Vegan No Bake Vanilla Cheesecake
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Creamy, dreamy, and incredibly easy to make – this vegan no bake cheesecake is about to become your new favorite dessert. A rich vanilla filling sits on a buttery graham cracker crust, and the best part? No oven required. Just mix everything together in about 15 minutes, chill, and you’ve got an impressive dairy-free cheesecake that tastes just like the classic. Simple ingredients like vegan cream cheese and plant-based whipped cream come together for a dessert that no one will guess is completely plant-based.
Why You’ll Love This Vegan No Bake Vanilla Cheesecake
No oven required: This dairy free no bake cheesecake means you can make a stunning dessert even in the middle of summer without heating up your kitchen.
Simple ingredients: Just vegan cream cheese, powdered sugar, vanilla, and dairy-free whipped cream create that classic cheesecake flavor and texture. No complicated techniques or special equipment needed.
Tastes like the real thing: This vegan vanilla cheesecake is so creamy and rich that no one will guess it’s dairy-free. The texture is smooth and luscious, just like traditional cheesecake.
Customizable toppings: Serve this easy vegan cheesecake plain, or top it with fresh berries, cherry pie filling, chocolate ganache, or caramel sauce. Each slice can be different.
Make ahead friendly: This no bake vegan cheesecake recipe actually gets better as it sits. Make it a day or two ahead for parties, holidays, or whenever you need an impressive dessert ready to go.
Great for beginners: If you’ve never made cheesecake before, this is the recipe to start with. No water baths, no cracking, no stress. Just mix, chill, and enjoy.
Ingredients You Need
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (12 full sheets of graham crackers)
- 1/4 cup cane sugar
- 6 tablespoons vegan unsalted butter, melted
Vanilla Cheesecake Recipe
- 24 oz. vegan cream cheese, softened (we used Violife)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup dairy-free whipped cream
Ingredient Notes and Substitutions for Vegan No Bake Cheesecake
Vegan cream cheese: Violife works great and has the best flavor and texture for this recipe. Kite Hill and Miyoko’s also work well. Make sure the cream cheese is softened to room temperature so it mixes smoothly without lumps.
Graham crackers: Most graham crackers are accidentally vegan, but always check the ingredients. Nabisco Original Graham Crackers are vegan. You can also use vegan vanilla wafers or Biscoff cookies for a different flavor.
Vegan butter: Use stick-style vegan butter like Earth Balance or Miyoko’s for the crust. Tub-style spreads have too much water and won’t work well.
Dairy-free whipped cream: Use store-bought coconut whipped cream like CocoWhip or So Delicious. You can also make your own by whipping the solid cream from a can of full-fat coconut milk that’s been refrigerated overnight.
Powdered sugar: Make sure your powdered sugar is vegan (some brands use bone char in processing). Organic powdered sugar is always vegan.
Vanilla: Pure vanilla extract gives the best flavor, but vanilla bean paste adds beautiful vanilla bean specks throughout the cheesecake. Imitation vanilla works in a pinch.
Instructions How to Make Vegan Vanilla Cheesecake
Graham Cracker Crust
- If you don’t have graham cracker crumbs, you can easily make your own.
- Using a food processor, pulverize 12 full sheets graham crackers until finely ground into crumbs. Or place graham crackers in a large ziploc bag and use a rolling pin to crush them until you have 1 1/2 cups crumbs.
- Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted vegan butter together until all the crumbs are wet and the mixture holds together when pressed.
- Pour the mixture into an 8-inch springform pan. Use the bottom of a clean measuring cup to press the crumbs firmly into the bottom and up the sides of the pan, molding them into a crust shape. If using a pie plate, press the crumbs up the sides with your fingers or use a measuring cup to press them into the pan.
- For a crisper crust, bake this crust for 8-10 minutes at 375°F. Or, chill it for 10-20 minutes in the freezer if making a no-bake recipe.
Vegan Vanilla Cheesecake Recipe
- Line the bottom of an 8-inch springform pan with parchment paper.
- Make the cream cheese filling. In a large mixing bowl, using a mixer, beat 24 oz vegan cream cheese until smooth, then add 3/4 cup powdered sugar and beat until combined. Add 1 tablespoon vanilla and beat until smooth. Gently fold in 1 cup dairy-free whipped cream until just combined. Don’t overmix or the whipped cream will deflate.
- Assemble. Spread filling over the chilled crust and smooth the top with a spatula.
- Chill at least 4 hours, or overnight, until completely set and firm.
- Finish and serve. Run a knife around the edge of the pan, then release the springform ring and transfer to a serving plate.
- Cut the cheesecake into 8 slices and top with your favorite fruit fillings, like cherry, apple, or blueberry when serving.
Tips for the Best No Bake Vegan Cheesecake Recipe
Soften cream cheese properly: Let the vegan cream cheese sit at room temperature for 30-60 minutes before mixing. Cold cream cheese creates lumps that are hard to smooth out.
Don’t overmix the whipped cream: When you fold in the dairy-free whipped cream, use a gentle hand. Overmixing will deflate it and make your cheesecake dense instead of light and fluffy.
Chill long enough: This vegan no bake cheesecake needs at least 4 hours to set properly, but overnight is even better. The longer it chills, the firmer and more sliceable it becomes.
Press crust firmly: Really pack that graham cracker crust down with the bottom of a measuring cup. A firmly pressed crust won’t crumble when you cut the cheesecake.
Use parchment paper: Lining the bottom of your springform pan with parchment makes it so much easier to remove the cheesecake cleanly.
