No Bake Vegan Blueberry Cheesecake Cups

These Vegan Blueberry Cheesecake Cups are an ideal no-bake treat: naturally refined sugar free, grain free, dairy free and incredibly creamy. A velvety cashew filling sits on a date-and-nut crust and is topped with a vibrant blueberry-maple jam. They’re simple to prepare, travel well, and are a favorite with kids and adults alike.

The layered colors in these jars are perfect for summer gatherings and patriotic holidays, but the recipe is flexible enough to adapt to any season—swap the berries or jam flavor to suit the occasion. Because everything is no-bake and made in a blender or food processor, these cheesecake cups are a great option when you want a cool dessert without heating up the kitchen.

Why You’ll Love This Recipe

• Quick, no-bake preparation that still delivers full cheesecake flavor.
• Kid-friendly and easy to serve in single portions.
• Diet-friendly: naturally paleo, gluten-free, dairy-free, grain-free, and refined-sugar-free.
• Highly versatile — change the fruit or topping for any season or celebration.
• Attractive presentation makes these jars a standout on dessert tables.
• Made from whole-food ingredients — no processed cheeses or preservatives.
• Great as an evening snack or as a party dessert.

Ingredients

For the cream

• Cashews — a rich, dairy-free base that blends into a silky cream when soaked. Soak several hours or overnight, then drain before blending.
• Coconut oil — adds smoothness and helps the filling set once chilled.
• Nut milk — any unsweetened, unflavored nut milk works; almond or unsweetened coconut milk are good choices.
• Pure maple syrup — a natural sweetener that complements the berries.

For the jam

• Blueberries — fresh berries provide excellent flavor, but frozen can be used if thawed and drained first.
• Maple syrup — sweetens the jam without refined sugar.
• Lemon juice — brightens the jam and balances the sweetness.

For the gluten free crust

• Dates — pitted dates act as a natural binder and sweetener; make sure pits are removed.
• Cashews — add bulk and a pleasant crunchy texture when processed.
• Chia seeds — add texture and healthy fats.

To serve

• Fresh berries — optional garnish for color and freshness.

See the recipe card below for exact measurements and full instructions.

Substitutions and Variations

• Swap blueberries for raspberries, strawberries, or mixed berries to vary the flavor.
• Use any unsweetened nut milk you prefer — almond, cashew, or coconut milk will all work.
• If you don’t use maple syrup, honey or agave can be substituted where noted (note: honey is not vegan).

If you try other substitutions, adjust sweetness and texture as needed and share your results.

Step by Step Instructions

Equipment Needed

• Small saucepan — for making the jam.
• High-speed blender or food processor — to blend the filling and process the crust.

Expert Tips

• Soak cashews well: Soaking cashews for at least 4 hours or overnight ensures a smooth, creamy filling. Drain thoroughly before blending.
• Check your dates: Use pitted dates. If your package still has pits, remove them before processing.
• Frozen berries: Frozen blueberries work, but let them thaw and drain to avoid extra liquid in the jam or filling.

Recipe FAQ

How should I serve this dessert?

I like to serve these in small mason jars for a pretty, portable single-serving option. Leaving lids on jars lets you store servings easily in the fridge.

How can I add more texture?

Add chopped nuts, toasted seeds or a sprinkle of shredded coconut on top for extra crunch.

What is the crust like?

The crust is chewy from the dates and slightly crunchy from the cashews and chia — it holds together well while still offering pleasant texture contrast to the creamy filling.

What can I serve alongside?

These pair nicely with dairy-free whipped cream, a scoop of dairy-free ice cream, or simply extra fresh berries.

Storage Instructions

• Store assembled jars in an airtight container in the refrigerator for up to 5 days.
• The crust may firm up when chilled; allow jars to sit at room temperature for a few minutes before serving to soften the crust slightly.

Other Gluten Free Dessert Recipes You Will Love

Vegan Blueberry Cheesecake

Course: Dessert, Snack

Cuisine: American

Prep Time: 30 minutes

Soak Time for Nuts: 4 hours

Total Time: 4 hours 30 minutes

Servings: 6 jars

Author: Allianna Moximchalk

Calories (estimate): 776 kcal per serving

Ingredients

For the crust:

• 1 1/2 cups dates, pitted
• 1 cup cashews
• 1/2 cup chia seeds

For the blueberry jam:

• 3 cups blueberries (fresh)
• Juice of 1 lemon
• 1/2 cup pure maple syrup

For the filling:

• 2 cups cashews, soaked at least 4 hours
• 1/4 cup coconut oil
• 1 cup almond milk (unsweetened)
• 1/3 cup pure maple syrup

Instructions

For the crust:

1. Place dates, cashews and chia seeds in a food processor and blend until a sticky, crumbly mixture forms that holds together when pressed.

For the filling:

1. Drain soaked cashews. Add cashews, coconut oil, almond milk and maple syrup to a high-speed blender or food processor. Blend for 3–5 minutes or until completely smooth and creamy.

For the jam:

1. Combine blueberries, maple syrup and lemon juice in a small saucepan. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for about 20 minutes until the mixture thickens. Remove from heat and let cool.

To assemble:

1. Divide about 3 tablespoons of crust among six small jars. Press down lightly.
2. Top crust with about 3 tablespoons of the cashew filling in each jar.
3. Spoon blueberry jam over the filling and garnish with fresh berries if desired.
4. Refrigerate to chill and set for at least 1–2 hours before serving.

Notes

Storage: Store jars in the refrigerator for up to 5 days in airtight containers.

Nutrition: Nutrition values are estimates and based on six servings.