This no-bake vegan cheesecake is so light, smooth and creamy that you can’t get enough of it! And, since oven baking is not required, it’s really simple to throw together. It’s also sugar-free and gluten-free. What more could one wish for?! ????
Vegan cheesecake ingredients
In this paragraph you’ll find general information about used ingredients, their role and possible substitutes. Details about quantities and step-by-step preparation can be found in the recipe box at the end of the article.
To prepare this cheesecake crust, I chose to combine ground oats, desiccated coconut flakes and almonds. You can replace almonds with cashews, walnuts, pecans or whatever nuts you have in your pantry. And I “glued” these dry ingredients with soaked dates, rice syrup and coconut oil. Again, you can swap the rice syrup with maple, agave or dates syrup. And if you don’t have coconut oil, replace it with vegan butter. I wouldn’t use a substitute for dates though. I think dates are perfect for holding together the rest of the ingredients.
The main ingredients that make this cheesecake filling so rich and creamy are cashews and coconut cream.
The cashews should be soaked overnight. This helps them blend super easily into a very smooth filling. Just in case you forget soaking the the cashews overnight, it will work soaking them into hot water for 2 hours.
As for the coconut cream, refrigerate the cans overnight so the cream separates from the liquid. Thus you’ll be able to scoop out the cream much easier.
Besides these ingredients, I’ve also used:
- rice syrup – to sweeten the cheesecake; you can swap it with other syrup of your choice;
- coconut oil – to keep the filling firm;
- vanilla extract, lemon juice and zest – for flavoring.
Berry sauce ingredients
I used a mix of berries I had in the freezer: raspberries, blueberries, blackberries, and red currant. Feel free to use whatever berries you like. You can also replace this berry topping with a vegan salted caramel topping . Or just skip the topping! This cheesecake is delicious enough on its own ????.
How to make no-bake vegan cheesecake
Cheesecake crust preparation
Start by soaking the pitted dates in warm water for 20 minutes. Meanwhile, pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form, then transfer to a bowl. Next, process the soaked dates with rice syrup and coconut oil until you get a fine paste. Put the paste into the dry ingredients bowl and combine them well until you get a sticky dough. I prefer this method as processing all ingredients at once into the food processor makes them stick on the sides of the bowl and takes longer to get the desired crust texture.
After the ingredients are well combined, press the crust mixture into the springform pan, firmly and evenly, coming up the sides a little. I used a pan of 18 cm in diameter lined with parchment paper.
Then place the crust into the freezer to set while you work on the filling.
No-bake vegan cheesecake filling preparation
The filling is the most delicious part of this recipe and yet it’s the easiest step in the making process. All you need to do is add all filling ingredients to a blender and blend until smooth. If the cashews were soaked overnight you’ll only need to blend the ingredients for 3-4 minutes to get a smooth and creamy filling.
Save a few whole berries for decoration if you wish, then blend for 1 minute the rest of the berries. To get a smooth sauce, pass the sauce through a sieve. Add it to a small saucepan then and simmer over low heat until it thickens. Sweeten it with the rice syrup and allow to cool completely.
Assemble the cheesecake
Take the crust out of the freezer and pour in the filling. Then place the cheesecake into the freezer to set for minimum 4 hours.
When the cheesecake has set completely, remove it from the springform pan and place onto a plate or a cake stand. Then spread out the berry sauce over the top of the cheesecake and you’re done!
How to store the no-bake vegan cheesecake
This cheesecake must set in the freezer, but then it can stay in the fridge for up to one week. You can store it in the freezer for about 2 months.
Other berries desserts you might want to try
If you try this creamy cashews and coconut cheesecake topped with jammy berry topping, please let me know your impression. I’d love to hear your feedback. Please leave a comment below and don’t forget to snap a photo and tag #choose_tasty on Instagram.
No-bake Vegan Cheeesecake with Berry Topping
- 1 18-10 cm springform pan
- 80 g dates
- 100 g oat flakes
- 80 g desiccated coconut
- 30 g almonds
- 30 g coconut oil melted
- 30 g agave or rice syrup
- 150 g cashews soaked overnight
- 430 g coconut cream
- 100 g agave or rice syrup
- 40 g ulei de cocos topit
- 30 ml fresh lemon juice
- zest from 1 lemon
- 1 tsp vanilla extract
- 250 g frozen wild berries
- 1 tsp lemon zest
- 30 g rice or agave syrup
- Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form; transfer to a bowl and set aside;
- Add the rest of the crust ingredients (soaked dates, coconut oil and agave syrup) to the food processor and combine until you get a smooth sticky paste;
- Transfer the paste to the dry ingredients bowl and combine them well until it starts to form into a sticky dough;
- Transfer the dough to the springform pan and press it down into a pie crust; use the bottom of a glass to press it down into a neat layer;
- Place the crust into the freezer for 30 minutes to set;
- Meanwhile, put all filling ingredients into a blender or a food processor and blend until creamy and smooth;
- Remove the crust from the freezer and pour over the filling; return to the freezer to set completely for about 4 hours; overnight is even better;
- When the cheesecake is set completely, remove it from the freezer, remove the springform pan and place it on a cake stand or a plate; let it thaw at room temperature;
- In the meantime, blend the berries for 1 minute then strain through a sieve;
- Add the strained sauce and lemon zest to a small saucepan and simmer over low heat about 10 minutes, until it thickens a little;
- Turn off the heat, add the rice syrup, stir well and allow to cool completely;
- Spread the sauce over the cheesecake top, slice it and enjoy!
- Soak the cashews overnight so that you get a very smooth filling.
- Leave the coconut milk / cream cans overnight in the fridge so you can remove the cream easier.
- If you’re not using organic lemons, soak them overnight in water with 1/2 tsp of baking soda; this will help removing at least partially the chemicals from the peel.