This is for all the classic, light, silken smooth, and creamy flavor lovers out there because it’s Cheesecake Time, friends! The first cheesecake was made 4,000 years ago in Ancient Greece. 30th July is even celebrated as the National Cheesecake Day across America, as it has become the most favorite and popular dessert. There are many flavors and forms, from egg and dairy-free recipes to fruity and chocolatey ones. But let’s admit it, they are a little pricey. So why not make your own cheesecake?

About No-Bake Vegan Cheesecake Recipe

Meet the Gluten-free Vegan Cheesecake of your dreams. This beautiful cake has a miraculous taste that will blow you away. It has the perfect contrast of sweet and salty with a creamy, smooth, and rich texture. Believe me, when I say, it will taste even better than the one you buy from the market. Let’s cook the Best Vegan Cheesecake Ever!

Ingredients required to make no-bake vegan cheesecake recipe:                       

For the Crust-

  • 1 cup Macadamia Nuts (150g)
  • ½ cup Pitted Medjool Dates (88g)
  • 1 cup Desiccated Coconut (80g) (Finely Shredded Coconut)

For the Cheesecake Filling-

  • 3 cups Raw Cashews (450g) (soaked overnight, drained, and rinsed)
  • ¾ cup Water (180ml)
  • ¾ cup Maple Syrup (180ml)
  • ½ cup Melted Coconut Oil (120ml)
  • ¼ cup Freshly Squeezed Lemon Juice (60ml) 
  • 1 tsp Vanilla Extract

For the Salted Caramel Fudge Sauce-

  • ½ cup Melted Coconut Butter (120ml)
  • ½ cup Maple Syrup (120ml)
  • 1 tsp Vanilla Extract
  • ½ tsp Sea Salt

For Decorating-

  • Sea Salt
  • Macadamia Nuts

Stepwise Instructions on how to make no-bake vegan cheesecake recipe:

Steps for Preparing Crust-

STEP 1: Take an 8-inch round springform pan and spray it with non-stick spray. Place a parchment paper at the bottom of the pan and keep it aside.

STEP 2: Add macadamia nuts, pitted dates, and dried desiccated coconut to the food processor. Initially, it will start to become crumbly, so process until it turns into a sticky dough.

STEP 3: Now, transfer it to the springform pan and use the back of a spoon to smooth it down into a neat flat layer for the crust.

STEP 4: Let the crust set in the freezer.

Steps for Cheesecake Filling-

STEP 1: Add soaked and rinsed cashew nuts, water, maple syrup, melted coconut oil, lemon juice, and vanilla extract into the blending jar. Blend everything together until it turns very smooth.

STEP 2: Pour this filling over your macadamia crust and spread it smoothly over the crust with the back of a spoon. 

STEP 3: Place it back in the freezer to set completely for about 4-6 hours.

STEP 4: Remove your Vegan Cheesecake from the springform pan after it is set completely and put it on a cake stand for the topping.

Steps for Salted Caramel Fudge Sauce-

STEP 1: Take melted coconut butter, maple syrup, vanilla extract, and sea salt into a bowl and mix them well together into a caramel sauce.

STEP 2: Spread it quickly over the top of your cheesecake as it tends to set fast when in contact with the cold cheesecake.

STEP 3: Now, you can decorate your vegan gluten-free cheesecake by sprinkling some sea salt and macadamia nuts. Allow it to thaw at room temperature for at least 30 minutes before serving. But remember to store it back in the refrigerator. 

Your delicious, extremely satisfying, and no-bake Best Vegan Cheesecake is now ready to enjoy!

Other Vegan Cheesecake Toppings-

Everyone deserves a divine cheesecake, even if they are vegan, so below are a few cheesecake topping ideas other than Salted Caramel Fudge Sauce.

  • Serve plain with Fresh Berries
  • Vegan Whipped Cream
  • Fresh Strawberry Sauce
  • Vegan Chocolate Ganache
  • Vegan dulce de leche

Tips for making the Best Vegan Cheesecake- 

Few tips to make the Best Vegan Cheesecake Ever:

  • Make sure to soak cashews, preferably overnight. So they are easily blended while making the cheesecake filling. If you forget to do so, then soak them for a minimum of one hour in boiling water.
  • Give your cheesecake ample time in the fridge- at least 4 hours. It is best recommended to prepare it at night, so it gets plenty of chilling time overnight.
  • You could even use walnuts instead of macadamia nuts to make your crust.
  • Coconut enhances the flavor and texture of the cheesecake, but if you don’t have it or cannot use it, you can add more nuts for the crust.
  • If you don’t want caramel sauce for your cheesecake topping, you can make a fresh strawberry sauce by processing 1 cup of sliced strawberries, sugar, and lemon zest.

Why should you try the recipe?

