How to Make Creamy No-Bake Vegan Cheesecake

If you’re lookin for the best vegan cheesecake recipe that’s smooth, creamy, and absolutely dairy-free—you’re def in the right place. This isn’t just any vegan dessert, this is the kind of cheesecake that turns plant-based skeptics into full-blown believers. With a rich cashew-based filling and a buttery graham cracker crust, this no-bake vegan cheesecake is perfect for holidays, summer BBQs, or when you’re just cravin somethin sweet but guilt-free. Unlike baked cheesecakes, this one is fuss-free and comes together without the need to turn on your oven. That’s right—no baking, no eggs, no dairy, no regrets.

Vegan desserts have come a long way, and this recipe is a great example of how plant-based ingredients can taste indulgent and decadent. Whether you’re fully vegan, dairy-free, or just want to eat more plant-based meals, this cheesecake is a must-try. It’s made from simple, whole-food ingredients like soaked cashews, maple syrup, and coconut milk, and has a silky-smooth texture that’s honestly kinda hard to believe until you taste it.

Why You’ll Love This Vegan Cheesecake

• Super creamy texture without using cream cheese or dairy
• No baking required—just blend, chill, and slice
• Made with real, whole-food ingredients that are better for you
• Easily customizable with your favorite fruit or flavor
• A crowd-pleasing dessert that works for vegans and non-vegans alike
• Free from refined sugar, dairy, and eggs

Whether you’re looking for a show-stopping vegan dessert for Thanksgiving, a birthday party, or a cozy weekend treat, this no-bake cheesecake delivers. Plus, it stores well in the freezer so you can enjoy it whenever that sweet tooth hits.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs (gluten-free if needed)
• ¼ cup melted coconut oil
• 2 tbsp maple syrup

For the Filling:

• 2 cups raw cashews (soaked for 4 hours or overnight)
• ½ cup full-fat canned coconut milk
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• pinch of sea salt

These ingredients create a rich, luscious filling and a crunchy base that’ll satisfy all your cheesecake cravings—minus the dairy, of course.

How to Make the Best No-Bake Vegan Cheesecake

Step 1: Prep the Crust

In a medium bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until it looks like wet sand and sticks together when pressed. Press the crust mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to press it in evenly. Place in the freezer while you prepare the filling.

Step 2: Blend the Filling

Drain and rinse your soaked cashews. Add them to a high-speed blender along with the coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend on high for 2-3 minutes, or until completely smooth and creamy. The mixture should be thick but pourable, like a rich pudding. If your blender has trouble, you can pause and scrape down the sides or add 1-2 tablespoons of extra coconut milk to help it along.

Step 3: Assemble and Freeze

Pour the filling into the prepared crust and smooth out the top with a spatula. Gently tap the pan on the counter to remove any air bubbles. Cover with foil or plastic wrap and freeze for at least 4 hours, or overnight for best results.

Step 4: Slice and Serve

Remove the cheesecake from the freezer about 10-15 minutes before slicing. This allows it to soften just enough to get that perfect creamy bite. Garnish with fresh berries, lemon zest, coconut whipped cream, or even a drizzle of vegan chocolate sauce if you wanna get fancy.

How to Make Creamy No-Bake Vegan Cheesecake

Recipe by The Slow Table TeamCourse: DessertDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Calories

350

kcal

Ingredients

• For the Crust:

• 1 ½ cups graham cracker crumbs (gluten-free if needed)

• ¼ cup melted coconut oil

• 2 tbsp maple syrup

• For the Filling:

• 2 cups raw cashews (soaked for 4 hours or overnight)

• ½ cup full-fat canned coconut milk

• ½ cup maple syrup

• ¼ cup melted coconut oil

• 2 tbsp fresh lemon juice

• 1 tsp pure vanilla extract

• pinch of sea salt

Directions

• Step 1: Prep the Crust – In a medium bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until it looks like wet sand and sticks together when pressed. Press the crust mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to press it in evenly. Place in the freezer while you prepare the filling.
• Step 2: Blend the Filling – Drain and rinse your soaked cashews. Add them to a high-speed blender along with the coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend on high for 2-3 minutes, or until completely smooth and creamy. The mixture should be thick but pourable, like a rich pudding. If your blender has trouble, you can pause and scrape down the sides or add 1-2 tablespoons of extra coconut milk to help it along.
• Step 3: Assemble and Freeze – Pour the filling into the prepared crust and smooth out the top with a spatula. Gently tap the pan on the counter to remove any air bubbles. Cover with foil or plastic wrap and freeze for at least 4 hours, or overnight for best results.
• Step 4: Slice and Serve – Remove the cheesecake from the freezer about 10-15 minutes before slicing. This allows it to soften just enough to get that perfect creamy bite. Garnish with fresh berries, lemon zest, coconut whipped cream, or even a drizzle of vegan chocolate sauce if you wanna get fancy.

Flavor Variations and Add-Ins

• Berry Swirl: Blend ½ cup of raspberries with 1 tbsp maple syrup and swirl it into the cheesecake filling before freezing.
• Chocolate Marble: Mix in ¼ cup of melted vegan dark chocolate into half the filling, then layer or swirl with the vanilla filling.
• Nut-Free Version: Use silken tofu instead of cashews for an allergy-friendly version. The texture is a bit lighter but still totally delish.
• Tropical Vibes: Add a splash of pineapple juice or some shredded coconut for a vacation-style twist.

Tips for Cheesecake Success

• Make sure your cashews are really soft. Soaking overnight is best, but a quick soak in hot water for 1 hour can work in a pinch.
• Use a high-powered blender to get the creamiest possible texture. Grainy cheesecake is a no-go.
• Let the cheesecake thaw slightly before serving so it’s easier to slice and has a softer texture.
• Always taste the filling before freezing! You can add more maple, lemon, or vanilla if you want to tweak the flavor.

Storage Instructions

Store your vegan cheesecake in the freezer, tightly wrapped, for up to 2 weeks. You can also keep it in the fridge for 3–4 days if you prefer a softer, mousse-like texture. Slice and store individually wrapped portions for easy dessert-on-demand.

FAQs About Vegan Cheesecake

Can I make this gluten-free?
Yes, just use gluten-free graham crackers or swap the crust for a mix of dates and almonds for a raw version.

Can I use another nut besides cashews?
Cashews are ideal for that creamy texture, but macadamia nuts are a decent swap. Almonds don’t blend as smooth, so it’s not recommended.

Is this recipe soy-free?
Totally! There’s no tofu or soy in the base recipe, making it safe for those avoiding soy products.

Final Thoughts: Vegan Cheesecake That Actually Tastes Like the Real Thing

This no-bake vegan cheesecake is honestly next-level. It’s one of those desserts that makes you go, “Wait… this is vegan?!” Creamy, rich, and full of flavor, it’s hard to believe it’s made without dairy, eggs, or refined sugar. Whether you’re a full-time plant-based eater or just tryin to cut down on dairy, this recipe is a keeper. It’s easy to make, crazy delicious, and looks amazing on any dessert table. Give it a try and let me know in the comments how it turned out—pics always welcome too.