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    Home » Desserts

    No bake vegan cheesecake - no cashews

    Published: Apr 17, 2021 · by Nico

    Jump to Recipe

    This no-bake vegan cheesecake is the best! It's made with no nuts, no blending, no cooking, and goes straight into the refrigerator to set. It's easy to make, smooth, fluffy, rich, and creamy and it cuts perfectly.

    We serve it with a fresh berries sauce but you can use any of your favorite toppings. You can even make it in small glass jars.

    no-bake vegan cheesecake no nuts
    On this page:
    • Ingredients & Substitutions
    • Equipment
    • How to scale this recipe?
    • Mistakes I made
    • Tips 
    • Storage
    • Similar recipes
    • Recipe

    Check out our best vegan summer recipes collection!

    What to expect: rich, creamy, cheesy, soft, and fluffy, with a slight tanginess to it. It cuts very well and neatly. The texture is light and airy. You can make it round or in small jars. It's a refreshing treat.

    While this is not an Italian recipe (on this blog we do vegan Italian recipes), in Italy we have adopted and we love no-bake cheesecake as if it were our own recipe. For this reason, I decided to make one.

    Ps. If you like cheese desserts, you'll love our vegan ricotta and chocolate chips pie.

    vegan cheesecake no-nuts no-blender
    vegan cheesecake no-nuts no-blender

    We tested this no-bake vegan cheesecake recipe several times to come up with the simplest possible instructions and with the best texture, while maximizing flavor and minimizing points of failure.

    Also, we wanted to make a vegan cheesecake that doesn't require a blender, cashews, or baking, but that still had an easy-to-cut consistency to it.

    We even tried adding agar agar(plant-based gelatine) several times, to get a firmer cake, but the procedure is just too messy and complicated, and in the end, the cheesecake without agar agar had a better, firmer texture to it.

    The most important tip to get the best no-bake, no-nuts, vegan cheesecake is to let it rest in the refrigerator for at least 8 hours (but better overnight) to allow the ingredients to set, and then freeze it for just 30 minutes before serving.

    Ingredients & Substitutions

    For the base

    • Cookies: pick your favorite vegan cookies. I use some pretty basic vegan digestives, but you can go for vegan Grahams crackers, chocolate biscuits, oat biscuits, or even oreo shells. There are no rules, except that the biscuits should be dry and crunchy.
    • Vegan butter or margarine: you can replace vegan butter with margarine. I use one that is made with a canola oil and cocoa butter base. But any will work.
    • Salt: this is optional. I like to add a pinch of salt to the base, to lift its flavor. But that's entirely up to you.

    For the vegan cheese filling

    • Vegan cream cheese: pick a cream cheese whose flavor you really like. This is the most important thing. In the US some of the best ones are Tofutti and Traders Joe.
    • Vegan whipping cream: there are several ones on the market depending on where you live, if you are not sure have a look at this guide for vegan whipping creams. I use one that is already sweetened.

      If you cannot find vegan whipping cream, you can replace it with coconut cream, or with the hard part of refrigerated full-fat coconut milk.
    • Powdered sugar: if your whipping cream is NOT sweetened, then double our powdered sugar quantities.
    • Vanilla: you can use vanilla extract or the seeds of a real vanilla bean.
    • Lemon juice: this is optional, but we add it to give the cheesecake some tanginess to it.
    cheesecake in a glass
    cheesecake in a glass
    no-bake vegan cheese cake
    no-bake vegan cheese cake

    For the topping

    • Our favorite topping for this cake is a red berry sauce and mixed berries because they look beautiful and because they make the cheesecake lighter and fresh. You can also top it with vegan hazelnut spread, or vegan lemon curd.

    Equipment

    You can either make this cake in a springform pan (the one that opens on the side) or in small glass jars or even small glasses. Either way, it will look and taste delicious. We used a springform pan that is 9 inches or 23 cm in diameter.

    You will also need an electric hand mixer to whip up the cream.

    How to scale this recipe?

    This recipe is easy to scale. We calculated the scaling number for you. Pick the springform pan that you want to use for your cake, then multiply all the ingredients in our recipe box by the scaling number in this table.

    Springform pan sizeScaling Number
    4 inch (10 cm)0.22
    5 inch (13 cm)0.31
    6 inch (15 cm)0.44
    7 inch (18 cm)0.60
    8 inch (20 cm)0.79
    9 inch (23 cm)1
    10 inch (24 - 25 cm)1.23
    springform pan sizes and how to scale recipe

    Mistakes I made

    • Not enough cooling: the first time I made this no-bake vegan cheesecake I only left it in the refrigerator for 4 hours, but that is not enough. Then I tried 6 hours, and that is not enough.

