No-Bake Vegan Cheesecake Recipes for Beginners

It would be simply wonderful and exciting to make a no-bake cheesecake, especially for the new vegans. The fun of savoring that creamy, tangy dessert without having to turn on the oven is definitely something, especially when you're looking for something simple yet impressive. But vegan cheesecakes are not really about not including the dairy. In fact, they show richness and texture entirely plant-based.

For those observing a vegan diet or even just wanting something lighter, no-bake vegan cheesecakes can be perfect in terms of indulgence and health. Cheesecakes are here to present a combination of nuts, fruits, and natural sweeteners to create a rich dessert that's indulgent but utterly easy to make. Not only will you save time because you will skip the oven, but you can also play with different ingredients and create cheesecakes to your liking. Here's how you can begin making a vegan no-bake cheesecake that is sure to impress your taste buds and amaze your guests.

Vegan No-Bake Cheesecake Recipe

Ingredients:

• 1 ½ cups of raw cashews soaked for 4 hours
• 1 cup of pitted dates
• 1 cup of unsweetened shredded coconut
• ½ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ cup maple syrup
• ¼ cup lemon juice
• 1 teaspoon coconut milk, or almond milk for a less rich version
• A pinch of sea salt

Method:

Process the cashews until well-pureed in a food processor. Then, mix well to create your creamy cheesecake base. In a separate mixing bowl, blend the pitted dates and shredded coconut until sticky. Then process them in the food processor till they combine together into a good sticky mixture. Combine the melted coconut oil, the vanilla extract, maple syrup, lemon juice, and a little pinch of sea salt and keep blending till uniform and smooth.

Fill the lined springform pan or cake tin with the prepared base mixture, spreading it out evenly to cover the base. Chill it in the fridge while you prepare the filling. To make the filling, just blend the cashews, coconut milk, and a bit of extra maple syrup until smooth and creamy. Pour the filling over the crust and spread it out evenly. Let the cheesecake set in the fridge for at least 4-6 hours. Before serving, garnish it with fresh fruit, shredded coconut, or a drizzle of syrup for an extra touch of elegance.

5 Different No-Bake Vegan Cheesecake Recipes to Try for Beginners

Lemon-Blueberry No-Bake Vegan Cheesecake

A twist on the cheesecake with freshness, the blueberries and lemons are tart while the filling remains sweet. A crust using crushed almonds and dates is ideal because it's balanced with the tart filling. The filling with cashew adds a citrus flavor from the juice of the lemon. For decoration, adding blueberry compote gives both beauty and sweetness.

Chocolate Hazelnut No-Bake Vegan Cheesecake

Perfect for a chocolate fix, this no-bake cheesecake is for chocolate lovers. It starts off with a nice base from the hazelnut and cocoa crust; however, it is really where the magic is: in the soaked cashew and almond milk, which has a great amount of raw cacao powder mixed with it. Then comes the final layer, adding some chopped hazelnuts and shaved dark chocolate, all set with crunch.

Mango-Coconut No-Bake Vegan Cheesecake

Bright, refreshing mango-coconut cheesecake is the tropical twist of the classic dessert. The bottom crust is composed of cashew-date-coconut mixture. Filling- Mango puree blended with coconut cream gives luscious and creamy texture to this cheesecake. Garnish it with sliced mango or toasted coconut flakes to heighten its tropical flavor.

Strawberry-Rhubarb No-Bake Vegan Cheesecake

This one combines the tartness of rhubarb with the sweetness of strawberries. The foundation is a simple date and almond crust, and the filling is made from cashews, coconut milk, and a touch of maple syrup. A topping of fresh strawberries and stewed rhubarb adds a beautiful contrast and a delicate tartness to balance the creamy filling.

Matcha Green Tea No-Bake Vegan Cheesecake

For a treat that's amazing in both its flavor and hue, this is the matcha cheesecake. The crushed graham cracker crust comes with the creamy filling of coconut milk, earthy and fragrant matcha powder, cashews, and maple syrup round off the finish of the flavor profile for an eye-catching, mouthwatering cheesecake.

Vegan Swaps You Can Use

Almond Milk Instead of Dairy Milk

For a lighter, creamier texture, almond milk is a great alternative to traditional dairy milk. It has a mild, slightly nutty flavor that complements both sweet and savory dishes. Use unsweetened almond milk for a more neutral flavor profile in your cheesecake fillings.

Coconut Oil Instead of Butter

Coconut oil is a great substitute for butter in vegan baking. It adds a creamy texture that helps bind the ingredients together and provides a hint of coconut flavor. It also helps set the cheesecake, so it's firm yet smooth when chilled.

Use Cashews as a Replacement for Cream Cheese

Cashews are the answer to creamy richness in vegan cheesecakes. Soaked and blended, they provide a perfect, smooth base which will give an exact feel to what the cream cheese feels like to your taste buds. Also, it is the source of good fats that perfectly complement plant-based desserts.