Who’s craving vegan cheesecake? (Hand raised!)
This version puts our 2-Ingredient Coconut Yogurt to good use for the ultimate tangy-sweet treat. Let’s do this!
The base of this 10-ingredient recipe is raw cashews and coconut yogurt! This duo creates the creamiest, dreamiest coconut yogurt base we’ve ever tasted.
For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.
Once blended, pour into the 3-ingredient date-walnut crust (with sea salt!) and tap to release any air bubbles. Then freeze and you’re almost there! The hardest part is waiting for it to set…
We hope you all LOVE this cheesecake! It’s:
Easy to make
& Seriously tasty
This would make the perfect dessert to have on hand throughout the week for a little something sweet after meals or to take along as a dessert to dinner parties. It’s delicious on its own, but it’s elevated with fresh berries and citrus zest.
If you’re into cheesecake, also be sure to check out our No-Bake Vegan Chocolate Cheesecake, White Chocolate Macadamia Nut Cheesecake, Easy Baked Vegan Cheesecake, 7-Ingredient (Mini) Vegan Cheesecakes, and Matcha-Swirled Vegan Cheesecake.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegan No-Bake Coconut Yogurt Cheesecake
- 1 cup medjool dates (packed, pitted // pitted before measuring)
- 1 1/2 cups raw walnuts (or sub raw almonds or rolled oats)
- 1 pinch sea salt
- 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
- 1 tsp vanilla extract
- 1 Tbsp citrus zest (orange or lemon)
- 1/4 cup lemon juice
- 1 Tbsp melted coconut oil (omit if oil-free)
- 1/2 cup maple syrup (use less for a more tart cheesecake)
- 3/4 cup coconut yogurt (or store-bought – we like COYO and Culina)
- 1/4 tsp sea salt
FOR SERVING optional
- Fresh berries
- Citrus zest/orange slices
- Coconut Whipped Cream
- Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
- Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
- To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing.
- Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth – up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
- Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut yogurt for tanginess, or lemon or orange zest for citrus flavor.
- Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm – about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.
- Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries.
- Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.