      The best result comes from 8 hours or longer. It really makes a difference when you slice it and eat it, so really try to make this cake the day before you want to eat it.
    • Too long in the freezer: the second time I made this no-cashew cheesecake I tried putting it in the freezer to see what would happen. Basically, up to 30 minutes in the freezer is great. The cheesecake gets a bit firmer, and it's easier to cut, while still being soft and fluffy.

      But don't leave it for longer than 30 minutes, as the ice starts to form, and the cake won't be as smooth and fluffy.
    eating the cake
    eating the cake

    Tips 

    • Blending the cookies: 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.
    • Melted butter: you need to melt the vegan butter, but you also need to let it cool down before adding it to the crushed cookies. If you add it hot, the cookies will get mushy.
    • Cooling time: as I mentioned above, it's best to let this no-bake no-cashew cheesecake set in the refrigerator for at least 8 hours. Then, put it in the freezer for 30 minutes just before serving it.
    • Don't mix too much: it's important to preserve air while you mix the vegan cream cheese with the whipped cream. So, don't over-mix it. Whisk first with the electric hand mixer for just a minute, but then use a silicone spatula and gently mix moving the spatula from the bottom to the top of the bowl, like it you were incorporating air.

    Storage

    You can store this no-bake vegan cheesecake in the refrigerator for up to 5 days. The longer it stays in the refrigerator, the soggier the cookie base gets.

    You can also freeze this cheesecake for up to 2 months. To freeze, first let it set overnight in the refrigerator. Let thaw in the refrigerator for 4 hours before eating it.

    Some people like to eat it frozen, like a cream cheese ice cream.

    Similar recipes

    If you liked the freshness of this vegan cheesecake, you might also like:

    • Easy vegan coffee mousse
    • Vegan panna cotta
    • Fruit pizza
    • Vegan fruit tart
    • Apricot tart with frangipane
    • Vegan lemon tart

    Did you make this cheesecake? Then, leave us a comment below - it makes us very happy and it helps us improve our recipes.

    Recipe

    no-bake vegan cheesecake no-cashews

    No-bake vegan cheesecake

    Author: Nico
    This no-bake vegan cheesecake is the best! It's made with no-nuts, no-blending, no-cooking, and goes straight into the refrigerator to set. It's easy to make, smooth, fluffy, rich and creamy and it cuts perfectly. We serve it with a fresh berries sauce but you can use any of your favourite toppings. You can even make it in small glass jars.
    Print Recipe Pin Recipe Share Recipe
    5 from 12 votes
    Prep Time 30 mins
    Cook Time 0 mins
    Refrigerator 8 hrs
    Total Time 8 hrs 30 mins
    Course Dessert
    Cuisine International
    Servings 12 people
    Calories 421 kcal

    Ingredients
     
     

    For the base

    • 230 g vegan grahams crackers or oreos, digestives, or other vegan cookies
    • 120 g vegan butter or margarine

    For the cheese filling

    • 500 g vegan cream cheese Tofutti, Trader Joe's, or other
    • 400 g vegan whipping cream or canned coconut cream
    • 60 g powder sugar double that if you use unsweetened whipping cream or unsweetened coconut cream.
    • 2 teaspoon vanilla extract
    • ½ lemon, the juice

    For the topping

    • 250 g raspberries or strawberries fresh or frozen
    • 2 - 3 tablespoon sugar
    • ½ lemon, the juice
    • 250 g mixed berries fresh (optional)
    • 10 mint leaves (optional)

    Instructions
     

    For the vegan cheese cake

    • Take the vegan cream cheese out of the refrigerator and set aside. Then melt the vegan butter and set aside to cool down.
      Now crush or blend the vegan cookies not too finely, then add them to the lukewarm melted butter and mix with a spoon.
      Transfer the crushed cookies into a springform pan that you previously lined with parchment paper. Press them down with a spoon to make a solid base. Just the base, no sides. Put in the freezer while you prepare the filling.
      NB: If you choose to make it in small jars or glasses, my advice is not to press the crushed cookies. Just add them to the bottom of the jars.
      vegan cookies base
    • In a bowl, whip the cream. When the cream starts to whip, add powdered sugar, lemon juice, and vanilla extract. Keep whipping till you have a very stiff whipped cream.
      adding lemon juice to the whipped cream
    • Add the cream cheese to the whipped cream. Whisk with your electric hand mixer to incorporate. Do not whisk too much. Just a minute.
      adding vegan cream cheese to the whipped cream
    • Take a silicon spatula and fold the whipped cream and the cream cheese together, making sure they are well incorporated. Be gentle, you want to keep them airy. Check the bottom of the bowl, there might be unmixed parts there.
      mixing the vegan cheesecake filling
    • Transfer the mix on top of the crushed cookie base. Level the top with the back of a spoon. Let rest in the refrigerator for a minimum of 8 hours, but better overnight closer to 12 hours.
      levelling the top of the cheesecake with a spoon

