No Bake Chocolate Cheesecake Cups Recipe

When you’re craving cheesecake or looking for a Valentine's dessert, look no further! These NO BAKE chocolate cheesecake cups come together fast with simple methods and just a few ingredients you may have around your kitchen now!

This decadent dessert has all the rich, chocolaty flavor you know and love, but it comes together in just 5 minutes. Plus, it’s vegan, optionally gluten-free and different. Let’s make cheesecake!

No Bake Chocolate Cheesecake Cups Recipe!

Ingredients:

CRUST optional

1 heaping cup Oreo-style cookies include the creme filling (ensure vegan/gluten-free as needed homemade or store-bought 

You can always use Mi-Del Gluten Free Graham Crust store bought

CHEESECAKE

• 1 ½ cups raw cashews

• 3/4-1 cup plain, unsweetened coconut yogurt (or store-bought // we like Culina, Cocojune, and Coyo)

• 1/3 cup maple syrup

• 2-3 tsp lemon juice (freshly squeezed)

• 1/8 heaped tsp sea salt

• 1/2 cup dark chocolate chips, melted (ensure vegan/dairy-free as needed // like Enjoy Life // or use bittersweet chocolate chips if you prefer less sweetness)

TOPPING optional

Fresh raspberries Raspberry Jam

Instructions:

1. If you’re serving with the raspberry compote, or Jam. Set aside.

2. CRUST (optional): Place the chocolate cookies in a high-speed blender and pulse a few times until no large pieces remain.

3. Divide the crushed cookie crumbs evenly between ~6 oz. jars or glasses, or dishes adding ~2-3 tablespoons of cookie crumbs per container. Rinse your blender if necessary.

4. CHEESECAKE: Melt the chocolate chips in a heat-proof bowl in the microwave in 15-second increments. You can also do this on the stovetop by adding the chocolate chips to a small glass or metal bowl and carefully placing the bowl on top of a saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted (~5 minutes).

5. To the rinsed high-speed blender*, add cashews, coconut yogurt (starting with the lesser amount), maple syrup, lemon juice, and salt and blend on high for 1-2 minutes, using the tamper to mix and scraping down the sides and underneath the blades as needed. If the mixture is having trouble blending, you can add the melted chocolate in now (you just don’t want to add it to very cold ingredients because it can cause the mixture to seize up).

Otherwise, blend until smooth before adding the melted chocolate. If it’s still struggling to blend, you can add more coconut yogurt, maple syrup, or lemon juice! Taste and adjust as needed, adding more coconut yogurt for fluffiness, maple syrup for sweetness, or lemon juice for a tangy cheesecake flavor.

6. To assemble your cheesecake cups, top the cookie crumb layer in each jar/glass with ~1/4 cup of the cheesecake mixture and 1 Tbsp of the raspberry compote (if using).

7. Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving (our preference). The filling will thicken as it cools. When ready to serve, top the cheesecake with fresh raspberries (if not including the raspberry compote).

8. Store covered cheesecakes in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If not enjoying them within a few hours, we suggest adding the berries right before serving! If frozen, let thaw before enjoying. The texture will be slightly less creamy after freezing but still very delicious!

Notes:

*There’s no need to soak the cashews for this recipe. However, a high-speed blender is necessary for getting them completely creamy.

*If using a Vitamix container with a wide base, you may need to double the recipe to get it to blend. We like the Vitamix 5200, which has a narrow base and does not require as much volume to blend until creamy.

*If using a NutriBullet or similar-style blender, you may need more liquid to encourage blending. When we tested with a NutriBullet, we needed the full amount of coconut yogurt to encourage blending.

*Prep time and total time do not include any optional steps (making the crust, compote, and chilling the cheesecakes).