Clean knife for clean slices: Wipe your knife clean with a damp towel between each slice for bakery-quality presentation.
How to Store Vegan Vanilla Cheesecake
Refrigerator: Store this dairy free no bake cheesecake covered in the refrigerator for up to 5 days. Cover the top with plastic wrap or store in an airtight container to prevent it from absorbing fridge odors.
Freezer: You can freeze this easy vegan cheesecake for up to 2 months. Wrap the whole cheesecake (or individual slices) tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving.
Make ahead: This no bake vegan cheesecake recipe is ideal for making 1-2 days ahead. The flavors actually meld and improve as it sits, making it taste even better the next day.
Variations for Vegan No Bake Cheesecake
Chocolate vegan cheesecake: Fold in 1/2 cup melted and cooled vegan chocolate chips to the cream cheese mixture for a chocolate twist on this classic.
Lemon cheesecake: Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the filling for a bright, tangy lemon vegan cheesecake.
Peanut butter cheesecake: Mix in 1/2 cup creamy peanut butter with the cream cheese for a rich peanut butter version. Top with chocolate ganache.
Berry swirl: Before chilling, drop spoonfuls of berry jam or fresh berry puree on top of the cheesecake and swirl with a knife for a marbled effect.
Oreo crust: Replace the graham crackers with crushed Oreo cookies (they’re accidentally vegan!) for a cookies and cream vegan vanilla cheesecake.
Individual cheesecakes: Make this recipe in a muffin tin lined with cupcake liners for perfect single-serving vegan no bake cheesecakes. Great for parties!
Vegan No Bake Cheesecake FAQs
Why is my vegan no bake cheesecake not setting?
Make sure you’re using enough dairy-free whipped cream and that your vegan cream cheese was at room temperature when mixing. The cheesecake also needs at least 4 hours to set, preferably overnight. If it’s still soft after 6+ hours, pop it in the freezer for 30 minutes to help it firm up.
Can I make this without a springform pan?
Yes! You can use a regular 9-inch pie dish. The cheesecake won’t be as tall, but it will still taste delicious. Just know that you’ll need to scoop it out rather than lift clean slices.
What vegan cream cheese works best?
Violife and Kite Hill both work beautifully in this recipe. Miyoko’s is also great but has a tangier flavor. Avoid Daiya as it can be grainy in no-bake recipes.
Can I use Cool Whip?
Regular Cool Whip contains dairy, but Cool Whip Free (in the red tub) is accidentally vegan and works great in this easy vegan cheesecake.
How do I know when it’s done chilling?
The cheesecake should be firm to the touch and not jiggly in the center. If you gently press the top with your finger, it should spring back slightly and not leave an indent.
Can I make this gluten-free?
Absolutely! Just use gluten-free graham crackers or gluten-free vanilla wafers for the crust. Everything else in this vegan vanilla cheesecake is naturally gluten-free.
Why does my cheesecake have lumps?
This usually happens when the vegan cream cheese is too cold. Make sure it’s fully softened to room temperature before mixing. If you do get lumps, beat the mixture longer on medium-high speed to smooth them out.
This vegan no bake cheesecake is proof that dairy-free desserts can be just as creamy and delicious as the original. The silky smooth texture and classic vanilla flavor make this a dessert that everyone will love, whether they’re vegan or not.
The best part about this no bake vegan cheesecake recipe is how simple it is to make. No tricky water baths, no worrying about cracks, and no heating up the kitchen. Just mix, chill, and enjoy a beautiful dairy free no bake cheesecake that looks and tastes like it came from a bakery.
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More Cheesecake Desserts
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- Vegan Pumpkin Biscoff Cheesecake
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Vegan No Bake Vanilla Cheesecake
Equipment
- 8-inch springform pan
- Food processor or rolling pin
- Electric mixer
- Mixing bowls
- Measuring cup
- Spatula
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 12 full sheets of graham crackers
- 1/4 cup cane sugar
- 6 tablespoons vegan unsalted butter melted
Vanilla Cheesecake Filling
- 24 oz vegan cream cheese softened (Violife recommended)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup dairy-free whipped cream
Instructions
Make the Graham Cracker Crust
- If you don't have graham cracker crumbs, make your own by pulsing 12 full sheets graham crackers in a food processor until finely ground, or place in a ziplock bag and crush with a rolling pin until you have 1 1/2 cups crumbs.
- Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted vegan butter together until all the crumbs are wet and the mixture holds together when pressed.
- Pour the mixture into an 8-inch springform pan. Use the bottom of a clean measuring cup to press the crumbs firmly into the bottom and up the sides of the pan.
- Chill the crust in the freezer for 10-20 minutes while you make the filling. (Or bake at 375°F for 8-10 minutes for a crisper crust, then cool completely.)
Make the Vegan Vanilla Cheesecake Filling
- Line the bottom of your springform pan with parchment paper.
- In a large mixing bowl, using an electric mixer, beat 24 oz softened vegan cream cheese until smooth.
- Add 3/4 cup powdered sugar and beat until combined.
- Add 1 tablespoon vanilla and beat until smooth.
- Gently fold in 1 cup dairy-free whipped cream until just combined. Don't overmix or the whipped cream will deflate.
Assemble and Chill
- Spread the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours, or overnight, until completely set and firm.
- Run a knife around the edge of the pan, then release the springform ring and transfer to a serving plate.
- Cut into 8 slices and top with your favorite fruit fillings when serving.
Notes
