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    Home » Recipes » Desserts

    Modified: Feb 12, 2024 · Published: Dec 12, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Creamy No-Bake Vegan Cheesecake

    Jump to Recipe Pin

    This No-Bake Vegan Cheesecake with raw pie crust comes together quickly and easily. Made with cashews, it is sweet, rich, and creamy.

    Vegan Cheesecake on a plate with chocolate drizzled on top.

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    With only eight ingredients, this No-Bake Vegan Cheesecake with Raw Pie Crust is super easy to make. It is rich and creamy with a slight tangy flavor from lemon juice.

    Made with raw cashews instead of vegan cream cheese like my Creamy Vegan Pumpkin Cheesecake, it is a healthy treat. The raw pie crust recipe is made with only two ingredients (plus salt) and is gluten-free.

    Drizzle some melted chocolate on top or top it with fresh raspberries or strawberries. A fruit compote or fresh fruit on top would also be good.

    It's perfect for get-togethers because you can make it ahead of time, freeze it, and serve it when you are ready!

    Other recipes to try are my Gluten-Free Peanut Butter Bars, Cranberry Cashew Bars, Easy Candied Cashews, and Vegan Rice Krispies.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 💭 Tip
    • 🥧 Cheesecake Pans
    • 🥡 Storage
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • 🍦 Other No-Bake Vegan Desserts
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It's rich and creamy. Top it with fresh strawberries or melted chocolate.
    • It's easy to make and it's a no-bake recipe!
    • You can make it ahead of time, so it's perfect for a get-together!

    🧾 Ingredients

    Ingredients for cheesecake and raw pie crust with labels.

    Crust

    • Walnuts: Adds a nutty flavor and balances out the sweetness.
    • Dates: Adds a sweet flavor and helps crust stick together. They also taste great in Vegan Peanut Butter Stuffed Dates.
    • Salt: Enhances flavors.

    Cheesecake Filling

    • Cashews: Has a neutral flavor and creamy texture.
    • Sweetened condensed coconut milk: Adds a creamy consistency and sweet rich flavor to the creamy filling. You can also use sweetened condensed oat milk, maple syrup, or agave syrup.
    • Lemon juice: Adds a tangy flavor. You could add some lemon zest for a stronger lemon flavor. You could also use key lime juice for a key lime pie.
    • Vanilla extract: Enhances flavors.
    • Melted coconut oil: Helps the mixture solidify.
    • Salt: Enhances sweetness. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Other nuts for the date-based crust: almonds, pecans
    • You could also use vegan graham crackers to make a Vegan Graham Cracker Crust.
    • Sweetened condensed oat milk

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    🔪 Instructions

    Dates and water in a pitcher.

    Step 1: Soak dates in hot water. Drain the water.

    Date crust in a pan.

    Step 2: In a food processor, combine walnuts, dates, and salt. Pour walnut mixture into a pan pressing down as you spread it. Place in the freezer for about 15 minutes to firm up.

    Filling ingredients in a food processor.

    Step 3: In a food processor or high-speed blender combine soaked and drained cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt.

    Filling ingredients in a food processor after blending.

    Step 4: Blend until the batter is smooth and creamy.

    Cheesecake layer being poured into the raw date pie crust.

    Step 5: Pour the cheesecake filling on top of the crust. Freeze for 3-4 hours to set for the firmest texture.

    After the vegan cheesecake has been chilled in the freezer, it can be stored in the refrigerator or freezer.

    💭 Tip

    You can line the bottom of the pan with parchment paper if you like, but I found it unnecessary. I was able to lift up a slice of cheesecake without it sticking.

    🥧 Cheesecake Pans

    A springform pan (a pan with a removable bottom) works best because you can remove the bottom when the cheesecake has set, but if you don't have one that's okay.

    Since this is a no-bake cheesecake recipe, a glass pie dish, ceramic pie pan, or cake pan would also work. Just keep in mind the width and depth of the pan.

    My pie pan was 8 ½" wide and 1 ½" deep. If you have an 8" pan that is deeper, that will work too.

    The cheesecake and raw pie crust will be slightly thicker. If you have a 9" pie pan, the cheesecake and pie crust will be thinner. You could always add more dates and walnuts if you want a thicker pie crust.

