Vegan No-Bake Cheesecake Recipe

Introduction

This Vegan No-Bake Cheesecake is a creamy, dreamy dessert that’s easy to make and perfect for any occasion. With a nutty crust and a smooth, tangy cashew-coconut filling, it’s a delightful treat that requires no oven time.

Ingredients

• 1/2 cup nuts or seeds of choice
• 1 cup oats (gluten-free if needed)
• 20 small dates, pitted
• 1 tsp vanilla extract
• 1/2 tbsp coconut oil
• 2/3 cup cashews, soaked
• 1 cup canned coconut milk
• 3 tbsp maple syrup (or a different liquid sweetener)
• 1 1/2 tsp agar powder (not flakes) + 1/4 cup water
• 1 tsp vanilla extract
• 2 tbsp lemon juice (or lime juice)
• 3 tsp pink dragon fruit powder (optional)

Instructions

1. Step 1: Soak the cashews in hot water for 1 hour, or boil them for 15 minutes. Alternatively, soak them overnight in cold water.
2. Step 2: In a food processor, combine the nuts or seeds, oats, dates, 1 tsp vanilla extract, and coconut oil. Process until the mixture sticks together when pressed. Press this crust mixture firmly into the bottom and about 2 inches up the sides of a greased 6-inch cheesecake pan or springform. Chill in the refrigerator while you prepare the cream.
3. Step 3: Blend the soaked cashews, coconut milk, maple syrup, 1 tsp vanilla extract, lemon juice, and dragon fruit powder (if using) on high speed until smooth, about 1–2 minutes.
4. Step 4: In a small saucepan, bring the agar powder and 1/4 cup water to a boil. Let it simmer for 2 minutes, stirring frequently to dissolve completely.
5. Step 5: Quickly add the hot agar mixture to the blender with the cream ingredients and blend for another 10–20 seconds to combine well.
6. Step 6: Pour the cream mixture over the crust in the cheesecake pan. Refrigerate for several hours or overnight until set. To speed up setting, place the cheesecake in the freezer for 45–60 minutes. Serve chilled but not frozen.

Tips & Variations

• For a firmer crust, you can bake it at 350°F (175°C) for 10 minutes before adding the filling.
• Use different nuts like almonds or walnuts for varied flavor and texture in the crust.
• Adjust sweetness by adding more or less maple syrup according to taste.
• Swap lemon juice for lime juice for a different citrus note.

Storage

Store leftovers covered in the refrigerator for up to 5 days. When ready to serve, let the cheesecake sit at room temperature for about 10–15 minutes to soften slightly. Avoid freezing for long periods as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different thickener instead of agar powder?

Agar powder is key to setting this vegan cheesecake without baking. Substitutes like gelatin are not vegan, and other thickeners may not set as firmly. It’s best to use agar for the proper texture.

Do I have to soak the cashews?

Yes, soaking or boiling cashews softens them, ensuring a smooth, creamy filling. If unsoaked cashews are used, the texture may be gritty.

Vegan No-Bake Cheesecake Recipe

---

★★★★★

4.8 from 87 reviews

• Author: Matteo
• Total Time: 1 hour 15 minutes (including soaking and chilling time; chilling is passive time)
• Yield: 8 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This Vegan No-Bake Cheesecake is a creamy, indulgent dessert made entirely from plant-based ingredients without the need for baking. Featuring a nutty oat crust, a smooth cashew and coconut milk filling sweetened with dates and maple syrup, and a hint of lemon and vanilla, it’s perfect for a refreshing, dairy-free treat. The use of agar powder helps it set beautifully in the fridge, making it an ideal make-ahead dessert for gatherings or a wholesome everyday sweet.

---

Ingredients

Scale 1x2x3x

Crust Ingredients

• 1/2 cup nuts or seeds of choice
• 1 cup oats (gluten-free if needed)
• 20 small dates (pitted)
• 1 tsp vanilla extract
• 1/2 tbsp coconut oil

Cream Filling Ingredients

• 2/3 cup cashews (soaked)
• 1 cup canned coconut milk
• 3 tbsp maple syrup (or another liquid sweetener)
• 1 1/2 tsp agar powder (not flakes!)
• 1/4 cup water
• 1 tsp vanilla extract
• 2 tbsp lemon juice (or lime juice)
• 3 tsp pink dragon fruit powder (optional)

---

Instructions

1. Measure Ingredients: For best accuracy, weigh all ingredients using a kitchen scale. If using a larger 9-inch springform pan, consider doubling the recipe for adequate quantity.
2. Soak Cashews: Place cashews in hot water and soak for 1 hour, or boil for 15 minutes. Alternatively, you can soak them overnight in cold water to soften for blending.
3. Prepare Crust: Combine nuts/seeds, oats, dates, vanilla extract, and coconut oil in a food processor. Process until the mixture sticks together when pressed. Firmly press this dough into the bottom and approximately 2 inches up the sides of a greased 6-inch cheesecake pan or springform. Chill in the refrigerator while preparing the cream.
4. Blend Cream Ingredients: Add soaked cashews, coconut milk, maple syrup, vanilla extract, lemon juice, and optionally pink dragon fruit powder to a blender. Blend on high speed for 1-2 minutes until completely smooth and creamy.
5. Cook Agar Mixture: In a small saucepan, combine agar powder and 1/4 cup water. Bring to a boil, then simmer for 2 minutes while stirring frequently to activate the agar’s gelling properties.
6. Combine Agar with Cream: Immediately pour the hot agar mixture into the blender with the cream. Blend again for 10-20 seconds to evenly incorporate the agar throughout the mixture.
7. Assemble and Chill: Quickly pour the cream filling over the prepared crust. Refrigerate for several hours or overnight until the cheesecake has fully set. To expedite setting, place the cheesecake in the freezer for 45-60 minutes. Serve chilled but not frozen for optimal flavor and texture.
8. Storage: Keep any leftover cheesecake refrigerated for up to 5 days.

Notes

• Use a kitchen scale for precise measurements to ensure the best texture and taste.
• The recipe is designed for a 6-inch pan; adjust quantities if using different pan sizes.
• For a baked crust alternative, refer to additional notes or modify the crust preparation by baking at 350°F (175°C) for 10-12 minutes before adding the filling.
• Choose nuts or seeds based on preference or dietary restrictions.
• Soaking cashews is crucial for creaminess; boiling can speed up the process if short on time.
• Use agar powder (not flakes) as it dissolves better and sets more reliably.
• Pink dragon fruit powder is optional and adds a vibrant color and subtle flavor.
• Store the cheesecake in the refrigerator; avoid freezing to prevent texture changes.

• Prep Time: 20 minutes (plus 1 hour soaking time for cashews)
• Cook Time: 10 minutes (simmering agar mixture)
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Plant-Based

Keywords: vegan cheesecake, no-bake dessert, dairy-free cheesecake, plant-based dessert, agar cheesecake, cashew cheesecake, gluten-free option