A buttery biscuit base, creamy no-bake vanilla cheesecake filling, with whipped cream on top! This No-Bake Vegan Vanilla Cheesecake is a great basic which everyone should learn how to make.
No-Bake Vegan Vanilla Cheesecake
Introducing the PERFECT vegan and no-bake cheesecake. This has been long awaited, and I am very excited to share this simple yet OUTSTANDING recipe! This classic cheesecake is made with 7 simple ingredients and makes for a rich, silky smooth cheesecake which is loaded with delicious vanilla flavour. This recipe is fool proof, so keep reading to learn how it’s made (you’ll definitely want to know!).
What makes this the BEST cheesecake recipe?
This recipe is simply too easy to make a mistake. Not only does the cheesecake have the creamiest texture, it’s ridiculously easy to make. For the base, crush biscuits into a fine crumb then melt the butter or margarine and mix together, then press into the cake tin. Blend all of the filling ingredient’s together in a blender then pour on top of the base and place into the fridge to set. It’s as easy as that! Crunchy and smooth all in one dessert, you’ll definitely be going back for a second slice!
Ingredients for the vanilla cheesecake
This recipe is made with less than 10 ingredients, which you probably already have in your kitchen.
- Dairy-free butter / margarine: As you’ll be melting this, it doesn’t really matter if you use a dairy-free block butter or margarine from a tub. Both will work perfectly well. My favourite vegan block butters are ‘Naturli Vegan Block’, and Flora Plant Based Alternative Butter. My favourite vegan margarine are ‘Vitalite Dairy-free’, and ‘Naturli Vegan Spreadable’.
- Plain biscuits: For a classic cheesecake, use vegan friendly digestives, or if you’re American, graham crackers. Any plain biscuit that will soak up melted butter will work. If you’re gluten-free, simply use gluten-free biscuits to make this dessert fully gluten-free friendly.
- Cream cheese: My favourite vegan cream cheeses are Violife Cream Cheese, Sainsburys Own Cream Cheese and Oatly Cream Oat Spread. As this cheesecake is plain vanilla, you want to find a really delicious dairy-free cream cheese for this recipe. Some cream cheese flavours can be over powering. Make sure to taste test before adding it into the blender.
- Cashew nuts: Unfortunately this recipe isn’t nut free as the cashew’s help to bind the cheesecake and create to that creamy texture. To make this recipe as smooth as possible, you’ll want to soak the cashew nuts in water overnight before using them. See step 1 for more details.
- Vanilla: Vanilla extract is everything. It really takes this cheesecake recipe from good to OH MY GOD, THIS IS AMAZING! I suggest using a high quality pure vanilla extract or vanilla bean paste. If you can, use the seeds from a vanilla pod. They are more expensive, but really worth it to get that true vanilla flavour.
- Coconut cream: Grab yourself a full-fat tin of coconut milk, place in the fridge overnight, then use the thick cream. The addition of coconut cream will make your cheesecake lusciously thick and creamy.
- Icing sugar: Some people make cheesecakes with caster sugar, but I much prefer icing sugar as it creates a much lighter and smoother cheesecake.
How to make a biscuit base for a cheesecake?
Every good cheesecake starts with a tasty crust. To make the crust you’ll need biscuits and butter. I like to use vegan friendly digestives, but if you’re feeling adventurous, use Biscoff biscuits or your favourite biscuit.
How to prevent the crust from crumbling?
The key to preventing the cheesecake from crumbling is to tightly press and compact it into the tin. First, pour the crust into the tin and use your hands to spread it into a loose, even layer.
Using your hands or anything that’s has a flat base, press and compact the crust into the tin. Start from the center then work your way out.
When you reach the edges of the tin, press the mixture up against the edges of the tin, pressing it in so it holds together.
Pressing in the crust with your hands or something like a measuring cup that has a flat bottom, creates a strong structure, ensuring it doesn’t crumble when you remove it from the tin or when it’s sliced.
Tools and equipment you’ll need to make this cheesecake:
- 8 inch cake tin: Use loose base for easy release.
- High speed blender: I use a Kitchenaid Power Plus Blender, but any thats high speed will do the job!
How to remove the cheesecake from the tin?
After the cheesecake has completely chilled, take the cheesecake out of the fridge and place it on your worktop. Run a large, sharp knife around the edge of the cheesecake against the tin to help loosen it. Push the base of the tin up, allow the cheesecake to slide out. Place the cheesecake on a serving plate, decorate and and tuck in!
