This easy no-bake vegan cheesecake recipe is dairy-free, gluten-free, and nut-free too! It tastes just like those no-bake cheesecakes that are made with cream cheese and sweetened condensed milk, but with absolutely no dairy!
I know that there are a ton of delicious cheesecake recipes out there that use cashews as the main filling, however, my husband won’t eat a nut to save his life, so I had to create another method for the creamy cheesecake taste that we were craving. (Yes, my husband is a gluten-free vegan who won’t eat nuts! – He likes to give me a challenge)!
What do I need to make this no-bake vegan cheesecake?
You will only need a few basic vegan ingredients to make the filling:
- Vegan cream cheese (Tofutti or Trader Joes or Aldi’s brands are my favorites)
- Refined coconut oil
- Vegan sugar
- Lemon juice
- A blender, mixer, or immersion blender to mix it all up!
How do I make the no-bake vegan cheesecake filling?
This recipe really couldn’t get much easier.
- Simply add all the ingredients into a blender and mix until smooth and creamy.
- Then pour the filling into a crust of your choice and chill in the fridge.
- A few hours later, you will have a deliciously creamy treat!
What type of crust should I use?
You can use your favorite graham cracker crust recipe or buy a pre-made one and just pour in your filling. I like to make my own gluten-free graham cracker crust.
How do I make a gluten-free graham cracker crust?
Since my family needs to be gluten and nut-free, I created a graham cracker crust using oats, coconut sugar, dates, and coconut oil. It is surprisingly delicious, and I prefer it over the real graham cracker crust. It is also very simple and can be whipped up in minutes with a food processor.
What type of pan should I use for my cheesecake?
When making a large cheesecake, I use a springform pan. This way you can take off the edges and get the slices out in a nice neat piece. (I use a 9-inch pan, but if you want your slices thicker, you can use a 7 or 8-inch size).
What should I put on top of my no-bake vegan cheesecake?
You can use fresh berries and mint leaves to make a beautifully decorated cheesecake. You can also make a berry sauce, also known as a berry compote, to drizzle on top. A berry compote is surprisingly easy and will only take you about 5 minutes. You can also just use any canned fruit filling from the store if you want to make it very easy on yourself.
How long does it have to chill before it is ready to eat?
Let your cheesecake chill for at least 4 hours to allow it to set before cutting. It will continue to firm up and set over the next 24 hours, so it is best to plan ahead and make it the day before or in the morning if you plan on serving it for dessert that evening.
Tips:
- Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
- Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
- If you use a regular pie dish and not a springform pan, let the cheesecake warm up for about 5-10 minutes after taking it out of the fridge so it releases from the pan easier.
Don’t forget some berry compote to drizzle on top!
Easily make this no-bake vegan cheesecake into vegan cheesecake bites? They’re perfect for parties!
If you like this recipe, you have to try my Vegan Oreo Cheesecake!
Don’t forget to pin the no-bake vegan cheesecake recipe for later!
This no-bake vegan cheesecake is made dairy free, gluten free, and nut free with vegan cream cheese and a few basic ingredients.
- 2 cups vegan cream cheese (2 - 8oz. containers)
- 2/3 cup vegan sugar
- 1/2 cup refined coconut oil (melted)
- 1/3 cup lemon juice (you can also use lime juice)
Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.
Place the cream cheese, melted oil, and sugar in a blender or mixing bowl and blend until mixed.
Add the lemon juice and blend again until very creamy.
Pour into a graham cracker crust. (My gluten-free graham cracker crust recipe)
Chill for at least 4 hours to set.
Top with fresh berries or berry compote.
- For a firmer cheesecake, allow it to sit for longer in the refrigerator. It will continue to firm up slightly the longer it chills.
- Let the cream cheese warm up to room temperature before blending. This will ensure that the coconut oil doesn’t cool too fast. This will make it smoother and creamier.
- Only heat the coconut oil until it melts. Don’t use very hot coconut oil or it will take much longer to cool completely and set.
Loved this! Made one before that was much more work and also didn’t ser properly or taste as nice as this one!
Used powdered sugar and deodorized coconut oil, fabulous!
I’m so happy that you liked it! It is one of my favorite desserts! 🙂
What is the binder?
The coconut oil holds it together when it cools and sets. 🙂
Thank you:)
I just made this! OMG – The best cheesecake that I have had since going vegan! Thank you for the recipe!
You’re welcome Rachel! I’m so happy that you liked it! Enjoy!