These vegan layered cheesecake cups with plum compote, chocolate walnut crumble, and creamy silken tofu vanilla mousse is the perfect mix of indulgence and wholesome ingredients. No refined sugar, no baking — but maximum flavor.
I love desserts — but I don’t mind if they’re a little on the healthier side. This vegan layered dessert with silken tofu cream and plum compote is exactly that: fruity, creamy, chocolatey, nutty, naturally sweetened with dates, and light enough that you’ll want another spoonful immediately after finishing the first.
The idea came together spontaneously. I had a jar of homemade sugar-free plum compote and a package of silken tofu in the fridge — and, as usual, a craving for something sweet but nourishing. So I combined the two, experimented a little, and ended up with this spoonable dessert that tastes like cheesecake in a cup.
The best part? No oven, no refined sugar, no guilt. Just creamy dairy-free vanilla mousse, fruity plums, and a hint of chocolate.
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Why You’ll Love This Recipe
- Fruity balance: The plum compote adds freshness and cozy fall flavor.
- Healthy & light: No refined sugar or heavy cream. Sweetened only with fruit.
- Cheesecake vibes: The silken tofu cream tastes like a light vegan cheesecake — just spoonable.
- No-bake & easy: Blend, layer, chill. Done.
- Nutty & chocolatey: Walnuts, cocoa, and dates create a simple raw crumble base.
Ingredient Notes
- Dates – Provide natural sweetness. I recommend soft dates, as they blend more easily — especially if you’re using a less powerful blender.
- Walnuts – Add crunch and a rich, nutty flavor to the crumble.
- Cocoa Powder – Gives the crumble its chocolatey twist. Use unsweetened cocoa powder.
- Salt – Just a small pinch enhances the sweetness and deepens the flavor.
- Silken Tofu – Ultra-creamy and high in plant protein. It forms the base of the vanilla “cheesecake” cream.
- Cashew Butter – Adds extra creaminess and body. You can substitute almond butter if needed.
- Lemon – Use an unwaxed (preferably organic) lemon, as you’ll need both the juice and the zest. The lemon brightens the cream and balances the sweetness.
- Vanilla Extract – Adds warmth and depth. Alternatively, use the seeds of half a vanilla bean.
- Plum Compote – Use homemade sugar-free plum compote or any fruit topping of your choice. Make sure it’s fully cooled before layering.
See recipe card for quantities.
Step-By-Step Instructions
For this vegan layered dessert, you’ll need sugar-free plum compote — feel free to use my recipe and prepare it in advance.
- Step 1: Add dates, walnuts, cocoa powder, and salt to a food processor.
- Step 2: Pulse until a crumbly mixture forms.
- Step 3: In a blender, combine silken tofu, lemon juice, lemon zest, vanilla, dates, and cashew butter.
- Step 4: Blend until smooth and creamy.
Layer chocolate crumble, tofu cream, and plum compote in 4–6 small dessert glasses. Refrigerate for at least 3 hours to allow the layers to set and flavors to meld. Then serve and enjoy.
Tips & Variations
- Different fruits: Try applesauce, berry compote, cherries, or mango.
- Use granola instead: Swap the crumble for cinnamon or chocolate granola.
- More chocolate: Add cocoa powder to the tofu cream and skip the lemon for a chocolate mousse version.
FAQ
No — the lemon and vanilla completely mask the tofu flavor.
Stored in an airtight container, it will keep for about 3–4 days in the refrigerator.
I haven’t tested it myself, but I imagine it could work well with soy or coconut yogurt as an alternative.
Unfortunately, you’ll need a high-speed blender or immersion blender to achieve a smooth and creamy silken tofu cheesecake mousse. Use soft dates and soak them in hot water for a few minutes beforehand — this makes blending much easier.
Top Tip! You can also layer the dessert into small, sealable jars — perfect as a sweet grab-and-go treat for work or school. That way, you’ll have a ready-to-go dessert whenever you need it. I like to use these jars, which are just the right size.
More Vegan Desserts
Looking for other recipes like this? Try these:
I hope you’ll give these gluten-free vegan dessert cups a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Cheesecake Cups (No Refined Sugar)
- Prep Time: 15 min
- Total Time: 3 h 15 min
- Yield: 4-6 servings 1x
Description
These vegan layered cheesecake cups with plum compote, chocolate walnut crumble, and creamy silken tofu vanilla mousse is the perfect mix of indulgence and wholesome ingredients. No refined sugar, no baking — but maximum flavor.
Ingredients
For the Chocolate Walnut Crumble
- ½ cup (60 g) soft dates
- ½ cup (60 g) walnuts
- 1 tbsp unsweetened cocoa powder
- ⅛ teaspoon salt
For the Silken Tofu “Cheesecake” Cream
- 12 oz (350 g) silken tofu
- 3 tbsp lemon juice
- Zest of ½ lemon
- 1 tsp vanilla extract
- ⅔ cup (80 g) soft dates
- 3 tbsp (45 g) cashew butter
- ⅛ tsp salt
For the Layers
-
sugar-free plum compote (homemade or store-bought)
Instructions
- Prepare the Plum Compote: If making from scratch, prepare your sugar-free plum compote first and let it cool completely.
- Make the Crumble: Add dates, walnuts, cocoa powder, and salt to a food processor. Pulse until a crumbly mixture forms. If it seems too dry, add one extra date.
- Blend the "Cheesecake" Cream: In a blender, combine silken tofu, lemon juice, lemon zest, vanilla, dates, and cashew butter. Blend until smooth and creamy. The texture should be light and mousse-like.
- Assemble the Dessert: Layer chocolate crumble, tofu cream, and plum compote in 4–6 small dessert glasses.
- Chill: Refrigerate for at least 3 hours to allow the layers to set and flavors to meld. Then serve and enjoy!
This post is also available in German (Deutsch).
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