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Best Dairy Free cheesecake: easy vegan no bake recipe

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Best Easy no-bake Dairy free Cheesecake recipe! These No-Bake Vegan Lime Raspberry Cheesecake bites are the ideal dessert for a vegan and gluten-free date night. They’re decadent, rich, and sweet, yet incredibly creamy and delicious, without anyone suspecting they’re vegan. The sweet and creamy flavors perfectly complement the freshness of the lime and raspberries. It really doesn’t get much better than this amazing no-bake vegan cheesecake dessert. 

The cashew nuts add extra creaminess and blend the flavors together perfectly. It’s a real thing with that irresistible real cheesecake taste vegan dessert. Plus, it’s a simple and easy dessert to make with a biscuit base that requires no baking and can be prepared well in advance (you can even make it the day before if needed). If you’re a passionate foodie or cheesecake lover this is the only vegan cheesecake recipe you will ever need. We’re talking the ultimate creamy cheesecake, the king or queen of raw cheesecakes, featuring raw cashews and a delicious nutty cheesecake crust. 

I don’t often declare things as the ultimate best. It’s a bold claim that sets high expectations. However, when it comes to this Lime Raspberry No-Bake Cheesecake, I have no doubt that its flavor and texture will exceed all your expectations.

No Bake Vegan Lime Raspberry Cheesecake cakes

Let’s take a moment to admire the luscious texture of this dairy-free cheesecake. When crafting recipes that are both gluten-free and dairy-free, I aim for excellence, not just meeting dietary restrictions. I want every bite to burst with greatness and maximum flavor! This dairy-free cheesecake delivers on all fronts, offering the creamy, indulgent texture and zesty tanginess you crave in a cheesecake. It’s so irresistibly delicious, you might find yourself unwilling to share!

What’s great about this No Bake Vegan Lime Raspberry Cheesecake Bites recipe:

  • Just about everything
  • Easy and simple to make
  • Requires no baking
  • Looks and tastes impressive
  • Can be made in advance – just take it out of the freezer 5-10 minutes before serving
  • Delicious, rich and creamy flavours
  • Vegan 
  • Gluten free
  • Soy free
  • Paleo and keto friendly-ish recipe
  • Ideal for date night and Valentine’s Day

In this dairy free cheesecake recipe we’re covering 

Keto and Paleo friendly Valentines’ Day dessert

This amazing vegan cheesecake dessert isn’t just gluten free and mouthwateringly good, it’s also great if you’re on a diet as it fits with Keto and Paleo guidelines. Just substitute the maple syrup with erythritol or stevia to turn this delicious cheesecake into a keto no bake cheesecake recipe. The filling is made with creamy cashews and the easy no bake crust is made using only almonds, chia seeds, coconut shreds and medjool dates.

It’s a simple, healthy and incredibly tasty dessert that will fit with almost every type of diet. Now you can enjoy a Keto cheesecake full of creamy texture with that regular cheesecake flavor on any diet. Whether you are looking for a healthy sugar free cheesecake recipe or a delicious low carb cheesecake recipe no bake option this cheesecake recipe is the one for you!

Equipment needed to make the best vegan cheesecake 

This simple sugar free no bake cheesecake recipe doesn’t require any special equipment to make the best cheesecake! To make this dairy-free cheesecake recipe, you’ll need the following equipment:

    1.    Food Processor or high speed blender: Use a food processor or high-powered blender to blend and process the ingredients for both the crust and the filling. It helps achieve a smooth and consistent texture.

    2.    Muffin Tins or Springform Pan: For shaping and baking the cheesecake. You can use either large muffin tins or a single large springform pan or a loose bottom tin or normal bake tin, depending on your preference.

    3.    Spatula: Essential for scraping down the sides of the food processor and transferring the mixture to the baking pans.

    4.    Measuring Cups and Spoons: To accurately measure the ingredients for both the crust and the filling.

No bake pie crust ingredients 

Crust Ingredients and Their Purpose:

    1.    Almonds: Provide a nutty flavor and serve as the base for the crust, adding texture and richness.

    2.    Coconut Shreds: Enhance the flavor and texture of the crust with a hint of tropical sweetness.

    3.    Medjool Dates: Act as a natural sweetener and binding agent, helping to hold the crust together without the need for added sugar.

