Vegan Mini Berry Cheesecakes

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recipe by Drop

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
  • Calories icon
based on 2 ratings

Quick and easy vegan "cheesecakes" - heaven! No baking required, simply pop in the freezer to set. Our recipe can be adapted to any seasonal fruit. (Vegan, Gluten-Free)

recipe updated Mar 26, 2020


  • Cashew nuts icon
    Cashew nuts
    215 g (about 1 ½ cups)
  • Dates icon
    170 g (about 42 ½)
  • Almonds icon
    170 g (about 1 ¼ cups)
  • Coconut milk icon
    Coconut milk
    165 g (about 165)
  • Coconut oil icon
    Coconut oil
    70 g (about ¼ cup)
  • Maple syrup icon
    Maple syrup
    160 g (about ½ cup)
  • Lemon icon
    1 (about 58 g)
  • Blackberries icon
    as needed


  • kCook icon Parchment paper
  • kCook icon Food processor
  • kCook icon Water
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Small bowl

Step preview

  1. Add cashew nuts to a clean medium bowl
  2. Cover with water then set aside
  3. Soak - 1 hr
  4. Line a clean muffin pan with parchment paper
  5. Add dates to a clean medium bowl
  6. Cover with warm water then set aside
  7. Soak - 15 min
  8. Drain with sieve
  9. Add almonds to the mixture
  10. Blend together until fine
  11. Press mixture into muffin pan firmly
  12. Place in freezer - 30 min
  13. Add coconut milk, coconut oil, maple syrup and lemon to a clean medium bowl
  14. Drain nuts with sieve
  15. Transfer nuts to cheese mixture
  16. Blend until smooth
  17. Spoon cheese mixture into cake
  18. Add blackberries to the cake
  19. Chill in freezer until set
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