Deutsch
Creamy, light, and airy eggless cheesecake which requires no baking. It literally melts in your mouth and tastes heavenly! This gluten-free cheesecake recipe is 100% vegan, refined sugar-free, and easy to make!
Welcome to cheesecake heaven! This cute little cake is not only beautiful, but it will also satisfy your cravings for a light dessert. Maybe you were looking for a birthday cake for your girl, who would be very happy to get a “unicorn” cheesecake.
I love eating it in the afternoon for dessert, but you can also enjoy it for breakfast. It’s a perfect no-bake cake for the summer because it’s so light.
Simple Ingredients
This eggless cheesecake is made from only 11 ingredients. It’s soy-free, and therefore also allergy-friendly in case you can’t eat soy.
These are the ingredients that you will need for the gluten-free cheesecake crust:
- Nuts or seeds of choice – You can use almonds, cashews, walnuts, hazelnuts, sunflower seeds, pumpkin seeds, etc.
- Oats – Regular rolled oats or quick oats are fine. Make sure to use gluten-free oats if you are a celiac. You could also use buckwheat groats instead of oats for a grain-free version.
- Dates – You can choose between Medjool dates or Deglet Noor dates. Dates add sweetness and hold the tasty cheesecake crust together. I recommend soaking the dates in warm water if they aren’t soft/moist.
- Vanilla extract – You could use vanilla bean paste instead of the extract.
- Coconut oil – Only a little is needed to hold the mixture together.
For the creamy vegan cheesecake layer, you will need the following ingredients:
- Cashews – They should be soaked in hot water until they are soft. If you can’t eat cashews, you could try sunflower seeds. The cheesecake layer probably won’t be as creamy, however, it’s a good nut-free alternative.
- Canned coconut milk – I recommend using full-fat coconut milk. Please don’t use boxed coconut milk (which contains mainly water), otherwise, the cheesecake layer won’t turn out creamy.
- Maple syrup – You can use any other liquid sweetener of choice. Some examples would be agave syrup, rice malt syrup, date syrup, etc.
- Lemon juice – Lime juice is fine as well. The citrus will add a refreshing “cheesecake flavor”.
- Agar powder – Please make sure to use agar powder and not agar flakes because it makes a huge difference. This ingredient cannot be substituted because it acts as a thickener.
- Pink dragon fruit powder – Also known as pink pitaya powder. It adds a beautiful light pink color.
All ingredients AND measurements are listed in the printable recipe card below! There you will also find the nutrition facts (cheesecake calories, etc.).
How To Make Eggless Cheesecake?
STEP 1: Soak cashews in hot water for an hour (or boil them for 15 minutes). You can also soak them overnight in cold water.
STEP 2: Process all crust ingredients in a food processor until the mixture holds together when you press it between your fingers. Press the dough into the bottom of a greased 6-inch cheesecake pan or springform and about 2 inches (5 cm) up the sides. If your cheesecake pan or springform is larger (e.g. 9-inch), I recommend doubling the recipe.
STEP 3: Blend all cream ingredients, except the agar powder (and water), in a blender (or powerful food processor) on high speed for about 1-2 minutes or until the cream is completely smooth.
STEP 4: In a small saucepan, add the agar powder and 1/4 cup of water. Bring the mixture to a boil and let simmer for 2 minutes, stirring frequently. Immediately add the mixture to the blender and blend again for about 10-20 seconds.
STEP 5: Quickly pour the cream into the cheesecake pan (or springform). Refrigerate for a few hours (or overnight) until set. To speed up the process, you can also put the pan into the freezer for about 45-60 minutes or until set. The dairy-free cheesecake tastes best when it’s served cold but not frozen.
How to store cheesecake? I strongly recommend storing cheesecake leftovers in the fridge for up to 5 days.
Helpful Tips And Variations
- Make the gluten-free cheesecake crust a day ahead and store it in the refrigerator. The crust is rather soft, not firm. You can bake it in the oven for about 15-20 minutes (at 350 degrees F resp. 180 degrees C) if you prefer it to be firmer. Let it cool completely before you add the cheesecake cream layer.
- Use a different superfood powder instead of pink dragon fruit/pitaya powder. Some examples are blue spirulina powder for a beautiful blue color or beetroot powder for a lovely red velvet color.
- Make no-bake cheesecake bites! Simply use a muffin pan instead of a round cake pan.
Can You Freeze Cheesecake?
Absolutely! It’s totally fine to freeze this vegan cheesecake for up to 3 months. Let it thaw for about 30 minutes before serving.
If you love healthy cheesecake recipes, make sure to check out my other vegan & gluten-free cheesecakes:
- Baked Vegan Cheesecake
- Caramel Apple Cheesecake
- Lemon Cheesecake Tart
- Mango Cheesecake Pie
- Blueberry Cheesecake Pie
Should you give this eggless cheesecake a try, please leave a comment and rating below and tag me in your Instagram or Facebook post with #elavegan and @elavegan.

Eggless Cheesecake
Ingredients
Gluten-Free Cheesecake Crust:
- 1/2 cup (75 g) nuts or seeds of choice (*see notes)
- 1 cup (90 g) oats gluten-free if needed (*see notes)
- 20 small (150 g) dates pitted (*see notes)
- 1 tsp vanilla extract
- 1/2 tbsp coconut oil
Vegan Cheesecake Cream:
- 2/3 cup (100 g) cashews soaked (*see notes)
- 1 cup (240 g) canned coconut milk (*see notes)
- 3 tbsp (60 g) maple syrup or a different liquid sweetener
- 1 1/2 tsp agar powder not flakes! + 1/4 cup water (*see notes)
- 1 tsp vanilla extract
- 2 tbsp lemon juice or lime juice
- 3 tsp pink dragon fruit powder (optional - *see notes)
Instructions
- It's best to measure the ingredients in grams on a kitchen scale for this recipe. If you have a larger springform (e.g. 9-inches), I recommend doubling the whole recipe.
