My oh my, here she is! This No Bake Vegan Orange Cheesecake is super easy to prepare without any baking as it sets in the freezer. Beautifully decorated to wow anyone lucky enough to be served this dessert. It has the creamiest texture without being overly heavy and is perfect in the summer for when you don't want to turn the oven on!
This recipe is the perfect addition to any special occasion, like celebrating a birthday. No bake is the perfect summer dessert, check out my delicious No Bake Cookie Dough Bites or our Lemon Poppy Seed Energy Balls, and if you feel like baking but want it easy, try my Easy Strawberry Puff Pastry Tart.
With only ten ingredients and no cooking required, this recipe is entirely eggless, dairy-free, and gluten-free. To make the creamy, whipped texture, you're required to soak cashews overnight or alternatively in boiling water for up to one hour. Since you won't need to turn the oven on, the cheesecake sets perfectly in the freezer and is then stored in the refrigerator.
Use this section to jump to areas of interest within the post.
How to 'no bake':
The crumbly crust is made from just four common ingredients; walnuts, pitted dates, vanilla extract, and sea salt. You'll need a food processor or high-speed blender to combine these ingredients and a springform pan or tart tray with a removable bottom to hold the cheesecake. I used this 9.5-inch tart tray linked here. FYI: No affiliate links are used in this post.
The creamy filling is made of soaked raw cashews, coconut oil, maple syrup, orange juice, lemon, vanilla extract, and optionally a beet for color.
You can decorate this cheesecake however you'd like. I chose to add sliced blood oranges, passionfruit pulp with seeds, and mint leaves.
Is cheesecake better baked or no-bake?
Baked cheesecakes commonly have eggs and dairy ingredients and are not vegan. Baked vegan cheesecakes have alternative ingredients, like dairy-free cream cheese and flax egg, requiring more prep. This recipe has 10 common ingredients blended together and then placed in the freezer to set; this makes for easy preparation.
This main difference will be texture. A baked cheesecake has a custard-like consistency, while a no-bake is more mousse-like.
What you'll need for this recipe:
A printable recipe card with a complete list of ingredients is located at the bottom of this post.
Soaked Cashews: Placing raw cashews in water overnight will make them soggy and bring the creamy texture we're looking for. If you're looking to make this recipe faster, you can use boiling water to soak your cashews in a bowl for 30 minutes up to 1 hour.
Walnuts: Walnuts are the crust's main ingredient; optionally, you can use vegan cookies, like crumbled vegan graham crackers.
Pitted Dates: The stickiness helps hold the crust's ingredients together while bringing a delicious sweetness.
Vanilla Extract & Maple Syrup: This ingredient brings a sweet flavor!
Coconut Oil: Oil will solidify in the freezer making this a key ingredient for this recipe.
Lemon: We will use lemon juice and zest for this recipe. The tangy acidity works with the cashews to bring in a familiar tangy flavor.
Orange Juice: Nothing beats citrus in the summer! This is the main flavor, and while navel oranges work, I prefer blood oranges. Use what you have and play around with as many fruits and flavors as you can think of!
(Optional) Passionfruit and beet: Beet will provide this rich, creamy pink color, but that's about all, so feel free to skip it if the looks aren't necessary. Passionfruit has a sour, fruity flavor that melds together beautifully with oranges. Adding passionfruit pulp to the filling is optional but highly recommended. Save some extra to drizzle on top!
Why is my base soggy?
Coconut oil, when chilled, solidifies and is the main character in this filling! Chilling the pie crust for 15 minutes before adding the filling will allow the crust to become firm. If your crust is soggy, skipping this step is likely the cause.
Why is my base not firm?
This recipe requires at least 6-8 hours of time in the freezer to set. Once firm, it can soften at room temperature or in the refrigerator until ready to devour. If your base isn't firm after 8 hours, likely there was a measurement error, or it just needs longer in the freezer. If you've skipped this step, you'll have a mousse rather than a cheesecake.
How to decorate:
Any way you'd like! Fresh fruits are the perfect topping for this cake, especially due to the citrus flavors. I chose to use sliced blood oranges for their deep color, passionfruit pulp, and mint leaves. Whipped coconut cream with fresh berries sounds yummy or non-dairy yogurt with fresh strawberries and chocolate chips. You can also leave it as is and enjoy it plain!
How long does it last in the fridge?
Once frozen in the freezer, this No Bake Vegan Orange Cheesecake can be transferred to the fridge, which will then last up to 5 days. It can also be stored in the freezer, lying flat in a sealed plastic bag. Bring it out to room temperature, and in about 15 minutes, it's ready to eat! This cheesecake will last in the freezer for up to 1 month.
Perfect summer dessert
This recipe is for you if you love cooking with simple ingredients and enjoy healthy eating with quick steps and simple seasonings. This Easy No-Bake Orange Cheesecake requires no oven and only ten ingredients! It's the perfect recipe for dinner parties, alternative birthday cake, or when you're craving dairy-free cheesecake!
It's packed with healthy, common ingredients that give it a fresh flavor. It looks pretty and tastes delicious; a recipe you'll want to share!
more delicious plant-based desserts
Love this vegan cookie dough recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
No Bake Vegan Orange Cheesecake
- 1 High-Speed Blender
- 1 9.5 inch Springform Pan or Tart Tray
- 1 & ½ cups raw walnuts
- ½ cup pitted Medjool dates
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 cups raw cashews Soaked overnight (alternatively soaked in boiling water for 1 hour)
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- ½ cup orange juice
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cooked beet
- 2 tablespoons passionfruit juice
- Make the crust by combining the walnuts, dates, vanilla, and salt in a food processor until a thick, sticky dough forms. This will require a longer blend time, stop and scrape down the sides to ensure an even mixture.
- Press the crust mixture into your 9-inch pan. A springform pan or tart tray with removable bottom is necessary. The 9.5-inch tart tray I prefer is linked here. You'll notice this mixture is oily from the walnuts; this causes the crust to solidify in the freezer. Place the pressed crust along the bottom and sides of the pan, then transfer to the freezer for at least 15 minutes while you prepare the filling.
- Make the filling by adding cashews, maple syrup, coconut oil, orange juice, lemon zest, lemon juice, vanilla, and optionally passionfruit pulp and beet to a high-speed blender on high until smooth. Add 1 tablespoon of filtered water, up to 3 tablespoons, as needed. Taste the filling and adjust if necessary.
- Pour the filling over the crust and spread evenly using the back of a spoon. Return to the freezer for 6 hours or overnight until firm.
- Allow the cheesecake to sit at room temperature for 15 minutes, add toppings and serve! This cheesecake is best stored in an airtight container either in the fridge for up to five days or in the freezer for up to a month.