When I say this healthy cheesecake recipe changed how I feel about desserts, I mean it. It’s one of those no bake cheesecake recipes that makes you wonder why we ever bothered with ovens in the first place. I’ve tested dozens of no bake cheesecake recipes easy enough for a weeknight treat, and this one hits every mark—texture, taste, and that wow-factor swirl on top. I love playing with bake cheesecake recipes, but when summer rolls around and the heat dares you to turn on the oven, this one always wins. You can easily turn this into the best no bake cheesecake recipe for chocolate lovers or even twist it into a strawberry cheesecake recipe no bake style if you’re feeling fruity. We’ve served this at birthdays, potlucks, even a wedding once (true story). People never guess it’s completely plant-based. That’s the charm of chocolate cheesecake recipe no bake versions like this—you get all the flavor and none of the stress. Trust me, once you try it, you’ll keep it in your fridge on repeat.

1) Key Takeaways
2) Easy No Bake Vegan Cheesecake Recipe
3) Ingredients for No Bake Vegan Cheesecake
4) How to Make No Bake Vegan Cheesecake
5) Tips for Making No Bake Vegan Cheesecake
6) Making No Bake Vegan Cheesecake Ahead of Time
7) Storing Leftover No Bake Vegan Cheesecake
8) Try these Dessert Recipes next!
9) No Bake Vegan Cheesecake Recipe
10) Nutrition

1) Key Takeaways

This no bake vegan cheesecake requires zero oven time and still tastes rich and creamy.
Made with soaked cashews and coconut milk, it’s dairy free but full of flavor.
Perfect for birthdays, potlucks, or lazy Tuesday evenings when you crave dessert.
Stores well in the freezer and can be made ahead.

2) Easy No Bake Vegan Cheesecake Recipe

I grew up thinking cheesecake was something you only tackled if you had a springform pan, a full afternoon, and an unreasonably patient spirit. But here’s the twist: you can make healthy cheesecake recipes that skip the oven and come together without breaking a sweat.

This version, which we always keep in rotation over at Elena Cooks, is cool, creamy, and packed with good stuff. We’re talking about soaked cashews that whip into a dreamy filling, a nutty almond flour crust that takes two minutes to press into place, and flavors that taste rich enough to trick your dessert-loving uncle into asking for seconds. I’ve served this at everything from birthday dinners to quiet solo nights on the couch. It always lands.

What makes this one of my favorite no bake cheesecake recipes easy enough for a weeknight is that the ingredients are flexible. You want a chocolate cheesecake recipe no bake style? Add cocoa. You’re in the mood for something fruity? Swirl in some puréed strawberries. This is the best no bake cheesecake recipe to make your own.

3) Ingredients for No Bake Vegan Cheesecake

Raw Cashews: Soaking raw cashews is key. They soften up and blend into the kind of creamy texture that makes you forget there’s no cream cheese involved. I soak mine overnight, or you can speed it up with a hot water soak for a couple hours.

Full-Fat Coconut Milk: This brings the fat and richness that makes each slice feel decadent. Stick to full-fat for best results. I’ve tried the light version before and, well, let’s just say it didn’t quite hit the mark.

Maple Syrup: This adds sweetness with a subtle depth you can’t get from plain sugar. It blends smoothly and helps everything set just right.

Coconut Oil: This ingredient is doing double duty. It helps the crust come together and also firms up the filling when chilled. Melt it before using, and go with refined if you’re not into a coconut-forward flavor.

Lemon Juice: That touch of brightness cuts through the richness. It lifts the flavor and adds just the right bit of zing.

Vanilla Extract: This warms up the flavor profile and gives it that bakery-style edge. Don’t skip it—it does more than you think.

Almond Flour: For the crust, almond flour is a soft, flavorful base that doesn’t need baking to taste good. No graham crackers, no problem.

Salt: Just a pinch in the crust brings out the sweet and balances everything else. It’s subtle but not optional.

Optional Toppings: Go wild here. Fresh berries, crushed nuts, a drizzle of dark chocolate, or even a spoonful of fruit jam. Make it yours.

4) How to Make No Bake Vegan Cheesecake

Step 1. Soak your cashews. If you forgot to soak them overnight (guilty), just boil some water and let them sit in it for 1 to 2 hours until they’re nice and soft.

Step 2. In a mixing bowl, stir almond flour, melted coconut oil, maple syrup, and a pinch of salt until you get a crumbly texture. It should hold its shape when pressed between your fingers.

Step 3. Line a springform pan and press the crust mixture firmly into the bottom. Smooth it with the back of a spoon. Slide it into the fridge while you prep the filling.

Step 4. Drain and rinse the soaked cashews. Toss them into a blender with coconut milk, maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth. This step can take a minute or two. Scrape down the sides if needed.

Step 5. Pour the creamy filling over the crust. Spread it evenly. Tap the pan gently on the counter to release air bubbles. Now’s the time to swirl in any purée or toppings if you want to get creative.

Step 6. Freeze the cheesecake for at least four hours. You want it firm but not rock solid.

Step 7. When ready to serve, let it thaw for 10 to 15 minutes. Slice with a sharp knife, wipe between cuts, and serve cold.

5) Tips for Making No Bake Vegan Cheesecake

Let’s talk texture. Healthy cheesecake recipes only work if you get that smooth, dreamy mouthfeel. Soak those cashews long enough and blend them well. If your blender’s struggling, pause and add a splash more coconut milk.

Always press the crust firmly into the pan. A loose crust crumbles too fast when sliced. You want that nice base to hold together from fork to mouth without drama.

Don’t skip the chill time. Four hours is a solid rule. Overnight is better if you’re planning ahead. It lets the coconut oil firm up the filling, which gives each slice that clean, satisfying cut.

6) Making No Bake Vegan Cheesecake Ahead of Time

One of the things I love about this recipe is how well it handles the freezer. I often make this cheesecake a day or two in advance, especially if we’re having people over. It’s a stress-free dessert that looks like you tried harder than you actually did.

If you’re making it ahead, don’t add your toppings until just before serving. Fruit tends to weep a bit in the fridge, and chocolate drizzle can get dull looking after a while. Keep it plain and dress it up last minute.

To serve straight from the freezer, take it out and let it sit on the counter while you finish your coffee or set the table. By the time you’re ready to slice, it’ll be just the right texture—cool, creamy, and easy to cut.

7) Storing Leftover No Bake Vegan Cheesecake

Leftovers? Rare, but when they happen, this cheesecake keeps beautifully. Pop slices into an airtight container and store in the freezer. They’ll last about two weeks, though they rarely make it that long in our house.

When you’re ready for a slice, just let it sit at room temperature for about ten minutes. No need to fully thaw—it’s actually really good cold.

If you’re storing the whole thing, keep it in the springform pan and cover tightly with foil or plastic wrap. That’ll keep freezer flavor out and your healthy cheesecake recipes tasting fresh.

8) Try these Dessert Recipes next!

9) No Bake Vegan Cheesecake Recipe