Vegan No-Bake Coconut Yogurt Cheesecake

I’m not vegan, just trying to use more natural and plant based items in meals. I added a drop of cinnamon in my crust, and rolled oats instead of walnuts as suggested. For the filling, I only had full fat regular yogurt and I added a half teaspoon of cream cheese extract. This cheesecake is awesome! And the crust tastes like a great cookie. TY for this recipe!!

Incredibleeeee recipe! It was super fast and easy <3 I added frozen mango to the filling and it worked perfectly, the base is amazing and I think the filling is super customizable. I love your recipes soooo much, they never fail :)

I made this in a pinch for a quick (aside for the freezer time) and easy dessert for hosting a dinner. It was super tasty. I added a bit of oats to the crust because I was low on nuts. I also used Greek yogurt because it’s what I had.

Really enjoyed this! Will make with a pre-made crust next time as I found the crust a bit dense and overly filling. Also subbed with dairy yogurt and used half raw honey/half maple syrup. And topped with candied orange slices. Thank you!

I find it hard to believe that this filling provides enough to fill a 7” springform pan adequately. I ended up making individuals in cupcake tins and didn’t get enough batter for 9 cheesecakes. I now have to remake the filling to fill the remaining tins. I appreciate the recipe but something is not right here.

Excellent!
As another reviewer said, cheesecake is probably the thing I miss most from stopping dairy. I have a vegan pumpkin cheesecake recipe I love but it’s more traditional just uses vegan cream cheese instead.
This is a fantastic, much easier option!!
Some substitution notes that may help others…
-I only had 1/2 the weight of dates avail but I didn’t miss the others at all!! I will only use 100ish grams going forward.
-I didn’t have walnuts on hand so I used 2/3 pecans and 1/3 almonds. It’s ok. But I won’t use pecans again. I think I’ll do a ginger snap crust next time. ;)
-I only had vanilla almond yogurt rather than coconut and it worked great!
-Juiced and zested a whole large lemon since I love lemon!
-Grocery was out of raw cashews and there was no way I wasn’t making this so I got roasted unsalted thinking the extra oil in the cashew couldn’t hurt.
Absolutely delicious!!! Just had a piece as a morning snack. I love cheesecake slightly frozen anyway so I can’t speak to firmness when warm. It never lasts that long! Lol
I wrapped the other 7 pieces individually and am so happy to know yummy treats await me whenever my heart desires. Thanks very much for posting! And thanks to other commentators for suggestions.

This is seriously delicious. I made it last night for dinner and everyone loved it. I wouldn’t change a thing! Seriously going to be on the lookout for another excuse to make it!
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Great! Only problem was I used a standard size pan……needs to be a small one or you only get a 1/2” deep filling. A small one will give you more like 1.5” deep and better filling to crust ratio.

I was very excited about this one being my first vegan cheesecake. But unfortunately it turned out extremely runny! The reason – 1/2 maple syrup which was overly, extremely sweet so I had to balance it out with – apperently – too much joghurt.. Nevertheless since it worked for most of the folks here, and cheesecake is probably the only thing I miss after going vegan, I will probably get back to trying once recovered from disappointment..
Keep good stuff coming, Dana!

My husband said this was the best dessert he’s ever had :). I made with lemon juice but then added more fresh squeezed orange juice and additional orange rind ?. I had never made anythg like this prior. Thanks for the recipe!!! So good ?

My favourite cheesecake recipe of all time! Can you tell me how it will turn out without the coconut oil?

I have not eaten the cake yet but I found when making the dough form a ball, press between two pieces of wax paper. While still between the wax paper roll with a dough pin after achieving the desired sized place the dough and two pieces of wax paper in the pan press then remove the top layer of waxed paper. Much easier. Can’t wait to try the finished product.

This was delicious. I took it to a dinner party and everyone loved it. I did find it got a bit runny when it thawed. I make tweak it a bit next time to ensure it is a firmer texture. The flavour was excellent. Thank for for this recipe.

Tried this recipe yesterday. Easy to make. Topped with melted frozen blueberries. Flavour is quite good. Used a whole vanilla bean instead of extract and omitted the oil. Only complaint is it got a little melty towards the end of eating. Will try your baked cheesecake next to compare textures. Still trying to locate vegan cream cheese in my area though without much luck.
Enjoying your recipes. Keep up the good work and keep sharing!

I have made some vegan tarts/cheese cakes with success before but sadly this did not go well. The filling was lumpy (even though I soaked the cashews) and no matter what I did I couldn’t get it to really smooth out. I triple checked the recipe to make sure I’d done it correctly. The taste is amazing so points for that but one one likes a lumpy cheesecake!

this was absolutely delicious- my first vegan cheesecake, and it was as good if not yummier than traditional cheesecake. took it for a dinner party, where only one person was vegan, and it was gobbled up before all the non vegan desserts! i did sub in your almond oatmeal crust, and sugar instead of maple syrup. i also added w but more lemon and a drop of lemon essence to make it more lemony. loved it!

I was wondering if the coconut yogurt you used was unsweetened or sweetened? Thank you!

I made this last night and it was really tasty! The filling is really good and holds it’s shape really well. I would say get it out of the freezer at least 30 mins before serving as you don’t want it too cold. I swapped out the raw base in the recipe for a biscuit and melted vegan butter version just because that seemed easier.

