No-Bake Vegan Creamy Cheesecake

A luscious no-bake vegan creamy cheesecake with a nutty base and silky cashew filling — completely gluten-free, dairy-free, and made without turning on the oven. This No-Bake Vegan Cheesecake is smooth, velvety, and lightly sweetened with maple syrup, making it the perfect refreshing dessert for warm days, dinner parties, or whenever you want something indulgent yet wholesome.

The oat-and-date base gives a naturally sweet, slightly chewy crust that pairs beautifully with the rich cashew cream filling. With just simple ingredients and a chilled setting time, this is the kind of recipe that looks impressive but feels effortless — ideal for both new bakers and seasoned dessert-lovers.

Prep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes Servings: 8

Ingredients

For the base:

• 150g gluten-free oats

• 100g dates, pitted

• 2 tbsp coconut oil, melted

For the filling:

• 200g raw cashews, soaked overnight (or for 15 minutes in boiling water)

• 120ml coconut cream

• 80ml maple syrup

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

Directions

1. Make the base:Add the oats, dates, and melted coconut oil to a food processor. Blend until the mixture is crumbly but sticks together when pressed.

2. Press into the tin:Transfer the mixture into the base of a 20cm springform tin, pressing it down firmly and evenly. Chill while you prepare the filling.

3. Blend the filling:Drain the soaked cashews and add them to a blender with coconut cream, maple syrup, lemon juice, vanilla, and salt. Blend until completely smooth and creamy — the texture should resemble a classic cheesecake filling.

4. Pour and set:Pour the filling over the base and smooth the top with a spatula.

5. Chill:Refrigerate for at least 4 hours, or until firm enough to slice cleanly.

Store this cheesecake in the fridge for up to four days to keep it perfectly chilled and creamy. It slices best straight from the fridge, and you can top each slice with fresh berries or a drizzle of fruit sauce just before serving for an extra pop of flavour.

If you loved this, try my Homemade Oat Milk for the perfect drink on the side or for a tasty dinner check out our Family Friendly Vegan Dinner Ideas

See all Desserts

What Makes This No-Bake Vegan Creamy Cheesecake Special

This cheesecake uses cashews and coconut cream to create a naturally creamy, luxurious texture — no dairy, no eggs, and no baking needed. The oats and dates add natural sweetness and whole-food goodness, making this treat feel indulgent yet nourishing.

Because the recipe is naturally gluten-free, dairy-free, and vegan, it works beautifully for mixed-diet households, gatherings, and celebrations where everyone needs something safe — and delicious — to enjoy.

Serving Suggestions

This no-bake cheesecake is incredibly versatile. Try serving it with:

• fresh berry compote or sliced strawberries

• a drizzle of melted dairy-free chocolate

• passionfruit or mango puree for a tropical twist

• crushed pistachios or toasted coconut flakes

For a more decadent dessert, add a thin layer of chocolate ganache on top once the cheesecake has set slightly.

Storage & Make-Ahead Tips

• Store in the fridge for up to 5 days.

• To freeze, slice first and store pieces individually for up to 2 months. Thaw in the fridge for a smooth texture.

• If your kitchen is warm, keep it chilled until serving — the coconut cream base softens slightly at room temperature.

Optional Tips & Variations

• Add 1 tbsp cocoa powder to the filling for a chocolate version.

• Stir in 1–2 tbsp lemon zest for a bright citrus cheesecake.

• For extra creaminess, add 1 tbsp coconut oil to the filling.

• Swap maple syrup for agave for a lighter flavour.

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