The Easiest No Bake Vegan Cheesecake

Two no bake vegan cheesecakes in glasses topped with raspberry sauce and fresh raspberries.

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!

Course Dessert

Cuisine American

Diet Low Fat, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings mini cheesecakes

Calories 261kcal

Author Rachel

Equipment

Food Processor optional

Ingredients

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

Raspberry Sauce:

1 cup raspberries
2 teaspoons lemon juice
2 teaspoons 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 tablespoons 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 teaspoons lemon juice, 2 teaspoons 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