This no bake vegan cheesecake is my answer to busy weeknights when dessert feels like a distant dream but I still crave something creamy and satisfying. It’s surprisingly quick to put together, no oven required, and the ingredients are staples I keep around for those moments when I need a sweet fix fast.
What I love most is how flexible it is—no fuss, no waiting, just a smooth, tangy filling nestled in a buttery crust. It’s perfect for when I want something indulgent but don’t want to spend hours in the kitchen. Plus, it’s vegan, so everyone at the table can dig in without a second thought.
This cheesecake isn’t about perfection; it’s about comfort and ease, making it a go-to for spontaneous gatherings or those nights when I just need a little sweetness without the stress.
Focusing on how this no bake vegan cheesecake can serve as a quick, satisfying dessert for busy weeknights when time feels short but craving something creamy and indulgent remains unshaken.
The Unexpected Joy of Simplicity
- I love how this cheesecake turns out so creamy without any dairy or oven fuss.
- There’s a strange satisfaction in blending simple ingredients into something so indulgent.
- Cracking open the fridge and seeing it firm up makes me oddly proud, like a little victory.
- Whenever I make this, it reminds me how minimal effort can still be deliciously impressive.
- It’s become my go-to when I need a quick dessert that feels special but is honestly just thrown together.
The Inspiration Behind This Cheesecake
- This recipe came about during a hectic week when I wanted something sweet but didn’t want to turn on the oven. I remembered a vegan cheese I’d tried that had this oddly addictive tang, and I wondered if I could use it as a filling. Turns out, blending it with coconut and lemon makes a surprisingly rich and creamy cheesecake without any baking fuss. It’s become my go-to when I need a quick, satisfying dessert without the usual prep.
- One night, I was rushing home after a long day, craving something indulgent but simple. I tossed together a crust from crushed cookies and coconut oil, then whipped up the filling while listening to the hum of the fridge. That first slice, chilled and firm, felt like a small victory—no stress, just pure, tangy goodness. Now, I keep these ingredients stocked for those spontaneous moments when I want comfort fast.
- heading
- story_type
Trivia and Historical Roots
- This no bake vegan cheesecake has roots in raw food traditions, emphasizing simplicity and minimal heat to preserve nutrients.
- The idea of using soaked nuts and coconut for creamy desserts dates back to 1970s health food movements.
- Vegan cheesecakes became popular in the early 2000s as plant-based diets gained mainstream traction, emphasizing cruelty-free indulgence.
Key Ingredients Breakdown
- Cashews: I love how soaked cashews turn into a silky base, but if you’re short on time, try using pre-soaked or roasted ones for a nuttier, less creamy texture.
- Coconut cream: It’s my secret for that rich, dairy-free velvet—look for full-fat coconut cream, and if it’s too thick, stir in a splash of coconut milk to loosen it up.
- Lemon juice: Brightens everything with a zing—freshly squeezed is best, but bottled lemon juice works in a pinch if you want that sharp tang.
- Maple syrup: Adds just enough sweetness without overpowering—adjust to taste, but don’t skip it, or the filling might taste a little flat.
- Vegan cheese: I use a tangy, creamy variety that melts into the filling—try different brands to find one that’s oozy and flavorful, a real game-changer.
- Crust ingredients: Typically crushed vegan cookies or graham crackers mixed with coconut oil—if you want a crunchier crust, bake it at 180°C (355°F) for 8 minutes before filling.
- Optional toppings: Fresh berries or a drizzle of berry compote add a fresh burst—make sure they’re ripe and juicy for the best contrast.
Spotlight on key ingredients
Cashews:
- I love how soaked cashews turn into a silky base, but if you’re short on time, try using pre-soaked or roasted ones for a nuttier, less creamy texture.
- Coconut cream: It’s my secret for that rich, dairy-free velvet—look for full-fat coconut cream, and if it’s too thick, stir in a splash of coconut milk to loosen it up.
- Lemon juice: Brightens everything with a zing—freshly squeezed is best, but bottled lemon juice works in a pinch if you want that sharp tang.
Vegan cheese:
- I use a tangy, creamy variety that melts into the filling—try different brands to find one that’s oozy and flavorful, a real game-changer.
- Maple syrup: Adds just enough sweetness without overpowering—adjust to taste, but don’t skip it, or the filling might taste a little flat.
- Crust ingredients: Typically crushed vegan cookies or graham crackers mixed with coconut oil—if you want a crunchier crust, bake it at 180°C (355°F) for 8 minutes before filling.
Notes for ingredient swaps
- Nuts: I prefer raw, soaked cashews for creaminess, but roasted almonds can add a toasty flavor and are quicker to use.
