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No-Bake Berry Mini Cheesecakes

Category: Sweet Treats That Define American Baking

Luscious vegan cheesecakes come together in individual jars with a smooth cashew filling set atop a tender almond crust. These little treats require no baking and use soaked cashews for a beautifully creamy texture, sweetened naturally with maple syrup and brightened by fresh lemon. Each serving is finished with a homemade berry coulis, offering both vibrant color and a tangy finish. Garnish with fresh berries and mint leaves for a touch of elegance. Perfect for gatherings, these desserts are easy to prepare ahead and fully plant-based, making them ideal for a variety of dietary needs.

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Updated on Wed, 04 Jun 2025 06:41:01 GMT
A jar of berry cheesecake with a blueberry on top. Save
A jar of berry cheesecake with a blueberry on top. | krispyrecipes.com

These bright and creamy No-Bake Berry Mini Cheesecakes are my go-to for summer gatherings or when I need a crowd-pleasing dessert that just happens to be vegan and gluten-free. Layered into individual jars with a nutty almond crust and a swirl of vibrant berry sauce, they feel special yet are remarkably simple to make.

The first time I made these was for a picnic with friends and I could not believe how quickly they disappeared. Even the most skeptical dessert eaters asked for seconds.

Ingredients

  • Almond flour: provides a nutty buttery crunch for the crust Choose fine blanched almond flour for best texture
  • Coconut oil: binds the crust and adds a hint of tropical flavor Use unrefined coconut oil for stronger coconut notes
  • Maple syrup: sweetens the base naturally and keeps the crust moist Look for pure maple syrup for true taste
  • Raw cashews: form the creamy cheesecake filling Soak them well to ensure the smoothest result
  • Coconut cream: delivers that luscious dairy free richness Skim the thick top from a chilled can of full fat coconut milk
  • Lemon juice: brightens the filling and balances sweetness Always use freshly squeezed for best flavor
  • Vanilla extract: rounds out the cashew layer with deep warmth Choose real vanilla for a richer taste
  • Mixed berries: bring color and tang to the coulis Use fresh berries for boldness or quality frozen if out of season
  • Mint leaves: add an optional fresh touch and visual appeal

Step-by-Step Instructions

Prepare the Crust:
Mix almond flour melted coconut oil maple syrup and salt in a medium bowl until the mixture feels like damp sand This will be the sturdy base for your cheesecakes
Pack the Crust:
Spoon the crust mixture into six small jars Press it down firmly with the back of a spoon to create an even layer at the bottom
Blend the Cheesecake Filling:
Combine soaked and drained cashews coconut cream maple syrup lemon juice vanilla and salt in a high speed blender Blend thoroughly scraping down the sides as needed until the mixture is ultra smooth and creamy This step creates a texture just like traditional cheesecake without dairy
Layer the Filling Into Jars:
Spoon or pipe the creamy filling onto the prepared crusts in each jar Smooth the tops neatly with a spoon for a pretty finish
Chill to Set:
Cover the jars and place them in the refrigerator for at least four hours The chilling time helps the cashew mixture firm up to cheesecake consistency
Cook the Berry Coulis:
In a small saucepan combine your chosen berries maple syrup and lemon juice Cook over medium heat stirring and gently mashing until the fruit releases its juices and thickens slightly about five to seven minutes For a silky sauce you can strain it through a fine mesh sieve to remove seeds
Top and Serve:
Once cheesecakes have set gently spoon the cooled berry coulis over each jar For a finishing touch garnish with fresh berries and mint leaves if you like Serve chilled
A person is eating a berry cheesecake. Save
A person is eating a berry cheesecake. | krispyrecipes.com

My favorite part is the berry coulis on top The deep color and sweet tart flavor always remind me of baking with my grandma each summer when we would pick berries fresh from the garden These mini cheesecakes have become a staple for family birthdays and picnics

Storage Tips

These cheesecakes keep well covered in the refrigerator for up to three days If you want to store them longer leave off the berry topping until you are ready to serve The jars help protect texture so they are great for meal prep or parties

Ingredient Substitutions

If you need a nut free version substitute ground sunflower seeds for the almond flour and swap soaked sunflower seeds for the cashews in the filling Use agave instead of maple syrup to mix up the sweetener or add a drop of almond extract for something new

Serving Suggestions

Serve chilled right from the jar or plate each mini cheesecake with extra berries on the side I love topping mine with a dollop of dairy free whipped cream and a mint sprig for a little extra sparkle For a party offer a variety of berries for guests to customize

No-Bake Berry Mini Cheesecakes. Save
No-Bake Berry Mini Cheesecakes. | krispyrecipes.com

Cultural and Historical Notes

Traditional cheesecakes originated in ancient Greece but the no bake vegan version like this one is a modern twist inspired by plant based cooking trends The use of soaked cashews for creamy dairy free desserts has deep roots in vegan communities and is now beloved worldwide

Recipe FAQs

→ How do I achieve a silky smooth cheesecake filling?