    4.    Chia Seeds: Add a nutritional boost and help bind the ingredients together, contributing to the crust’s structure.

    5.    Vanilla Extract: Infuse the crust with a warm and aromatic flavor, enhancing its overall taste profile.

    6.    Pinch of Salt: Balances the sweetness and enhances the flavors of the other ingredients, ensuring a well-rounded and delicious crust.

With this delightful combination of ingredients, you’ll create a gluten-free cheesecake crust that’s not only delicious but also nutritious and satisfying. Enjoy the process of making this delightful dessert and savor every bite!

Cashew-based cheesecake ingredients 

Filling Ingredients and Their Purpose:

    1.    Soaked Cashews: Serve as the main ingredient for creating a creamy and luscious texture, providing a rich and indulgent base for the cheesecake filling. The creamy cashew works as our dairy free substitute for sour cream. It’s the delicious creamy base in this dairy-free vanilla cheesecake recipe with berries.

    2.    Lime Juice and Zest: Infuse the filling with a vibrant citrus flavor, adding brightness and freshness to complement the richness of the cashews. Alternatively, you can substitute with a tablespoon of lemon juice.

    3.    Maple Syrup: Acts as a natural sweetener, adding a subtle sweetness to the filling without the need for refined sugars. Alternatively, you can use any syrup of your choice like coconut syrup. You can also substitute with molasses if you prefer. For a low carb cheesecake option opt for erythritol or stevia to turn this delicious cheesecake into a keto no bake cheesecake recipe. 

    4.    Coconut Oil: Enhances the creaminess of the filling and adds a hint of coconut flavor, contributing to its smooth and velvety texture.

    5.    Vanilla Extract: Provides a warm and aromatic flavor, enhancing the overall taste profile of the filling with its sweet and comforting notes.

    6.    Pinch of Salt: Balances the flavors and enhances the sweetness of the other ingredients, ensuring a well-rounded and delicious filling.

Topping:

    7.    Raspberries: Add a burst of fruity flavor and vibrant color to the cheesecake filling, creating a delightful contrast to the creamy base. Alternatively, you can substitute with fresh strawberries to make this delicious glute free option dairy-free vanilla cheesecake recipe into a creamy strawberry New york style cheesecake.

With this delightful combination of ingredients, you’ll create a creamy and decadent dairy-free cheesecake filling that’s not only delicious but also vegan-friendly and full of flavor. Enjoy the process of making this delightful dessert and savor every creamy, fruity bite!

Dairy-free cheesecake recipe 

The best dairy free cheesecake: creamy vegan cheesecake recipe 

Indulge in the refreshing flavors of lime and raspberry with this delightful vegan cheesecake recipe. Creamy cashews, zesty lime, and juicy raspberries come together to create a luscious and guilt-free dessert that’s perfect for any occasion. With a nutty crust and a creamy filling, each bite is a burst of tangy sweetness. Whether you’re following a vegan diet or simply craving a delicious treat, this cheesecake is sure to satisfy your dessert cravings. Plus, it’s easy to make and requires no baking, making it the perfect hassle-free dessert for any time of year. Get ready to impress your friends and family with this irresistible vegan cheesecake!

Makes 4 smaller cheesecakes or 1 large cheesecake 

Gluten-free vegan cheesecake Crust:

  • 1/2 cup (60 grams) almonds
  • 1/4 cup (20 grams) coconut shreds
  • 5 large medjool dates
  • 1 tsp (5 grams) chia seeds
  • 1 tsp (5 ml) vanilla extract
  • 1/4 teaspoon salt

Dairy free cheesecake Filling Ingredients:

  • 3/4 cup (90 grams) soaked cashews (soak cashews in boiling water for 1 hour until soft, then drain)
  • 1/4 cup (60 ml) lime juice
  • Zest from 1/2 lime
  • 1/4 cup (60 ml) maple syrup
  • 3 tbsp (45 ml) coconut oil
  • 1 tsp (5 ml) vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (60 grams) raspberries, finely chopped

How to make dairy free cheesecake 

How to make gluten-free cheesecake crust

1. Combine all the ingredients for the crust in a food processor and blend until you achieve a coarse consistency that sticks together when pressed. This ensures a sturdy base for your cheesecakes.

