No-bake Vegan cheesecake by Daiya

Serves 10

30 Minute Prep Time

By Vega on June 30, 2014 , categorized in Dessert

This no-bake cheesecake recipe by our friends at Daiya is a summer time staple. Play around with different garnishes—drizzled Maca Chocolate is a Vegatopian favorite.


  • Crust Ingredients :
  • 1 cup gluten-free oat flour
  • ¾ cup gluten-free oats
  • ¼ cup cane sugar
  • ½ cup shredded coconut
  • ½ cup melted coconut oil
  • Filling Ingredients :
  • 2 containers Plain Cream Cheese Style Spread by Daiya
  • ¾ cup coconut butter (Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.)
  • 4 Tbsp water
  • 3 Tbsp lemon juice
  • 3 Tbsp natural vanilla extract
  • ⅔ cup sugar
  • 4 Tbsp coconut oil
  • Fresh raspberries and Fresh raspberries and Vega Maca Chocolate for garnish.


  1. Crust Instructions:

    1. Combine crust ingredients, press into a 10 in springform pan.
    2. Bake at 350 for 8 minutes. Allow to cool.
  2. Filling Instructions:

    1. In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 minutes)
    2. With an electric beater, whip cream cheese until smooth.
    3. Add the smooth coconut butter paste and beat until fully incorporated.
    4. Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
    5. Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.
    6. Top the cheesecake with fresh berries, Maca Chocolate, or any other topping you desire!


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