When you want a cupcake but don’t want to turn the oven on and bake, make these delicious and refreshing vegan cherry cupcake cheesecakes. A buttery biscuit base, no-bake cherry cheesecake loaded with fresh cherries, is topped with a swirl of chocolate whipped cream and a drizzle of dark chocolate. Can’t forget the cherry on top of the cake.. I mean, cheesecake! Vegan, no-bake, no-egg, no-dairy and easy to make.
No-Bake Cherry Cupcake Cheesecakes
The suns out which means, ovens off for this delicious recipe! I’m very excited to share with you my vegan no-bake cherry cupcake cheesecakes. Transform summer gatherings with these adorable single‑serve cheesecakes, made to look like cupcakes!! The cheesecake base is molded in cupcake liners / cases, then filled with a scrumptious no-bake cherry cheesecake (which is loaded with a simple homemade cherry compote and chopped cherries) for even more taste and texture. They are great for making ahead and are sure to cool you down in these hot, humid summer months!
Looking for more fruity, no-bake desserts? Check out my:
- No-Bake Raspberry Cookie Cups
- Mini No-Bake Orange & Coconut Cheesecakes
- No-Bake Strawberry Cream Cheesecake Bars
- Easy No-Bake Lemon Truffles
- Viral Vegan Mango Cheesecake
Why you’ll love this recipe
- No-baking : These no-bake treats come together super quickly and chill to set, no oven required! Great for summer!
- Rich and creamy : Soaked cashews, coconut cream, or vegan cream cheese replicate the silky-smooth texture of a classic no-bake cheesecake, minus the dairy!
- Shaped as cupcakes : The same irresistible visual as a cupcake but cheesecake form. Set in cupcake liners, these individual cheesecakes are a wow-factor!
- Customisable fruity flair : Decorate each ”cupcake” with a fresh cherry, drizzle of dark chocolate, cherry compote (or any seasonal fruit) for a burst of sweet‑tart flavour and vibrant colour which contrasts against the dark chocolate cream.
- Individual portion : Individually served in cupcake cases, making them ideal for parties, picnics, or simply to enjoy during the hotter months (or whenever you’re craving something absolutely delicious!).
- Gluten-free option : Fully vegan and can easily be made gluten-free. Simply switch out the biscuits / cookies for a gluten / wheat free alternative!
Recipe tips and tricks
- Line the cupcake tin: You’ll want to line your cupcake tin with cases / liners. This will prevent any sticking and makes them easy to slide out and serve. It also gives the dessert the ‘cupcake’ shape!! All you have to do is peel away the liner then enjoy!
- Make sure to dry the cherries : Before adding and folding the fresh chopped cherries into the cheesecake filling, dry them on some kitchen paper or a tea towel (they may stain). This will prevent excess moisture being added to the cheesecake which may make them slightly wet, and less creamy.
- Make sure the cheesecakes have set fully before removing : To prevent the cheesecakes being too runny and falling apart, make sure they have fully set! I allow them a chilling time of 9 hours / overnight. This ensures they are fully set and ready to enjoy.
- Use a high speed blender: The cheesecake mixture is definitely on the thicker side, so it’s vital to use a good quality / high speed blender to help blend it smooth and creamy. I use a Kitchenaid Power Plus Blender.
Storing details
- Storing: As these cheesecakes are no-bake and contain cream cheese, they will need to be kept chilled. Store in an air tight / sealed container in the fridge and enjoy chilled. Best enjoyed within 3-4 days of making. They can be frozen (without the cream on top) and allowed to come back to room temperature. I would just suggest piping on the cream fresh before serving.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! 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!
No-Bake Cherry Cupcake Cheesecakes
- Total Time: Overnight
- Yield: 6 1x
- Diet: Vegan
Description
How to make refreshing no-bake and vegan cherry cheesecakes shapes as cupcakes, made with fresh cherries, a decadent dairy-free chocolate whipped cream and homemade cherry compote. You’re going to love them! Vegan, no-egg, no-dairy and easy to make.
Ingredients
Ingredients for the base
- 160g of plain biscuits (use gluten / wheat-free for a gluten-free recipe)
- 100g of dairy-free block butter / margarine
Ingredients for the cherry compote
- 1 + 1/2 tablespoons of cornflour + 1 tablespoon of water
- 400g of fresh / frozen cherries
- 200g of caster sugar
- 1/2 tablespoon of lemon juice
Ingredients for the cheesecake
- 125g of cashew nuts (see step 1)
- 250g of vegan cream cheese (I use Violife Cream Cheese)
- 75g of icing / powdered sugar
- 1/2 tablespoon of vanilla (extract or vanilla bean paste)
- 50g of coconut cream
- 50g of fresh cherries (de-seeded and chopped)
Ingredients for the chocolate cream
- 220ml of dairy-free whipping cream
- 80g of cocoa powder (dark)
Ingredients for the toppings
- 30g of dairy-free dark chocolate (drizzle and grated)
- Fresh cherries
Instructions
Method (base)
- Line a cupcake tin with 6 cupcake liners, set aside.
- Crumble the biscuits into a blender, 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 (compote)
- Stir the cornflour and water together to form a paste. Add all of the cherry 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.
Method (cheesecake)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Add in 2/3 of the cherry compote and fold to combine.
- Fold in the chopped cherries.
- Pour the mixture into each tin in stages, with swirls of cherry compote in-between, until you’ve used up all the cheesecake mixture. Tap the cheesecakes onto the worktop to remove any air bubbles.
- Place into the fridge overnight to set.
- Once set, remove from the fridge, and lift out using the cupcake liners.
Method (decoration)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream and cocoa powder until it holds a peak.
- Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
- Pipe a swirl of cream around the top edge of the cheesecake, to look like the frosting on a cupcake.
- Decorate with a drizzle of some melted dark chocolate, dark chocolate shavings and a fresh cherry on top. Serve and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
Coconut cream: You want to only use the thick white cream out of a can of coconut milk. Chill the cream overnight, drain out the clear liquid and only use the thick white cream.
- Prep Time: 10 minutes
- Category: cheesecakes
- Method: No-Bake
- Cuisine: American