Soak cashews for at least 4 hours and use a high-speed blender for the creamiest texture.

→ Can I make these cheesecakes nut-free?

Swap almond flour for ground sunflower seeds and replace cashews with sunflower seeds for the filling if needed.

→ Is it possible to prepare these ahead of time?

Absolutely! Store the assembled cheesecakes covered in the refrigerator for up to 3 days.

→ Can I use frozen berries for the coulis?

Yes, both fresh and frozen berries work well for the coulis, adding bright flavor and color.

→ What alternatives work instead of maple syrup?

You can substitute agave syrup or other preferred liquid sweeteners for maple syrup if desired.

No-Bake Berry Mini Cheesecakes

Tangy, creamy cashew cheesecakes in jars with almond crust and bright berry topping for an elegant, easy dessert.

Preparation Time
30 min
Cooking Time
~
Total Time
30 min

Recipe Category: All-American Desserts

Skill Level: Beginner

Cuisine Type: American

Recipe Yield: 6 Servings (6 mini cheesecakes (in 120 ml jars))

Dietary Options: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Crust

01 1 cup almond flour
02 2 tablespoons coconut oil, melted
03 2 tablespoons maple syrup
04 Pinch of sea salt

→ Cashew Cheesecake Filling

05 1.5 cups raw cashews, soaked for 4 hours or overnight, drained
06 1/3 cup coconut cream (thick part from canned coconut milk)
07 1/4 cup maple syrup
08 2 tablespoons freshly squeezed lemon juice
09 1 teaspoon vanilla extract
10 Pinch of sea salt

→ Berry Coulis

11 1 cup mixed berries (fresh or frozen, such as raspberries, blueberries, strawberries)
12 2 tablespoons maple syrup
13 1 teaspoon lemon juice

→ Garnish (optional)

14 Fresh berries
15 Mint leaves

Steps to Follow

Step 01

In a medium mixing bowl, combine almond flour, melted coconut oil, maple syrup, and a pinch of sea salt. Stir until the mixture resembles wet sand.

Step 02

Divide the crust mixture evenly among 6 small jars, pressing down firmly to create compact, even crust layers in each.

Step 03

In a high-speed blender, blend soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Process until the mixture is completely smooth and creamy, scraping down sides as needed.

Step 04

Spoon or pipe the cashew cream evenly over the prepared crust in each jar, smoothing the surface with a spoon.

Step 05

Cover the jars and refrigerate for at least 4 hours, or until set and firm.

Step 06

In a small saucepan, add mixed berries, maple syrup, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring and mashing the berries, until the sauce is slightly thickened. Remove from heat, let cool, and for a smoother texture, strain through a fine mesh sieve if desired.

Step 07

Once set, spoon berry coulis over each cheesecake jar. Garnish with fresh berries and mint leaves as desired. Serve chilled.

Additional Notes

  1. Substitute almond flour with ground sunflower seeds for a nut-free crust option.
  2. Agave syrup may be used in place of maple syrup if preferred.
  3. Ensure cashews are thoroughly soaked for an ultra-smooth filling.
  4. Cheesecakes can be made up to 3 days ahead and kept covered in the refrigerator.

Required Tools

  • 6 small jars or ramekins (approximately 120 ml each)
  • Mixing bowls
  • High-speed blender or food processor
  • Saucepan
  • Spoon or spatula
  • Fine mesh sieve (optional)

Allergen Information

Make sure to review each ingredient for potential allergens, and consult a healthcare professional if needed.
  • Contains nuts (cashews, almonds); for nut-free preparation, substitute with seeds and review all ingredient labels for cross-contamination.

Nutritional Facts (Per Serving)

These details are for informational purposes and aren't a substitute for medical advice.
  • Calories: 295
  • Fats: 20 g
  • Carbohydrates: 24 g
  • Proteins: 6 g