You’ll love this vegan cheesecake recipe because it’s light and creamy, made without blending, without cooking, and without tofu or cashews.

The cheesecake has a crumbly crust and a smooth, fluffy, and creamy filling. Serve it with fresh berries or with your favorite topping.

vegan cheesecake
Vegan cheesecake serving suggestions

Our vegan cheesecake has a rich yet refreshing taste with a slight tanginess and a creamy, cheesy, and fluffy texture.

You can make this recipe in the fridge without turning on the oven.

You’ll need a cake pan – best if with a removable bottom – or to make things easier, you can assemble single-portion cheesecakes into small glasses or jars.

The most important tip to get the best no-bake vegan cheesecake is to let it rest in the refrigerator for at least 8 hours to allow the ingredients to set.

Then freeze it for 30 minutes before serving. It’ll cut beautifully!

Vegan Cheesecake with forrest fruit

Ingredients & Substitutions

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

For the base

  • Cookies: pick your favorite vegan cookies. I use vegan digestives, but you can go for vegan Graham crackers, chocolate biscuits, oat biscuits, or even Oreo shells.

    There are no rules except that the biscuits should be dry and crunchy. For gluten-free, pick gluten-free cookies.
  • Vegan butter: I use one that is made with a canola oil and cocoa butter base. But any will work. Substitute melted coconut oil for vegan butter.
  • Salt: this is optional. I like to add a pinch of sea salt to the base to lift its flavor. But that’s entirely up to you.

For the vegan cheesecake filling

  • Vegan cream cheese: pick a dairy-free cream cheese whose flavor you like. Some of the best in the US are Tofutti and Trader Joe’s.
  • Vegan whipping cream: there are several ones on the market, depending on where you live. If you are unsure, look at this guide for vegan whipping creams. I use one that is already sweetened.

    If you cannot find vegan whipping cream, replace it with coconut cream or the solid part of a refrigerated full-fat coconut milk can.
  • Powdered sugar: if your whipping cream is NOT sweetened, double our powdered sugar quantities.

    You could use maple syrup as a sweetener, but it will slightly affect the texture of the cheesecake, making it less firm.
  • Vanilla: you can use vanilla extract or the seeds of a real vanilla bean.
  • Lemon juice is optional, but we add it to give the cheesecake some tanginess. You can also add lemon zest. Substitute lime for lemon.

For the topping

We make a red berry sauce and add mixed berries and mint leaves.

Substitute vegan hazelnut spread, vegan lemon curd, vegan caramel sauce, or your favorite topping.

slice of vegan cheesecake

How to make vegan cheesecake

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Crush or blend your cookies not too finely, then add them to a bowl with lukewarm melted vegan butter.

Mix with a spoon, then transfer to a springform pan (the one with a removable bottom) that you previously lined with parchment paper.

Press them down with the back of a spoon to make a solid base. Put in the freezer while you prepare the filling.

Vegan Cheesecake biscuit crust in a cake pan

In a bowl, whip the heavy cream. Add powdered sugar, lemon juice, and vanilla extract when the cream starts to whip.

Keep whipping till you have a stiff whipped cream.

Add the cream cheese to the whipped cream and whisk to incorporate for just a minute.

Hands mixing the cream cheese topping

Transfer the filling to the base and level with a spoon.

Refrigerate for at least 8 hours but best overnight.

Spoon and cream cheese topping in a cake pan

When the cheesecake is firm, remove the rim of the springform pan.

If it’s sticky, you can run a knife through the edges of the cake. Transfer onto a serving plate and top with your favorite topping.

Put it in the freezer for 30 minutes before serving. It’ll cut beautifully!

Vegan Cheesecake after cooling

Red berry topping

Add fresh raspberries, sugar, and lemon juice to a small pot. Cook on medium heat for 5 minutes.

Mash the berries with a fork or hand blender, then pass them through a sieve if you want a smooth red berry syrup. Let it cool down completely.

sift with raspberry seeds

Pour the red berry syrup on top of the cheesecake and spread it evenly with the back of a spoon.

Garnish with fresh berries and mint leaves, and put the cheesecake back in the refrigerator.

Vegan Cheesecake with forrest fruit

For best slicing results, put the cheesecake in the freezer for 30 minutes before serving. Do not keep in the freezer for more than 30 minutes.

Vegan Cheesecake slice with a fork

Variations

Single-portion cheesecakes

A simpler version of this vegan cheesecake is one in single portions, built directly in a small glass or jar.

Add the crushed cookies to the bottom of the glass, then add the cheesecake filling on top, and set in the refrigerator. Garnish with fresh fruit before serving.

Mono-portioned vegan cheesecake

Tips

  • Let cool the cheesecake completely before cutting it. Eight hours in the fridge is the minimum, but we recommend making the cake a day in advance for best results.
  • Let it set for 30 minutes in the freezer before serving it. This way, it’ll cut beautifully.
  • Don’t blend the cookies too finely. It’s best if there are some bigger crumbs. They add a nice texture and crunch to the vegan cheesecake. If you use a food processor is best to pulse.
  • The melted butter should be lukewarm. If it’s too hot, the cookies will get mushy.
  • For best results, use a vegan cream that is made for whipping. If you cannot find it, the you can replace it with coconut cream. If you cannot find coconut cream, then you can use regular full-fat coconut milk, but only use the solid part, not the watery part.
  • I use sweetened whipping cream. If yours is unsweetened, or if you use coconut cream, then you need to double the powdered sugar measurements.
  • If you don’t have a spring form pan, you can use small glass jars, or small glasses.
  • If you don’t like our topping, feel free to use any other topping of your choice.

