Easy 5-Ingredient No-Bake Vegan Cheesecake

If you’ve ever stood in front of your fridge late at night thinking, “I need cheesecake, but I don’t need an oven,” you’re in the right place. This 5-Ingredient No-Bake Vegan Cheesecake was born from one of those sleepy cravings. No water baths. No crusts made from 12 ingredients. Just creamy, dreamy satisfaction in a few simple steps.

This dessert is a dream for anyone looking for a gluten-free, dairy-free cheesecake that still delivers that classic tang and rich texture. Whether you’re new to vegan treats or just hate turning on your oven, this one’s a keeper. In this post, you’ll learn how to make it from scratch, get tips for customizing it, and find smart swaps for whatever’s in your pantry.

A Late-Night Sweet Tooth Moment

This 5-Ingredient No-Bake Vegan Cheesecake came to life on a quiet Tuesday night when my cravings didn’t care that I had zero cream cheese or eggs in the house. I was curled up in sweats, flipping through snack ideas from The Conscious Plant Kitchen and staring at a bag of cashews, a can of coconut milk, and half a lemon. The math checked out. I was about to make magic.

I wanted something cool, sweet, and creamy—but not something that needed a food processor I had to dig out or preheat time I wasn’t willing to wait for. And let me tell you: when I took that first bite after a chill session in the fridge, I knew this 5-Ingredient No-Bake Vegan Cheesecake was going on repeat. It was everything I didn’t know I needed in a no-bake plant-based dessert.

Now it’s my go-to whenever I want a dessert that feels indulgent but isn’t a project. The smooth texture reminds me of a traditional cheesecake, but this one skips the oven and swaps dairy for coconut milk and raw cashews. That creamy blend gives this 5-Ingredient No-Bake Vegan Cheesecake its magic.

If you’ve tried recipes like Single-Serve No-Bake Cheesecake Jars or the Strawberry Cheesecake Icebox Cake, this one fits right in. Less prep, fewer steps, and the same melt-in-your-mouth moment. The beauty of this 5-Ingredient No-Bake Vegan Cheesecake is that it adapts—mini jars, bars, or full slices—it works in whatever form you need.

Why This Recipe Hits the Spot Every Time

There’s something effortless about this 5-Ingredient No-Bake Vegan Cheesecake. You don’t need to bake, blend endlessly, or gather obscure ingredients. Just a few staples, a little patience while it chills, and you’re rewarded with a creamy, tangy bite that feels way fancier than the effort suggests.

The crust comes together in minutes, and the filling—made from blended cashews and coconut milk—gives you that velvety, tangy balance without tofu or sugar overload. It’s a dreamy gluten-free, dairy-free cheesecake that’s as good for weeknight cravings as it is for serving to guests.

And best of all? This 5-Ingredient No-Bake Vegan Cheesecake holds its own against any baked version. Chill it, slice it, and wait for the compliments.

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What Makes This Vegan Cheesecake So Simple

Only 5 Ingredients, Really

One of the reasons this 5-Ingredient No-Bake Vegan Cheesecake stands out is that it truly requires just five things. No stabilizers. No fillers. No complicated swaps. If you’ve ever made a raw cashew cheesecake, you’ll recognize the magic cashews bring: they blend into a creamy, luscious filling that mimics traditional cream cheese without needing dairy.

This recipe combines those creamy cashews with full-fat coconut milk, lemon juice, maple syrup, and a simple two-ingredient crust made from oats or nuts. That’s it. Five ingredients you can find in nearly any kitchen—especially if you’ve dabbled in vegan desserts before.

The result? A silky-smooth coconut milk cheesecake that sets beautifully in the fridge, slices clean, and gives you that melt-in-your-mouth texture you’d expect from a traditional version. Only it’s faster, easier, and doesn’t require turning on the oven.

Ingredient	Purpose
Raw Cashews (soaked)	Creates a rich, creamy base
Full-Fat Coconut Milk	Adds fat, texture, and subtle sweetness
Maple Syrup	Natural sweetener for balance
Lemon Juice	Gives the filling its tangy cheesecake bite
Nuts or Oats (for crust)	Creates a no-bake, crunchy base

Pantry-Ready, No Fuss

What makes this 5-Ingredient No-Bake Vegan Cheesecake even better is how flexible the ingredients are. You don’t need a perfect pantry. Cashews can be swapped for macadamia nuts. Agave works in place of maple syrup. Lemon can be traded for lime in a pinch. This recipe is forgiving and friendly.

If you’re curious how other bakers handle no-bake vegan styles, AllRecipes features a similar version, showing just how versatile this style of dessert is. And if you’re wondering about consistency or structure, The Conscious Plant Kitchen offers great insights into why chilled coconut milk helps mimic traditional cheesecake thickness.

