These vegan no-bake raspberry cookie cups feature a delicious buttery biscuit base, tart raspberry compote, white chocolate ganache topped with a pink whipped cream and a white chocolate drizzle. They melt in your mouth with the most delicious, and satisfying crunch. Made with minimal ingredients and incredibly delicious, you’ll love them.
No-Bake Raspberry Cookie Cups
Indulge in a delightful fusion of textures and tart flavours with my No-Bake Raspberry Cookie Cups topped with a white chocolate ganache and creamy whipped cream bulb. These bite-sized treats feature a crisp, buttery biscuit base filled with a luscious white chocolate ganache and crowned with a fluffy whipped cream bulb, offering a perfect balance of sweetness and sweet tang. Ideal for special occasions, birthdays, gatherings, picnics, or as a special after-dinner treat, these cups are as visually appealing as they are delicious. You’ll love them, plus they’re easy to make… whats not to love?!
Looking for more fruity recipes? Check out my:
- Vegan Blueberry Tiramisu
- Mini No-Bake Orange Cheesecakes
- Easy Vegan Blueberry Coffee Cake
- Vegan Lemon Fondant Fancies
- Vegan Orange Tiramisu
Why you’ll love this recipe
- Super crispy – A perfect combination of sweetness and crunchiness in every bite.
- Tart raspberry flavour – Made with real / fresh raspberries for a naturally sweet and tangy taste.
- No artificial colours – Gorgeous red colour comes from the raspberries and freeze dried raspberries!
- Easy to make – Simple ingredients, simple preparation, and no complicated techniques required! Great for any skill level!
- Perfect for any occasion – Great little treat for serving at parties, gifting, or just a delicious fresh and creamy snack to enjoy anytime!
- Customisable – Make them your own and add a dark or white chocolate drizzle or add cocoa into the whipping cream for chocolate cream. Options are endless with these tasty little delights!
Layers of no-bake raspberry cookie cups
- Buttery biscuit base – A crumbly, rich layer made from crushed biscuits / cookies, melted dairy-free butter and freeze dried raspberries makes for the perfect base to these little desserts.
- Raspberry compote layer – A tart and tangy raspberry compote bursts of fresh, fruity flavour!
- White chocolate ganache – Dairy-free white chocolate is mixed with coconut cream for a chewy and creamy ganache which compliments the tartness of the berries.
- Pink Whipped Cream – A light and airy topping, perfect for drizzling over white chocolate and adding some fresh berries and mint leaves. I use The Coconut Collaborative Double Cream. Another I’d recommend is Flora Plant Cream.
If you make, and love these no-bake raspberry cookie cups, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Raspberry Cookie Cups
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegan
Description
These easy, vegan and no-bake raspberry cookie cups are perfect for summer! A blend of biscuit, raspberry compote, creamy white chocolate ganache and a whipped cream bulb. They are tart, tangy and delicious! Free from eggs and dairy, plus easy to make!
Ingredients
Ingredients for the base
- 160g of plain biscuits (use gluten / wheat-free for a gluten-free recipe)
- 1 tablespoon of freeze dried raspberries
- 100g of dairy-free block butter / margarine
Ingredients for the compote
- 1 + 1/2 tablespoons of cornstarch + 1 tablespoon of water
- 400g of fresh / frozen raspberries
- 200g of caster sugar
- 1/2 tablespoon of lemon juice
Ingredients for the ganache
- 200g of dairy-free white chocolate ( see notes for recommendations)
- Coconut cream (see step 2)
Ingredient for the cream
- 220ml of dairy-free whipping cream
- Drop of pink food gel (or freeze dried raspberry powder)
Decoration
- Fresh raspberries
- Freeze dried raspberries
- Fresh mint leaves
Instructions
Method (base)
- Line a cupcake tin with 6 cupcake liners, set aside.
- Crumble the biscuits into a blender along with the freeze dried raspberries and blitz until you have fine crumbs.
- Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
- Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the fillings to sit in. Refer to video for example.
- Set in the fridge to chill while you make the compote.
Method (raspberry compote)
- Stir the cornflour and water together to form a paste. Add all of the raspberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
- Evenly spoon the compote into each cookie cup, then place in the fridge to chill, at least 1 hour.
Method (white chocolate ganache)
- Fill a small saucepan 3/4 full with water, place over a low / medium heat. Place a heat proof bowl on top of the saucepan and add in the white chocolate (make sure the water isn’t touching the bowl). Allow the chocolate to melt.
- Once melted, add in a tablespoon of coconut cream (you want to make sure it doesn’t split the chocolate hence why to only add a little at a time). Add as much coconut cream to make a creamy ganache. This also depends on what vegan white chocolate you use. If you’re scared / worried about the ganache splitting, simply use the melted white chocolate without the cream added, just apply a very thin layer of white chocolate.
- Once you’ve added the chocolate, allow this to set in the fridge for around 30 minutes before adding on the cream.
Method (cream)
- In a bowl of a stand mixer with balloon whisk attachment, or in a bowl using an electric hand whisk, add in the whipping cream and a small drop of pink food gel (or some ground raspberry powder) and whip until soft peaks.
- Transfer the cream into a piping bag fitted with a medium sized round tip nozzle.
- Pipe a bulb of the cream on-top of each dessert. Finish off with a drizzle of melted white chocolate, some freeze dried raspberries and a fresh raspberry. Go all out and even add some fresh mint leaves for a pop of colour.
- Serve and enjoy.
Notes
To store: Store the tarts in a airtight / sealed container in the fridge and enjoy within 3 days of making. Allow them to come to room temperature for 10 minutes to allow the butter to soften slightly before enjoying.
What vegan white chocolate to use? My go-to vegan white chocolates are iChoc Vanilla, Supermarket own branded such as Sainsburys Deliciously Free From White Chocolate and also Enjoy Life White Baking Chips. Any that tastes creamy and also melts well!
- Prep Time: 5 minutes
- Category: tarts
- Method: No-bake
- Cuisine: American
instead of using pink food coloring, just grind the freeze dries raspberries into power and put it in. the color and the taste will be great and natural. I do this when I’m making my frosting.