Vegan No-Bake Berry Cheesecake (No Tofu, No Nuts!)

Vegan Berry Cheesecake is the 100% plant-based variant of the classic raspberry cheesecake: without gelatin and other animal derivatives, it is made up of a base of vegan biscuits and margarine, a filling of spreadable vegan cheese, icing sugar and soy cream, and a decoration of raspberry and berry sauce. It is a no-bake dessert also suitable for lactose intolerant guests, ideal to serve at the end of the meal or for a special snack in the company of friends.

Simple and quick to prepare, it only requires a little time to rest in the fridge, useful for firming the filling and avoiding the use of vegetable thickeners such as agar-agar. To bring it to the table, you just need to mix the powdered Digestive biscuits with the melted margarine, compact the mixture on the bottom of a 20 cm diameter springform pan and, after a short rest, fill the cake pan with a lemon-scented cream, prepared by working the vegan cheese with the icing sugar, the vegetable whipped cream, a pinch of vanilla and the grated citrus zest. Finally, you just need to let the cake settle in the fridge to obtain a voluptuous and creamy dessert to the bite, to garnish with raspberry sauce and fresh berries, as in this case, or propose with your favorite topping: strawberry coulis, caramel or melted dark chocolate.

What is a Vegan No-Bake Cheesecake?

Vegan cheesecake, a dairy-free twist on the beloved dessert, emerged from the broader movement of plant-based eating that gained significant momentum in the United States during the 1970s. Rooted in the countercultural and natural foods movements, early versions of vegan cheesecake often relied on tofu and nuts as substitutes for cream cheese and eggs. The goal was not just to accommodate dietary restrictions but to promote ethical, health-conscious alternatives aligned with environmental and animal rights values. Over the decades, as veganism became more mainstream and culinary innovation flourished, vegan cheesecake evolved into a dessert that rivals its traditional counterpart in texture and flavor. Today, thanks to ingredients like cashew cream, coconut milk, and plant-based sweeteners, vegan cheesecakes have become a popular treat in both artisanal bakeries and home kitchens across the U.S.

Pro Tips for The Best Vegan No-Bake Cheesecake

• Opt for full-fat coconut milk to provide the richness and structure needed for the filling. The higher fat content helps the cheesecake set properly and contributes to a luscious mouthfeel.
• When preparing the crust, press it firmly and evenly into the bottom of your springform pan. This ensures a solid base that holds together well when slicing.
• After assembling the cheesecake, refrigerate it for at least 14 hours, or preferably overnight. This chilling time allows the filling to set properly, resulting in clean slices and the best texture.
• For the best texture and flavor, serve the cheesecake chilled. If it's been in the refrigerator for an extended period, let it sit at room temperature for about 10 minutes before serving to soften slightly.

Can I Use Another Crust?

Feel free to substitute with graham crackers mixed with melted coconut oil or plant-based butter. Just make sure the crust is pressed firmly into the pan and chilled (or lightly baked if needed) to ensure it holds together well under the creamy filling.

Can I Flavor The Cheesecake Filling?

Absolutely! You can flavor the vegan cheesecake filling with a variety of ingredients to suit your taste. Popular options include adding fresh lemon juice and zest for a tangy twist, vanilla or almond extract for depth, or even blending in fruit like raspberries or mango for a fruity version. Spices like cinnamon or pumpkin pie spice can also create seasonal variations. Just be sure any added ingredients are well-blended and don’t alter the consistency too much.

Can I Use Another Topping?

Feel free to personalize your cheesecake with various toppings such as fresh berries, fruit compotes, or a drizzle of vegan chocolate. These additions not only enhance the flavor but also add visual appeal.

What if My Cheesecake Doesn't Set Properly?

If your vegan cheesecake doesn't set properly, it's often due to insufficient chilling time or an imbalance in the ingredients. If it’s still too soft, consider freezing it briefly to firm it up before slicing.

Is This Cheesecake Gluten-Free?

Yes, this vegan cheesecake can be gluten-free, but it depends on the ingredients used for the crust. If the crust is made with naturally gluten-free ingredients like nuts, dates, or gluten-free oats, then the entire cheesecake is gluten-free. However, if you're using cookies or crackers for the base, ensure they're certified gluten-free. Always double-check labels to avoid hidden sources of gluten.

Can I Make It Ahead of Time?

In fact, it's recommended! Preparing it a day in advance allows it to fully set in the refrigerator, enhancing the texture and flavor.

Does It Freeze Well?

Yes, vegan cheesecake freezes very well! Once it's fully set in the refrigerator, you can wrap it tightly or store it in an airtight container and freeze it for up to one month.

For best results, slice it before freezing so you can thaw individual pieces as needed. Let it thaw in the fridge for a few hours or at room temperature for about 30 minutes before serving.

How to Store Vegan No-Bake Berry Cheesecake

To store leftovers of your vegan cheesecake, place them in an airtight container or cover the cheesecake tightly with plastic wrap. Keep it refrigerated, where it will stay fresh for up to 4–5 days.

How to Make Vegan No-Bake Berry Cheesecake

Collect the biscuits in the bowl of a mixer and blend them until they become powder.

Transfer them into a bowl, add the warm melted margarine, previously melted in a bain-marie, and mix carefully.

Using the back of a spoon, compact the biscuit mixture onto the bottom of a 20 cm diameter springform pan lined with baking paper; then leave the base to firm up in the fridge for half an hour.

Separately, in a bowl, mix the vegan cream cheese with half the icing sugar, the grated lemon zest and a pinch of vanilla powder.

Whip the cream until stiff with the remaining icing sugar.

Incorporate the whipped cream into the prepared cream, mixing briefly with the whisk at minimum speed.

Pour the creamy mixture obtained onto the biscuit base, level the surface well and put it in the fridge for at least 12 hours.

Prepare the raspberry sauce: collect the fresh raspberries in a saucepan with a thick bottom, along with the sifted icing sugar and the lemon juice. Place on low heat and let everything simmer gently for a couple of minutes, stirring often.

Sieve the raspberry compote through a fine mesh sieve, so as to obtain a smooth and velvety sauce, and let it cool in the fridge until ready to serve.

Once the resting time has elapsed, turn the cheesecake out onto a serving plate and pour the raspberry sauce over the surface.

Garnish with whole berries and a few fresh mint leaves.

Enjoy!