Dreamy Vegan No-Bake Cheesecake
Prep
30m
Cook
0m
Total
30m
Serves
8
Cal
420
“Indulge in a slice of pure bliss with this incredibly creamy and surprisingly easy no-bake vegan cheesecake that will have everyone asking for more!”
Indulge in a slice of pure bliss with this incredibly creamy and surprisingly easy no-bake vegan cheesecake that will have everyone asking for more! Inspired by American flavors, this easy-to-make dreamy vegan no-bake cheesecake comes together with just a handful of ingredients and yields a crowd-pleasing 8 servings. At 420 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 30 minutes (30 min prep, 0 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
For the Crust: In a medium bowl, combine the crushed biscuits and melted vegan butter/coconut oil. Press firmly into the bottom of an 8-inch springform pan. Place in the freezer while you prepare the filling.
- 2
For the Filling: In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt.
- 3
Blend on high until completely smooth and creamy. This may take a few minutes, scraping down the sides as needed, until there are no cashew bits visible.
- 4
Pour the creamy filling over the chilled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles and smooth the top.
- 5
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until firm.
- 6
Once firm, carefully remove the cheesecake from the springform pan. Top with fresh berries, a fruit compote, or a drizzle of chocolate sauce if desired.
- 7
Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator.
Pro Tips
No cooking required! Make sure your ingredients are fresh and at the right temperature for the best result.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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