The best vegan cheesecakes swap dairy for blended cashews, coconut cream, or silken tofu, giving you the same rich, tangy filling with no eggs or butter. This roundup gathers 20 plant-based cheesecakes and creamy no-bake desserts, from a classic vanilla cheesecake to raw chocolate cakes and quick truffles. Whether you want a showstopping baked centerpiece or a fridge-set treat ready in minutes, there is something here for every craving. Pick your favorite, gather a few simple ingredients, and get chilling.
How to Choose the Right Vegan Cheesecake
Choose a vegan cheesecake based on how much time you have and the tools in your kitchen. No-bake and raw cheesecakes are the easiest starting point, since they set in the fridge or freezer and forgive small mistakes, which makes them ideal for beginners. Baked-style vegan cheesecakes give you a denser, more traditional texture but need a little more patience and cooling time. Think about flavor next: fresh fruit versions taste light and bright, while chocolate and caramel options feel richer and more indulgent. For gatherings, bars and tarts slice cleanly and are the simplest to serve.
Jump to a category
Classic Vegan Cheesecakes
These are the showstopping vegan cheesecakes worth turning the oven on for, each one rich, creamy, and dressed up with fruit or chocolate.
Vegan Vanilla Cheesecake with Apricot Jam
Silky vanilla filling sits on a crisp biscuit base and gets crowned with a glossy layer of apricot jam for a sweet-tart finish. It tastes bakery-worthy yet comes together without any fuss. Chill it overnight so the filling sets firm and every slice cuts clean and neat.
Get the recipe
Vegan Chocolate Cheesecake
Deeply chocolatey and dense, this cheesecake delivers the rich, fudgy pull you crave from a good chocolate dessert. The creamy filling melts on the tongue over a crunchy cocoa base. For an extra glossy top, warm a little dairy-free chocolate and pour it over just before the cheesecake finishes setting.
Get the recipe
Vegan Strawberry Cheesecake
Fresh strawberries bring a bright, jammy sweetness to this pretty pink cheesecake, balanced by a smooth, tangy filling. It looks impressive but stays refreshingly light. Use ripe, in-season berries for the deepest color and flavor, and save a few whole ones to fan across the top right before serving.
Get the recipe
Vegan Cherry Chocolate Cheesecake
Juicy cherries meet dark chocolate in this decadent layered cheesecake, a pairing that tastes like your favorite Black Forest cake in creamy form. Each bite is rich yet fruity. Fold the cherries in gently at the end so they stay whole and ripple through the filling instead of tinting it all pink.
Get the recipe
Peppermint Cheesecake
Cool peppermint and smooth dairy-free cream make this cheesecake feel festive and refreshing at once, like an after-dinner mint in dessert form. A dark cookie base adds welcome contrast. Add the peppermint extract a few drops at a time and taste as you go, since its strength varies a lot between brands.
Get the recipe
No-Bake and Raw Vegan Cheesecakes
No baking required here, just blend, chill, and slice these easy raw and fridge-set cheesecakes and bars.
No-Bake Poppy Seed Cheesecake with Strawberries
Nutty poppy seeds speckle a luscious no-bake filling that sets in the fridge with no oven required. Sweet strawberries on top keep every bite bright and fresh. Since there is no baking, give it a full few hours to firm up, and run a warm knife around the edge before releasing the springform.
Get the recipe
Raw Vegan Easter Cheesecake (Pasca)
This raw take on the traditional Romanian Pasca layers a creamy cashew filling over a nutty date crust for a festive, wholesome treat. It is naturally sweetened and completely no-bake. Soak the cashews until very soft so the filling blends glass-smooth, then freeze it briefly before slicing for the tidiest wedges.
Get the recipe
Vegan Creme Brulee Cheesecake Bars
These bars marry silky cheesecake with the crackly caramelized top of a classic creme brulee. The contrast between the crisp sugar shell and the creamy layer beneath is irresistible. Torch the sugar just before serving so the top stays glassy and snappy rather than dissolving into the filling.
Get the recipe
Raw Vegan Chocolate and Raspberry Cake
Layers of rich raw chocolate and tart raspberries make this chilled cashew-cream cake feel every bit as indulgent as a classic cheesecake. It is no-bake and naturally sweetened. Assemble it in a lined springform and freeze between layers so each one sets before you add the next for clean, defined stripes.
Get the recipe
Semi-Raw Vegan Chocolate Tart with Wine Poached Pears
A creamy chocolate filling sits in a nutty crust and gets topped with elegant wine-poached pears for a dinner-party-worthy finish. It is rich, glossy, and surprisingly simple. Poach the pears a day ahead and let them steep in the syrup overnight so they soak up deep color and spiced flavor.
Get the recipe
Creamy Tarts and Fruity Cheesecake-Style Treats
Creamy tarts, jammy bars, and light layered bakes that scratch the same sweet, fruity itch as a slice of cheesecake.
Vegan Strawberry Tart
A crisp pastry shell cradles smooth vanilla cream and a crown of glossy fresh strawberries in this bakery-style tart. It is light, fruity, and endlessly pretty. Brush the berries with a little warmed jam for a shiny glaze that keeps them looking fresh and stops the surface from drying out.
