Vegan No-Bake Coconut Yogurt Cheesecake

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Close up shot of a slice of Coconut Yogurt Cheesecake topped with raspberries and orange slices

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!

Spoon dipped into a glass jar of coconut yogurt for making rich and creamy Coconut Yogurt Cheesecake

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.

A blender full of cashews, vanilla, citrus zest, lemon juice, coconut oil, maple syrup, and salt for making vegan Coconut Yogurt CheesecakeCheesecake filling ingredients blended up and topped with orange zest for this tangy, naturally sweet, vegan dessert

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…

Pouring Coconut Yogurt Cheesecake filling into gluten-free crustWe hope you all LOVE this cheesecake! It’s:

Creamy
Rich
Naturally sweet
Orange-infused
Tangy
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!

Slice of vegan gluten-free Coconut Yogurt Cheesecake in front of the remainder of the dessert that is perched on a serving platter

Vegan No-Bake Coconut Yogurt Cheesecake

Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.
Author Minimalist Baker
Print
Taking a bite of vegan and gluten-free Coconut Yogurt Cheesecake
4.76 from 29 votes
Prep Time 8 hours
Total Time 8 hours
Servings 10 slices
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

CRUST

  • 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

FILLING

  • 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

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with the oil and without additional toppings.

Nutrition (1 of 10 servings)

Serving: 1 Slice Calories: 362 Carbohydrates: 40.1 g Protein: 7.6 g Fat: 22.2 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 53 mg Fiber: 3.9 g Sugar: 28.3 g

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  1. Ethan says

    Hi, almost out of cashews. Do you think it would be ok if I subbed out half the cashews for sunflower seeds? Thanks.

  2. Catherine says

    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.

  3. megan says

    am i able to use any other store bought yogurt instead? is it possible to use greek yogurt as well?

  4. Tanya says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tanya, sorry to hear that was your experience! So strange- it does sound like it needed more cashews and/or less liquid. Let us know if you give it another try!

  5. Pille says

    Hey! Looks absolutely delicious, can’t wait to give it a taste. I’ve come to the freezing part. Its written to be freezed for 6 h, did you mean really to freeze or to refrigerate?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure as we haven’t tried it! Might be okay if omitting the added salt?

  6. Diana says

    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 ?

  7. Lauren says

    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.

  8. Meg Wilson says

    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.

  9. Jess says

    I am really looking forward to trying this recipe, however I can’t have cashews :( I have seen a comment about using sunflower seeds as on option, but wondered… do you think macadamias could work? I know you wouldn’t have tried it but wanted your thoughts before I gave it a go.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve tried macadamias and they’re the closest, although they don’t seem to blend quite as creamy. But if you give it a try, let us know how it goes! You could also sub a vegan cream cheese, such as Myokos

  10. JAYNE says

    I’m new to vegan food prep, but I’m the designated dessert preparer for a dinner party, and this sounds like just the thing to get me started. But I’m not sure what flavor of yogurt to use! Apparently “coconut” is what the COYO yogurt is made from, but Is it also the flavor used here? I’ve found another brand of coconut yogurt but I only found vanilla flavor.

  11. Marisa says

    Think this would do well in a muffin tin for mini cheesecakes? Excited to try it either way. Thanks for the awesome recipe!

  12. Michelle says

    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!

  13. Katie says

    I’m wondering if I can add blueberries to the filling and to have blueberry-lemony taste. Will it affect the texture?

  14. Caitlin says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange! Did you use a blender or food processor? If the cashews are soaked and the blender is powerful, lumpiness should not be an issue…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      7 inch springform pan. The one we use is linked in the instructions. Hope that helps!

  15. Aimee says

    This recipe is amazing, even meat/dairy/gluten eaters loved it at Passover last year. My question, can I do it without the parchment paper? I have a non stick springform pan. I used parchment last time and and all those wrinkles and crinkles just give me the heebie jeebies.

  16. Jennifer says

    Hi
    Would the filling work without the maple syrup? I could always put less lemon juice in so it’s not as tart? …

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we don’t think this recipe would work well without the maple syrup as the texture and taste would be much different. Hope that helps!

  17. mskul says

    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!

  18. Ingrid says

    Hello, I would like to try this recipe this weekend. It looks yummy!
    Could I add some previously defrosted berries to the mix when I blend the cashews? And maybe a couple of dates to add some sweetness?

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would think that could work, though we haven’t tried ourselves! Let us know if you experiment with the recipe!

  19. Cat Allen says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandy! I can’t say for sure as we haven’t tried it ourselves, but let us know if you test it out! Good luck!

  20. Melina says

    I want to use vegan eggnog in the filling. Is there any chance I could sneak in this liquid without losing the texture?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm its worth a shot, but we can’t guarantee successful results, Melina! Let us know how it turns out!

  21. Nellz says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely – thanks Nellz! Next time would you mind leaving a rating? It’s super helpful for us and other readers! xo

  22. Kathy says

    My PROBLEM with This (Raw, Uncooked) cheesecake recipe and WITH ALL RAW CHEESECAKE RECIPES is that i Don’t have ROOM TO STORE an 8 or 9 inch Springform Pan in my Freezer!! I am Vegan and work hard to eat RAW VEGAN BUT this Need for FREEZER SPACE is making me CRAZY!! Springfirm pans take up lots if space & it must be stable & on Top!! Does Everyone have HUGE FREEZERS? I Don’t- Mine is packed with necessary items, like fruits for smoothies & bowls, tofu, tempeh & seitan, waffles , frozen dishes, NOT to mention so Many necessary Other STAPLES that are VITAL to a vegan chef! BIG PROBLEM US These refridgerated cheesecakes FALL APART UNLESS they are FROZEN!!! Help!! Please!

