Hey! If you want a dessert that feels special but takes almost no time, these No-Bake Vegan Chocolate Cheesecake Cups are your new go-to.

Built around raw cashews, coconut yogurt, maple syrup, lemon brightness, and melted dark chocolate, they deliver a luscious, tangy-chocolate experience in little glass jars. Optional cookie crumb bottoms add crunch, and fresh raspberries or a quick berry compote cut through the richness with vivid freshness.

Why This Dessert Works

The base combines soaked-free cashews and coconut yogurt to mimic the dense, creamy mouthfeel of traditional cheesecake without dairy. Lemon juice gives a light tartness that balances the sweet maple syrup, while dark chocolate melts in for depth and silkiness. The contrast of a crumbly chocolate cookie layer beneath and juicy berries on top turns each spoonful into a satisfying interplay of texture and flavor. Because nothing is baked, the filling stays glossy and smooth, and the whole process is minimal fuss—just blend, layer, chill, and serve.

Ingredients

Base (optional, makes ~6 servings):

- 1 heaping cup vegan chocolate sandwich cookies (use gluten-free if needed); crush until fine (including the filling)

Cheesecake filling:

* 1½ cups raw cashews (about 225 g), rinsed and drained

* ¾ to 1 cup plain unsweetened coconut yogurt (brands with consistent creaminess: Culina, Cocojune, Coyo)

* 1/3 cup pure maple syrup

* 2–3 teaspoons freshly squeezed lemon juice (about half a medium lemon)

* 1/8 teaspoon fine sea salt, heaping

* 1/2 cup dark chocolate chips, melted (vegan-friendly: Enjoy Life or 70%+ dairy-free bittersweet chips)

Toppings (choose one or both):

* Fresh raspberries (about 1 pint)

* OR quick raspberry compote: 1 cup raspberries (fresh or thawed frozen), 2 tablespoons coconut sugar or cane sugar, 1 teaspoon lemon juice

Pro tip: For a nutty crunch on top, sprinkle toasted chopped hazelnuts or a few toasted pine nuts right before serving.

Step-by-Step Assembly

1. Prepare jars: Divide the crushed cookie crumbs among six 6-ounce glass jars or dessert glasses, using about 2 to 3 tablespoons per jar. Press gently to form a compact base.

2. Melt chocolate: Microwave the dark chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between each, until fully melted (about 45–60 seconds total). Alternatively, melt over a double boiler by setting a heatproof bowl atop simmering water and stirring until smooth, about 3–5 minutes. Remove from heat and let cool slightly.

3. Blend filling: In a high-speed blender, combine cashews, ¾ cup coconut yogurt (add more up to 1 cup if needed for consistency), maple syrup, lemon juice, and sea salt. Blend on high 1–2 minutes, pausing to scrape sides so all bits are incorporated. Adjust by adding a splash more yogurt for looseness or extra lemon if you want brighter tang.

4. Incorporate chocolate: Fold in the melted chocolate—either briefly pulse in the blender (just enough to swirl) or gently mix it by hand so the mixture stays glossy and marbled if desired.

5. Layer: Spoon about 1/4 cup of the chocolate cheesecake filling over the cookie base in each jar. Top each with 1 tablespoon of raspberry compote if using, or leave plain for fresh berry crowns later.

6. Chill: Refrigerate the cups for 30 minutes to 1 hour; the filling will firm up as it cools, though you can eat them immediately for a softer texture.

Finishing Touches

- Before serving, add fresh raspberries on top of each cup if you skipped compote.

- Optional: Grate a bit of dark chocolate over the surface, sprinkle flaky sea salt, or scatter a few toasted nuts for contrasting texture. A tiny mint leaf adds a pop of green and freshness.

Storage

Seal leftover cups and keep them refrigerated for up to 2–3 days. For longer keeping, freeze tightly wrapped for up to 1 month; thaw in the fridge for 30 minutes before serving. Add berries only right before eating to preserve their shape and color.

Health Notes

Cashews provide heart-healthy monounsaturated fats and a creamy texture without dairy. Coconut yogurt contributes potentially probiotic benefits (check labels for live cultures) and a dairy-free tang. Dark chocolate brings antioxidants, and raspberries supply vitamin C and fiber. This dessert gives the feel of indulgence while keeping ingredients mostly whole and plant-based. What twists did you try, Lykkers? Share your flavor mash-ups, unexpected topping combos, or how you plated these—there’s always a new way to personalize this quick chocolate dream.