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5-Minute Vegan Chocolate Cheesecake Cups - Vegan Chocolate Cheesecake: whip up these creamy, no-bake cups in just 5 minutes. Perfect for a quick, decadent desse

5-Minute Vegan Chocolate Cheesecake Cups

Vegan Chocolate Cheesecake: whip up these creamy, no-bake cups in just 5 minutes. Perfect for a quick, decadent dessert without an oven.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 heaping cup Oreo-style cookies
  • 1 ½ cups raw cashews
  • 3/4-1 cup plain, unsweetened coconut yogurt
  • 1/3 cup maple syrup
  • 2-3 tsp lemon juice (freshly squeezed)
  • 1/8 heaped tsp sea salt
  • 1/2 cup dark chocolate chips, melted
  • Fresh raspberries

Instructions
 

  • Pulse 1 heaping cup of Oreo-style cookies in a high-speed blender until no large pieces remain.
  • Divide the crushed cookie crumbs evenly between ~6 oz. jars or glasses, adding ~2-3 tablespoons per container.
  • Melt 1/2 cup dark chocolate chips in a heat-proof bowl in 15-second microwave increments or on the stovetop for ~5 minutes.
  • Blend 1 ½ cups cashews, 3/4-1 cup coconut yogurt, 1/3 cup maple syrup, 2-3 tsp lemon juice, and 1/8 tsp sea salt in a high-speed blender for 1-2 minutes until smooth, then add melted chocolate.
  • Top the cookie crumb layer in each jar/glass with ~1/4 cup of the cheesecake mixture.
  • Refrigerate for 30 minutes to 1 hour before serving, then top with fresh raspberries.

Video

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.