Creamy Vegan No Bake Cheesecake (Easy, Dreamy & Dairy-Free!)

Introduction of Recipe

This vegan no bake cheesecake is a true home cook’s dream: it’s creamy, luscious, and tangy but 100% plant-based and simple to assemble—no oven required. With a nutty, crumbly crust and silky filling, this dessert is a favorite for holidays, potlucks, or everyday indulgence. Serve it at summer gatherings, cozy family dinners, or any time you crave a show-stopping sweet treat without the fuss.

Pinterest users especially love this recipe because it shortcuts traditional baking, delivers crowd-pleasing flavor, and is ultra customizable for every season and celebration.

History / Background

Cheesecake’s roots trace back to Ancient Greece, but the modern version took hold in New York with a rich, cream cheese-based filling atop a graham cracker crust. Vegan cheesecake evolved with the rise of nut creams, coconut milk, and non-dairy cream cheese, becoming popular in health-focused and plant-based kitchens.

No bake cheesecakes in particular have become a hit in the US: they’re quick, forgiving, and require simple pantry ingredients. Cashews, coconut, and vegan cream cheese now rival dairy fillings for creaminess, making this dessert a Pinterest favorite.​

Why You’ll Love This Recipe

Vegan no bake cheesecake is perfect for anyone, offering convenience and stellar flavor.

• No oven—easy prep, less time, perfect for hot days

• Creamy, tangy, rich, and customizable

• Kid-friendly and allergy-friendly variations available

• Naturally gluten-free and easily made nut-free

• Works for parties, brunches, birthdays, or midnight treats

• Make-ahead and freezer-friendly—great for meal planning

Ingredient Notes

• Crust (graham or cookie): Use vegan graham crackers, digestive biscuits, or oat cookies. Nuts, dates, and coconut are classic for gluten-free and nutrition-packed bases.​

• Vegan cream cheese: Tofutti, Trader Joe’s, Daiya, or other brands. These create a familiar tangy, creamy texture.

• Coconut cream: Adds richness and helps set the filling. Full-fat is best.

• Cashews: Soaked raw nuts lend silky texture and subtle flavor.

• Maple syrup: Natural sweetener for filling and to balance acidity.

• Lemon juice and zest: Essential for classic tangy cheesecake flavor.

• Vanilla extract: Rounds out and deepens the flavors.

• Coconut oil: Sets the filling in the fridge for classic “sliceability.”

• Fresh berries or jam: Topping that adds vibrant color and extra flavor.

Substitutions:

• Use dates, walnuts, or pecans for gluten-free crust.

• Daiya, Kite Hill, and Tofutti vegan cream cheeses work well.

• Cashew-free? Try only vegan cream cheese and coconut cream.​

Equipment Needed

• 8–9 inch springform pan or pie dish

• Food processor or blender

• Mixing bowls

• Hand mixer or strong whisk

• Measuring cups and spoons

• Silicone spatula

• Parchment paper

• Knife for slicing

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  Creamy Vegan No Bake Cheesecake (Easy, Dreamy & Dairy-Free!)

  

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  A dreamy vegan no bake cheesecake with a nutty date crust and a silky lemon-vanilla filling. Simple to make, freezer-friendly, and just as delicious as classic cheesecake—minus the dairy and the oven.

  • Author: Emma Stone
  • Prep Time: 20 minutes
  • Chill Time: 4–6 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8–10 slices 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

  Ingredients

  Scale 1x2x3x

  1 ½ cups vegan graham cracker (or crushed dates & walnuts)

  5 tbsp melted coconut oil or vegan butter

  1 cup soaked raw cashews (soak 4h or use boiled water soak)

  ¾ cup vegan cream cheese

  ¾ cup full-fat coconut cream (scooped from chilled can)

  ¼ cup maple syrup

  ¼ cup lemon juice

  2 tsp vanilla extract

  1 tbsp lemon zest

  pinch sea salt

  Fruit/berry jam, fresh berries, or lemon slices for topping

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  Instructions

  • Line pan bottom with parchment.

  • In food processor, pulse graham crackers with coconut oil (or dates & walnuts) until sticky crumbs form. Press tightly into pan. Chill crust while preparing filling.

  • Blend soaked cashews, coconut cream, vegan cream cheese, maple syrup, lemon juice, vanilla, zest, and salt until smooth and creamy.

  • Pour filling over crust, smooth top with spatula.

  • Chill at least 4 hours (or overnight) until firm.

  • Top with fresh berries, jam, or citrus slices. Slice with a clean, sharp knife.

  Notes

  • Use gluten-free cookies or crust for GF option.

  • For nut-free, use only vegan cream cheese and coconut cream.

  • Make mini cheesecakes in muffin tins for single-servings.

  • Freeze for 15 minutes before slicing for clean edges.

  Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 11g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg