No-Bake Vegan Lemon Berry Cheesecake Cups

Bright, tangy lemon combined with the natural sweetness of fresh berries makes these no-bake cheesecake cups a delightful, refreshing treat. The creamy cashew-coconut filling creates a luscious texture that pairs beautifully with the crunch of the crust and the juicy burst of berries on top.

What makes this dessert truly special is how easy it is to prepare while still looking stunning enough to serve at a dinner party, picnic, or family gathering. Not only is it vegan and dairy-free, but it’s also packed with wholesome ingredients that let you indulge guilt-free. Perfect for warm-weather days, these cheesecake cups bring sunshine to every bite.

Full Recipe:

Ingredients:

1 cup raw cashews (soaked overnight or in hot water for 1 hour)
1/2 cup coconut cream
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup coconut oil, melted
1/2 cup fresh mixed berries (strawberries, blueberries, raspberries)
6–8 crushed vegan graham crackers or granola for base
Optional garnish: mint leaves, extra lemon zest, or more berries

Directions:

Prepare the base by dividing crushed vegan graham crackers or granola into serving cups or jars. Lightly press down to create a crust layer.
In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla, and melted coconut oil. Blend until smooth and creamy.
Spoon the cheesecake mixture evenly over the crust layer in each cup.
Top with fresh berries and garnish with mint leaves or extra zest for a pop of freshness.
Chill in the refrigerator for at least 2 hours to allow the cheesecake to set before serving.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 15 minutes (including chill time)

Kcal: 285 kcal | Servings: 6 servings

No-Bake Vegan Lemon Berry Cheesecake Cups: A Refreshing Summer Treat

When the weather warms up, no one wants to spend hours in a hot kitchen. That’s where no-bake desserts come to the rescue. These Vegan Lemon Berry Cheesecake Cups are light, creamy, and bursting with bright citrus flavor, all balanced with the natural sweetness of fresh berries. Best of all, they require no oven, no fancy techniques, and can be made ahead of time, perfect for busy families, entertaining guests, or simply treating yourself to something wholesome yet indulgent.

Unlike traditional cheesecakes that rely on cream cheese, eggs, and heavy cream, this recipe uses cashews and coconut cream to create a velvety filling that feels just as decadent but is dairy-free and entirely plant-based. Fresh lemon juice and zest cut through the richness, while juicy berries add a vibrant pop of color and flavor. Layered in cups or jars, they look elegant enough for a dinner party but simple enough for a weekday dessert.

Why You’ll Love These Cheesecake Cups

There’s something magical about the combination of lemon and berries, it’s refreshing, tangy, and naturally uplifting. These cheesecake cups are:

No-bake – Perfect for hot days when you want dessert without turning on the oven.
Vegan & dairy-free – Ideal for anyone avoiding animal products or lactose.
Gluten-free friendly – Simply choose a gluten-free granola or graham base.
Portable & portioned – Served in cups or jars, making them great for parties or grab-and-go treats.
Customizable – Switch up the berries, adjust the sweetness, or even add spices for endless variations.

A Closer Look at the Ingredients

Every component of this dessert contributes something unique, not only in flavor but also in nutrition.

Cashews

Cashews are the backbone of many vegan cheesecakes. When soaked and blended, they create a smooth, creamy base that mimics the texture of traditional cheesecake. They’re also a great source of healthy fats, protein, and minerals like magnesium and zinc.

Coconut Cream

Coconut cream adds richness and silkiness to the filling. Unlike coconut milk, it’s thicker and more indulgent, helping achieve that cheesecake-like mouthfeel. It also carries subtle tropical notes that complement both lemon and berries beautifully.

Lemon Juice & Zest

Fresh lemon juice provides brightness and tang, while zest intensifies the citrus aroma. Lemon not only cuts through the richness but also enhances the natural sweetness of the berries.

Maple Syrup

This natural sweetener adds a delicate caramel-like flavor and is a healthier alternative to refined sugar. It blends seamlessly into the filling while keeping the dessert refined-sugar-free.

Fresh Berries

Strawberries, raspberries, blueberries, or blackberries all work well here. They provide natural sweetness, antioxidants, and that gorgeous burst of color on top of each cup.

Crust Layer

Whether you choose crushed graham crackers or a nut-and-date blend, the base adds a lovely crunch and contrast to the creamy filling. For a healthier option, granola or oat-based crusts are also excellent.

Tips for the Best No-Bake Cheesecake Cups

Soak cashews thoroughly – At least 4 hours in water (or 1 hour in hot water) ensures the creamiest texture.
Use a high-speed blender – A powerful blender makes the filling extra smooth. If using a weaker blender, blend longer and scrape down the sides often.
Taste and adjust – Depending on your berries and lemons, you might want a touch more maple syrup or zest. Always taste before chilling.
Chill for enough time – While they may firm up after 1–2 hours, chilling overnight gives the best set and flavor.
Garnish before serving – Fresh berries and mint look fresher if added right before serving.

Flavor Variations

While lemon and berries are a classic pairing, this recipe is endlessly adaptable. Try these fun twists:

Tropical Cheesecake Cups – Replace lemon with lime and top with pineapple or mango.
Chocolate-Berry Cups – Add 2 tablespoons of cacao powder to the filling and garnish with shaved dark chocolate.
Nut-Free Version – Use silken tofu or coconut yogurt instead of cashews for a lighter, nut-free filling.
Spiced Winter Cups – Add a pinch of cinnamon or cardamom for a cozy twist.

How to Serve

These cheesecake cups are versatile and can be served in different settings:

Elegant Dinner Dessert – Layer them in small glass cups or jars for a restaurant-style presentation.
Picnic & Potluck Treats – Prepare them in mason jars with lids for easy transport.
Kid-Friendly Snack – Use mini cups for child-sized portions; kids love the bright colors and creamy texture.
Special Occasions – Perfect for birthdays, bridal showers, or Mother’s Day brunch.

Storage & Make-Ahead Guide

One of the best things about this dessert is that it can be made ahead of time:

In the fridge – Store covered for up to 4–5 days.
In the freezer – Freeze for up to 1 month. Thaw in the fridge for a few hours before serving.
Meal prep friendly – Assemble in jars for individual portions that can be enjoyed throughout the week.

The Nutritional Edge

Unlike heavy cheesecakes loaded with sugar and dairy, these cups provide a balance of healthy fats, plant-based protein, and natural sweetness. Cashews and coconut cream give satiety, while berries contribute fiber and antioxidants. It’s a dessert that feels indulgent but aligns with a health-conscious lifestyle.

Conclusion

These No-Bake Vegan Lemon Berry Cheesecake Cups prove that dessert doesn’t have to be complicated to be delicious. With just a handful of wholesome ingredients, you can create a treat that’s creamy, refreshing, and visually stunning. Perfect for summer gatherings, family dinners, or a simple weeknight indulgence, these cups strike the right balance between health and indulgence.

Whether you’re vegan, dairy-free, or just looking for a light and refreshing dessert, this recipe is one you’ll return to again and again. The combination of zesty lemon, creamy cashew filling, and juicy berries is simply irresistible. And the best part? You don’t even need to turn on the oven.

So, next time you’re craving something sweet yet wholesome, whip up a batch of these cheesecake cups and let every spoonful remind you that healthy can also be heavenly.

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