No-Bake Vegan Cheesecake That Outsmarts Your Oven

You want a dessert that looks bakery-level, tastes indulgent, and requires exactly zero minutes of oven time? Here it is.

This no-bake vegan cheesecake is silky, rich, and disappears faster than a group chat after rent’s due. It’s the kind of dessert that makes people ask for the recipe before they’ve even swallowed.

And yes—it’s dairy-free, egg-free, and somehow still tastes like a classic NYC slice got a glow-up. Ready to flex on your next dinner invite?

Why Everyone Loves This Recipe

This cheesecake delivers creamy decadence without the fuss.

No oven, no water baths, no cracked tops—just blend, chill, and brag. It’s friendly to dairy-free, egg-free, and gluten-free folks (with the right crust), so nobody’s left out.

Plus, the base recipe is a blank canvas for toppings and flavor twists. You get bakery results with beginner effort.

That’s a win, FYI.

Servings, Prep time, Cooking time, Calories

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Chill Time: 4–6 hours (or overnight)
• Active Cooking: 0 minutes (no-bake)
• Calories: ~320 per slice (based on 12 slices; varies with toppings)

Ingredient Checklist

• For the crust:
  • 1 1/2 cups crushed vegan graham crackers or almond flour (for GF)
  • 1/3 cup melted coconut oil or vegan butter
  • 2 tablespoons maple syrup
  • Pinch of salt
• For the filling:
  • 2 cups raw cashews, soaked (see method)
  • 1 cup full-fat coconut milk (from a can), well stirred
  • 1/3 cup melted refined coconut oil (neutral flavor)
  • 1/2 cup maple syrup or agave
  • 1/4 cup lemon juice (fresh)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
• Optional boosters:
  • 1–2 tablespoons lemon zest for brightness
  • 2 tablespoons coconut yogurt for tang
  • Fresh berries or compote for topping

The Method – Instructions

1. Soak your cashews like you mean it. Quick method: pour boiling water over cashews and let sit 30 minutes. Best method: soak in cool water 4–6 hours.

   Drain and rinse well.

2. Prep the pan. Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides to prevent sticking.
3. Make the crust. In a bowl, mix crushed grahams or almond flour with melted coconut oil, maple syrup, and a pinch of salt until it clumps when pressed.

   Press firmly into the pan using the bottom of a glass. Freeze for 10–15 minutes to set.

4. Blend the filling. Add soaked cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla, and salt to a high-speed blender.

   Blend on high for 1–2 minutes until ultra-smooth and glossy. If needed, stop and scrape down the sides.

   Texture should be pourable but thick—think lava, not soup.

5. Taste and tweak. Want more tang? Add a teaspoon more lemon juice.

   Sweeter? Another tablespoon of maple.

   For brightness, add lemon zest. Blend 10 seconds to incorporate.

6. Fill and level. Pour the filling over the chilled crust.

   Tap the pan on the counter a few times to pop air bubbles. Smooth the top with a spatula.

7. Chill to win. Refrigerate 4–6 hours, preferably overnight, until fully set.

   In a hurry? Freeze 1–2 hours, then transfer to the fridge for the best texture.

8. Release and garnish. Run a thin knife around the edge, unclasp the springform, and slide onto a plate.

   Top with fresh berries, compote, shaved chocolate, or a drizzle of lemon curd-style sauce (vegan, of course).

9. Slice smart. Warm a sharp knife under hot water, wipe dry, then slice. Repeat between cuts for clean edges because aesthetics matter.

How Long Does It Keep?

Refrigerator: 4–5 days, covered.

The texture stays creamy and sliceable. Add fresh fruit right before serving to avoid sogginess.

Freezer: Up to 2 months, tightly wrapped.

Thaw in the fridge for 4–6 hours before serving. Pro tip: pre-slice and freeze individual pieces for emergency dessert situations (a thing, IMO).

Better-for-You Benefits

• Dairy-free indulgence: Cashews and coconut replace cream cheese without sacrificing richness.
• Refined sugar–light option: Maple or agave provide sweetness with fewer spikes than granulated sugar.
• Healthy fats: Nuts and coconut deliver satiating fats that keep you full longer.
• Customizable crust: Almond flour version lowers carbs and bumps protein.

Nutrition Stats

Per slice (12 slices, basic recipe, no toppings): Calories ~320, Fat ~22g (coconut + cashews), Carbs ~28g, Sugar ~16g, Protein ~6g, Fiber ~2g, Sodium ~120mg.

These are estimates and will vary with crust type, sweetener, and toppings.

Little Mistakes, Big Impact

• Under-soaking cashews: Leads to grainy texture. If your blender isn’t high-powered, soak longer.
• Skipping the coconut oil: This is your set-it-and-forget-it ingredient.

  Without it, the cheesecake may stay soft and slouchy.

• Using light coconut milk: Watery filling, sad slice. Use full-fat canned for creaminess and structure.
• Impatience with chilling: Cutting too soon equals messy wedges.

  Give it time to set properly.

• Over-lemoning: Too much acid can break the emulsion and make it thin. Add gradually and blend briefly.

Switch It Up

• Chocolate silk: Add 1/3 cup melted dark chocolate and 2 tablespoons cocoa powder to the filling.

  Top with shaved chocolate and sea salt.

• Berry swirl: Dollop 1/3 cup blended raspberry or strawberry coulis on top of the filling and swirl with a skewer before chilling.
• Key lime vibe: Swap lemon juice for lime, add zest, and use crushed vegan graham crackers for a classic feel.
• Salted caramel pecan: Drizzle vegan caramel over the set cheesecake and scatter toasted pecans. A little flaky salt = chef’s kiss.
• Espresso buzz: Blend in 2 teaspoons instant espresso powder and a dash of cinnamon.

  Dessert with ambition.

FAQ

Can I make it without cashews?

Yes. Substitute an equal amount of soaked macadamia nuts or use silken tofu plus 2–3 tablespoons more coconut oil for structure.

Note the flavor will shift slightly and tofu versions set softer.

What if I don’t have a springform pan?

Use a parchment-lined 8×8-inch square pan and lift out to slice bars. You can also portion into jars for no-slice parfaits—cute and portable.

Is there a coconut-free option?

For coconut milk, try a thick oat or cashew cream.

Replace coconut oil with deodorized cocoa butter or a neutral vegan butter. Texture will differ but still delicious.

Can I cut the sugar?

Reduce maple to 1/3 cup and add 1–2 tablespoons more coconut milk if needed for blending.

For low-sugar, use an erythritol–monk fruit syrup, but watch for cooling aftertaste.

How do I make it gluten-free?

Use almond flour crust or certified gluten-free graham crackers. Everything else in the base recipe is naturally gluten-free.

Why is my cheesecake not setting?

Common culprits: light coconut milk, not enough coconut oil, or too little chill time.

Pop it in the freezer for 45–60 minutes to firm up, then keep refrigerated.

Can I prep it ahead for a party?

Absolutely. Make 1–2 days in advance, keep covered in the fridge, and add toppings just before serving.

For stress-free hosting, pre-slice and wipe the knife between cuts.

Final Thoughts

This No-Bake Vegan Cheesecake gives you luxury flavor with minimal hustle. It’s the dessert equivalent of showing up late and still stealing the show—effortless, confident, and ridiculously good.

Keep the base recipe in your back pocket, then remix it with toppings and flavors to match your mood. Your only real problem now?

Everyone will expect you to bring it—every. single. time. Worth it.