Creamy Vegan No Bake Cheesecake (Easy, Dreamy & Dairy-Free!)
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.
- 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
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
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
Find it online: https://veganrecepies.com/vegan-no-bake-cheesecake/