2. Grease 4 large muffin tins or one large springform pan with coconut oil to prevent sticking. Evenly divide the crust mixture among the tins and press it firmly into the bottom to form a solid base. Setting them aside allows the crusts to set while you prepare the filling.

How to make vegan vanilla cheesecake with raspberry and lime

3. Drain the soaked cashews and transfer them to the food processor. Blend for approximately 1 minute or until the cashews are smoothly pureed. Adding maple syrup before the other filling ingredients ensures even distribution and sweetness throughout the mixture.

4. With the cashews pureed, incorporate the remaining filling ingredients (excluding the raspberries) and blend until you achieve a velvety smooth consistency. Pour the filling over the prepared crusts in the muffin tins, ensuring even distribution.

5. Sprinkle the finely chopped raspberries over the cheesecake filling and gently press them into place with a spoon. This adds a burst of fruity flavor and visual appeal to your dairy-free cheesecakes.

6. Transfer the filled muffin tins to the freezer and chill for 4-12 hours, or until the cheesecakes are firm. Adjust the freezing time according to your preference for texture – longer freezing yields a firmer result.

7. Prior to serving, remove the cheesecakes from the freezer and let them sit at room temperature for 5-10 minutes. This allows them to soften slightly for easier slicing and a more enjoyable eating experience.

8. Serve and savor your delicious dairy-free cheesecakes. These delightful treats are sure to please your taste buds while catering to your dietary preferences. Enjoy every creamy, fruity bite!

Tips and Tricks for making the best dairy-free cream cheese cheesecake 

Pro Tip for Ultimate Dairy-Free Cheesecake

Indulging in a velvety slice of cheesecake is pure bliss, isn’t it? It should be an exquisite and luxurious treat. Remember, it’s crucial to let your creamy cheese soften to room temperature. This ensures effortless blending and a smooth, lump-free texture.

    •    If opting for a store-bought crust, ensure it aligns with your dietary preferences, opting for a vegan-friendly option free from eggs. Also, double-check for any nut ingredients if you require a nut-free alternative.

    •    It’s essential to periodically scrape down the sides of the mixing bowl while blending the cheesecake mixture. Cornstarch can occasionally cling to the bowl’s edges, compromising the filling’s stability. Keep in mind, the cornstarch plays a key role in thickening the cheesecake.

    •    For optimal results, consider refrigerating your cheesecake overnight if time allows. This extended chilling period ensures a wonderfully firm texture, making slicing the cheesecake a breeze.

    •    When cutting the cheesecake, opt for a knife that’s slightly dampened and exceptionally sharp for clean, precise slices.

    •    To create a sugar-free cheesecake, swap out traditional sugar for a sugar-free alternative such as erythritol or stevia for a guilt-free indulgence.

Delicious plant based cheesecake flavor variations 

Here are some delicious plant-based cheesecake flavor variations to try:

    1.    Chocolate Peanut Butter: Add cocoa powder to the filling and swirl in creamy peanut butter for a decadent twist on a classic flavor combination.

    2.    Mixed Berry: Incorporate a variety of fresh or frozen berries into the filling for a vibrant burst of fruity flavor. Think strawberries, blueberries, raspberries, and blackberries.

    3.    Matcha Green Tea: Infuse the low carb cheesecake recipe no bake filling with matcha powder for a subtle earthy flavor and vibrant green hue. Top with a drizzle of agave syrup for extra sweetness.

    4.    Salted Caramel: Swirl homemade vegan caramel sauce into the filling and sprinkle with flaky sea salt for a sweet and salty indulgence.

    5.    Lemon Blueberry: Add lemon zest and juice to the filling for a bright, citrusy flavor, and fold in fresh blueberries for bursts of sweetness.

    6.    Pumpkin Spice: Incorporate pumpkin puree and warm spices like cinnamon, nutmeg, and cloves into the filling for a cozy fall-inspired treat.

    7.    Coconut Mango: Blend coconut cream and ripe mangoes into the filling for a tropical twist. Garnish with toasted coconut flakes for extra flavor and texture.

    8.    Espresso Chocolate Chip: Add espresso powder to the filling for a rich coffee flavor, and stir in vegan chocolate chips for a deliciously indulgent treat.