- Coconut cream: Full-fat coconut cream gives richness, but coconut milk can work if you want a lighter, less dense filling.
- Lemon juice: Fresh lemon brightens the flavor, though bottled lemon juice is fine if fresh lemons aren’t handy.
- Maple syrup: Natural sweetener that pairs well, but agave syrup or coconut nectar can be used for a different subtle flavor.
- Vegan cheese: Tangy, creamy varieties are best, but silken tofu can be a neutral, budget-friendly alternative if you prefer a milder taste.
- Crust base: Digestive biscuits or graham crackers work well; for a gluten-free option, try gluten-free cookie crumbs or crushed pretzels.
- Toppings: Fresh berries add freshness, but sliced mango or kiwi can provide a tropical twist. Use what’s ripe and juicy for maximum flavor.
Equipment & Tools
- Blender or Food Processor: To blend the filling into a smooth, creamy consistency.
- 20cm (8-inch) Springform Pan: To hold the crust and filling, and to make slicing easier.
- Mixing Bowl: To mix crust ingredients and hold toppings.
- Spatula: To smooth the filling and press crust evenly.
Step-by-step Guide to No Bake Cheesecake
- Gather your equipment: a blender or food processor, a 20cm (8-inch) springform pan, a mixing bowl, and a spatula for smooth spreading.
- Prepare the crust: crush vegan cookies or graham crackers into fine crumbs. Mix with melted coconut oil until crumbs are evenly coated. Press firmly into the bottom of the pan. Chill in the fridge for 10 minutes.
- Make the filling: drain and rinse soaked cashews. In the blender, combine cashews, coconut cream, lemon juice, maple syrup, and vegan cheese. Blend on high until the mixture is super smooth, about 2-3 minutes. Scrape down sides as needed.
- Check the mixture: it should be velvety and fragrant with lemon and coconut. If grainy, blend a bit longer. If too thick, add a splash of coconut milk to loosen.
- Pour filling over the chilled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Freeze the cheesecake: place in the freezer for at least 4 hours, preferably overnight. The filling should be firm and slightly jiggle when gently shaken.
- Finish and serve: remove from freezer about 10 minutes before slicing. Run a warm knife around the edge of the pan to help release the sides. Decorate with fresh berries or a drizzle of berry sauce if desired.
- Resting tip: keep refrigerated if not serving immediately. For best texture, consume within 3 days and store covered.
- Checkpoints & doneness: filling is firm and holds shape, edges are set but not cracking, and the top is smooth and shiny.
Chill the cheesecake in the freezer for at least 4 hours until firm. Before serving, let it sit at room temperature for 10 minutes. Slice with a warm knife for clean cuts. Decorate as desired, then serve directly from the pan or transfer to a plate.
How to Know It’s Done
- Filling is velvety and smooth, with no graininess.
- Cheesecake holds shape when sliced, not too soft or runny.
- Top is glossy and evenly set, with no cracks or separation.
No Bake Vegan Cheesecake
Ingredients
Equipment
Method
- Start by blending the crushed vegan cookies with melted coconut oil in a mixing bowl until the mixture resembles damp sand. Press this mixture firmly into the bottom of your springform pan to form an even crust. Chill in the fridge for about 10 minutes to set.
- Drain and rinse the soaked cashews thoroughly. Add them to your blender along with the chilled coconut cream, lemon juice, maple syrup, and vegan cheese. Blend on high for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and velvety. You should notice a fragrant lemon and coconut aroma.
- Pour the creamy filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly, making sure the surface is glossy and flat. Gently tap the pan on the counter to release any air bubbles trapped in the filling.
- Place the cheesecake in the freezer and let it chill for at least 4 hours, or until the filling is firm and slightly jiggles when gently shaken. The top should be shiny and smooth, with no cracks.
- Once set, remove the cheesecake from the freezer about 10 minutes before serving. Run a warm knife around the edges to loosen, then carefully release the springform pan. Decorate with fresh berries or berry compote if desired.
- Slice with a warm, sharp knife for clean cuts, and enjoy this creamy, tangy vegan cheesecake that’s perfect for any occasion.
Essential tips for perfect cheesecake
- Bolded mini-head: Chill your coconut cream well before mixing — it whips into a fluffier, more stable filling.
- Bolded mini-head: Use a warm spatula to smooth the filling — it helps create a perfectly even surface without cracks.
- Bolded mini-head: For a creamier texture, blend the filling a bit longer — until it’s velvety and free of graininess.
- Bolded mini-head: When pressing the crust, use the bottom of a glass or measuring cup — it ensures an even, compact base.
- Bolded mini-head: Let the cheesecake sit at room temperature for 10 minutes before slicing — keeps cuts clean and smooth.