Get the recipe
Strawberry Crumb Bars
Buttery shortbread, a thick layer of strawberry jam, and a golden crumble topping make these bars the ultimate handheld fruity treat. They are easy to slice and even easier to share. Let them cool completely in the tin before cutting so the jam layer sets and the bars hold their shape.
Get the recipe
Strawberry Tiramisu with Rose Water Syrup
This no-bake twist on tiramisu layers airy vegan cream with strawberries and a delicate rose water syrup for a floral, romantic dessert. It tastes light yet luxurious. Assemble it several hours ahead so the biscuits soften into the cream and the flavors have time to mingle before you serve.
Get the recipe
Strawberry Swiss Roll
A soft, pillowy sponge wraps around a cloud of vegan cream and fresh strawberries in this classic rolled cake. It looks impressive on any table yet slices beautifully. Roll the warm sponge in a clean towel first, then let it cool rolled up, so it curls without cracking when you fill it.
Get the recipe
Vegan Strawberry Muffins
Tender, fluffy muffins studded with juicy strawberry pieces make a cheerful bake for breakfast or an afternoon treat. They come together quickly in one bowl. Toss the chopped berries in a spoonful of flour before folding them in to keep them suspended rather than sinking to the bottom.
Get the recipe
No-Bake Vegan Bites to Serve Alongside
Round out your dessert table with these quick raw bites and spoonable treats that come together with no oven at all.
Raw Vegan Coconut Balls (Raffaello Bonbons)
These little coconut bonbons hide a crunchy almond center inside a soft, snowy coconut shell, tasting just like the famous Raffaello treats. They are raw and no-bake. Chill the balls until firm before rolling them in extra coconut, which helps the flakes stick and gives a neat, snowy finish.
Get the recipe
Raw Exotic Avocado Truffles
Creamy avocado gives these raw truffles an ultra-smooth, melt-in-the-mouth texture with a tropical flavor twist. They come together in minutes with no cooking at all. Chill the mixture until firm before rolling, and dust your palms with cocoa to shape neat balls without everything sticking to your hands.
Get the recipe
Avocado-Date Raw Chocolate Truffles
Avocado and dates make these raw chocolate truffles unbelievably creamy and naturally sweet, with a deep cocoa richness in every bite. They feel decadent yet need just a handful of ingredients. Roll them in cocoa, chopped nuts, or coconut, then keep them chilled so they hold their soft, fudgy center.
Get the recipe
Raw Almond-Chocolate Truffles
These raw truffles pack toasted almond flavor and rich cocoa into a chewy, fudgy bite with a fun secret ingredient inside. They are quick, no-bake, and easy to customize. Refrigerate the mixture for a few minutes if it feels too soft to handle, then roll and coat while your hands stay cool.
Get the recipe
Easy Chocolate Mousse
Light, airy, and intensely chocolatey, this quick mousse proves you do not need dairy for a silky, spoonable dessert. It whips up fast from just a few ingredients. Spoon it into small glasses and chill for at least an hour so it sets to that classic cloud-like texture before serving.
Get the recipe
Frequently Asked Questions
What is vegan cheesecake made of? Vegan cheesecake usually starts with a creamy base of soaked cashews, coconut cream, dairy-free cream cheese, or silken tofu, blended with a sweetener like maple syrup or sugar and flavorings such as vanilla, lemon, or fruit. The crust is typically made from crushed vegan biscuits or blended nuts and dates. No eggs or dairy are needed.
Do vegan cheesecakes need to be baked? No, many vegan cheesecakes are completely no-bake. They rely on ingredients like cashews, coconut cream, or melted chocolate to set firm in the fridge or freezer instead of in the oven. Baked versions exist too and have a denser texture, but no-bake and raw recipes are the easiest and most beginner-friendly place to start.
How long does vegan cheesecake last? Stored in an airtight container in the fridge, most vegan cheesecakes keep well for about four to five days. No-bake and raw versions also freeze beautifully for up to a couple of months, so you can slice and wrap individual portions ahead of time. Thaw frozen slices in the fridge for the best texture.
What can I use instead of cashews in vegan cheesecake? If you cannot use cashews, try blanched almonds, sunflower seeds, or macadamia nuts for a similar creamy result, or swap in coconut cream, silken tofu, or store-bought vegan cream cheese. Each option changes the flavor and richness slightly, so pick one that complements your chosen toppings.
Why is my no-bake vegan cheesecake not setting? A soft, runny no-bake cheesecake usually means the filling needs more chilling time or more of its setting ingredient. Make sure the cashews were soaked and blended completely smooth, and give the cheesecake several hours or overnight in the fridge. Recipes built on coconut oil or melted chocolate firm up best when kept cold right until serving.
Are vegan cheesecakes healthier than regular cheesecake? Vegan cheesecakes skip dairy and eggs and often use whole-food ingredients like nuts, fruit, and natural sweeteners, which some people find lighter and easier to enjoy. That said, they can still be rich and calorie-dense, especially raw versions built on nuts and coconut. Treat them as a dessert, just like any other.