For the crust, you can make it as basic or fancy as you like. I often go with the classic Quick Vegan Pie Crust from the blog if I want a firmer foundation. On lazier days, I toss some oats, dates, and a pinch of salt into a blender and call it good. It’s all about ease—and this 5-Ingredient No-Bake Vegan Cheesecake thrives on that idea.

Want to go full dessert board? Try it with my No-Bake Chocolate Tart for a decadent duo of plant-based sweets. Both are fridge-friendly, make-ahead, and impress without stress.

Tips for Perfect Texture & Taste

Creamy Without Compromise

One of the reasons people love this 5-Ingredient No-Bake Vegan Cheesecake is because it manages to feel indulgent without ever turning on the oven. Still, texture is everything. You want creamy—not gritty or runny. The secret? Blending your soaked cashews long enough to turn them into velvet.

That rich filling, thanks to full-fat coconut milk and just the right amount of lemon juice, brings the tang you’d expect from a classic cheesecake. It’s what makes this recipe hold its own against baked versions, without relying on tofu or vegan cream cheese.

If you’re used to the smoothness of dairy-based desserts, don’t worry—this gluten-free dairy-free cheesecake truly delivers. The key is using soaked cashews (overnight or flash-soaked in hot water), then blending them on high speed until completely smooth.

If you’re looking for texture inspiration, Sally’s Baking Addiction shares great tips on firmness and how chill time affects the final set. And Mom on Timeout has an entire roundup of easy no-bake tips that echo the simplicity of this method.

Chill Time & Flavor Boosts

Let your 5-Ingredient No-Bake Vegan Cheesecake chill for at least 4–6 hours. Overnight is best. That gives the coconut fat time to set and the cashew filling to firm up. You’ll be rewarded with slices that hold their shape yet melt on your tongue.

Want a twist? Swirl in fruit puree, top with lemon zest, or fold in chopped berries before chilling. My Vegan Blueberry Cheesecake with Lime is a good example of how citrus can elevate the richness. Or, layer it into jars like these No-Bake Cheesecake Cups for portion-friendly desserts.

This 5-Ingredient No-Bake Vegan Cheesecake adapts beautifully, whether you prefer tangy citrus notes or a drizzle of maple syrup. Just keep the base formula solid and flavor as you wish.

Bottom line: The simpler the base, the more room you have to make it your own—and that’s why this 5-Ingredient No-Bake Vegan Cheesecake is one recipe I come back to again and again.

Creative Twists on the Classic

Fun Flavor Swaps

Once you’ve mastered the base of this 5-Ingredient No-Bake Vegan Cheesecake, the possibilities for flavor are endless. From berry swirls to bold spices, this dessert welcomes creativity. If you’re craving something fall-inspired, try blending in pumpkin puree and cinnamon. My Vegan Pumpkin Cheesecake Without Cashews proves that even the base formula is flexible.

You can also experiment with extracts—vanilla, almond, even orange. For something earthy and unique, a tablespoon of tahini turns this into a creamy, nutty treat, especially when paired with dark chocolate. Don’t believe me? See how well tahini plays with sweets in my Vegan Tahini Brownie Batter Dip.

Whether you’re swirling in a fruit compote or folding in crushed cookies, the base structure of this 5-Ingredient No-Bake Vegan Cheesecake holds up like a dream.

Serving Styles: Jars, Bars, or Whole Slices

What I love most about this 5-Ingredient No-Bake Vegan Cheesecake is how it adapts to different formats. Make it in jars for grab-and-go treats, slice into bars for easy serving, or keep it classic in a springform pan. For bite-sized versions, Kirbie Cravings has great inspiration on how to scale down the portions without losing that luscious finish.

Prefer your cheesecake bar-style? Kitchen335co walks you through it in a similar method that aligns with this vegan cheesecake without tofu approach. No chilling overnight, no baking drama—just perfect squares of goodness.

This 5-Ingredient No-Bake Vegan Cheesecake isn’t just easy to make, it’s also easy to serve, customize, and store. From holiday tables to midnight snacks, it fits every mood and moment.

So, whether you want a full cake to impress or layered parfaits in jars for your weekly fridge stash, this 5-Ingredient No-Bake Vegan Cheesecake is here to make dessert a breeze.

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Conclusion

This 5-Ingredient No-Bake Vegan Cheesecake is everything dessert should be: simple, rich, and endlessly adaptable. It skips the oven, avoids complicated steps, and still delivers the creamy satisfaction of traditional cheesecake. With pantry staples and a blender, you can create a show-stopping treat in minutes—and let your fridge do the rest.

Whether you’re making a full cake, bars, or cute jars, this recipe fits any occasion and every craving. Plus, it’s naturally gluten-free, dairy-free, and doesn’t rely on tofu. Keep it basic or flavor it your way—this cheesecake is your new go-to.