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.
Keyword: Plant-Based, Vegan
For the base
230gvegan grahams crackersor oreos, digestives, or other vegan cookies
120gvegan butteror margarine
For the cheese filling
500gvegan cream cheeseTofutti, Trader Joe's, or other
400gvegan whipping creamor canned coconut cream
60gpowder sugardouble that if you use unsweetened whipping cream or unsweetened coconut cream.
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.
In a bowl, whip the cream. When the cream starts to whip, add powdered sugar, lemonjuice, and vanillaextract. Keep whipping till you have a very stiff 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.
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.
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.
For the red berry syrup
In a small pot add fresh raspberries, sugar, and lemonjuice. 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.
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.
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.
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.
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.
I use sweetened whipping cream. If yours is unsweetened, or if you use coconut cream, then you need to double the powdered sugar measurements.
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.
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.
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.
MEASUREMENTSWe recommend using the metric system for this recipe.