How long are cheesecake cups good for?

Once fully chilled, your no-bake cheesecake cups will stay fresh in the refrigerator for up to 5 days. Store them in airtight containers to prevent drying or absorbing fridge odors. For longer storage, freeze them individually and defrost before serving.

Why is my no-bake cheesecake base soggy?

A soggy base is usually caused by too much moisture in the crust or not chilling it before adding the filling. To prevent this, use a firm mixture (like oats and nuts) and give it a 10-minute fridge set. For extra stability, reference our tips in the no-bake cheesecake cups guide.

Why did my no-bake cheesecake collapse?

Collapsing typically comes from too much liquid or not enough chilling time. Always measure carefully and chill for at least 4 hours—overnight is even better. Adding a small amount of coconut oil can help your no-bake cheesecake cups set cleanly and hold their shape.

How long will no-bake cheesecake last?

In the fridge, expect a solid 4–5 days of quality. In the freezer? Up to 3 months. Thaw in the fridge for best texture, and avoid microwaving to defrost, as it softens the layers unevenly.

No-Bake Cheesecake Cups – 7-Minute Vegan Treats You’ll Love

Name: No-Bake Cheesecake Cups – Creamy Vegan Treats in Minutes
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews (soaked); 1/4 cup coconut cream; 2 tbsp lemon juice; 2–3 tbsp maple syrup; 1/2 tsp vanilla extract; 1/4 cup almond milk (as needed); Crust: 1/2 cup oats, 1/2 cup dates, 1 tbsp coconut oil

No-Bake Cheesecake Cups – Creamy Vegan Treats in Minutes

Print Recipe

These no-bake cheesecake cups are creamy, chilled, and made with simple vegan ingredients. Perfect for quick desserts and freezer prep.

Author: Em GREER
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus chilling)
Yield: 6 small cups 1x
Category: Dessert
Method: No-Bake
Cuisine: Vegan, Plant-Based

Ingredients

Scale

1 cup raw cashews (soaked)

1/4 cup coconut cream

2 tbsp lemon juice

2–3 tbsp maple syrup

1/2 tsp vanilla extract

1/4 cup almond milk (as needed)

Crust: 1/2 cup oats, 1/2 cup dates, 1 tbsp coconut oil

Instructions

1. Blend oats, dates, and coconut oil to make crust. Press into 6 small jars.

2. Drain soaked cashews. Blend with coconut cream, lemon juice, syrup, and vanilla.

3. Add almond milk as needed to blend smooth.

4. Spoon filling over crusts. Chill at least 4 hours.

5. Top with jam, berries, or ganache.

6. Store in fridge or freezer.

Notes

For a nut-free version, sub cashews with silken tofu.

Coconut oil helps firm the filling in the fridge.

Try layering with fruit or nut butter for variation.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 9g
Sodium: 5mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Keywords: no-bake cheesecake cups, vegan cheesecake jars, quick vegan dessert

Find it online: https://www.whattowhipup.com/no-bake-cheesecake-cups/