    9.    Almond Raspberry: Fold almond extract into the filling and swirl in raspberry jam for a sweet and nutty flavor combination.

These are just a few ideas to get you started, but the possibilities are endless when it comes to creating delicious plant-based cheesecakes! Feel free to get creative and experiment with your favorite flavors and ingredients.

What to serve with cheesecake 

When serving cheesecake, you can enhance the experience by pairing it with complementary flavors and accompaniments. Here are some delicious options to serve with cheesecake:

1. Fresh Berries: Strawberries, raspberries, blueberries, or blackberries add a burst of freshness and vibrant color to contrast the creamy texture of the cheesecake.

2. Whipped Cream: A dollop of dairy-free whipped cream or coconut whipped cream adds lightness and a touch of indulgence to each bite of cheesecake.

3. Chocolate Sauce: Drizzle rich and velvety chocolate sauce over the cheesecake for a decadent treat. You can also add a sprinkle of cocoa powder or chocolate shavings for extra flair.

4. Fruit Compote: A homemade fruit compote, such as raspberry or cherry, offers a sweet and tangy accompaniment that complements the cheesecake’s flavor.

5. Caramel Sauce: A luscious caramel sauce adds depth and richness to the cheesecake, creating a luxurious flavor combination.

6. Nuts or Nut Butter: Sprinkle chopped nuts, such as almonds, pecans, or walnuts, over the cheesecake for added texture and nutty flavor. Alternatively, drizzle creamy nut butter, such as almond or cashew butter, for a deliciously indulgent touch.

More delicious sides to serve with vegan gluten-free cheesecake

7. Citrus Zest: Grate fresh lemon, lime, or orange zest over the cheesecake to add a bright and citrusy aroma that enhances its flavor profile.

8. Mint Leaves: Garnish each slice of cheesecake with fresh mint leaves for a refreshing and aromatic finishing touch.

9. Coffee or Tea: Pairing cheesecake with a cup of coffee or tea, such as espresso, cappuccino, or Earl Grey, provides a delightful contrast of flavors and refreshes the palate between bites.

These serving suggestions will elevate your cheesecake experience and delight your taste buds with a variety of flavors and textures. Feel free to mix and match these accompaniments to create a dessert spread that suits your preferences and impresses your guests.

How to store cheesecake 

To store cheesecake properly and maintain its freshness, follow these guidelines:

How to store cheesecake in the fridge 

1. Refrigeration: Place the cheesecake in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator for up to 5-7 days. Make sure the cheesecake is cooled completely before refrigerating to prevent condensation and soggy crust.

How to freeze cheesecake 

2. Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap the cheesecake securely in plastic wrap, followed by a layer of aluminum foil or place it in an airtight container. Freeze for up to 1-2 months. Thaw the cheesecake overnight in the refrigerator before serving.

3. Sliced Cheesecake: If you’ve already sliced the cheesecake, store the individual slices in an airtight container or wrap them individually in plastic wrap. This prevents the slices from sticking together and makes it easier to grab a serving as needed.

4. Toppings: If your cheesecake has fresh fruit or other perishable toppings, it’s best to add them just before serving to maintain their freshness and texture.

5. Avoid Odors: Store the cheesecake away from strong-smelling foods in the refrigerator to prevent it from absorbing unwanted odors.

By following these storage tips, you can enjoy your cheesecake for an extended period while keeping it fresh and delicious.

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Dairy free cheesecake FAQs

Are dairy-free cheesecakes suitable for vegans?

Yes, dairy-free cheesecakes are suitable for vegans as they do not contain any animal products. They are typically made with plant-based ingredients such as nuts, tofu, coconut cream, and vegan cream cheese alternatives.

How do I achieve a creamy texture without dairy?

Soaked cashews are commonly used in dairy-free cheesecakes to achieve a creamy texture. When blended, cashews become smooth and creamy, similar to traditional cheesecake filling. Additionally, coconut cream and silken tofu are other dairy-free options that can provide a creamy texture.

Can I use regular crust recipes for dairy-free cheesecakes?

