What are common no-bake cheesecake mistakes?

The biggest issues? Too much liquid, using the wrong vegan cream cheese, and not chilling long enough. With this 5‑ingredient no‑bake vegan cheesecake , you avoid most of those just by keeping it simple. Stick to thick ingredients, don’t skip the chill time, and measure carefully.

How to thicken vegan cheesecake?

Coconut cream is your best friend—it firms beautifully when chilled. You can also stir in a tablespoon of almond flour or cornstarch if the filling looks too soft. Let your 5‑ingredient no‑bake vegan cheesecake set in the fridge overnight for the best texture.

What is the best vegan cheese for cheesecake?

Choose a smooth, plain vegan cream cheese made from almonds, oats, or cashews. Avoid flavored or overly tangy varieties. For this 5‑ingredient no‑bake vegan cheesecake , go for one you’d enjoy on toast—it needs to be creamy and mild.

What does vegan cheesecake taste like?

Like the real thing, just lighter. This 5‑ingredient no‑bake vegan cheesecake is creamy, tangy, sweet, and slightly tropical thanks to coconut cream. The lemon brightens it up, making each bite feel rich but never heavy

5‑Ingredient No‑Bake Vegan Cheesecake: How to Make It Fast

Name: 5‑Ingredient No‑Bake Vegan Cheesecake
Prep time: 10 min
Total time: 10 min
Yield: 8 slices
Cuisine: Vegan
Ingredients: 1 1/2 cups vegan cream cheese; 3/4 cup full-fat coconut cream; 1/4 cup maple syrup; 2 tablespoons lemon juice; 1 vegan graham cracker crust

5‑Ingredient No‑Bake Vegan Cheesecake: How to Make It Fast

Print Recipe

Creamy, tangy, and ready in 10 minutes, this 5‑ingredient no‑bake vegan cheesecake is your new go-to dessert—simple, quick, and ridiculously good.

Author: Em GREER
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 8 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

1 1/2 cups vegan cream cheese (plain)

3/4 cup full-fat coconut cream (scooped from chilled can)

1/4 cup maple syrup

2 tablespoons lemon juice

1 vegan graham cracker crust (store-bought or homemade)

Instructions

1. In a mixing bowl, whisk together the vegan cream cheese and coconut cream until smooth.

2. Add maple syrup and lemon juice. Whisk again until combined.

3. Taste and adjust sweetness if needed.

4. Pour mixture into prepared graham crust and smooth the top.

5. Chill for at least 4 hours or overnight to firm.

Notes

Optional: Top with fresh berries or citrus zest before serving.

For firmer texture, freeze for 15 minutes before slicing.

Use a sharp, clean knife for clean slices.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 105mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: 5-ingredient no-bake vegan cheesecake, quick vegan cheesecake, easy vegan dessert

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