Vegan No-Bake Cheesecake

This rich, creamy vegan no-bake cheesecake has a decadent raspberry topping that will please both vegans and non-vegans. It's dairy-free and gluten-free and is much easier to make than it looks. It's also raw, which means you don't even need to turn on your oven to make the ultimate dessert!

Jump to:

• 💚Reasons You'll Love This Recipe
• 🛒Ingredients
• 👨‍🍳How To Make Vegan No-Bake Cheesecake
• 🌟Expert Tips & Variations
• ❄️Storage Instructions
• You Might Also Like These Recipes
• 📖 Recipe
• ❄️Storage Instructions
• Comments

There's something special about no-bake desserts like vegan cookie dough or chocolate bark. They're easy to make and don't require heating up the oven. That's why I'm excited to introduce you to my latest obsession: vegan no-bake cheesecake!

I love this vegan twist on a classic New York cheesecake. It's so luxurious and smooth that even non-vegans can't believe it's totally dairy-free.

This is also one of my favorite template recipes, meaning that you can use this recipe as a base and customize it to make your own vegan cheesecake.

💚Reasons You'll Love This Recipe

💚This recipe is dairy-free and gluten-free, so it's perfect for vegans and for people with allergies.

💚Despite its elegant appearance, this cheesecake is super simple to make!

💚Packed with wholesome ingredients like nuts, dates, and coconut, this cheesecake is a treat with natural sweetness and nutrient-rich ingredients.

🛒Ingredients

• Walnuts: I've used walnuts as the primary ingredient in the raw crust of this cheesecake because they have a slightly nutty, bitter edge that is complimented by the sweet raspberry sauce.
• Dates: I always use pitted Medjool dates because they have a rich, almost caramel like taste. I like to soak my dates in a bit of boiling water - it makes them soft and gooey and helps them incorporate into the nuts to make a sticky batter for the crust of your cheesecake.
• Coconut Flakes: A few tablespoons of coconut flakes brings out that coconut flavor. Save a few for a garnish.
• Salt: Salt brings out the flavors and makes this dish bright and refreshing.
• Cashews: Cashews are the magic ingredient in vegan cheesecake! In order to get the creamiest texture possible it's essential to soak your cashews, preferably overnight. If you're in a hurry you can use the quick-soak method: Bring a lidded pot of water to a boil, remove it from the heat, put your cashews in the water and put the lid on the pan. Soak for 30 minutes.
• Maple Syrup: Maple syrup adds the perfect amount of sweetness to your cheesecake.
• Coconut Cream: - Chill a can of coconut milk overnight in the fridge. This will make the milk fat separate and solidify on top. Skim the cream off the top with a spoon.
• Lemon: Use the zest and the juice for a tangy, citrus pop to your cheesecake.
• Coconut Oil: Melted coconut oil helps everything gel and set.
• Raspberries: Fresh raspberries compliment the tangy cheesecake perfectly.
• Raspberry Preserves: Choose a preserve that's seedless and is made with pectin, not gelatin. The preserve will help the raspberry sauce set and form a raspberry layer on top of the cheesecake.

👨‍🍳How To Make Vegan No-Bake Cheesecake

• It's quite easy to make vegan no-bake cheesecake, but you do need to plan ahead. Soak your cashews overnight and pop your can of coconut milk into the fridge to chill overnight.
• The next step is to line your pan with parchment paper. I like to use one piece that's about an inch longer on each side horizontally. This allows you to easily lift the cheesecake out of the pan after it's set.
• Boil a kettle or a saucepan of water and pour it over the dates. Soak for about 10 minutes. While the dates are soaking, blend the walnuts, coconut flakes and sea salt in a food processor. Drain the dates, and reserve a few tablespoons of the soaking liquid. Add the dates to the walnut mixture and mix until the mixture pulls away from the side of the bowl and a sticky dough forms. If the mixture doesn't come together, add the reserved soaking liquid one tablespoon at a time.
• Pour the crust mixture into the parchment lined pan, spread it out evenly and press it down firmly with the back of a spoon. Make sure that the mixture is compacted and firm and pop it in the freezer while you prepare your vegan no-bake cheesecake.

• Now drain the cashews and add them to the processor along with the maple syrup, coconut cream, the melted coconut oil and the lemon zest and juice. Blend for 5-7 minutes. My advice is to set a timer...you need to really blend the cashew mixture until it's silky and creamy. If you stop blending too soon your cheesecake will be gritty, and not creamy and smooth. If your processor gets too hot, turn it off and blend in intervals.
• Spread the vegan cheesecake mixture on top of the crust, and pop the pan back in the freezer to set.

• To make the raspberry topping, put the raspberries in a saucepan with 2 tablespoons of water and stir over medium heat until the raspberries break down and liquidize. Take the sauce off the heat and pour it through a mesh sieve, pushing it through with the back of the spoon. You should end up with 2-3 tablespoons of seedless puree.
• Transfer the puree to the food processor and add the raspberry preserves. Blend until a smooth sauce forms. Take the cheesecake out of the freezer, spread the topping over the cheesecake and return the it to the freezer for 3 more hours.

Defrost your vegan cheesecake for about 10 minutes before cutting into slices and eating. Enjoy!

🌟Expert Tips & Variations

• Make A Different Crust: Experiment with different nuts for the crust, like almonds or pecans, to add a unique flavor profile.
  • Consider adding a tablespoon of cacao powder to the crust for a subtle chocolatey twist.
• Switch Up The Flavor: This recipe is super easy to modify. Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the cheesecake mixture for extra depth of flavor.
  • For a tropical twist, incorporate finely chopped pineapple or mango into the filling.
• Change The Texture: For a crunchier texture, fold in some chopped nuts or seeds into the cheesecake mixture before pouring it over the crust.
  • Add a layer of toasted coconut flakes on top for a delightful crunch.
• Change The Toppings: Instead of a raspberry topping, experiment with other fruits like blueberries, strawberries, or a mix of berries.

❄️Storage Instructions

Refrigerator

After freezing the cheesecake to set, cover it with plastic wrap and transfer it to the refrigerator for ongoing storage. It should stay fresh for 1-2 weeks.

Freezer

If you have leftovers or want to make the cheesecake in advance, it freezes well. Wrap it securely in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. In the freezer, it can be stored for up to 2-3 months.

Thawing

When you're ready to eat it, take the cheesecake out of the freezer and allow it to thaw in the refrigerator for a few hours or overnight.

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📖 Recipe