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Vegan no bake cheesecake
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Easy Vegan No Bake Cheesecake

Easy no bake cheesecake is a perfect treat on a hot summer day. Top with your favorite fruit and enjoy! Made gluten free and vegan!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: easy vegan recipes, no bake cheesecake, peach recipes, vegan desserts, vegan no bake recipes
Servings: 10 people
Calories: 348kcal


  • hand held mixer
  • Mixing bowls


the crust

  • 2 cups graham cracker crumbs gluten free
  • ½ cup vegan butter melted

the cheesecake

  • 16 oz vegan cream cheese I like Kite Hill brand best for this recipe
  • 1 cup vegan vanilla yogurt I like Kite Hill brand best for this recipe
  • ¼ cup coconut cream
  • ½ cup organic cane sugar
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 tbsp cornstarch
  • 1 peach sliced for topping optional


  • Preheat the oven to 350 F° and prepare a 8 inch springform pan with non stick spray.
  • Place all crust ingredients into a food processor and blend until it resembles wet sand. Press the mixture evenly into the bottom of the pan and up the sides about half way. and bake for 8-10 minutes. Let cool.
  • Place all cheesecake ingredients into a mixing bowl. Beat using a hand held mixer until well combined. Transfer to the pan and smooth out in one even layer. Chill overnight or for at least 12 hours.
  • Use a sharp knife to cut into slices, rinse clean between slicing. Top with fresh peach slices.


This recipe is best if served within 48 hours of making. 
Store cheesecake in an airtight container in the refrigerator.
This recipe and post was updated on 8/26/2021


Sodium: 367mg | Calcium: 66mg | Vitamin C: 1mg | Vitamin A: 433IU | Sugar: 16g | Fiber: 4g | Potassium: 85mg | Cholesterol: 1mg | Calories: 348kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 8g | Fat: 24g | Protein: 6g | Carbohydrates: 30g | Iron: 1mg