Can you make a no-bake cheesecake without gelatine?

Yes! This vegetarian no bake cheesecake sets beautifully without gelatine thanks to a combination of soaked cashews, coconut oil, and a chilled rest time. Coconut oil firms up when cold, giving the cheesecake a stable, sliceable texture without any animal-based setting agents.

Why is my no-bake cheesecake runny without gelatin?

A runny texture usually means one of two things: the filling wasn’t blended smoothly enough, or the cheesecake didn’t chill long enough. Make sure to use full-fat ingredients like vegan cream cheese and solid coconut oil, and chill your vegetarian no bake cheesecake for at least 5 hours or overnight for best results.

What's the difference between cheesecake and no-bake cheesecake?

Traditional cheesecake contains eggs and is baked until set, while a vegetarian no bake cheesecake skips the oven entirely. It relies on chilled ingredients and a solidifying fat like coconut oil to set firm. The result is a lighter, often creamier texture with no baking required.

Can cheesecake be made without baking?

Absolutely. This vegetarian no bake cheesecake is proof! You’ll get all the creamy texture and tangy flavor of a classic cheesecake without ever turning on your oven. Just blend, chill, and serve it’s perfect for warm days or simple prep.

Vegetarian No Bake Cheesecake – 7-Step Easy Recipe You’ll Love

Ingredients

Scale

Crust:

160 g vegan cookies (digestives or graham-style)

½ tsp sea salt

60 g vegan butter, melted

Filling:

200 g cashews (soaked)

300 g vegan cream cheese

120 g vegan Greek-style yogurt

118 ml pure maple syrup

50 g coconut oil (solid)

2 tbsp vanilla extract

1 tbsp fresh lemon juice

Topping (optional):

Fresh berries, berry coulis, or vegan whipped cream

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Instructions

1. Line the bottom and sides of a round 8″ pan with parchment.

2. Crush cookies and sea salt in a food processor or sealed bag.

3. Mix with melted vegan butter until evenly combined.

4. Press the crust into the base of the pan and smooth with a spoon. Chill.

5. Blend all filling ingredients until silky smooth.

6. Pour filling onto chilled crust and level the top.

7. Chill in fridge for at least 5 hours or overnight.

8. Remove from pan carefully, garnish, and slice with a hot wet knife.

Notes

To quick-soak cashews, place in boiling water for 1 hour.

For a gluten-free version, use GF vegan cookies.

Coconut milk can be used in place of vegan cream cheese if chilled and full-fat.

Author: Emma
Prep Time: 30 minutes
Category: No Bake Desserts
Method: No-Bake
Cuisine: American
Diet: Vegetarian