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No-Bake Vegan Strawberry Cream Cheesecake Cups
Course Dessert, Snack

No-Bake Vegan Strawberry Cream Cheesecake Cups

By: Elysia
Servings 12 cups
These No-Bake Vegan Strawberry Cream Cheesecake Cups are the perfect healthier indulgence. Rich in healthy fats, fibre and flavour, you'll want to keep your freezer stocked with these perfectly portioned cups all the time! {Gluten-free, vegan & paleo}
Prep Time 20 mins
Total Time 20 mins


For the cheesecake:

For the crust:


  • Blend ingredients for crust in food processor or blender, until crumbly (don’t mix for too long or it will become too creamy).
  • Blend ingredients for cheesecake mixture in powerful blender. I found that a food processor didn't grind it fine enough.
  • Line a muffin tin with 12 silicone baking cups. Evenly distribute the crust mixture among the cups and press down firmly with a small spatula or the back of a spoon until the crust is firmly packed down to the bottom of the cups.
  • Next, evenly distribute the cheesecake mixture among each of the 12 cups on top of the crust layer and smooth it out so that the surface of each cup is relatively flat.
  • Place muffin tray in freezer for approximately an hour to allow the cups to firm up.**
  • When ready to serve, remove from freezer and allow to thaw for 20-30 minutes (or you can consume from frozen).
  • Top each cup with fresh sliced fresh strawberries!


*Soak the cashews for at least 2 hours in hot water to soften them up before placing them in the blender. This will ensure a smoother "cheesecake" consistency.
**As an alternative, you can make the no-bake cheesecake in little mason jars or glasses. Layer up the crust, "cheesecake" mixture and berries and stick the glasses or jars in the fridge to firm up for at least an hour. Serve straight from the fridge.


Calories: 238kcalCarbohydrates: 13gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 9mgPotassium: 223mgFiber: 2gSugar: 5gVitamin C: 4mgCalcium: 19mgIron: 2mg
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