VEGAN NO BAKE CHEESECAKE
This Vegan No Bake Cheesecake is creamy, smooth and so easy to make.
With a rich cheesecake-style filling and simple nutty base, it’s made without dairy, eggs or baking. It’s the perfect make ahead dessert when you want something indulgent without turning on the oven!
Looking for more delicious desserts? Try my Healthy Chocolate Mousse Bars OR this Puffed Quinoa Chocolate Bar recipe!
What you’ll need to make Vegan No Bake Cheesecake
Ingredient Notes and Substitutions
For the Nutty Base:
- Walnuts: give the crust its rich, nutty flavour. Use plain, unsalted walnuts.
- Almond Flour/ Almond Meal: helps bind the base and keeps it soft enough to slice easily.
- Desiccated coconut: adds texture and a subtle coconut flavour. Use unsweetened.
- Pitted Medjool dates: naturally sweeten and bind the crust. If firm from the fridge, microwave in 10-second bursts until softened.
For the Vegan Cheesecake Layer:
- Raw cashews: create the creamy cheesecake texture. Use raw unsalted.
- Coconut milk: adds richness and helps the filling blend smooth. Full-fat coconut milk works best. I always use the brand Kara, which is simply the best!
- Maple syrup: Sweetens the filling while keeping it vegan. Use pure maple syrup.
- Lemon juice: Adds that classic cheesecake tang and balances the sweetness.
- Vanilla bean paste or extract: Adds warmth and depth. Vanilla bean paste also gives you those lovely vanilla specks.
- Salt: A small pinch helps balance the sweetness and enhance the flavours.
WATCH HOW TO MAKE IT!
How To Make VEGAN NO BAKE CHEESECAKE Step-By-Step:
Here are some quick visual instructions. The full instructions with the exact ingredients and process are printable in the recipe card below!
For the NUTTY BASE LAYER:
Step 1: Soak the raw cashews in cold or room-temperature water overnight. If you’re short on time, cover them with boiling water and quick-soak for 1-2 hours.
Step 2: Pulse walnuts, almond flour, and desiccated coconut in a small food processor until coarse. Add dates last and pulse again. Once the mixture is evenly combined and crumbly, squeeze a small handful – if it holds together, it’s ready!
Step 3: Line a 9″x5” loaf pan with parchment, leaving overhang for easy removal. Use binder clips to hold the paper in place if necessary. Transfer the nut mixture into the prepared pan and tightly pack into the base in an even layer. Since it’s no-bake, any pan or mould will work – just choose a similar size so the layers match in thickness and you get a similar set and slice.
For the PLANT BASED CHEESECAKE LAYER:
Step 4: In a blender, combine soaked cashews, maple syrup, coconut milk, lemon juice, vanilla and a pinch of salt, until smooth and creamy.
Step 5: Pour the cheesecake filling over the nutty base. For an optional decorative and flavorful touch, add small dollops of blueberry compote on top and swirl for a marbled effect. Refrigerate overnight or minimum 4 hours.
Tips for the Perfect Cheesecake Layer
Use raw cashews: Roasted cashews won’t soften the same way and can alter the flavour.
For the creamiest texture: Soak the cashews in cool or room-temperature water for 8-12 hours or overnight.
Short on time? Cover the cashews completely with boiling water and flash-soak for 1-2 hours. They should become plump and noticeably softer; 2 hours is best for a smooth cheesecake filling.
Drain and rinse well: Once soaked, drain the cashews and rinse them thoroughly before blending.
Don’t use the soaking water: Drain it completely before adding the cashews to the cheesecake filling.
Blend until completely smooth: Properly softened cashews should blend into a creamy filling with no graininess.
CHILL BEFORE SLICING!
Refrigerate a minimum of 4 hours (or until fully set).
For clean cuts, use a sharp knife warmed under hot water and wiped dry between slices.
Common Questions Answered!
Why Is My Base Too Crumbly, and How Do I Fix it?
Pulse the dry ingredients first- then add the dates. This helps everything blend evenly and gives you a sticky, crumbly mix that holds when pressed. To check, squeeze a handful in your palm – it should stick together. When transferring to the pan, use a spoon, spatula, or clean hands to firmly press and tightly pack the base into an even layer. This helps the bars hold their shape and makes slicing much easier later.
Can I Decorate the Top of these Bars?
Absolutely! This is where you can get creative. Top your vegan no bake cheesecake with fresh berries, chocolate shavings, crushed nuts or a fruit compote. You can also add a fruit swirl before chilling for a beautiful marbled finish.
How to Store Vegan No Bake Cheesecake
Store in the same pan you made it in and cover with plastic wrap; or transfer to an airtight container and refrigerate for upto 1 week.
Freeze Whole or Sliced: Freeze the whole cheesecake or cut it into individual slices for easy serving. Store well covered in the freezer for up to 2 months. Let individual slices sit at room temperature for 10-15 minutes before serving so they soften slightly while still holding their shape.
More Dessert Recipes You’ll Love!
I hope you enjoyed these delicious Vegan No Bake Cheesecake! If you gave it a try, please be sure to leave a comment and rating! I’d love to hear your thoughts!
Vegan No Bake Cheesecake
Ingredients
For the Nutty Base
- 80 g walnuts
- 1 tbsp almond flour or almond meal
- 2 tbsp desiccated coconut
- 6 pitted medjool dates (if fridge cold, microwave in 10-second bursts until softened)
For the Cheesecake Layer
- 210 g raw cashews or 1 ½ cups. (soaked overnight OR flash soaked in boiling water for 1-2 hours)
- 120 ml coconut milk or ½ cup
- 90 ml maple syrup or ¼ cup + 2 tbsp
- 60 ml lemon juice or ¼ cup
- 2 tsp vanilla bean paste or vanilla extract
- pinch salt
Optional Blueberry Swirl
- 70 g blueberries fresh or frozen
- 1 tbsp maple syrup
- 1 tbsp lemon juice
Instructions
- Soak the raw cashews in cold or room-temperature water overnight. If you’re short on time, cover them with boiling water and quick-soak for 1–2 hours. Drain and rinse well before using.
- Make the nutty base: add the walnuts, almond flour and desiccated coconut to a small food processor and pulse until coarse. Add the Medjool dates and pulse again until evenly combined and crumbly. Squeeze a small amount between your fingers – if it holds together, it’s ready!
- Press into the pan: line a 9 x 5-inch loaf pan with parchment paper, leaving enough overhang for easy removal. Use binder clips to hold the paper in place if needed. Transfer the nut mixture to the loaf pan and press firmly into an even, compact layer. Since this is a no-bake cheesecake, you can use a different pan or mould, just choose one of a similar size so the layers remain a similar thickness.
- Make the cheesecake filling: add the soaked and drained cashews, maple syrup, coconut milk, lemon juice, vanilla and a pinch of salt to a blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Assemble and chill: Pour the cheesecake filling over the nutty base and smooth the top. If using the blueberry compote, add small dollops over the surface and gently swirl with a skewer for a marbled effect. Refrigerate for at least 4 hours, or preferably overnight, until firm and set.
Optional Blueberry Compote
- Add the blueberries, maple syrup and lemon juice to a small saucepan. Cook over medium-low heat, stirring and gently crushing the blueberries as they soften. Once slightly thickened, remove from the heat and allow to cool completely before spooning over the cheesecake and swirling.
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