Vegan No Bake Cheesecake Recipes

Vegan no bake cheesecake recipes go into the freezer or refrigerator instead of the oven to finish!

These plant based no bake cheesecake recipes are for those times that you yearn for something more luscious and filling.

And if you are a strict vegan and don't believe in using honey, you can replace it with maple syrup, raw coconut nectar, or yacon syrup. 

You could even make a lower carb no bake cheescake recipe by adding in some stevia and cutting back on the syrup.

Lemon No Bake Cheesecake Recipe

Crust Ingredients:

  • 1 cup Slivered Almonds
  • 1 cup Unsweetened Shredded Coconut
  • Pinch Sea Salt
  • 1 tbsp. of Fresh Lemon Juice
  • 1 tbsp. of Raw Honey (use Maple Syrup, Raw Coconut Nectar or Yacon Syrup if desired)

Crust Instructions:

Blend ingredients until flour-like and press into a springform pan.

Optional:  Bake for 12 minutes at 350 degrees F.

Filling Instructions:

Blend ingredients (except coconut oil and soy lecithin) until creamy consistency is reached.

Then add in coconut oil and organic soy lecithin (if using) - blend until incorporated.

Pour over crust and put into the refrigerator or freezer to set.

Filling Ingredients:

  • 3 cups of Soaked Cashews
  • 1 1/2 cups of Unsweetened Almond Milk
  • 1 cup of Fresh Lemon Juice
  • 1 cup of Cold-pressed Virgin Coconut Oil (melted)
  • 1 tsp. of Alcohol Free Vanilla
  • 1/4 tsp. Sea Salt
  • 1/2 cup Raw Honey
  • Pinch of Turmeric
  • 1 tsp. Lemon Zest
  • Optional:  3 tbsp. of Soy Lecithin (organic)

How to Soak Nuts and Seeds

Use soaked and dehydrated nuts as well as seeds to make your recipes more digestible.

Grasshopper No Bake Cheesecake Recipe

Crust Ingredients:

  • 1 1/2 cups of Ground Pumpkin Seeds
  • 1 1/2 cups of Raw Cacao Powder
  • 1/2 cup of Nut Flour
  • 1 3/4 cups Unsweetened Coconut Flakes
  • 1/2 cup Maple Syrup

Add ingredients to a high speed blender and pulse until well combined.  Then press into 6 inch springform pan and make a crust.

Filling Ingredients:

  • 7 ounces of Ripe Avocado
  • 7 ounces of Coconut Cream
  • 1/2 cup of Coconut Butter
  • 2 tbsp. of Maple Syrup
  • 5 drops of Peppermint Essential Oil or 1/2 to 1 tsp. of Peppermint Extract

Blend ingredients until smooth in a food processor or blender.  Pour on chocolate crust and freeze.

Raspberry Vegan No Bake Cheesecake

Crust Ingredients:

  • 1 cup of Raw Almonds or Other Raw Nut
  • 1 cup of Medjool Dates
  • 1 cup of Shredded Coconut

Blend in food processor until flour-like and press into pie pan.

Then put into your refrigerator.

Filling Ingredients:

  • 2 cups of Soaked Cashews
  • 1 cup of Raw Almond Milk or Other Raw Vegan Milk
  • 2 tbsp. of Vanilla
  • Fresh Lemon Juice
  • 1/4 cup Cold-pressed Coconut Oil (melted)
  • 1/3 cup of Maple Syrup or Raw Coconut Nectar
  • Vegan Chocolate Chips

Blend ingredients in food processor until smooth and then pour 2/3 of the filling over refrigerated crust. 

Add whole raspberries and freeze.

Later add fresh raspberries to the remaining filling and blend. 

Pour this on top of the "frozen layer" and decorate with vegan chocolate chips - then stick back in freezer to harden.

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