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If you want something bright, creamy, and ridiculously easy, these no-bake lemon blueberry cheesecake cups are about to be your new favorite dessert. They’re made with cashews, lemon juice, maple syrup, and fresh blueberries for a refreshing, feel-good treat that looks fancy with barely any effort.

Easy Vegan No-Bake Lemon Blueberry Cheesecake Cups

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients
  

  • For the crust: 1 cup raw almonds or walnuts
  • 8 soft Medjool dates, pitted (about 1 cup packed)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon lemon zest
  • For the lemon cheesecake filling: 1 1/2 cups raw cashews, soaked
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/3 to 1/2 cup pure maple syrup, to taste
  • 1/4 cup coconut cream (solid part from a chilled can of coconut milk)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • For the blueberry swirl and topping: 1 cup fresh blueberries, divided
  • 1 teaspoon maple syrup (optional, for sweeter berries)
  • 1 teaspoon lemon juice
  • Equipment: Muffin tin or small jars, paper liners (if using a muffin tin), blender or food processor.

Instructions
 

  • Soak the cashews: Cover cashews with hot water and let sit 20–30 minutes (or soak in cool water for 4–6 hours). Drain and rinse.
  • Make the crust: In a food processor, blitz almonds/walnuts, dates, salt, and lemon zest until the mixture sticks when pressed. If dry, add 1 teaspoon water.
  • Portion the crust: Line a muffin tin or set out jars. Press 1–2 tablespoons of crust into each cup to form an even base. Chill while you make the filling.
  • Blend the filling: Add soaked cashews, lemon juice, lemon zest, maple syrup, coconut cream, coconut oil, vanilla, and a pinch of salt to a high-speed blender. Blend until completely smooth and creamy, scraping down as needed. Taste and adjust sweetness or lemon.
  • Prep the berries: Mash 1/2 cup blueberries with lemon juice and a touch of maple syrup. Keep the remaining 1/2 cup whole for topping.
  • Assemble: Spoon filling over the crust, leaving a little room at the top. Add small dollops of mashed blueberry and swirl gently with a toothpick or knife.
  • Chill to set: Refrigerate for at least 3–4 hours, or freeze for 60–90 minutes for a quicker set. They should be firm but creamy.
  • Finish and serve: Top with whole blueberries and a sprinkle of lemon zest. Serve chilled.