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This vegan no bake cheesecake recipe is gluten-free, soy-free, healthy, and also easy to make! In addition, this recipe is dairy-free, refined sugar-free and has a chocolate flavor crust and creamy peanut butter filling!
This delicious raw vegan cheesecake crust is made from dates, almonds, and walnuts and then topped with rich and creamy cashew, coconut milk, and peanut butter filling. You can enjoy this vegan no bake cheesecake for dessert and you can also make it for a special occasion.
I am a huge fan of raw, no bake healthy dessert as you can tell from my no bake brownies, homemade peanut butter cups, raw strawberry cheesecake or no bake cookie dough bars. Since they come together quickly and no baking involved, you can make them any time.
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How to make vegan no bake cheesecake recipe
Make sure to use Medjool dates because they are soft and have a rich caramel flavor. If your Medjool dates feel a little dry, soak them in hot water for 5 minutes and then drain before using them.
Walnuts and Almonds
Oats and Almond Flour
Since this no bake vegan cheesecake is gluten-free, we will be using gluten-free oats and almond flour. But you can swap it for regular oats if you like.
Cacao powder gives this healthy cheesecake rich chocolatey flavor but you can use cocoa powder instead. We will be adding this to both filling and the crust.
To give a subtle vanilla flavor, we will be adding vanilla extract in the filling. Make sure to use good quality vanilla extract because it makes a difference.
This recipe is naturally sweetened so I chose to use maple syrup. But you can also use another liquid sweetener of choice if you prefer.
Adding salt really brings the sweetness out so I don’t recommend omitting it. I always go for pink Himalayan sea salt but you can use any kind of salt you want.
Raw cashews make the filling creamy and also smooth. Make sure to use raw and not salted and roasted cashews because it will change the taste.
Adding a can of full-fat coconut milk will make the no bake vegan cheesecake filling creamy. I don’t recommend using light coconut milk because it will change the consistency.
Smooth and creamy peanut butter gives the filling a nutty taste. But you can sub for another nut butter such as almond butter if you prefer.
Adding just a little freshly squeezed lemon juice balances out the flavors but you can use lime juice instead.
We will be adding a little bit of coconut oil to the no bake cheesecake filling. This will help with keeping the filling smooth and also easy to work with.
How to make it step by step
- First, soak the raw cashews in hot water for 15 minutes so they blend easier. And then, drain the water and set the cashews aside.
- Next, add the pitted dates into a food processor and then blend until you have small pieces.
- Now, you can add the rest of the crust ingredients into the food processor and then blend until a sticky dough is formed.
- Next, you will press the dough into a springform cheesecake or tart pan. Make sure that the edges of the crust are higher with a concave center so the filling can be poured in. Keep pressing the sides with your hands to shape it.
- Now, we will make the filling by blending the filling ingredients in a blender until very smooth and creamy.
- And then pour the filling over the crust and freeze for at least 4 hours.
- After it’s frozen, you can garnish the vegan no bake cheesecake with chocolate chips, nuts, and drizzle over peanut butter. I also like to sprinkle some cacao powder on top.
After it’s thawed for a bit, you can slice it.
Tips & Variations
- Before slicing and serving the vegan no bake cheesecake, allow it to thaw for 10-15 minutes.
- You can use another nut butter instead of peanut butter to change the flavor.
- I find a 10-inch springform cheesecake or tart pan works great but you can use 9 or 11-inch as well.
- If the dough is too crumbly, add another a tablespoon of water to make it sticky but make sure not to add too much water.
- If the Medjool dates are too hard and not soft and sticky, soak them in hot water for 5 minutes and then dry before using.
How do you thicken the vegan no bake cheesecake recipe?
It will be very runny when you are pouring the filling. But when you freeze it for at least 4 hours, this vegan cheesecake recipe will thicken.
How to store no-bake cheesecake
You will need to store the leftovers in the freezer and then allow it to thaw for 10 minutes before serving. You will not be able to store it in the fridge because the filling will melt.
After no bake cheesecake is frozen, you can top it with mini chocolate chips, peanut butter, crushed nuts and a sprinkle of cacao powder. The possibilities are endless!
This peanut butter and chocolate vegan no bake cheesecake recipe comes together quickly and it is very easy and satisfying. It is also:
- Gluten-free and dairy-free
- Healthier treat
- Rich, decadent and creamy
- Also so delicious!
MORE VEGAN sweet recipes to try
- HOW TO MAKE GRANOLA (HEALTHY & EASY)
- BANANA ICE CREAM RECIPE (HEALTHY & VEGAN)
- VEGAN KEY LIME PIE (GLUTEN-FREE)
- VEGAN ENERGY BALLS (NO BAKE & OIL-FREE)
- GRANOLA BARS RECIPE (NO BAKE & HEALTHY)
- HOW TO MAKE A SMOOTHIE BOWL (VEGAN)
- STRAWBERRY SORBET
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan no bake cheesecake recipe is gluten-free, soy-free, healthy, and easy to make! This recipe is dairy-free, refined sugar-free and has a chocolate flavor crust and creamy peanut butter filling!
- 1 cup raw almonds
- 1/2 cup raw walnuts
- 1/4 cup almond flour
- 1/4 cup rolled oats (gluten-free if preferred)
- 1/3 cup cacao powder (sub for cocoa powder)
- 1 cup plus 1/2 cup Medjool dates (pitted, loosely packed)
- 2 tbsp maple syrup
- 1 tbsp water
- 1/4 tsp salt
- Add the raw cashews to a medium bowl and pour boiling water over, soak for 15 minutes. Rinse, drain, and set aside.
- Add the pitted dates in a food processor, blend until you have small pieces. Now, add the almonds, walnuts, almond flour, oats, 1/3 cup cacao powder, 2 tbsp maple syrup, 1 tbsp water, and 1/4 tsp salt in the food processor with the dates. Blend until a sticky dough is formed.
- Transfer the dough into a 10-inch springform cheesecake or tart pan (9-inch or 11-inch will work) and press it with your hands. Make sure that the edges of the crust are higher with a concave center. Keep pressing the sides with your hands to shape it and set aside.
- Make the filling by adding soaked cashews, coconut milk, peanut butter, 1/4 cup maple syrup, 1 tsp cacao powder, lemon juice, coconut oil, 1/4 tsp vanilla extract, a pinch of salt in a high-speed blender. Blend until very smooth and creamy.
- Pour the filling over the crust (filling will be liquidy at first) and freeze the cheesecake for at least 4 hours. Remove it from the freezer, top it with chopped walnuts, almonds, mini vegan chocolate chips, and a drizzle of peanut butter. Allow it to thaw for 10 minutes before slicing and serving.
You can use another nut butter instead of peanut butter to change the flavor.
If the dough is too crumbly, add another tablespoon of water to make it sticky but make sure not to add too much water.
If the Medjool dates are too hard and not soft and sticky, soak them in hot water for 5 minutes and then dry before using.
- Serving Size: 12
- Calories: 465
- Sugar: 30.2g
- Sodium: 115.5mg
- Fat: 30.2g
- Trans Fat: 0g
- Carbohydrates: 45.1g
- Fiber: 6g
- Protein: 10.7g
- Cholesterol: 0mg
Keywords: chocolate peanut butter cheesecake, raw vegan cheesecake, no bake chocolate tart, no bake vegan cheesecake, no bake chocolate cheesecake