Best Vegan No Bake Cheesecake – Creamy, Easy & No Oven Needed

Some desserts feel like a whole project before you even start. This one really doesn’t.

You blend a few things, press a base, put it in the fridge… and that’s basically it. No baking, no stressing about timing, no “did it rise or not”.

The only thing that actually surprised me? How legit the texture is. It’s not “kind of cheesecake” — it actually feels like one.

Ingredients:

Base:

Filling:

Start with the base. Mix crushed biscuits with melted coconut oil until it feels like damp sand.
Press it into the bottom of a pan. Really press it down — this is one of those steps that matters more than it looks. If it’s loose, it falls apart later.
Place it in the fridge while you make the filling.
Drain the soaked cashews and add them to a blender with coconut cream, maple syrup, lemon juice, vanilla, and melted coconut oil.
Blend until completely smooth. This might take a minute depending on your blender — just keep going until there’s no grainy texture left. This is where it turns from “okay” into “wow”.
Taste it. It should be slightly tangy, slightly sweet — not flat.
Pour the mixture over the base and smooth the top.
Place in the fridge for at least 4 hours (overnight is even better).
Once set, slice and serve. You can keep it simple or add fruit on top — both work.

Add a quick topping — berries, melted chocolate, or even just crushed cookies. It instantly makes it look like something from a bakery.

Can I skip soaking cashews?
You can, but the texture won’t be as smooth. Even 30 minutes in hot water helps a lot.

Why isn’t it setting?
Usually not enough fat (coconut oil/cream) or too short chilling time.