This classic no-bake vegan cheesecake is easy enough to make anytime but special enough for holidays and parties. With a rich and creamy filling that tastes just like dairy cream cheese and a buttery graham cracker crust that's ready in minutes. It's versatile, too! Include sprinkles for a funfetti birthday cheesecake, or add your favorite spices, citrus zest, or serve plain with fresh berries and a fruit sauce.
Place a can of full-fat coconut milk in the refrigerator at least 24 hours in advance. Use a good quality brand (I like the Whole Foods 365 coconut milk). This will ensure the solid coconut cream separates from the liquid.
If not using a high-speed blender, soak the cashews in water overnight or quick-soak them in hot water for about an hour. Option: see instructions above for champagne-soaked cashews.
Make the crust:
Preheat oven to 350 degrees F (177 C).
In a large food processor pulse graham crackers into crumbs. Add sugar and melted butter, and pulse several times to combine. Press mixture into a 9-inch non-stick springform pan. The flat bottom of a glass or ramekin works nicely to tamp down the crust. Use your fingers to press in the crumbs around the edges.
Bake for about 9 minutes, then set aside to cool. If you have time, once the crust has cooled, refrigerate until ready to fill.
Blend the filling:
If you soaked the cashews, drain and pat dry. Next, blend the cashews with the liquid ingredients (lemon juice, vanilla, and ¼ cup milk, if using) until incorporated but not quite smooth. Once the cashews are mostly broken down, add the coconut cream, sugar, and salt, and blend until smooth. Stop as needed to scrape down the sides of the blender, and use a tamper if your blender comes with one.
Add the cream cheese and blend just until smooth. If using sprinkles, refrigerate the filling until cool, 30 minutes to 1 hour depending on how warm the mixture got during blending (heat melts the colors in the sprinkles).
If using sprinkles, scatter about 1 tablespoon onto the crust. Pour half of the cheesecake filling on top. Add another heaping tablespoon of sprinkles, then pour in the rest of the filling. Smooth the top with a spoon or silicone spatula. Decorate the cheesecake with as many sprinkles as you like. If not using sprinkles or any other additions simply pour all of the filling into the crust and smooth the top.
Place cheesecake in freezer, uncovered, for at least 2 hours, preferably 3 to 4. Carefully release the sides of the springform pan. Transfer cheesecake to a serving platter, slice, and serve. See storage tips below.
Notes
Note 1 - if not using a high-speed blender, soak the cashews first, either overnight or for 1 hour in hot water. Then drain, rinse, and pat dry. Or get fancy with a soak in champagne! See tips in post, just above the recipe card.Note 2 - it's important to ONLY use the solid cream portion of coconut milk. To ensure that it separates from the liquid, refrigerate a can of full-fat coconut milk for 1 to 2 days in advance. Reserve the liquid to use in another recipe, like a soup or this easy red lentil curry.StorageThe cheesecake is fine at room temperature for up to 1 hour, depending on exactly how cold it was before serving. Otherwise, keep refrigerated.If making for a special event it's best to prepare the cheesecake about 5 hours in advance. This allows for 3 to 4 hours in the freezer just before serving. May be frozen overnight; move from freezer to refrigerator several hours before serving so the cheesecake can soften.