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 Cheesecake
Cheesecake 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 crust

We hope you all LOVE this cheesecake! It’s:

Naturally sweet
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
Slice of no-bake vegan coconut yogurt cheesecake topped with raspberries and orange peel
4.72 from 50 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



  • 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


  • 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.



*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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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Manyee, The yogurt makes it creamy and fluffy, but that might work with a varied result!

  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      YUM – the cherries and almonds sound amazing, Darcie! Thank you for the lovely review and for sharing your modifications!

  2. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marisa, we’re not sure if it will be thick/rich enough without testing, but possibly! Let us know if you try it!

  3. 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!!

  4. 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.