I made this recipe with “so delicious coconut milk, yogurt alternative” and I used slightly less maple syrup to make it tarter. And WOAW was it delicious. My non vegan family loved it. Thank you so much for the recipe!

Amazingly creamy, that’s a real success! Thanks for the recipe!

made this cake for my vegan friend for her birthday and she loved and i loved it myself. filling is amazing. my springform was too big so the base came too thin and had to make extra filling but oh my it was delicious.

Thank you for the receipe! It’s really work

For all the people with nut allergies: I have made this with cashews and then again subing the cashews for sunflower seeds. It is better with the cashews, slightly creamier and more “nutural” in the flavor compared to using sunflower seeds. BUT, it is great anyway, unless you really hate sunflower seeds, becuse you can taste them a little when it is finished. I would perhapes use full sweetner if useing sunfloer seeds, I did not and I think it would be a little bit better still then.
Either way, great recipe!

The bomb. Such a beautiful, tart filling – and I love the tang and freshness of the coconut yoghurt. I made it to the recipe (using orange zest), just reducing the maple syrup to 1/3 cup.

This was amazing, so so tasty! What a brilliant recipe, thanks so much!

So delicious and super easy to make! Whipped this up to feed a mixed crowd, and as my FIL said it’s carnivore approved!

WOW, my husband and I are SO impressed with this ridiculously delicious cheesecake. My husband is nowhere close to being vegan or vegetarian, but even he was extremely impressed and agreed it’s one of the most delicious cakes he’s ever had. I love that there is a lot of complexity in the flavor and it doesn’t leave you feeling weighed down. It actually tastes very similar to what you find in a Larabar–my favorite brand of fruit/energy bars. I should add that I roughly doubled the amount of lemon juice in the filling and added 2 extra tablespoons of the coconut yogurt because I wanted it to be extra zingy. I made the coconut yogurt using the recipe from this website–it turned out super liquidy, but I would say that’s because of the brand of coconut milk I used. This is the first dessert recipe I’ve tried from this website and will definitely be trying others. YUMMM!!

So yummy!!

This is the most cheesecake-like vegan alternative that I’ve yet come across. We used the COYO, and we are in love with this yogurt. We’ve yet to come across a vegan yogurt that actually tastes good. Thank you for the recommendation! Even my 6 yo said a plain yogurt was “delicious”!

Made this for my birthday on Sunday. It was delicious, easy and perfect. Couldn’t have had a better birthday treat. Thanks Dana!

Hi Dana

This was absolutely delicious and enjoyed by the whole family. Will definitely be making it again. Just wondering if it would be possible to bake the crust before adding the filling to make it crispier?

OH MY GOOOOOOOSH! I have tried many cashew cheezecake recipes and never quite got that cheesecake feeling. Until now! This will be a staple in my home! My husband loves cheesecake and since going plant based has been missing it. THANK YOU guys for creating this….. I simply can’t sentence make anymore…. gotta go and gobble up the leftovers from this batch *nomnomnom

We made this as our Easter dessert. Everyone raved about it! I used orange zest and juice, which was delicious. Thank you for such an indulgent tasting, yet healthy dessert!

This cheesecake was sooo good! I used oats to make the crust and left the coconut oil out. Using a 21 cm round bakingpan, I had a kind of thick crust so next time I will try to use two thirds of the given amount of crust ingredients. I sliced the cake the following morning (directly from the freezer with a sharp knife) and put all the slices (except for one, lol )separately packed back in the freezer. So now I have always a treat availlable. Can’t wait to try another one of your recipes.

I was unable to find a few items as an expat working abroad, so I made it with local village yogurt instead of cocount yogurt and with honey instead of maple syrup. It is so easy & taste just like a New York cheesecake, amazing and satisfies any sweet craving. Loved it!!

Made this for Easter and the results were outstanding, even the non-vegan cheese cake eaters enjoyed it!

I have made this cheesecake and it was delicious! Thank you.

Thank you for this amazing, creamy recipe! I didn’t have coconut yogurt so I used almond yogurt instead. I skipped the coconut oil and only added half the maple syrup for a lighter version. AMAZING!!!

I used prepared cashew butter which guaranteed a creaminess. It was delicious end to our Easter!

This is sooooo good! Made it for Easter and it was beautiful. I added a little nutritional yeast and a dab of coconut vinegar to the filling because i wanted it to feel like a super tangy new york cheesecake and it did the trick!

Thank you for this amazing recipe! I made this yesterday and it came out great. Can’t wait to share it with fam and friends!

I sub coyo “coconut yogurt” for the mixed berry flavor instead and followed the recipe exactly and it was a m a z i n g. I can’t wait for my family to try it today. Thanks so much! Your amazing! Happy Easter :)
I also tagged you in my story in IG! Callme_aliii

Hi, Dana! Did you use the mentioned portions? Just tried it out for Easter! It was delicious, although in need of about 2-3 times the filling :) keep up with the awesome work you are doing here!

Yummie cheescake!
I had no syrup, so I made it with 80 gr cane sugar instead. Maybe less healthy, but by no means less enjoyable!

Sweet Baby Jesus, I just made this and the filling is delicious!! This trumps a normal cheesecake any day. Now to wait until lunch tomorrow with the family to have a slice!*sigh* You are amazing, Dana!