixture among 4 dessert cups and press firmly into an even layer, packing tightly for a solid base.
Blend the lemon cheesecake filling
  1. Blend soaked cashews, coconut cream, maple syrup, fresh lemon juice, lemon zest, and vanilla extract until completely smooth and creamy.
  2. Spoon the filling evenly over the crust layer, smoothing the top so it reaches the edges.
Chill and macerate the berries
  1. Refrigerate the cups for at least 3 hours to set the filling.
  2. Meanwhile, combine mixed berries, maple syrup, and lemon juice in a bowl.
  3. Allow the berries to macerate for 15 minutes so they release their juices and become glossy.
Finish and serve
  1. Spoon the berry mixture over the chilled cheesecake cups.
  2. Garnish with extra lemon zest and fresh berries for a bright, fresh finish.
  3. Serve chilled.

Notes

For the smoothest filling, blend until there are no visible cashew bits and scrape down the blender as needed. Refrigerate in covered cups for up to 3 days; freeze not recommended due to texture changes. For a nut-free swap, use a store-bought vegan cream cheese plus extra lemon juice, but the flavor and texture will be less silky than cashew-based.