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Vegan Caramel Cheesecake Cups

With a perfect nutty crust, a no-bake creamy filling, and an indulgent caramel swirl topping, it would be hard to say no to this one. These No-Bake Cheesecake Cups are Free of Sugar, Oil, Flour, Grains, Eggs, Dairy, and are fully Kosher for Passover. It is safe to say these are The BEST Vegan Cheesecake Cups!

Crust Ingredients:

  • 1 Cup Raw Almonds

  • 1/2 Cup Packed Medjool Dates

Filling Ingredients:

Topping Ingredients:

  • 1 Cup Vegan Almond Milk Yogurt (or yogurt of choice)

  • 1/4 Cup Chopped Almonds

  • Organic Date Syrup (For Non-Vegans: Dulce De Leche, or Caramel Syrup works as well)


  • Add the crust ingredients to a blender; blend until fine and starts sticking together. (be patient, it might take a few minutes, pause the blender to scrape down the sides and keep blending)

  • Press the crust into the bottom of 6 muffin tins and set aside.

  • Add the filling ingredients to a blender and blend until smooth and creamy.

  • Pour the filling mixture on top of the crusts.

  • Freeze overnight,

  • Add the toppings immediately before serving, start with a layer of yogurt, a swirl of date syrup, and some crunchy almonds to top it off. Enjoy!

This Post Was Sponsored By Gefen

Substitution Notes: Please note not all coconut milk is created equal, most full fat coconut milks are creamy and more of a mousse like consistency, if you are not using the Gefen Brand Coconut Milk, a good substitution would be Almond, Cashew, or Oat Milk.

Using a full fat coconut milk will result in a completely different taste & texture.


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