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No-Bake Vegan Lemon Berry Cheesecake Cups

No-bake vegan lemon berry cheesecake cups with a buttery graham crumb base and a silky cashew-lemon filling. Chilled until set, then topped with fresh strawberries and blueberries for bright, tangy bites.
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Prep Time 25 minutes
chilling 4 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cashews, raw
  • 1.5 cup raw cashews, soaked in hot water for 1 hour and drained Soak in hot water for 1 hour, then drain before blending.
coconut cream
  • 0.33 cup coconut cream
maple syrup
  • 0.33 cup maple syrup
lemon juice
  • 3 tbsp fresh lemon juice
lemon zest
  • 1 tbsp lemon zest
coconut oil
  • 0.25 cup coconut oil, melted
graham cracker crumbs
  • 1 cup graham cracker crumbs (use certified vegan crackers)
vegan butter
  • 3 tbsp vegan butter, melted
mixed berries
  • 1 cup mixed strawberries and blueberries, for topping Reserve for topping just before serving.

Equipment

  • 1 stand mixer

Method
 

Make the crumb base
  1. In a bowl, mix the graham cracker crumbs with the melted vegan butter until the mixture resembles wet sand, with no dry pockets remaining.
  2. Divide the crumb mixture among 6 small cups or jars and press firmly into the bottom of each to form an even layer.
Blend the lemon cashew filling
  1. Blend the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and melted coconut oil until completely smooth, scraping down the sides as needed.
  2. Pour the cashew filling evenly over the crumb layers in each cup, filling each to the same height for consistent servings.
Chill and serve
  1. Refrigerate for at least 4 hours, or until fully set and scoopable, with the filling holding its shape.
  2. Top each cup with fresh strawberries and blueberries just before serving so the fruit stays bright and juicy.

Notes

Pro tip: For the smoothest filling, make sure the cashews are well-drained after the 1-hour hot-water soak and blend until completely silky. Store covered in the refrigerator for up to 3 days; keep the berry topping separate and add it right before serving. Freezing isn’t recommended because the berry topping and creamy texture can change after thawing. If you want it lower-sugar, reduce maple syrup slightly and taste the blended filling before portioning.