Storage

Make ahead: this recipe is excellent for one or two days ahead because the ingredients have time to set in the fridge, and it will be easier to slice the cheesecake.

Refrigerator: store the vegan cheesecake in the fridge for up to 5 days.

Freezer: let set in the fridge first, then freeze for up to 3 months. Thaw in the refrigerator for 4 hours, although some like eating frozen, more like ice cream.

More vegan desserts

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Vegan Cheesecake with a fork

Vegan Cheesecake (No-Bake)

By: Nico Pallotta
5 from 19 votes
You'll love this vegan cheesecake recipe because it's light and creamy, made without blending, without cooking, and without tofu or cashews.
The cheesecake has a crumbly crust and a smooth, fluffy, and creamy filling. Serve it with fresh berries or with your favorite topping.
Prep Time: 30 minutes
Cook Time: 0 minutes
Refrigerator: 8 hours
Total Time: 8 hours 30 minutes
Servings: 12 people
Course: Dessert
Cuisine: International

Equipment

  • 1 Hand mixer
  • 1 Springform pan (9-Inch or 23 cm) the one that opens on the side.

Ingredients

For the base

  • 8 ounces vegan graham crackers or other vegan cookies
  • 4 ounces vegan butter

For the filling

  • 1⅔ cups vegan whipping cream or canned coconut cream
  • ½ cup powdered sugar double that if you use unsweetened whipping cream or unsweetened coconut cream.
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 cups vegan cream cheese Tofutti, Trader Joe's, or other

For the topping

  • 9 ounces raspberries fresh or frozen
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 cups fresh mixed berries optional
  • 10 mint leaves optional

Instructions 

For the base

  • Coarsely crush or blend 8 ounces vegan graham crackers, then mix them in a bowl with 4 ounces vegan butter (melted).
    Transfer to a springform pan lined with parchment paper and press down with back of a spoon. Put in freezer while prepping the filling.
    Vegan Cheesecake biscuit crust in a cake pan

For the filling

  • In a bowl, whip 1⅔ cups vegan whipping cream with a hand mixer.
    Add ½ cup powdered sugar, 1 tablespoon vanilla extract, and 2 tablespoons lemon juice and keep whipping until well whipped.
    Add 2 cups vegan cream cheese and whisk for just a minute until combined.
    Hands mixing the cream cheese topping
  • Transfer the filling onto the base and level with a spoon.
    Refrigerate for at least 8 hours, best overnight. Even better if you make it a day in advance.
    Spoon and cream cheese topping in a cake pan
  • When the cheesecake is firm, remove the rim of the pan. If sticky, run a knife around the edge. Store in the fridge.
    Vegan Cheesecake after cooling

For the red berry topping

  • To a saucepan, add 9 ounces raspberries, 3 tablespoons sugar, and 2 tablespoons lemon juice. Cook 5 minutes on medium heat.
    Blend berries then pass them through a sift for a smooth syrup. Simmer for longer for a thicker syrup. Let cool down completely.
    sift with raspberry seeds
  • Pour syrup on cheesecake and garnish with 2 cups fresh mixed berries and 10 mint leaves.
    Vegan Cheesecake with forrest fruit
  • Put in the freezer for 30 minutes before serving. It'll cut beautifully.
    Vegan Cheesecake slice on a plate

Notes

Nutrition information is an estimate for 1 slice of vegan cheesecake out of 12 slices.
STORAGE
Make ahead: this recipe is excellent for one or two days ahead because the ingredients have time to set in the fridge, and it will be easier to slice the cheesecake.
Refrigerator: store the vegan cheesecake in the fridge for up to 5 days.
Freezer: let set in the fridge first, then freeze for up to 3 months. Thaw in the refrigerator for 4 hours, although some like eating frozen, more like ice cream.
ALSO ON THIS PAGE

Nutrition

Calories: 439kcal, Carbohydrates: 35g, Protein: 6g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 202mg, Dietary Fiber: 6g, Sugar: 17g, Vitamin A: 54IU, Vitamin B6: 0.1mg, Vitamin C: 11mg, Vitamin E: 1mg, Vitamin K: 15µg, Calcium: 54mg, Folate: 33µg, Iron: 2mg, Manganese: 1mg, Magnesium: 24mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 19 votes (17 ratings without comment)

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25 Comments

    1. Hi Gay,

      Thanks for your message. Depending on where you live, there are several non-dairy whipping cream options.
      VioLife is an excellent option, Trader Joe’s also sells one.
      Where we live there are also a few local brands, my best advice is to ask your local store manager if they keep one.
      I hope this helps.
      Best,
      Nico

  1. Hi,
    It works well! but i modified the recipe a little. I put 2 cans of heavy thick solid coconut milk and 3 packages of 200g vegan cream cheese. When mixing everything there were still bits of pieces of cream cheese so i whisked with kitchen aid for a few minutes until a little smoother. The cakes were great and nicely high size. Compared to real cheesecakes, it’s not super super firm but it holds up very well, it’s just a little less firm, but delicious! Even the cake was sucess, i would add another pack of cheese cream max 4!