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