- Bolded mini-head: If the filling is too thick to blend smoothly, add a splash of coconut milk — it loosens without watering down flavor.
- Bolded mini-head: For a shiny top, briefly torch the surface with a kitchen torch — just a quick pass for a caramelized shimmer.
Common mistakes and how to fix them
- FORGOT to check texture before freezing; if too soft, extend freeze time.
- DUMPED in all ingredients at once; blend in stages for better control.
- OVER-TORCHED crust; bake at lower temperature or reduce baking time.
- MISSED adjusting sweetener; taste filling before pouring and tweak sweetness.
Quick Fixes and Pantry Swaps
- When mixture is too thick, splash in coconut milk and blend briefly.
- If crust crumbs are too dry, splash a teaspoon of water before pressing.
- Splash hot water on the knife to slice cleanly through frozen cheesecake.
- Patch cracks by gently smoothing with a warm spatula before serving.
- Shield surface with a light dusting of cocoa powder if topping melts or smudges.
Prep, store, and reheat tips
- Prepare the crust mixture and press it into the pan a day ahead; keep covered in the fridge to prevent drying out.
- The cheesecake filling can be made up to 24 hours in advance; keep it tightly covered in the fridge, and give it a quick stir before pouring.
- Store leftovers in an airtight container in the fridge for up to 3 days, noting the coconut and lemon flavors may deepen slightly over time.
- Reheat slices briefly at room temperature or in the fridge for a few minutes. The texture will firm up, and flavors mellow and meld with resting.
- For best sensory experience, serve chilled but not icy; the filling should be creamy, with a bright, tangy aroma that beckons with each cut.
Top Questions About Vegan Cheesecake
1. Can I skip soaking the cashews?
Yes, using soaked cashews or coconut cream gives it that creamy texture. If you skip soaking, the filling might be grainy. Soaking ensures smoothness and richness.
2. How do I know when it’s properly set?
Chill the cheesecake in the fridge for at least 4 hours or overnight. It should be firm, with a slight jiggle in the center. When a gentle shake makes it wobble just a bit, it’s ready.
3. Can I use coconut milk instead of cream?
Use full-fat coconut cream for richness. Light versions won’t give the same velvety texture. If you want a lighter version, try coconut milk, but expect a less creamy result.
4. Are substitutions for sweetener possible?
Yes, you can swap maple syrup with agave or coconut nectar. The flavor will be slightly different—less floral, more neutral—but it still sweetens nicely.
5. Can I omit vegan cheese?
You can replace vegan cheese with silken tofu for a milder flavor. It won’t have the tang but will still give a smooth, firm texture after chilling.
6. What’s a good crust alternative?
A crust of crushed cookies or graham crackers works best. For gluten-free, try gluten-free cookie crumbs or crushed pretzels for a crunchier base.
7. Can I add fruit toppings?
Yes, topping with fresh berries, slices of mango, or kiwi works well. Use ripe, juicy fruit for vibrant flavor and a splash of color.
8. How do I fix cracks in the cheesecake?
If the filling cracks, gently smooth the surface with a warm spatula or briefly torch the top for a glossy finish. A quick fix keeps it looking polished.
9. How do I get clean slices?
Use a sharp, warm knife to slice. Run it under hot water, wipe dry, then cut. This prevents sticking and gives clean slices.
10. How long does it last in the fridge?
Store leftovers covered in the fridge for up to 3 days. The flavors deepen slightly, and the texture remains creamy if kept chilled. Reheat briefly if needed for softness.
This no bake vegan cheesecake is a reminder that sometimes the simplest ingredients create the most satisfying desserts. It’s a quick, forgiving recipe that fits right into busy days or spontaneous gatherings. When you cut into it, the tangy, creamy filling and crisp crust come together in a way that feels unexpectedly indulgent.
Sharing this dessert feels like passing along a little secret—an easy way to bring joy without fuss. It’s a dish that’s as much about the process as the result, and I keep coming back to it when I want something sweet, satisfying, and just a bit special.
Welcome to Proud of This Mess – a place where food, creativity, and a little chaos come together on a plate!
I’m Emily Carter, the founder and heart behind this little corner of the internet. Born and raised in the United States, I’ve always had a passion for cooking, experimenting, and sharing the messy, delicious journey of creating food that brings people together. My philosophy is simple: good food doesn’t have to be perfect, and a little mess makes it memorable.
At Proud of This Mess, we believe that cooking is more than just following recipes—it’s about exploring flavors, discovering new techniques, and making every meal an experience worth savoring. From comforting weeknight dinners to indulgent desserts, our goal is to inspire home cooks of all levels to embrace the joy of food without fear of imperfection.