    For the red berry syrup

    • In a small pot add fresh raspberries, sugar, and lemon juice. Cook on medium heat for 5 minutes. Mash the berries with a fork or with a hand blender, then pass them through a sieve if you want a smooth red berry syrup. Let cool down.
      passing the raspberry syrup through a sieve

    Building the cheesecake

    • When the cheesecake has set, remove the side of the springform pan. If it's sticky you can run a knife through the edges of the cake. Transfer onto a serving plate.
      taking the vegan cheesecake out of the form
    • Pour the red berry syrup on top of the cheesecake and spread it evenly with the back of a spoon. Then add fresh berries on top and put the cheesecake back in the refrigerator.
      adding fruit on top
    • For best slicing results, put the cheesecake in the freezer 30 minutes before serving. Do not keep in the freezer for more than 30 minutes.
      slice of vegan cheesecake
    • If you want to do it in glasses, or small jars, then add the crushed cookies at the bottom without pressing them down, then add the cheesecake filling on top, and set in the refrigerator. Garnish with fresh fruit before serving.
      cheesecake in small glass jars

    Notes

    1. I use sweetened whipping cream. If yours is unsweetened, or if you use coconut cream, then you need to double the powdered sugar measurements.
    2. 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.
    3. If you don't have a spring form pan, you can use small glass jars, or small glasses.
    4. If you don't like our topping, feel free to use any other topping of your choice.
    5. Note that the US measurements are not an exact conversion to the metric system. This is done on purpose to adjust US measurements to US packaging sizes.
    MEASUREMENTS
    We recommend using the metric system for this recipe.

    Nutritional Values

    Nutrition Facts
    No-bake vegan cheesecake
    Amount Per Serving
    Calories 421 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 16g100%
    Trans Fat 1g
    Potassium 187mg5%
    Carbohydrates 33g11%
    Dietary Fiber 6g25%
    Sugar 17g19%
    Protein 6g12%
    Vitamin A 399IU8%
    Vitamin B6 1mg50%
    Vitamin C 11mg13%
    Vitamin E 2mg13%
    Vitamin K 11µg10%
    Calcium 43mg4%
    Folate 22µg6%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 21mg5%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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    Reader Interactions

    Comments

    1. Yol

      May 28, 2021 at 3:45 pm

      Ciao Nico!
      Ma quanto mi piace la Tua pagina, e' bellissima! Volevo chiederti se sai per caso dove si puo' comprare silken tofu e vegan cream cheese in Italia. Io abito a Roma, pero' trovare questi prodotti qua, e' quasi impossibile. 🙁

      Reply
      • Nico

        May 29, 2021 at 10:07 am

        Ciaooo 🙂 Grazie millleeee! Allora, per il silken tofu a Roma lo trovi nei negozi Cinesi, li hanno veramente tanti tipi di tofu. Se proprio non lo trovi puoi anche prendere il tofu classico alla coop e frullarlo bene per renderlo molto liscio. Per il cream cheese, io lo prendo il valsoia alla coop o all'EMI (emisfero) ma ne trovi anche altri da NaturaSi. Ps. ho visto che hai lasciato il commento sulla pagina in Inglese, magari leggi la pagina in Italiano che li adatto la ricetta ai prodotti che trovo qui in Italia 🙂 C'è il link per cambiare lingua all'inizio della ricetta 🙂

        Reply
    2. Joy

      May 28, 2021 at 2:05 am

      Do you make an Italian cheesecake using your ricotta recipe? Or can you add it to this one somehow?

      Reply
      • Nico

        May 29, 2021 at 10:11 am

        Hi Joy, I haven't personally tried yet, but it should work adding it to this one instead of the cream cheese. I made a ricotta pie with my ricotta recipe. It's kind of a baked Italian cheese cake with a thick crust. And you can even bake the crust and add the ricotta mix raw. It's sooo good. Here's the link in case you haven't seen it yet: https://theplantbasedschool.com/vegan-ricotta-pie/

        Reply
    3. Belinda

      May 03, 2021 at 5:51 pm

      5 stars
      That looks amazing, I'm going to make it tonight. Thank you for posting the "mistakes" too, I appreciate that.

      Reply
      • Nico

        May 04, 2021 at 8:38 am

        Thank you Belinda. Hope you like it 🙂

        Reply

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