Vegan No Bake Vanilla Cheesecake
This vegan no bake cheesecake is the creamy, dreamy dessert you need in your life. Rich vegan vanilla cheesecake filling sits on a buttery graham cracker crust, and the best part is there's no oven required. This easy vegan cheesecake comes together in about 15 minutes of hands-on time, then just chill and serve.
Servings: 8 slices
Calories: 380kcal
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
Softening cream cheese: Let vegan cream cheese sit at room temperature 30-60 minutes before mixing to avoid lumps.
Don't overmix: Fold whipped cream gently to keep the cheesecake light and fluffy.
Chill time: Needs at least 4 hours to set, overnight is best.
Storage: Refrigerate covered up to 5 days, or freeze up to 2 months.
Make ahead: Can be made 1-2 days ahead. Flavors improve as it sits.
Clean slices: Wipe knife with damp towel between cuts for neat presentation.