Vegan No-Bake Coconut Yogurt Cheesecake

Who’s craving vegan cheesecake? (Hand raised!)

This version puts our 2-Ingredient Coconut Yogurt to good use for the ultimate tangy-sweet treat. Let’s do this!

Spoon dipped into a glass jar of coconut yogurt for making rich and creamy Coconut Yogurt Cheesecake

The base of this 10-ingredient recipe is raw cashews and coconut yogurt! This duo creates the creamiest, dreamiest coconut yogurt base we’ve ever tasted.

For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.

A blender full of cashews, vanilla, citrus zest, lemon juice, coconut oil, maple syrup, and salt for making vegan Coconut Yogurt CheesecakeCheesecake filling ingredients blended up and topped with orange zest for this tangy, naturally sweet, vegan dessert

Once blended, pour into the 3-ingredient date-walnut crust (with sea salt!) and tap to release any air bubbles. Then freeze and you’re almost there! The hardest part is waiting for it to set…

Pouring Coconut Yogurt Cheesecake filling into gluten-free crustWe hope you all LOVE this cheesecake! It’s:

Naturally sweet
Easy to make
& Seriously tasty

This would make the perfect dessert to have on hand throughout the week for a little something sweet after meals or to take along as a dessert to dinner parties. It’s delicious on its own, but it’s elevated with fresh berries and citrus zest.

If you’re into cheesecake, also be sure to check out our No-Bake Vegan Chocolate Cheesecake, White Chocolate Macadamia Nut Cheesecake, Easy Baked Vegan Cheesecake, 7-Ingredient (Mini) Vegan Cheesecakes, and Matcha-Swirled Vegan Cheesecake.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Slice of vegan gluten-free Coconut Yogurt Cheesecake in front of the remainder of the dessert that is perched on a serving platter

Vegan No Bake Coconut Yogurt Cheesecake


Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Just 10 ingredients required, no bake, and entirely vegan and gluten-free.


Recipe type: Dessert

Cuisine: Vegan, Gluten-Free

Serves: 10 slices



  • 1 cup packed (about 22 dates or 275 g) medjool dates, pitted (pitted before measuring)
  • 1 1/2 cups (155 g) raw walnuts (or sub raw almonds or rolled oats)
  • Pinch sea salt


  • 1 1/2 cups (180 g) raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
  • 1 tsp vanilla extract
  • 1 Tbsp (3 g) citrus zest (orange or lemon)
  • 1/4 cup (60 ml) lemon juice
  • 1 Tbsp (15 ml) melted coconut oil (omit if oil-free)
  • 1/2 cup (120 ml) maple syrup (use less for a more tart cheesecake)
  • 3/4 cup (56 g) coconut yogurt (or store-bought – we like COYO brand)
  • 1/4 tsp sea salt

FOR SERVING optional


  1. Prepare a cheesecake pan (I prefer this springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside.
  2. Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
  3. To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing.
  4. Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth – up to 2 minutes. If it won’t come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
  6. Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut yogurt for tanginess, or lemon or orange zest for citrus flavor.
  7. Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm – about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.
  8. Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries.
  9. Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.


*Nutrition information is a rough estimate for 1 of 10 slices calculated with the oil and without additional toppings.

Nutrition Information

Serving size: 1 slice of 10 (without toppings) Calories: 362 Fat: 22.2 g Saturated fat: 2.4 g Carbohydrates: 40.1 g Sugar: 28.3 g Sodium: 53 mg Fiber: 3.9 g Protein: 7.6 g



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