No-Bake Salted Caramel Cheesecake Cups [Vegan + Gluten-Free]

This easy, no-bake vegan dessert is the perfect healthier treat, with layers of oatmeal cookie crust, cashew based cheesecake filling, homemade caramel, and toasted coconut. Make it up to four days in advance for an easy make-ahead dessert for special occasions!

TOASTED COCONUT + SALTED CARAMEL + CREAMY NO-BAKE (VEGAN) CHEESECAKE + OATMEAL COOKIE CRUST = some serious dessert dreams.

With a certain love-filled holiday rapidly approaching, I thought it would be appropriate to share a super decadent dessert that’s perfect for sharing with loved ones; it’s gluten-free, dairy-free, vegan, suuuper creamy and satisfying, and perfectly portioned into four little cheesecake cups. Share them with your special someone two nights in a row, or save all four for an equally special someone (that’s YOU, btw) to snack on all week long.

Let me break it down for you, layer by layer.

First, you’ll mix together an easy oatmeal crust with instant oats, a pinch of cinnamon, and a splash of vanilla and press it into the bottom a your glasses (these are the glasses I used…they’re actually wine glasses but I love them for dessert, too!) <–affiliate link

Then, you’ll whip up a thick and creamy vegan cashew-based cheesecake filling in the blender that’s sweetened with maple syrup and balanced with a squeeze of lemon juice for that quintessential cheesecake flavor.

The cheesecake filling gets poured over the crusts, drizzled with homemade creamy coconut caramel, and topped with a pinch of flaky sea salt.

Then, if you’re into it, while the cheesecakes are setting in the fridge, you can toast up some coconut in the oven for a crunchy, toasted coconut topper for your mini cheesecakes.

After 20 minutes in the freezer or 45 in the fridge your little cheesecake cups are ready to eat, but they can also sit in the fridge for up to four days before serving, if you’d like.

Here’s what I’m thinking: whip up a batch of creamy coconut milk caramel today, make and assemble your cheesecake cups tomorrow, and save them for a special weeknight treat next week.

Trust me, you’ll be thanking yourself later.

If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your No-Bake Salted Caramel Cheesecake Cups and tag me on Instagram so I can see!

No-Bake Salted Caramel Cheesecake Cups [Vegan + Gluten-Free]

Time: 1 hour

Yields: 4

Ingredients:

crust:

• 2/3 cup quick or instant oats
• 2 Tablespoons maple syrup
• 1 Tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon sea salt

filling:

• 1 1/2 cups raw cashews, soaked*
• 1/4 cup + 2 Tablespoons maple syrup
• 3 Tablespoons fresh lemon juice (from about 1 large lemon)
• 3 Tablespoons milk of choice (I used unsweetened coconut)
• 1 1/2 teaspoons vanilla

toppings:

• 1/2 cup Creamy Coconut Milk Caramel
• pinches of flaky sea salt
• 1 cup unsweetened flaked or shredded coconut (optional)

Instructions:

1. *Before you begin making this cheesecake, the cashews need to be soaked (this makes them smoother + creamier when blended). You can either pour boiling water over them and let them sit for 15-30 minutes, or cover them with cold water and let them sit at room temperature for at least 2 hours or up to overnight.
2. Mix together all crust ingredients in a small bowl, then divide it evenly among four small (approx. 8oz) glasses or ramekins, pressing down to compact it into a crust.
3. Next, put all filling ingredients into a high-powered blender or food processor, and blend until completely smooth. Divide the filling evenly among the four dishes.
4. Finally, drizzle each cheesecake cup with 2 Tablespoons of caramel, and top with a pinch of flaky sea salt.
5. Let cheesecake cups chill fully before serving, either for 20 minutes in the freezer or 45 in the fridge. At this point they can stay in the fridge, covered, for up to 4 days, and can be served as is, or with toasted coconut on top.
6. To toast coconut: preheat oven to 350 degrees Fahrenheit. Pour coconut on a sheet pan and bake for 5-8 minutes, or until golden. Watch it closely, as coconut burns quickly. Let cool before sprinkling on top of the cheesecake cups.

Be sure to check out my Pantry Staples page for some of my favorite baking ingredients!

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