Vegan No-Bake Cheesecake is the kind of dessert that surprises everyone—in the best possible way. Ultra-creamy, lightly tangy, and luxuriously smooth, this plant-based cheesecake delivers everything you love about the classic dessert without dairy, eggs, or baking.

Made with wholesome ingredients like cashews, coconut cream, and natural sweeteners, this cheesecake is ideal for warm weather, make-ahead entertaining, or anyone seeking a refined vegan dessert that doesn’t feel “alternative.” It sets beautifully in the fridge, slices cleanly, and tastes indulgent enough for special occasions.

Whether you’re vegan, dairy-free, or simply cheesecake-curious, this recipe deserves a permanent spot in your dessert rotation.

Why This Vegan Cheesecake Works

Raw cashews are the secret weapon here. When soaked and blended, they create a rich, neutral base that mimics traditional cream cheese. Coconut cream adds body and silkiness, while lemon juice provides the classic cheesecake tang. No gelatin, no baking, no complicated steps.

The crust is naturally sweetened with dates and nuts, creating a firm yet tender base that complements the creamy filling perfectly.

Ingredients

Crust:

Raw nuts (almonds or walnuts)
Medjool dates
Pinch of salt

Filling:

Raw cashews, soaked
Coconut cream
Maple syrup
Lemon juice
Vanilla extract
Coconut oil

Instructions

Add nuts, dates, and salt to a food processor. Pulse until sticky and crumbly.
Press crust firmly into the bottom of a parchment-lined springform pan.
Drain soaked cashews and add to a high-speed blender.
Blend cashews with coconut cream, maple syrup, lemon juice, vanilla, and melted coconut oil until completely smooth.
Pour filling over crust and smooth the top.
Refrigerate at least 6 hours or overnight until fully set.
Slice and serve chilled.

Flavor Variations

Berry swirl: Add blended berries and swirl before chilling
Chocolate: Add cocoa powder or melted vegan chocolate
Lemon: Increase lemon juice and add zest
Pumpkin spice: Blend in pumpkin purée and spices

Serving Suggestions

Top with fresh fruit, fruit compote, shaved dark chocolate, or toasted coconut. This cheesecake pairs beautifully with coffee, espresso, or herbal tea and works equally well for holidays and summer gatherings.

Storage Tips

Store covered in the refrigerator for up to 5 days. Freeze slices for up to 2 months; thaw overnight in the fridge for best texture.

Final Thoughts

Vegan No-Bake Cheesecake proves that plant-based desserts can be just as luxurious as their traditional counterparts. Creamy, refreshing, and effortlessly elegant, this recipe delivers impressive results with minimal effort.