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!
No-Bake Mini Blackberry Cheesecakes
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Walnut Oat Crust
- 1 cup (120 g) walnuts or sub almonds, hazelnuts, pecans
- ¾ cup (75 g) gluten-free oats or regular oats
- ½ cup (100 g) soft dates pitted (*see notes)
Cheesecake Filling
- 2 cups (300 g) cashews soaked, then rinsed and drained *
- ¾ cup (180 ml) coconut milk full-fat
- ⅓ cup (95 ml) + 1 tbsp agave syrup or maple syrup
- 2 tbsp (30 ml) lemon juice
- 1 tsp vanilla extract optional
Blackberry Filling
- 1 cup (120 g) 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!
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Sooo erfrischend gut! Wir sind Fan von diesem Rezept!! Wir haben es mit Himbeeren ausprobiert. 😉 Wir sind gespannt wie es auch mit anderen Beeren schmeckt und probieren dies bald aus. <3
Glg Cécile & Alessia
Ich freu mich so sehr, dass es euch schmeckt! Ganz lieben Dank für die Rückmeldung. 🙂
Hello 🌸
Instead of making mini cheesecakes I decided to make a bigger cake out of it.
I never liked eating cheesecake (made out of dairy), but a plant based one is a complete game changer!
The combination of fat rich coconut milk, vanilla aroma, lemon juice and, of course, cashew nuts gave an amazing balanced flavor and texture.
These 3 layers eaten together make such a perfekt connection.
Hi Milana, glad you turned this recipe into a cake! 😍 Thank you so much for your feedback! ♥️
ciao, mi piacciono moltissimo le tue ricette vegane, mi chiedevo se invece di fare delle mini cheesecake posso fare un grande torta cheesecake con le stesse quantità della recitta qui sopra. Grazie.
Sì, si può fare una cheesecake anche in una teglia di 21/23 cm di diametro 🙂
I m becoming a big fan of yours Bianca.
This week I made your raspberry white chocolate cake twice(!) and these wonderful little beauties for someone on a “no refined sugar” diet.
They had it all: easy to make, great taste and a pleasure for the eyes as well.
Next week the lemon tart or the strawberry cream cake.
My dog is so happy because to compensate all these irresistible cakes I “have to” make, we re having long walks xoxo
Hi Michaela,
this is so sweet! So glad you love my cakes and your dog is happy too! 😀
Thanks for your feedback!
Greetings, Bianca
The recipe is amazing – easy to prepare, healthy, so yummy and it looks wonderful. Now I know I prefer mini raw cakes cause it takes less time to defrost it and eat it 🙂
So glad you love them! ❤
Thank you! 🙂
These were an absolute delight and they taste like a summer field.. perfect mix of berries, coconut, nuts and lemon give it a palette run.. thank you for sharing this amazing sugar fix for me
So glad you loved these! ❤
Thanks for your feedback! 🙂
I’m in love with this recipe, the combination of cashews and coconut milk (I used the canned one) gives the perfect thickness and balance (much better than only cashews or only coconut). The taste of lemon adds freshness and enhances berries (I used raspberries). Small portions are a very interesting option. Defnitely a recipe to keep!
So glad you loved these cheesecakes! ♡
Thank you so much for your lovely feedback! 🙂
Hi, I would love to make this as a bigger cake, not cupcakes. Do you think it will work well? Or is this as cupcakes, since a bigger version will not hold it together?
Since these cakes are frozen, you can also try making a bigger one. However, you can also head over my other coconut cake which is also raw vegan but bigger. Find the recipe here: https://biancazapatka.com/en/raw-coconut-cheesecake-vegan-raffaelo-cake/
Love this delicious recipe!!! I have friends coming over who love blueberries. Can I sub the raspberries for blueberries?
Yes, sure! You can use any berries! 🙂
These are amazing!!!!!
I found out I’m dairy intolerant and I miss cheesecake cake the most.
This is just like the real thing.
Thank you for sharing 🙂
That’s awesome! 🙂
I am glad you love this recipe! ♡
Many thanks, Bianca!
This recipe was not only versatile and incredibly easy and fast to make but unbelievably delicious! It was absolutely the perfect sweet treat for dessert (my whole family love it, including my 5 and 7 year old daughters)! I have already made it twice since I had it the first time. Thank you so much for this gem! XOXO
So glad even your daughters loved this recipe! Thank you so much for your great feedback! 🙂
Can soy milk be used instead of coconut milk?
Coconut milk is more creamy and richer. You could use soy cream instead but not milk. 🙂
First time making these and definitely not last! Everyone was so impressed and couldn’t not believe it’s vegan!So tasty! I’ve used banana and blueberry for the fruit layer and baked the crust for a little more crunch!
Hi Lidia,
Thank you so much for your wonderful feedback!
I am so glad you love these mini cheesecakes! 🙂
Best, Bianca
Can almond milk be used instead of coconut milk. And honey instead if agave syrup?
Coconut milk is richer than almond milk. You can substitute almond cream but not watery milk.
Honey is ok!
Amazing!! I love this recipe, it’s a keeper. I used hazelnuts as the base and put a few blueberries on top. I think next time I’ll melt the blueberries a bit allow them to cool and then place as the top layer. Thank you for the recipe!
That sounds great! So glad you love this recipe! Thank you! 🙂
Hello, so I really want to do these cheesecakes but I’m alergic to cashews. What can I substitue them for? Could it be pecans?
The cashews are required for the raw vegan cheesecake filling. But you can try another cheesecake recipe. I have so many on my blog! Just have a look around! 😉
Really easy to make and super delicious!
So glad you enjoyed them!
Thank you 🙂
I made this recipe for the first time and it was a success! My son and my hubby also loved it! I love the fact that it is a no-bake recipe too! The crust turned out so flavorful! Will definitely domit again!!
So glad this recipe turned out great! Thank you so much for your amazing feedback!
Best, Bianca <3
Very easy and super yummy! I used blueberries & raspberries and ate it frozen. That’s a great easy dessert when you host dinner or just to have in the freezer to satisfy cravings. I will definitely do this recipe again!
So glad you enjoyed this dessert! 😊
Thank you so much for your amazing feedback!
This recipe is so easy and so amazing! This was my first attempt at a vegan cheesecake, or any vegan dessert since going vegan actually and it does not disappoint. I subbed the blackberries for strawberries because I had so many and it’s delicious. My 3 year old was scraping the leftover strawberry filling from the blender cup! It tasted like a homemade strawberry ice cream. I can’t wait to try other recipes here!
Thank you so much for your amazing feedback! So glad you enjoyed this recipe! 😊
Have fun trying more recipes! 🥰
Best wishes,
Bianca ❤️
I love the flavours happening here. Such a lovely way to use seasonal fruit. Thank you for sharing 🙂
Tiffany
So glad you love this recipe!
Thank you so much for your wonderful words. 🙂
Lots of love,
Bianca <3
These look so cute and pretty 😍 I love raw vegan cheesecake, it’s so yummy. 😃
Thank you so much for your lovely comment!
So glad that you love vegan cheesecakes! 😍
Lots of love,
Bianca ❤️