    🥡 Storage

    This dairy-free cheesecake recipe will last up to 5 days in an airtight container in the fridge.

    ❄️ Can I Freeze It?

    Yes! You can store this vegan cheesecake in the freezer. It will last several months. Place the whole cheesecake or individual slices in plastic wrap, then place them in a freezer-safe bag or container.

    🍽 Serving

    • Melted chocolate chips: I melted semi-sweet chocolate chips in the microwave at 30-second intervals to drizzle on the top of the cheesecake.
    • Fresh berries: strawberries, blueberries, raspberries, blackberries
    • Raspberry Compote
    • Chocolate sauce
    • Vegan whipping cream
    • Vegan ice cream
    No-Bake Vegan Cheesecake on a plate with a fork.

    👩🏻‍🍳 Recipe FAQs

    What are vegan cheesecakes made of?

    This easy vegan cheesecake recipe is made with raw cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt.

    What do vegans use instead of cream cheese?

    One substitute for cream cheese is raw cashews mixed with other ingredients to make vegan cream cheese.

    🍦 Other No-Bake Vegan Desserts

    • No-Bake Chocolate Peanut Butter Bars
      No-Bake Chocolate Peanut Butter Rice Crispy Bars
    • Fudgy No-Bake Brownies on a plate.
      Fudgy No-Bake Brownies with Dates
    • Pecan Truffles
      No-Bake 2 Ingredient Pecan Truffles
    • Chickpea Cookie Dough in a mug with ice cream scoop.
      Vegan Chickpea Cookie Dough Without Brown Sugar

    If you tried this No-Bake Vegan Cheesecake Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    No-Bake Vegan Cheesecake on a plate with a fork.
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    5 from 2 votes

    No-Bake Vegan Cheesecake

    This No-Bake Vegan Cheesecake with Raw Pie Crust comes together quickly and easily. Made with cashews, it is sweet, rich, and creamy.
    Course Dessert
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 15 minutes minutes
    chilling 4 hours hours
    Total Time 4 hours hours 15 minutes minutes
    Servings 8
    Calories 537kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor

    Ingredients

    Crust

    • 1 cup dates soaked in hot water and drained
    • 1 cup walnuts
    • Pinch salt

    Filling

    • 2 cups raw cashews
    • 11.25 ounces sweetened condensed coconut milk (1 cup)
    • ½ cup lemon juice
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil
    • Pinch salt

    Instructions

    Crust

    • In a food processor mix dates, walnuts, and salt until a ball forms.
    • Spread crust mixture into a pan and press down. My pan was 8 ½" wide and 1 ½" deep*. Place in the freezer for about 15 minutes.

    Filling

    • Soak cashews for 4 hours. If you're in a hurry you can soak cashews in hot water for 15 minutes. Drain water.
    • Mix cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt in a high speed blender or food processor until smooth and creamy.
    • Pour filling into the crust. Freeze for 3-4 hours to set. Store in the fridge or freezer.

    Notes

    *If you have a springform pan, use that. You can line the pan with parchment paper if you like, but I found it unnecessary. I was able to lift up a slice of cheesecake without it sticking.
    If your pie pan is 8" wide but deeper than mine, that will work too. Just keep in mind that the cheesecake and crust will be slightly thicker. If you use a 9" wide pan the cheesecake and pie crust will be thinner. You could also add more dates and walnuts for a thicker crust.
    An 11.25-ounce can of Nature's Charm sweetened condensed coconut milk has 1 cup of Sweetened condensed coconut milk in it, so you'll use the whole can.
    If you use another brand or homemade, make sure to measure 1 cup.
    This dairy-free cheesecake recipe will last up to 5 days in an airtight container in the fridge.
    You can store this vegan cheesecake in the freezer. It will last several months. Place the whole cheesecake or individual slices in plastic wrap, then place them in a freezer-safe bag or container.

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    Nutrition

    Calories: 537kcal | Carbohydrates: 53g | Protein: 49g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 35mg | Potassium: 414mg | Fiber: 4g | Sugar: 38g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 3mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Vegan Cheesecake

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