These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious! They taste like a combination of cheesecake and ice cream, making these cupcakes to the perfect healthy, simple dessert for summer or any other day!

Easy Raw Vegan Cheesecake Recipe

I really enjoy simple raw vegan cheesecakes on warm spring or summer days! They’re refreshing, delicious, healthy, easy to make and so versatile! I even like these better than traditional cheesecakes, which are usually made with a lot of cream cheese, heavy cream, or other ingredients that are often hard to find vegan. So a simple raw vegan cheesecake is definitely a great option for those of you who can’t get any of those!

Use your favorite fruits!

What I also love about this recipe is that you can really get creative with the fruits and flavors, adding whatever you like or have on hand. Use blackberries, blueberries, strawberries, raspberries, etc. or simply leave them plain. Another idea is adding peanut butter, almond butter, caramel, chocolate chips, whatever flavor you desire!

Mini Blackberry Cheesecakes

These raw vegan mini cheesecakes are not only fun to make but also fun to eat. Thanks to their mini cupcake size, you can grab a cheesecake straight from the freezer whenever you want! They keep up to 2 weeks in the freezer so there’s no need to rush eating them all on the same day!

How to make Vegan Mini Cheesecakes

This no-bake mini cheesecakes recipe requires just a few simple ingredients that are raw vegan but easy to find at any store!

Step 1: Preparing your muffin tin

Before you start, be sure to prepare your muffin tin to make removing them from the pan easier. I cut out strips of parchment paper and lay them in the slots so I can pop them right out later. However, you can also just slide a small knife along the sides to pop your mini cheesecakes out once frozen.

Step 2: Making the walnut-oat crust

Now you can start with the recipe! It begins with a healthy 3-ingredient crust made with raw walnuts (or other nuts), gluten-free oats (or use regular oats), and dates. Just blend everything together until a slightly sticky mixture forms. Then divide it into 12 equal pieces and press them into the muffin or cupcake tins.

Step 3: Making the plain cheesecake filling

Next, make the simple 5-ingredient vegan cheesecake filling. Place the soaked cashews, coconut milk, lemon juice, agave syrup, and vanilla extract in a blender. Then blend until smooth and creamy. This cashew cream mixture is really so incredibly delicious, you’ll want to eat or drink it like a thick smoothie straight from your blender! However, if you do so, remember that you won’t have enough for the filling!

Once the cashew cheesecake mixture is creamy (and not yet eaten, lol!) pour it into each muffin cup until half full, leaving the rest to make the blackberry layer. Then tap a few times to release any air bubbles. Finally, pop it into the freezer for 20 minutes before adding the blackberry layer.

Step 4: Making the blackberry cheesecake filling

Now add the blackberries to the remaining cheesecake cream and blend together until smooth. Then pour it over the plain layer of each half-frozen mini cheesecake muffin, smoothing out evenly. The muffin tins won’t be completely full as the filling will slightly expand when frozen. So please don’t be confused when there’s about 1/4-inch less filling.

Step 4: freeze, then enjoy!

These cheesecakes don’t require baking so you can simply pop them in the freezer to set. Once frozen, remove by pulling on the parchment tabs or loosening them with a small knife to pop out. Then let them thaw for 10 minutes before serving to soften. However, they’re also delicious when they’re completely frozen like ice cream!

These no-bake vegan mini blackberry cheesecakes are:

• Easy to make
• Gluten-free
• Soy-free
• Creamy
• Perfectly sweet
• Smooth
• Luscious
• Rich & satisfying
• Can be made with any fruits
• Or enjoy them plain
• The perfect single dessert for summer!

Looking for more no-bake vegan cheesecake recipes? Then make sure to check out the following:

• Raw Coconut Cheesecake (Vegan Raffaelo Cake)
• No-Bake Mango Cheesecake Pie
• No-Bake Blackberry Mousse Tart
• Vegan Vanilla Custard Tart
• Chocolate Mousse Pie
• Summer Fruit Cream Tart
• Vegan Chocolate Cream Pie
• Vegan Panna Cotta Tart with Jelly
• Coconut Rice Pudding Cake
• Blueberry Chia Pudding Cake
• Strawberry Ice Cream Pie

If you try these easy no-bake mini blackberry cheesecakes, please leave me a comment below sharing how you liked this recipe! And if you take a picture of your cheesecake cupcakes and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Have fun trying!

Servings: 12 Cheesecakes

No-Bake Mini Blackberry Cheesecakes

These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious! They taste like a combination of cheesecake and ice cream, making these cupcakes to the perfect healthy, simple dessert for summer or any other day!

5 from 5 votes

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Prep Time: 25 minutes

Freeze Time: 2 hours 20 minutes

Calories: 269kcal

Author: Bianca Zapatka

You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!

Ingredients

US Customary - Metric

Walnut Oat Crust

• 1 cup walnuts or sub almonds, hazelnuts, pecans
• ¾ cup gluten-free oats or regular oats
• ½ cup soft dates pitted (*see notes)

Cheesecake Filling

• 2 cups cashews soaked, then rinsed and drained *
• ¾ cup coconut milk full-fat
• ⅓ cup + 1 tbsp agave syrup or maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract optional

Blackberry Filling

• 1 cup blackberries fresh or frozen, or sub other berries

Instructions

• *Note: See step-by-step photos above!

Walnut Oat Crust

• Lightly grease a 12-cup muffin pan. Cut strips of parchment paper and lay them in the slots for easier removal, (*see photo above).
• Put the walnuts, oats, and dates into a food processor or blender and process until it forms a coarse, slightly sticky mixture.
• Divide the crust mixture into 12 equal pieces (about 25 g each) and press them into the muffin tins to cover the bottom, using your fingers, a glass, or a teaspoon.

Cheesecake Filling

• Put the cashews, coconut milk, agave syrup, lemon juice, and vanilla extract (if using) into a blender and blend until smooth and creamy. Pour ⅔ of the cream filling into the muffin cups until half full, leaving the rest to make the blackberry layer. Tap a few times to release any air bubbles, then pop it into the freezer for 20 minutes to set.

Blackberry Filling

• Add the blackberries to the remaining cream filling and blend together until smooth.
• Pour it on top of the plain layer of each muffin, smoothing out evenly (the filling will slightly expand when frozen so be sure to not over-fill the tins). Freeze for at least 2 hours, until set.
• Once frozen, remove by pulling on the parchment tabs or loosening them with a small knife to pop out.
• Let thaw for 10 minutes before serving to soften or enjoy them completely frozen!

Notes

• Dates: If you can’t get soft dates, you can soak them in warm water for 10 minutes then drain thoroughly and pat dry.
• Cashews: You can either soak the cashews in water overnight or speed this up by pouring HOT water over the cashews and soak for 30 minutes. Then rinse and drain.
• Storage: Keep covered in the freezer for up to 2 weeks.
• Please read my blog post for further information and step-by-step photos!

Nutrition

Serving: 1Mini Cheesecake | Calories: 269kcal | Carbohydrates: 24g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Sodium: 5mg | Potassium: 305mg | Fiber: 3g | Sugar: 12g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 3mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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