Vegan No-Bake Cheesecake
Whip up this easy no-bake vegan cheesecake that’s gluten and dairy-free friendly! Creamy filling on a buttery crust—perfect easy dessert.
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Craving cheesecake but skipping the oven? I’m obsessed with this easy no-bake vegan cheesecake. It’s gluten and dairy-free, silky, and ready in under an hour of hands-on time. You press a buttery crust, whip clouds of plant cream, and chill until it’s slice-and-swoon perfect. One bite and you’ll ditch dairy desserts for good. Let’s make it!
Why I Keep Craving this Slice of Heaven
I’m a sucker for over-the-top desserts, but some nights I just want easy indulgence that still makes me weak in the knees. This easy no-bake vegan cheesecake nails it—gluten and dairy-free, ridiculously creamy, and zero oven required.
One bite of that silky filling melting into the buttery crust? I’m done for. Skip the sauce if you’re lazy (no judgment), but spoon on canned cherry or a quick blueberry drizzle, and I’m floating.
Plant-based life shouldn’t mean boring sweets. This recipe delivers classic cheesecake vibes with zero compromise. I make it, I devour it, I hide the last slice for myself.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Graham cracker crumbs: Use gluten-free graham crackers for a fully gluten-free version, or grab regular ones from the store cookie aisle.
Vegan butter: Melt it gently in the microwave; coconut oil works as a sub but adds a hint of tropical flavor.
Brown sugar: Packs the crust with cozy sweetness—use coconut sugar for a refined-sugar-free twist.
Plant-based whipping cream: I swear by Country Crock Plant Cream (available near dairy creams); Rich’s frozen version whips up just as dreamy.
Powdered sugar: Sifts in smoothness—make your own by blending granulated sugar if you’re out.
Vanilla extract: Boosts that homemade vibe; grab pure stuff from the baking aisle.
Vegan cream cheese: An 8-oz tub like Kite Hill or Daiya, softened at room temp—avoid overwhipping to keep it luscious.
Lemon juice: Fresh-squeezed brightens everything; bottled works in a pinch.
How to Make Vegan No-Bake Cheesecake
I whip this up whenever a craving hits, and it never fails to impress.
1. Chill Your Gear
Grab your bowl, whisk attachment, and plant-based whipping cream—pop them in the fridge for 15 minutes. The icy chill makes everything whip up fluffy and fast, like magic!
2. Mix the Crust
Stir graham crumbs, melted vegan butter, and brown sugar in a bowl until they clump like wet sand. Press it firmly into a 9-inch springform pan with a measuring cup. I like to get those edges tight so slices hold perfectly.
The buttery aroma wafts up and makes me sneak a taste every time!
3. Whip the Cream
Pour the cold whipping cream into your chilled bowl and beat on medium-high for 4-5 minutes until stiff peaks form. Sprinkle in powdered sugar and vanilla, then whip just to blend.
Scoop out 1 1/2 cups into a container for later. Hide it in the fridge before you devour it all. That cloud-like fluff? Pure joy!
4. Smooth the Filling
Dump softened vegan cream cheese into a bowl and stir hard until lump-free. Mix in powdered sugar and lemon juice until creamy. Stop there, or it might get weird. The zesty lemon tang perks up my nose and promises yum.
5. Fold It Together
Spoon the cream cheese mix into the big whipped cream bowl, beating gently between additions.
Pour this dreamy filling over your chilled crust and smooth the top with a spatula. It spreads like silk. Resist licking the spoon (or don’t, I won’t judge)!
6. Chill and Serve
Cover the pan with plastic wrap and refrigerate it for 6-8 hours or overnight.
After it’s chilled, run a knife around the edge, pop off the rim, and pipe or dollop reserved whipped cream plus berries on top. Slice and watch everyone dive in. Your secret weapon for instant smiles!
Recipe Test Kitchen
I’ve baked (well, chilled) this cheesecake many times. Here’s what actually moves the needle.
- Don’t overwhip the vegan cream cheese. I learned the hard way: too much beating turns it runny and sad. Now I stir vigorously by hand until just smooth. Tiny lumps are fine; they vanish in the fold. Trust me, your texture stays thick and dreamy.
- Reserve 1 ½ cups whipped cream from the start. I pipe sky-high swirls on top for that bakery wow-factor. Pro move: chill the piping bag too, so dollops hold perfect peaks.
