Vegan No-Bake Coconut Yogurt Cheesecake
🌱 Vegan No-Bake Coconut Yogurt Cheesecake 🥥
This Vegan No-Bake Coconut Yogurt Cheesecake is tall, creamy, and surprisingly light. A graham-style crust holds a silky coconut yogurt filling that sets in the fridge — no oven, no eggs, no dairy. The slice is smooth and pale gold, just like a classic cheesecake, with a fresh raspberry topping if you want a little color.
I love making this when I want dessert that feels fancy without turning on the oven. Chill it overnight and it cuts into clean, bakery-style wedges. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Cheesecake 💚
- 🌱 Completely dairy-free and egg-free
- 🥥 Creamy coconut yogurt filling
- ❄️ No-bake and make-ahead
- 🥧 Tall, sliceable texture
- 🍓 Beautiful with fresh berries
- 🍋 Light lemon brightness
The Secret to a Tall No-Bake Cheesecake
Thick coconut yogurt plus soaked cashews create that dense, creamy center. A little melted coconut oil (or agar) helps the filling set so it slices instead of slumping. Blend until the mixture is completely smooth, then give it a full overnight chill. That’s how you get those clean sides.
Frequently Asked Questions ❓
What coconut yogurt should I use? 🥥
Use a thick, unsweetened or lightly sweetened coconut yogurt. If it’s watery, strain it in a cloth for 30 minutes first.
Can I skip the cashews? 🥜
Yes. Replace them with 8 oz vegan cream cheese. The flavor will be a little more tangy and just as creamy.
How long does it keep? 🧊
Cover and refrigerate for up to 5 days. Freeze slices for up to 1 month and thaw in the fridge.
🌱 Vegan No-Bake Coconut Yogurt Cheesecake
Ingredients 🛒
For the Crust
- 1½ cups vegan graham cracker crumbs
- 5 tablespoons melted vegan butter
- 2 tablespoons maple syrup or sugar
- Pinch of salt
For the Filling
- 1½ cups raw cashews, soaked and drained
- 1 cup thick coconut yogurt
- ½ cup coconut cream
- ⅓ cup maple syrup or powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
- Pinch of salt
For Serving
- Fresh raspberries
Instructions 👩🍳
- Line the bottom of a 7- or 8-inch springform pan with parchment.
- Mix the graham crumbs, melted vegan butter, maple syrup, and salt. Press firmly into the pan. Chill while you make the filling.
- Blend the soaked cashews, coconut yogurt, coconut cream, maple syrup, lemon juice, vanilla, coconut oil, and salt until completely smooth and creamy.
- Pour the filling over the crust and smooth the top. Tap the pan to release air bubbles.
- Refrigerate for at least 8 hours, or overnight, until firm.
- Release from the pan, top with raspberries, and slice with a warm knife.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 320 |
| Protein | 6g |
| Net carbohydrates | 22g |
| Total carbohydrates | 24g |
| Fiber | 2g |
| Total fat | 23g |
| Sodium | 140mg |
Estimates based on a graham crust, cashews, coconut yogurt, and coconut cream. Exact numbers may vary by yogurt brand and slice size.
Notes & Tips 💡
- Soak the cashews in hot water for 30–60 minutes so the filling blends silky-smooth.
- For an extra-firm set, add 1 teaspoon agar agar dissolved in 3 tablespoons hot water.
- Wipe the knife between slices for those clean cheesecake edges.
- Add the raspberries just before serving so they stay bright.
This Vegan No-Bake Coconut Yogurt Cheesecake is creamy, tall, and quietly impressive. A chilled dessert that always feels special. 🥥🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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