These no-bake, healthier individual S’mores Cheesecake Cups are made with layers of creamy cashew cheesecake filling and “graham cracker”, then topped with rich chocolate. They’re not only tasty but also so pretty, making them perfect for parties or as a special after-dinner treat! They are vegan, gluten-free, refined sugar-free, grain-free!
S’mores Cheesecake
Although there are a few steps, this is one of my favorite desserts because of how easy it is to make-no baking is required. It comes together really quickly and is a great option for when you have guests over as it can be prepped the day/night before!
These cute individual S’mores cheesecake cups are perfect when serving to a smaller group or party when you don’t necessarily need a large serving, although you can totally make it into a whole cake. My Cookie Tiramisu Cheesecake recipe is also incredible!
Video – how to make s’mores cups
Why you’ll love this healthier summer dessert!
- No bake- this is a no-bake recipe and is made without eggs. So there is no need to turn on the oven or cook it on the stove!
- Time- you will only need 20 minutes to prep these easy treats and is perfect when you are short in time but still want to make a dessert that looked like you put in some effort!
- Easy to serve- these are pre-portioned which eliminate the need for cutting and plating, making them ideal for parties or quick desserts at home!
- Dietary friendly – this recipe is great if you’re looking for a healthy vegan or paleo dessert! It’s also gluten-free, grain-free and refined sugar-free.
Ingredients to make vegan cheesecake Cups
- 1 package Simple Mills Crunchy Cookies – I love using the chocolate chip cookies! You can substitute your favorite store-bought crunchy cookies, I just love Simple Mills for their wholesome ingredients!
- Cashews – raw cashews make the base of the vegan “cheesecake” filling. It creates a super luscious, creamy texture while being neutral in flavor!
- Greek yogurt or coconut yogurt – this adds that perfect cheesecake tang while also adding in some nutritional benefits like gut-healthy probiotics! For vegan coconut yogurt, I love the brand Culina.
- Maple syrup – honey can also be used, but keep in mind the cream will have a slight honey flavor!
- Canned coconut milk – if you can’t use coconut, i’d recommend using a dairy-free creamer like Nutpods. If you’re not dairy-free, heavy cream should work!
- Pantry staples: vanilla extract, sea salt
- Chocolate chips – use your favorite chocolate – dark or milk both work!
Assembling Your S’mores cheesecake Cups
And now for my favorite and most fun part, bringing everything together in cute little individual cups! Start by layering the graham cracker crust in individual glass/cups. Spoon on a generous layer of your cashew cheesecake, ensuring each bite is filled with creamy goodness. Repeat the layers until your cups are a little over 3/4 of the way full. The amount of layers will depend on how tall your cups are. Then add the melted chocolate to the top of each, covering the cheesecake layer.
Transfer the cups to the freezer for all the flavors to set & the cheesecake to firm up, at least 4 hours but the longer the better. You can even let them set overnight. Once set, take it out of the freezer and a generous sprinkle of sea salt on top. Let thaw 10 minutes before eating!
Tips to make the best vegan no-bake cheesecake Recipe
- For the creamiest cheesecake, soak the cashews for 20-30 minutes. Bring a pot of water to a boil, then remove from heat. Add the cashews and let sit for 20-30 minutes, then drain and use.
- Let the jars thaw 10 minutes prior to eating for the creamiest texture!
- Choose a High-Powered Blender:
- A high-powered blender is recommended for achieving a super smooth and creamy cashew filling.
Variations
- Berries- top the dessert with berry compote or fresh berries to make it a fresh summer dessert!
- Cookies – use chocolate cookies, toasted pecan cookies, or any other cookie flavor you like to switch things up!
- Peanut butter S’mores – add some peanut butter to the cheesecake filling or even swirl it into the layers.
FAQs
- These are made to be stored in the freezer and will keep for up to a month! They’ll have a no-bake, raw vegan cheesecake texture and are best when left to thaw for 10 minutes or so prior to eating!
- Can I make a whole cake instead of individual cups? You can also use this recipe to make a large tray – just double it and layer it in a spring-form pan or greased cake tin. You could also try my Cookie Tiramisu Cheesecake recipe!
More Tiramisu Recipes
- Cookie Tiramisu Cheesecake
- Strawberry frozen S’mores
- Snickers cookies (6 ingredients)
- Banana iced coffee
- Dalgona whipped honey coffee
- Coffee protein shake
- Banana coffee cake
- No-bake cookie dough bars
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below! Tag me in your creations on Instagram @danishealthyeats!
S’mores Cheesecake Cups (Vegan, Paleo)
Ingredients
Graham cracker/cookie layer option 1 – (using store-bought cookies)
- 2 boxes Simple Mills crunchy cookie (chocolate chip, toasted pecan, etc.)
- 1/2 tsp cinnamon
- 5 tbsp melted coconut oil, vegan butter, ghee, etc.
Graham cracker/cookie layer option 2 – (homemade)
- 1 3/4 cups almond flour
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1/2 tsp cinnamon
- 1 tsp vanilla extract & pinch of sea salt
Cheesecake layer
- 1 1/2 cups raw cashews
- 1/3 cup greek yogurt or coconut yogurt *I like unsweetened vanilla
- 2 tbsp canned coconut milk or other plant-based milk
- 4-5 tbsp maple syrup
- 3 tbsp melted coconut oil
- 2 tbsp lemon juice
- 2 tsp vanilla extract & pinch of sea salt
Chocolate topping
- 1 cups chocolate chips
- 1 tbsp coconut oil
Instructions
- Note: I used 6oz dessert cups! If you use larger cups, you may want to double the recipe.
Store-bought cookie option
- Add the cookies and melted coconut oil, vegan butter, or ghee to a food processor, processing until a sand-like texture forms. Set aside.
Homemade graham cracker option
- Add all of the ingredients to a food processor or large bowl and mix until a sand-like texture forms. Set aside.
Cheesecake
- Add all of the cheesecake ingredients to a high-powered blender and blend until completely smooth, topping to scrape down the sides of the blender as needed. You can taste & adjust as you'd like (more maple syrup, vanilla, etc.).
Assemble the jars
- Add some of the cookie crumbs to the bottom of the your cups/jars. Then add a little bit of cashew cheesecake. Repeat until the jars are 3/4 of the way full. You can do less or more layers – totally up to you – just end with the cheesecake.
Chocolate topping
- Add the chocolate chips and oil to a heat-proof bowl and heat in 30 second increments, stirring well between each, until completely smooth. Alternatively you can use the double-boiler method.
- Divide the chocolate amongst the jars, pouring it over the last cheesecake layer. Tilt the jars to spread it out evenly. You can add a few marshmallows on top if you'd like.
- Place the jars in the freezer for at least 4 hours before serving. These are meant to be stored in the freezer. Let thaw 10 minutes prior to eating and top with fresh flakey sea salt!