Yes, you can use regular crust recipes for dairy-free cheesecakes by substituting dairy-based ingredients with dairy-free alternatives. For example, instead of using butter, you can use vegan butter or coconut oil. Alternatively, you can use a crust made from nuts and dates for a raw, vegan-friendly option like the crust in this no-bake cheesecake recipe.

How do I prevent my dairy-free cheesecake from cracking?

If you’re using a store bought cheesecake crust that needs baking (or a homemade crust that needs baking), you have to be mindful of cracking. To prevent cracking, ensure that the cheesecake is baked at the right temperature and not overbaked. Additionally, allowing the cheesecake to cool gradually in the oven with the door slightly ajar can help prevent sudden changes in temperature, which can cause cracking. Using a water bath during baking can also help maintain a moist environment and prevent cracking.

Can I freeze dairy-free cheesecake?

Yes, you can freeze dairy-free cheesecake for future consumption. Wrap the cheesecake tightly in plastic wrap or aluminum foil, or store it in an airtight container before freezing. Thaw the cheesecake overnight in the refrigerator before serving.

 

What to serve with Dairy free Cheesecake – dairy-free ideas

Looking for an easy homemade gift idea? Try making my crowd-pleaser fan favorite dairy-free and vegan hot chocolate in a jar gift 

Are you looking for more delicious cake recipes? You might like some of these:

DID YOU MAKE THIS DELICIOUS VEGAN CHEESECAKE RECIPE?

Please leave a review below and let us know how it turned out 🙂

The best dairy free cheesecake: creamy vegan cheesecake recipe: No Bake Vegan Lime Raspberry Cheesecake

Indulge in the refreshing flavors of lime and raspberry with this delightful vegan cheesecake recipe. Creamy cashews, zesty lime, and juicy raspberries come together to create a luscious and guilt-free dessert that’s perfect for any occasion. With a nutty crust and a creamy filling, each bite is a burst of tangy sweetness. Whether you’re following a vegan diet or simply craving a delicious treat, this cheesecake is sure to satisfy your dessert cravings. Plus, it’s easy to make and requires no baking, making it the perfect hassle-free dessert for any time of year. Get ready to impress your friends and family with this irresistible vegan cheesecake!
Course Dessert
Cuisine American
Keyword vegan
Prep Time 20 minutes
Servings 4 small cheesecakes or 1 large
Calories 125kcal
Author Simone – Munchyesta.com

Ingredients

Gluten-free Vegan Cheesecake Crust

  • ½ cup (60 grams) Almonds
  • ¼ cup (20 grams) Coconut Shreds
  • 5 large Medjool Dates Pits removed
  • 1 tsp Chia Seeds Optional
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt

Filling

  • ¾ cup (90 grams) Soaked Cashews soak cashews in boiling water for 1 hour until soft, then drain
  • ¼ cup (60 ml) Lime Juice
  • Zest from ½ Lime
  • ¼ cup (60 ml) Maple Syrup
  • 3 tbsp (45 ml)  Coconut Oil
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • ½ cup (60 grams) Frozen Raspberries Finely chopped

Instructions

How to make dairy free cheesecake

  • Blend all the crust ingredients in a food processor until they form a coarse mixture that sticks together when pressed.
  • Grease 4 large muffin tins or a springform pan with coconut oil. Divide the crust evenly into 4 portions and press each portion firmly into the bottom of the tins. (For 1 large cheesecake, use the entire crust and press the entire portion into the bottom of a large cake tin or springform pan). Set aside.
  • Drain the soaked cashews and add them to the food processor. Blend for about 1 minute until smooth. Add the maple syrup and remaining filling ingredients (except for the raspberries) and blend until smooth.
  • Spoon the filling over the crusts in the muffin tins or springform pan. Sprinkle raspberries on top and press lightly with a spoon to secure them.
  • Chill the cheesecakes in the freezer for 4-12 hours until firm. Adjust the freezing time according to your preference.
  • Before serving, remove the cheesecakes from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly.
  • Enjoy your delicious cheesecakes!

Notes

Soak the cashews in boiling water for 1 hour until soft, then drain

Freezing guide:

Wrap the cheesecake tightly in plastic wrap or aluminum foil, or store it in an airtight container before freezing. Thaw the cheesecake overnight in the refrigerator before serving.

Recipe originally published February 5, 2021

Recipe updated April 6, 2024

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