This vegan no bake cheesecake is made without cashews or tofu! It’s easy to make, very versatile, and makes for the perfect summer dessert!
Vegan no bake cheesecake
No-bake cheesecakes are the perfect spring-summer desserts! This recipe is endlessly customizable by using different cookies for the crust and adding fruits or chocolate to your filling.
What you’ll need to make this no-bake cheesecake
For the crust :
- Vegan graham crackers or any biscuit/ cookie you like. You can use gluten-free if needed.
- Coconut oil or vegan butter.
For the filling
- Vegan cream cheese or mascarpone. I used this cream cheese substitute, it also works well with Tofutti or Violife cream cheese.
- Aquafaba
- Sugar – for a healthier alternative you can use coconut sugar but be aware that it will change the color of your cheesecake.
- Lemon juice
- Vanilla extract
- A pinch of sea salt
- Plant milk of choice – I used plain soy milk, any milk will work.
- Agar-agar powder
How to make this cheesecake perfectly
- Line the bottom of a cheesecake pan with parchment paper.
- Crush your vegan graham crackers in a food processor. Mix with melted coconut oil to form the crust.
- Press the crust on your mold and place it in the freezer to set.
- In a saucepan, add your plant milk of choice and agar-agar powder. Bring to a boil. Remove from the heat and set aside to cool down.
- In a large mixing bowl, beat your vegan cream cheese with aquafaba, sugar, vanilla extract, a pinch of sea salt, and lemon juice.
- Add cooled-down milk and agar-agar to your filling.
- Pour the filling over your crust then, place your cheesecake in the fridge to set for at least 4 hours. Overnight is best.
Tips to make this no bake cheesecake perfectly every time
- For the crust, you can use Oreos for the crust or a chocolate chip cookie dough.
- Once your crust is pressed on your cheesecake pan, place it in the freezer to set, while you’re making the filling.
- Leave your cream cheese on the counter for a couple of hours before using it. Room temperature cream cheese is easier to work with.
- Let your milk and agar-agar mixture cool down before adding it to your cream cheese mix.
- Taste test your filling first and adjust sweetness and tang to your liking by adding more sugar and or lemon juice.
- You can customize your filling by adding chocolate chips, dulce de leche, crushed Oreos, or berries.
- Let your cheesecake in the fridge for at least 4 hours before serving, but overnight yields for better texture and overall flavor.
More desserts you might want to try next
What you might need to make this vegan no bake cheesecake:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find us on Instagram @glowingblush or Pinterest for even more deliciousness!
This vegan no bake cheesecake is made without cashews or tofu! It’s easy to make, very versatile, and makes for the perfect summer dessert!
- 4.2 oz vegan graham crackers (120gr)
- 5 tbsp melted coconut oil or vegan butter
- 17.6 oz vegan cream cheese or vegan mascarpone (500gr) (see notes for more information)
- 3 tbsp aquafaba
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1 -2 tbsp lemon juice
- pinch of sea salt
- 1 cup plant milk of choice (I used soy milk but any plant milk will work. Do not use canned coconut milk)
- 1 tsp agar-agar powder
-
Line a cheesecake pan (or round 8inch pan) with parchment paper and set it aside.
-
Place your vegan graham crackers in a food processor and blend until fine crumbs.
-
Transfer your crushed graham crackers to a medium mixing bowl, add melted coconut oil or vegan butter. Mix until everything is combined. The texture should be slightly sticky and resembles damp sand.
-
Add the crushed crackers mixed with coconut oil to your lined pan and press gently with your fingers to form a crust. To pack it down, use a small glass or the back of a spoon and press it down. Set in the freezer to firm up.
-
In a saucepan, add your plant milk of choice, agar-agar powder, and mix well. Heat the mixture on medium-high heat, while stirring frequently, until it boils. Once it boils, lower the heat and simmer for 1 minute. Remove from the heat and set aside to cool down.
-
In a large mixing bowl, add your vegan cream cheese, aquafaba, sugar, vanilla extract, a pinch of sea salt, and 1 tablespoon of lemon juice.
-
Using a mixer, beat the mixture until smooth and fluffy. This step may take a couple of minutes, especially if your cream cheese is too cold.
-
Take 1/4 of your cream cheese mixture and add it to your milk and agar-agar. Mix until everything is combined. Then slowly add this liquid to your cream cheese while beating at high speed.
-
Once your filling is smooth and creamy, taste test for sweetness and tang, add more sugar/lemon juice if needed.
-
Pour the filling over your chilled crust and lightly level it using a silicone spatula or a spoon.
-
Place your cheesecake in the fridge to set for at least 4 hours. Overnight is best.
- Use vegan cream cheese or vegan mascarpone.
- This vegan no-bake cheesecake can be kept in the fridge for up to 5 days, or in the freezer for up to 1 month.
- To thaw, place your cheesecake in the fridge the night before.
Check out our other plant-based recipes
Pin this for later!
“ALL IMAGES AND CONTENT ON GLOWING BLUSH ARE COPYRIGHT PROTECTED. IF YOU WANT TO SHARE THIS CONTENT PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT POST THE RECIPE OR CONTENT IN FULL”
Leave a Reply