Minimalist Baker · by Minimalist Baker★ 5.0 (2)
No-Bake Vegan Chocolate Cheesecake Cups (5 Minutes!)
NUTRITION · PER SERVING5M COOK
CAL 22%·PRO 16%
CARBS 58G52% OF CAL
5G FIBER19G OTHER34G TOTAL SUGAR
FAT 24G49% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
No-bake vegan chocolate cheesecake cups with a chocolate cookie crust and fresh raspberries, made entirely in a blender in just 5 minutes. Decadent and surprisingly easy.
dessertamerican⚡ microwave🥄 saucepan🌀 blendergluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 heaping cup Oreo-style cookies
- 1 ½ cups raw cashews
- 3/4-1 cup plain, unsweetened coconut yogurt ((or store-bought // we like Culina, Cocojune, and Coyo))
- 1/3 cup maple syrup
- 2-3 tsp lemon juice ((freshly squeezed))
- 1/8 heaped tsp sea salt
- 1/2 cup dark chocolate chips, melted
- Fresh raspberries ((or Easy Raspberry Compote))
At a glance
PER SERVING · TIME 5M
CAL 22%·PRO 16%
CARBS 58G52% OF CAL
5G FIBER19G OTHER34G TOTAL SUGAR
FAT 24G49% OF CAL
9G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 122mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 140mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.