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No-Bake Vegan Lemon Berry Cheesecake Cups

No-bake vegan lemon berry cheesecake cups with a buttery date-nut crust, silky cashew filling, and a bright berry compote. Chilled until set, topped with fresh berries and lemon zest curls for a vivid, creamy bite.
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Prep Time 15 minutes
Cook Time 10 minutes
chill + cool 2 hours 25 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup pitted Medjool dates
  • 1 cup raw walnuts or almonds
  • 1 tbsp coconut oil
  • 1 sea salt pinch
Cheesecake Filling
  • 1.5 cups raw cashews, soaked 4–6 hours and drained
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 2 tsp lemon zest
  • 3 tbsp maple syrup
  • 3 tbsp coconut cream (thick part)
  • 1 tsp pure vanilla extract
  • 1 sea salt pinch
Berry Topping
  • 1.5 cups mixed fresh or frozen berries strawberries, blueberries, raspberries
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 1 tbsp cold water for cornstarch slurry
To Garnish
  • 1 Lemon zest curls
  • 1 Fresh mint leaves
  • 1 Extra fresh berries

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Soak cashews
  1. Soak raw cashews in cold water for at least 4–6 hours, then drain and rinse well before using (or pour boiling water over them and soak for 1 hour for a quicker option).
  2. Keep cashews covered while soaking so they soften evenly throughout the soak time.
Make the crust
  1. Add pitted dates, walnuts or almonds, coconut oil, and sea salt to a food processor and pulse until the mixture sticks together when pressed, forming a damp crumbly dough (do not over-process).
  2. Divide the crust evenly between 6 small cups or ramekins (about 2 tablespoons per cup) and press firmly with the back of a spoon or your fingers to form an even base layer.
Blend the cheesecake filling
  1. Blend the drained cashews, lemon juice, lemon zest, maple syrup, coconut cream, vanilla extract, and sea salt in a high-speed blender on high for 60–90 seconds until completely smooth and creamy.
  2. Scrape down the sides as needed, then blend again briefly if any pockets of cashew remain.
Assemble and set the cups
  1. Spoon or pipe the lemon cheesecake filling over each crust layer, filling about ⅔ of each cup, and smooth the tops gently.
  2. Refrigerate for at least 2 hours or freeze for 45 minutes until set.
Cook the berry compote
  1. Combine mixed berries, maple syrup, and lemon juice in a small saucepan over medium heat and cook for 4–5 minutes, stirring occasionally, until berries soften and release juices.
  2. Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the compote thickens, then remove from heat and cool completely.
Top and serve
  1. Spoon the cooled berry compote over each chilled cheesecake cup.
  2. Top each cup with fresh berries, lemon zest curls, and a small mint leaf, then serve immediately or return to the fridge for up to 3 days.

Notes

For the creamiest texture, make sure cashews are fully softened and blend until completely smooth with no gritty bits. Store assembled cups covered in the refrigerator for up to 3 days; freeze cheesecake cups for best results after assembly (freeze for up to 1 month) and thaw in the fridge overnight. Dietary swap: for nut-free, replace walnuts/almonds with toasted sunflower seeds while keeping the rest the same.