Why cashew nuts in cheesecake?
Due to the high fat content in cashew nuts, using them to create a cheesecake creates the most incredible smooth cheesecake filling. As well as the fat content, they have a mild sweet flavour which again, is really delicious in cheesecakes. I like to soak the cashew nuts in water overnight before using in the cheesecake to make sure they blend as smooth as possible. This step shouldn’t be left out!
What vanilla to use?
Feel free to use vanilla extract but to create the BEST VANILLA CHEESECAKE IMAGINABLE, use vanilla bean paste or vanilla seeds from a vanilla pod. Most supermarkets sell vanilla pods and bean paste in the baking isle. It’s definitely worth hunting them down. I love the speckled effect that vanilla bean pods gives to the cheesecake. You’ll love it!
How to make the BEST No-Bake Vegan Vanilla Cheesecake
- Make the base:
Add the biscuits into a blender and blitz into a fine crumb. Melt the butter / margarine in a small saucepan and pour into the biscuit mixture and mix to combine. The mixture will be moist, but crumbly.
- Pack the crust into the cake tin
Pour the crust mixture into the tin. Flatten the mixture into a flat layer, and up the sides of the tin. Set aside while you make the cheesecake filling.
- Make the cheesecake mixture
Add all of the cheesecake ingredients into a high speed blender and blend until thick and creamy.
- Pour into the tin
Pour the cheesecake mixture into the tin, over the biscuit base and level out with a spoon or spatula.
- It’s time to chill
Place the cheesecake into the fridge for at least 4 hours. Best chilled overnight.
How to serve a no-bake vanilla cheesecake?
The wonderful thing about using a ‘plain’ cheesecake, it’s a delicious base flavour. You can enjoy it as it is, or you can easily decorate it with whatever flavours and decorations you fancy. For example, when I was filming and photographing the cheesecake, I had a fridge full of fresh fruit and some homemade berry compote. If you’re not into fruit on cheesecake (don’t worry, I totally get you), I’ve jotted down some topping suggestions below:
- Melted Biscoff spread
- A drizzle of vegan caramel sauce
- Melted Vegan Nutella
For more cheesecake recipes, check these out:
Mini No-Bake Strawberry Cheesecakes
Vegan Triple Chocolate Cheesecake
Mini No-Bake Chocolate Cheesecakes
No-Bake Strawberries and Cream Cheesecake
If you make this cheesecake, make sure to tag me @thelittleblogofvegan over on Instagram and leave a review below. Hover over the images on this post and PIN them to your favourite Pinterest boards. Happy baking!
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No-Bake Vegan Vanilla Cheesecake
- Yield: 8–10 1x
- Diet: Vegan
Description
Only 7 ingredients needed to make THE BEST classic no-bake vegan vanilla cheesecake. This will become a family favourite!
Ingredients
Ingredients for the base
- 200g of plain biscuits (you can use gluten-free to make this cheesecake gluten-free)
- 100g of dairy-free butter / margarine
Ingredients for the filling
- 140g of cashew nuts*
- 340g of dairy-free cream cheese
- 1/2 tablespoon of vanilla bean paste or 1 vanilla pod (seeds only)
- 50g of coconut cream*
- 80g of icing sugar
Serving (optional)
- Berry compote
- Fresh fruity
Instructions
Method (base)
- Line an 8” loose base / spring-form round cake tin with grease-proof paper. Set aside.
- Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape.
- Press the mixture into the lined tin, making sure to compact it using clean hands. The more compact it is, the less likely it will crumble. Place into the fridge whilst you make the filling.
Method (cheesecake filling)
- Before making this cheesecake, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer and easier to blend.
- Wash the drain the cashew nuts and place them into a high speed blender along with all of the filling ingredients. Blend on high until smooth. This will take around 5 minutes. Stop the blender and scrape down the sides a few times to ensure everything gets fully blended.
- Pour the filling over the base. Tap the tin on the worktop to remove any air bubbles and to level out.
- Place the cheesecake into the fridge and allow to sit in the fridge for at least 4 hours, or overnight to fully set. You’ll know it’s ready when it’s firm to the touch.
- Remove the cheesecake from the fridge, lift out of the tin and place on a serving plate.
- Serve with some fresh fruits and a drizzle of berry compote.
Notes
Store: Store in a sealed container in the fridge. Best enjoyed within 3 days of making.
- Category: Cheesecakes
- Method: No-Bake
- Cuisine: American
Love this recipe!