- Summer hack: freeze 30 minutes before slicing. Hot day? This quick chill firms everything up…slices come out clean, no sweat (literally).
- Sauce timing matters. I hold off on cherry or blueberry sauce until plating individual slices. Add it early and the color bleeds into the white filling…pretty for photos, messy for perfectionists. Your call!
Serving Suggestions
Make your cheesecake stand out with these fun toppings:
- Top with fresh strawberries and a drizzle of vegan chocolate sauce.
- Pair with hot coffee for a cozy afternoon pick-me-up.
- Add a drizzle of cherry sauce to make every bite sing.
- Sprinkle crushed nuts for bonus crunch.
Storage Tips
Fridge: Cover tightly or transfer to an airtight container and store up to 5 days. The flavors get even better on day two!
Freezer: Transfer to a freezer-safe container and freeze for 2-3 months; thaw in fridge overnight.
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Vegan No-Bake Cheesecake
Ingredients
Crust
- 1 ½ cups graham cracker crumbs Use gluten-free graham crackers for gluten-free or regular graham crackers
- ¼ cup vegan butter melted
- 2 tabeslpoons brown sugar
Vegan Whipped Cream
- 17 oz container plant-based whipping cream (see notes)
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Cheesecake Filling
- 1 cup vegan cream cheese (an 8 oz container), softened
- ¼ cup powdered sugar
- 2 teaspoons lemon juice
Instructions
- Chill Whipped Cream Stuff: Chill the bowl, whisk or mixer attachment, and whipping cream so they’re very cold.
For the Pie Crust:
- Mix crumbs, melted fat, and brown sugar. Press into base and up the sides of 9-inch springform pan. Press it firmly into the pan, using the back of a measuring cup to press it tightly, to prevent crumbling when you cut slices. Chill in the fridge or freezer. while you assemble filling.1 ½ cups graham cracker crumbs, ¼ cup vegan butter, 2 tabeslpoons brown sugar
For the Whipped Cream:
- Add the chilled whipping cream to the chilled bowl. Using a hand or stand mixer with the whisk or paddle attachment, whip on medium-high speed until stiff peaks form (4 to 5 minutes). Add powdered sugar and vanilla and whip to combine. Reserve 1 ½ cups of whipped cream in a lidded container and refrigerate it.17 oz container plant-based whipping cream, 2 tablespoons powdered sugar, 2 teaspoons vanilla extract
For the Cream Cheese Filling:
- Add room temperature vegan cream cheese to a bowl. Stir vigorously until smooth, without lumps. Add powdered sugar and lemon juice and stir to combine. Stir until just creamy. You don't want to overwhip vegan cream cheese.1 cup vegan cream cheese, ¼ cup powdered sugar, 2 teaspoons lemon juice
- Spoon the cream cheese mixture into the mixing bowl with the whipped cream, beating in between additions.
- Add the filling to the chilled pie crust. Smooth the top with an offset spatula.
- Cover the pan with plastic wrap or foil and refrigerate for 6 to 8 hours, up to overnight.
- To serve, use a knife to run around the edge of the pan, then unhook the rim and remove it. Add dollops of reserved whipped cream and fresh berries for serving.
Recommended Equipment
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Notes
For Vegan Whipping Cream
I used Country Crock Plant Cream Heavy Whipping Cream. There are other plant-based whipping creams available, such as Rich’s dairy-free whipping cream (sold in the freezer section).Make Ahead Tips
Make this cheesecake up to 2 days in advance. You can also freeze it for up to 2 to 3 months.Toppings
Decorete your cheesecake with vegan whipped cream, strawberry puree, blueberry sauce, caramel sauce, etc. I used a Wilton #1 Star piping tip for the whipped cream.The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Vegan Cheesecake Favorites
If you love this recipe for no-bake vegan cheesecake, here are more dairy-free cheesecake recipes to try:
Frequently-Asked Questions
Can I make this gluten-free?
Yes! Swap in gluten-free graham crumbs. Tastes just as amazing.
What if I can't find plant-based whipping cream?
Coconut whipped cream from a can works, but it won’t produce this much volume. Be sure to chill the can of full-fat coconut milk first for the best results.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
One Response to Vegan No-Bake Cheesecake
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I’m used to cheesecakes being super dense, which makes this a brilliant contrast and perfect for a lighter, brighter treat! So simple too; I have to try it.