You fall in love with cheesecakes with every bite you take. Other than that, it is very fun and easy to make, as it does not require any baking skills. Also, our Vegan Cheesecake Recipe is as healthy as it is tasty! Here is a breakdown of the nutritional benefits of the three major ingredients used in our Raw Vegan Cheesecake:

Macadamia Nuts Health Benefits:

  • These Nuts are very rich in nutrients like vitamins, minerals, and fiber, yet low in sugar and carbs.
  • Macadamia is a great source of antioxidants that protects your body against cellular damage and diseases.
  • It boosts the health of your heart and reduces the risk of metabolic syndrome.

Benefits of Cashews:

  • Cashews are loaded with important fatty acids, vitamin E, vitamin K, minerals like calcium, copper, zinc, etc., proteins, antioxidants, and fiber.
  • It prevents cardiovascular diseases and controls diabetes.
  • This nut is a great immunity booster, which is also beneficial for hair and eye health.

Health Benefits of Dates:

  • They have an excellent nutrient profile, including vitamins, potassium, magnesium, copper, and other essential minerals with fiber and antioxidants. This helps in fighting diseases and is great for your overall health.
  • Other than being an amazing natural sweetener, it improves the functioning of your brain.
  • Dates are good for your bone health and help control your blood sugar.

Presentation Tips 

Now is the time to eat your incredibly delicious Vegan Cheesecake after you are done with all the blending, smoothening, and waiting. Take it out of the refrigerator once it is cooled properly and let it come to room temperature before serving. Carefully cut your cheesecake into heavenly slices and dig in! It is the perfect dessert for any time of the day or year. You can cook it for holidays, get-togethers, or birthdays- kids love it. I like to enjoy it with some coffee or wine. So let’s BAKE make it.

THE BEST NO-BAKE VEGAN CHEESECAKE RECIPE

Who doesn’t love a rich and creamy cheesecake? Well, this No-Bake Cheesecake Recipe is also Vegan!
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Cook Time 45 mins
Servings 12 people
Calories 19 kcal

Ingredients
  

For the Crust-

  • 1 cup Macadamia Nuts (150g)
  • ½ cup cup Pitted Medjool Dates (88g)
  • 1 cup Desiccated Coconut (80g) (Finely Shredded Coconut)

For the Cheesecake Filling-

  • Raw Cashews (450g) (soaked overnight, drained, and rinsed)
  • 3 Water (180ml)
  • ¾ cups Maple Syrup (180ml)
  • ¾ cup Melted Coconut Oil (120ml)
  • ½ cup Freshly Squeezed Lemon Juice (60ml)
  • ¼ cup Vanilla Extract
  • 1 tbsp Vanilla Extract

For the Salted Caramel Fudge Sauce-

  • ½ cup Melted Coconut Butter (120ml)
  • ½ cup Maple Syrup (120ml)
  • 1 tbsp Vanilla Extract
  • ½ tbsp Sea Salt

For Decorating-

  • Sea Salt
  • Macadamia Nuts

Instructions
 

Steps for Preparing Crust-

  • STEP 1: Take an 8-inch round springform pan and spray it with non-stick spray. Place a parchment paper at the bottom of the pan and keep it aside.
  • STEP 2: Add macadamia nuts, pitted dates, and dried desiccated coconut to the food processor. Initially, it will start to become crumbly, so process until it turns into a sticky dough.
  • STEP 3: Now, transfer it to the springform pan and use the back of a spoon to smooth it down into a neat flat layer for the crust.
  • STEP 4: Let the crust set in the freezer.

Steps for Cheesecake Filling-

  • STEP 1: Add soaked and rinsed cashew nuts, water, maple syrup, melted coconut oil, lemon juice, and vanilla extract into the blending jar. Blend everything together until it turns very smooth.
  • STEP 2: Pour this filling over your macadamia crust and spread it smoothly over the crust with the back of a spoon.
  • STEP 3: Place it back in the freezer to set completely for about 4-6 hours.
  • STEP 4: Remove your Vegan Cheesecake from the springform pan after it is set completely and put it on a cake stand for the topping.

Steps for Salted Caramel Fudge Sauce-

  • STEP 1: Take melted coconut butter, maple syrup, vanilla extract, and sea salt into a bowl and mix them well together into a caramel sauce.
  • STEP 2: Spread it quickly over the top of your cheesecake as it tends to set fast when in contact with the cold cheesecake.
  • STEP 3: Now, you can decorate your vegan gluten-free cheesecake by sprinkling some sea salt and macadamia nuts. Allow it to thaw at room temperature for at least 30 minutes before serving. But remember to store it back in the refrigerator.

Nutrition

Calories: 19kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 291mgPotassium: 10mgSugar: 1gCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!

Enjoy your slice of Happiness;

With the Vegan Cheesecake of your Dreams!