The Easiest No Bake Vegan Cheesecake

This quite literally is the easiest no bake vegan cheesecake ever! It only requires 7 simple ingredients and no blending or baking needed! And don't worry, taste was not compromised. This cheesecake is absolutely delicious!

Why this recipe works

Many no bake vegan cheesecakes are made with nuts like cashews or use coconut oil to firm it up. I was craving cheesecake and wanted to make something even easier and oil free.

That's when the idea to use a non-dairy yogurt popped into my head. I've used yogurt before to make creamy vegan popsicles, so why not cheesecake?

With the right add-ins, you can turn yogurt into a yummy cheesecake in no time! Bonus: it already has a creamy texture much like regular no bake cheesecakes.

I first shared this recipe on Instagram but decided it deserved its own post because it's just that good!

It really is the perfect treat whether you just want a quick dessert or you're planning to serve to guests.

Whatever the reason, you're going to love it! This no bake vegan cheesecake is:

Ingredient notes

This no bake vegan cheesecake is truly the easiest dessert to make with just 7 simple ingredients! See exact measurements in the recipe card below.

Non-dairy yogurt—I recommend a thicker yogurt like soy over something thinner like coconut. I chose yogurt for this recipe instead of vegan cream cheese because when I first created this recipe I lived in Mexico where vegan cream cheese was hard to find. Also, with vegan cream cheese you'd need to blend to fully incorporate the flavors but yogurt is easy to hand mix.

Granola—Feel free to use your favorite kind but one made with a high ratio of oats works best for crushing into a crust. You can also use your favorite vegan cookie crushed up as the crust.

Raspberries—Pair perfectly with cheesecake and makes a delicious raspberry sauce. You can use any fruit you prefer. Strawberries, blueberries or blackberries would be great as well!

How to make

This step-by-step walkthrough shows the process of making this easy no bake vegan cheesecake. Within a matter of minutes you'll have a delicious creamy dessert!

1. Start by crushing up the granola to use as the crust. Either use a food processor and pulse for a minute or two, or place the granola in a plastic bag and use the back of a spoon to break the granola into smaller pieces. It doesn't need to be powder fine, just small enough to pack it down into an even layer of crust.

Sometimes I turn the spoon on its side to chop the granola into even smaller pieces.

2. Transfer to small glasses (this is what you will serve it in) and flatten into an even layer. You can have as thin or as thick of a crust as you prefer.

3. Next, in a medium mixing bowl, combine together the cheesecake ingredients.

4. Pour the cheesecake filling over the crust. Smooth out the top with the back of a spoon or spatula. Place in the refrigerator to keep cool while we make the raspberry sauce.

5. For speed, I like to add all the raspberry sauce ingredients to a small food processor and blend until smooth but you could also mash it up with a pestle and mortar or even with a fork.

6. Take the cheesecakes out of the refrigerator and divide the raspberry sauce evenly over the top. At this point they're ready to serve but if you're making them ahead of time you can store these no bake vegan cheesecakes in the refrigerator for up to 3 days.

Top with more fresh berries if you prefer.

Best type of crust for no bake cheesecake

I found a low sugar granola to use which worked great. Any granola is fine, but I do prefer the ones with more oats than seeds as I feel they crush up better for a crust.

You can also go with the classic graham cracker crust. Kroger and Nabisco make a vegan graham cracker without honey and you can crush it up yourself.

Crushed Oreos also make a great crust!

Really any vegan cookie crushed up can make for an excellent base to this no bake vegan cheesecake.

Additional toppings

This cheesecake recipe is really versatile. You can top it with any kind of fruit—I'm eyeing a no bake vegan mango cheesecake in my future.

A vegan caramel or chocolate syrup would also go great with this. The possibilities are endless!

Best serving dishes

This no bake vegan cheesecake is best served in a class dish where you can see all the layers. Due to the water content in the yogurt, this cheesecake does not freeze or slice well so it's best to make the cheesecake in individual dishes for serving.

Small glass cups, as you see pictured is what I used but small jars are also great.

Ramekins or tart pans make for a fun, personal size as well but won't allow you to see the layers. I love using them for dinner parties where everyone gets their own mini cheesecake. I like to make fun designs on them when it's a wider, shallower dish.

More no bake vegan desserts

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📖 Recipe

The Easiest No Bake Vegan Cheesecake

This quite literally is the easiest no bake vegan cheesecake ever! It only requires 7 simple ingredients and no blending or baking needed! And don't worry, taste was not compromised. This cheesecake is absolutely delicious!

5 from 5 votes

Print Pin Rate

course: Dessert

cuisine: American

servings: 3 mini cheesecakes

prep time: 15 mins

total time: 15 mins

Author: Rachel

Ingredients

• ▢ ½ cup granola
• ▢ 2 cups unsweetened soy yogurt
• ▢ 1 ½ tablespoon pure maple syrup
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon pure vanilla extract
• ▢ ¼ teaspoon salt

Raspberry Sauce:

• ▢ 1 cup raspberries
• ▢ 2 tsps lemon juice
• ▢ 2 tsps maple syrup

Instructions

• Start by crushing up the granola to use as the crust. Either use a food processor and pulse for a minute or two, or place the granola in a plastic bag and use the back of a spoon to break the granola into smaller pieces. It doesn't need to be powder fine, just small enough to pack it down into an even layer of crust.
  ½ cup granola
• Transfer to small glasses or serving dishes (this is what you will serve it in) and flatten into an even layer. You can have as thin or as thick of a crust as you prefer.
• Next, in a medium mixing bowl, combine together the cheesecake filling ingredients.
  2 cups unsweetened soy yogurt, 1 ½ tablespoon pure maple syrup, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
• Pour the cheesecake filling over the crust. Smooth out the top with the back of a spoon or spatula. Place in the refrigerator to keep cool while we make the raspberry sauce.
• For speed, I like to add all the raspberry sauce ingredients to a small food processor and blend but you could also mash it up with a pestle and mortar or even with a fork. Mash or blend until a sauce forms.
  1 cup raspberries, 2 tsps lemon juice, 2 tsps maple syrup
• Take the cheesecakes out of the refrigerator and divide the raspberry sauce evenly over the top. At this point they're ready to serve but if you're making them ahead of time you can store these no bake vegan cheesecakes in the refrigerator for up to 3 days, covered. Top with additiona fresh raspberries if desired. Enjoy!

Notes

Storage: Store covered (plastic wrap works well with glass) in the refrigerator for up to a few days. Do not freeze as the water content in the yogurt will cause it to crystallize.

Sauce variations: Feel free to use any fruit you desire for the sauce. Blueberries, strawberries, and blackberries all work well.

Crust ideas: I used a low sugar granola or you can make your own. You can also used crushed cookies or graham crackers. See post above for more details.

Nutrition Per Serving

Sodium: 222mg Calcium: 244mg Vitamin C: 34mg Vitamin A: 14IU Sugar: 23g Fiber: 4g Potassium: 183mg Calories: 261kcal Saturated Fat: 1g Fat: 7g Protein: 7g Carbohydrates: 44g Iron: 1mg

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