  23. Rhiannon C says

    The last couple of times I’ve made this, the consistency is a little frozen/icy if that makes sense? The first time I made it, it came out perfectly and was super creamy! What could I be doing wrong to get that weird icy consistency?

  24. Anne says

    Do you suggest anything that I can replace the lemon juice with? I cannot have it due to acidity. I cannot have vinegar either :)
    Thank you!

    • LN says

      I’ve had not enough lemon so I added a bit of apple cider vinegar to keep the acidity and firm up everything, turned out great! But I won’t advise putting 100% vinegar instead of the lemon juice.

  25. judy says

    My springform pan is 8 1/2 or 9 inches. Would you suggest increasing the recipe by 1 1/2 times or doubling it? I want to make it for a special brunch next week and there will be 10 -12 people present.
    Thanks so much!

  26. kerli says

    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.

  27. Erica says

    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!

  28. emily says

    Hi ! Sorry to bother but can you please also use grams for measuring, since it is very difficult for me to understand clearly how much should I use, since it’s not easy to google search everything from cups- gr….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily! You’ll notice that you are actually able to change between metric and US customary + can find those options just above the ingredient list! Hope this helps.

  29. Jenny says

    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.

  30. Irene says

    Hello and thank you for this lovely recipe. One question. how come you dont use on top of it some type of marmalade? am just wondering and which marmalade do you believe would suit best for flavoring maching. thanks, greetings from Greece

  31. Nicole says

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

  32. Eva says

    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!!

  33. Amanda says

    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”!

  34. Carol Edwards says

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

  35. Manolita says

    Hey I can’t wait to try this recipe but wondering if I can substitute the dates with something that has less carbs (keto) I was gonna swap the maple with stevia ? What you think wonderful lady ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’d recommend keeping the dates in this crust, but if you try something different, report back on how it goes! As for stevia, that should work, thought we haven’t given it a try! Good luck!

  36. Belinda Marozzi says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Belinda! We’re glad you enjoyed it! We haven’t tried it, but I think that should work! I’d recommend using this recipe for reference. Let us know how it goes!

  37. Erica says

    Hey, I made some cultured cashew creme cheese the other day. Do you think I could use some of that in place for the cashews?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Naida! I am not sure how well dehydrating them would work, but if you give it a try, report back on how it goes! I would recommend using the soaked almonds for another recipe like our DIY almond milk, and then using raw almonds for the crust. Hope this helps!

  38. Ally says

    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

  39. Kristina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried olive oil in this recipe but you can always just omit the coconut oil here!

  40. Fiona says

    Hi Dana,

    I love your blog! I would like to try this recipe but I do not have a freezer. Will it also firm up in the fridge? Keep up the good work! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Fiona! I’m not sure the fridge would do it unfortunately and would recommend a freezer for this recipe!

  41. Melina Zweerus says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re glad you enjoyed it, Melina! Thank you for sharing your recipe changes as well! :D

  42. Barbie says

    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!!

  43. brian says

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

  44. Cassie Thuvan Tran says

    Yum, cheesecake is glorious! I always have wanted to make my own coconut yogurt as well. I might have to try creating your coconut yogurt first and then using it in this recipe! So delicious!

    • Rachel Grams says

      It’s worth making your own coconut yogurt! I just made it for the first time this week. My 14 year old and I have a dairy sensitivity and really miss yogurt. Don’t like the ones in the store due to all the added sugar, etc…. We both LOVE the homemade coconut yogurt! Just went to Whole Foods this morning to buy more coconut milk. It’s so worth it!!!

  45. Justyna says

    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!!!

  46. Lena says

    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!

  47. Sara A. says

    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!

  48. Ale says

    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

  49. Pedro says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, I did make the recipe as instructed. My crust was pretty thick, so perhaps you thinned yours out over a large pan and then needed more filling? In any case, perhaps next time double the filling as needed. Good luck!

  50. Mar says

    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!

  51. Pearl says

    This looks so delicious, I definitely want to try this out!
    Would it be possible to use soy yogurt instead of coconut yogurt?
    Thank you

  52. Jane Sutter says

    This is a beautiful dessert! Can’t wait to make it. So happy to see that the oil can be omitted, I’m trying very hard to be oil free! Loved the coconut yogurt recipe and it will be fun to incorporate it into this cheesecake. Thanks!

  53. Ana says

    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!

  54. Nicky says

    Could I sub the coconut yoghurt for regular non dairy? I’m really not a fan of it but this recipe looks yummmm! X

  55. Jessica says

    Looks amazing! What could you substitute the cashews for? I have recently found I have a cashew and almond allergy along with my egg allergy, so I am having great difficulty finding sweet treats these days. Someone suggested tofu but unfortunately I dislike tofu.

    • Brenda says

      We are in the same boat with the cashew allergy… does any other nut (other than pistachio) work? Also, Jessica, watch out for pistachio — they are closely related to cashew so it’s highly possible you are allergic to them too. :(

    • Isabella Dawson says

      Maybe some kind of seed? Like sunflower. Or tofu should work too, I’m trying to reduce my soy consumption though so I would use seeds.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hi there! I’m thinking macadamia nuts would be the closest. Although, I have tried that and it was a little tricky because they don’t get *quite* as creamy as cashews. You could also try subbing vegan cream cheese?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sure! It will just yield a different flavor and I haven’t found one personally that tastes very good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie! The easiest way to subscribe to our mailing list, is by simply adding your email address to the yellow button on our homepage. Hope this helps!