Vegan No Bake Cheesecake

Vegan no-bake cheesecake is the perfect dessert that will have everyone asking for your secret recipe!

The flavor is creamy, rich, slightly tangy, with a perfect balance of sweetness.

The filling, typically made with blended cashews, coconut cream, lemon juice, and natural sweeteners, creates a smooth and velvety texture that melts in your mouth.

The gluten free crust adds a crunch that compliments all the flavors.

slice of vegan and gluten free cheesecake topped with berries

Vegan No Bake Cheesecake

Jenna Hansen
A vegan no bake cheesecake pie combines the richness of a cheesecake layer with the fruity sweetness of blueberries all made quick and easy.
Prep Time 15 minutes
Cook Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 282 kcal



  • 1 ½ cups gluten-free graham cracker crumbs you can use store-bought gluten-free graham crackers or make your own
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup


  • 2 cups raw cashews soaked in water overnight or soaked in boiling water for 1 hour
  • ½ cup coconut cream
  • cup melted coconut oil
  • ½ cup lemon juice
  • cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Fresh berries of your choice such as strawberries, blueberries, or raspberries


  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix the gluten-free graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
  • Press the mixture into the bottom of a 9-inch pie pan, forming an even crust.
  • Place the crust in the refrigerator to set. You can also bake for 10 minutes on 350℉.
  • In a blender or food processor, combine the soaked and drained cashews (see notes), coconut cream, melted coconut oil, lemon juice, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
  • Pour the filling mixture into the cooled crust, spreading it evenly.
    Tap the pan gently on the counter to remove any air bubbles.
  • Place the pie in the refrigerator and let it set for at least 6 hours, or overnight.
  • Before serving, decorate the top of the pie with fresh berries or your desired toppings.
  • Slice and serve chilled.


The cashews should be soaked in water overnight or soaked in boiling water for 1 hour.
You can purchase a store-bought gluten-free pie crust.
If you prefer a baked cheesecake, you can bake the pie crust at 350°F (175°C) for 10 minutes as directed, and then pour the filling into the crust and bake for an additional 25-30 minutes until the filling is set. Let it cool before refrigerating and adding the toppings.


Serving: 8gCalories: 282kcalCarbohydrates: 24gProtein: 6gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 6mgPotassium: 319mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 6mgCalcium: 35mgIron: 3mg
Keyword gluten free dessert, vegan and gluten free dessert, vegan cheesecake, vegan dessert
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