No Bake Vegan Cheesecake (Without Nuts)

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 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 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 minute 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 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!

Don’t forget to pin the no bake vegan cheese cake recipe for later!

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NO-BAKE VEGAN CHEESE CAKE

Prep Time

5 mins

Chill Time

4 hrs

Total Time

5 mins

 

This no-bake vegan cheesecake is made dairy free, gluten free, and nut free with vegan cream cheese and a few basic ingredients.

Course: Dessert

Cuisine: American, gluten free, nut free, vegan

Keyword: no-bake vegan cheesecake, nut-free vegan cheesecake, vegan cheesecake

Servings: 12

Calories: 232 kcal

Author: Monica

Ingredients

• 2 cups vegan cream cheese (2 - 8oz. containers)
• 2/3 cup vegan sugar
• 1/2 cup refined coconut oil (melted)
• 1/2 cup lemon juice (you can also use lime juice)

Instructions

1. Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 second to make it close to room temperature before blending.

2. Place the cream cheese, melted oil, and sugar in a blender or mixing bowl and blend until mixed.

3. Add the lemon juice and blend again until very creamy.

4. Pour into a graham cracker crust.  (My gluten free graham cracker crust recipe) 

5. Chill for at least 4 hours to set.

6. Top with fresh berries or berry compote.

Recipe Notes

• 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.

Nutrition Facts

NO-BAKE VEGAN CHEESE CAKE

Amount Per Serving (1 slice)

Calories 232 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 11g 55%

Sodium 145mg 6%

Potassium 10mg 0%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

Sugars 12g

Protein 2g 4%

Vitamin C 4.8%

Calcium 2.4%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.