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:
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!
Vegan No-Bake Coconut Yogurt Cheesecake
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
- Fresh berries
- Citrus zest/orange slices
- Coconut Whipped Cream
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.
Gauri says
Is there anyway to use less nuts and more coconut yogurt?
Hi Gauri, the cashews help it firm up! If you want to use more coconut yogurt, you’ll need to either add more coconut oil to get it to firm up, or possibly reduce the liquid ingredients, but that will alter the flavor. Hope that helps!
Julie says
This was absolutely delicious! I found it way too sweet though. I’ll make this again and reduce the syrup and increase the lemon and yogurt.
I didn’t have fresh raspberries, so I used organic frozen and stewed them to make a compote. It was a hit!
Thank you for sharing, Julie! We’re glad you enjoyed it overall. Is it possible you were using a sweetened yogurt?
Manyee lau says
Is it possible to use vegan cream cheese instead of yoghurt for the filling or mix of both?
Hi Manyee, The yogurt makes it creamy and fluffy, but that might work with a varied result!
Darcie Clark says
The cheesecake portion of this recipe is the most delicious vegan cheesecake I’ve ever eaten. I was licking my fingers before it even went in the freezer.
I only added 3 Tbsp of maple syrup in the cheesecake, but otherwise followed the recipe. It firmed up in the freezer well before 6 hours. I used a very thick unsweetened vegan yogurt made with coconut cream made by Yoggu! which I think contributed to its success.
Since I topped the cheesecake with stewed sweetened sour cherries I used almonds in the crust instead of walnuts. The crust was fairly crumbly and not solid, but still delicious.
I have enough yogurt left to make a second one so I’m tempted to store it in the freezer for a treat next month!
YUM – the cherries and almonds sound amazing, Darcie! Thank you for the lovely review and for sharing your modifications!
Alan says
Made this last night. Still in the freezer. The recipe says to let it sit out for 20-30 minutes before slicing. Is it ok to then put the leftovers back into the freezer?
Many thanks
Alan
Hi Alan, yes, that’s fine!
Marisa says
Can I sub cashew yogurt for coconut yogurt?
Hi Marisa, we’re not sure if it will be thick/rich enough without testing, but possibly! Let us know if you try it!
Vanessa says
I made this! It’s delicious! I omitted the oil because we are vegan/GF and also oil-free (that’s why I picked this recipe!). Like all the other recipes I have tried, MB recipes do not disappoint! Thank you for all your hard work!!
Whoop! Thank you so much for your kind words and lovely review, Vanessa! xo
Christine says
Like someone’s comment, it didn’t hold at all. I couldn’t cut any slices. So I ended up scooping it out and putting it in small ramekins, serving it more as a ‘trifle-type’ dessert. It tasted really good but I wouldn’t say it’s a cheesecake.
Hi Christine, so sorry to hear these didn’t work! Did you make any modifications?