- Soak cashews in hot water for an hour (or boil them for 15 minutes). You can also soak them overnight in cold water.
- Process all crust ingredients in a food processor until the mixture holds together when you press it between your fingers. Press the dough into the bottom of a greased 6-inch cheesecake pan or springform and about 2 inches (5 cm) up the sides. Put the pan in the refrigerator until you finish making the cream. Read the recipe notes below if you prefer a baked crust.
- Blend all cream ingredients, except the agar powder (and water), in a blender (or powerful food processor) on high speed for about 1-2 minutes or until the cream is completely smooth.
- In a small saucepan, add the agar powder and 1/4 cup of water. Bring the mixture to a boil and let simmer for 2 minutes, stirring frequently. Immediately add the mixture to the blender and blend again for about 10-20 seconds.
- Quickly pour the cream into the cheesecake pan (or springform). Refrigerate for a few hours (or overnight) until set. To speed up the process, you can also put the pan into the freezer for about 45-60 minutes or until set. The cheesecake tastes best when it's served cold but not frozen. Store cheesecake leftovers in the fridge for up to 5 days.
Notes
- Crust: It's rather soft, not firm. You can bake the crust in the oven for about 15-20 minutes (at 350 degrees F resp. 180 degrees C) if you prefer it to be firmer. Let it cool completely before you add the cheesecake cream layer.
- Nuts or seeds: You can use almonds, cashews, walnuts, hazelnuts, sunflower seeds, pumpkin seeds, etc.
- Regular rolled oats or quick oats are fine. Use gluten-free oats if you are a celiac. Buckwheat groats might be used instead of oats for a grain-free version.
- Dates: Use about 20 Deglet Noor dates or about 9 Medjool dates. You will need 150 grams (5.3 oz) of pitted dates. I recommend soaking them in warm water if they aren't soft/moist.
- Cashews: If you can't eat cashews, you could try sunflower seeds. The cheesecake layer probably won't be as creamy, however, it's a good nut-free alternative.
- Coconut milk: I recommend using full-fat coconut milk. Please don't use boxed coconut milk (which contains mainly water), otherwise, the cheesecake layer won't turn out creamy.
- Agar powder: Please make sure to use agar powder and not agar flakes. This ingredient cannot be substituted because it acts as a thickener.
- Use a different superfood powder instead of pink dragon fruit/pitaya powder. Some examples are blue spirulina powder or beetroot powder.
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Hi! I do not have a cheesecake pan or springform pan. Is it possible to use a regular round cake pan? Also, can I use maple syrup instead of dates? One more question. What kind of measurement modification of the ingredients has to be made if I add mango purée in the filling? Thank you in advance for your advice!
Hi Kana, I would recommend that you check out this mango pie recipe instead, as it can be made in a tart pan (or round cake pan) and already contains mango puree. Both recipes require dates (or other dried fruit) though. 🙂
Can I use coconut canned cream and matcha powder instead?
Thank you!
Hi Helen, that should be fine. 🙂
Hello!
I’m going to make it for Christmas 🙂
When is it the best time to eat after making?
Right after or one day staying in the fridge?
Hi Sarah, it’s best to refrigerate it overnight and then eat it the next day. 🙂
Can I sub the coconut milk for silken tofu in this recipe? Which one will turn out better?
Hi Loli, yes, that’s totally possible. I have some other vegan cheesecake recipes with silken tofu, and they always turn out creamy and delicious. 🙂
Another question… Would you recommend adding something to this cheesecake recipe like a compote or chocolate ganache on top? Or does this cheesecake taste better as is?
There is no need to add something to it, but you can do it if you prefer. 🙂
Hi , i kept this cake overnight in refrigerator . Can you please tell me what should be the texture of the cake , should it be soft or hard from above ? Mine is still soft .
Hello Saloni, you can see the texture in the video. It shouldn’t be too soft. Did you add the 1 1/2 tsp agar powder?
Hi Ella, I don’t have agar but I have kuzu powder. Would that work? Thanks.
Hi Kristina, I think Kuzu (Kudzu) powder is just a starch like cornstarch. You will need to use much more and the result won’t be as good. I really recommend using agar powder for this recipe. Or try out one of my other cheesecakes with cornstarch: https://elavegan.com/lemon-cheesecake-tart/
Yummy, can I grind agar flakes and use it? I can’t find the agar powder where I live
Thank you
That should be fine! 🙂
Hi Ela! I’m not sure, if it says canned coconut milk, do you use the liquid or the coconut meat from the can??
You shake the can and use everything! 🙂
I made this a few weeks ago and baked the crust, but I didn’t care for the texture —too crunchy, While it turned out great, I knew the next time I made it I was going to try different nuts, the dragonfruit powder, and make it completely raw. I used walnuts this time instead of almonds and made sure to soak the cashews overnight as opposed to boiling them like I did originally (just better consistency with the cream in my opinion).. Well, it turned out perfect for Mother’s Day. The beautiful color and the edible roses I ordered was a nice touch. My partners mom mentioned she wished I had made a bigger version, Guess I need to invest in a larger springform (which I had to order my first one and boy is it great)…Thanks again, Ela!! On to my 5th recipe from your website—- Vegan Coffee Cake. I can’t wait.
Wow, thanks so much for your wonderful feedback, Sommer! I am so glad it turned out amazing! 🙂
Can I use Almond milk instead of coconut milk?
I wouldn’t recommend it because almond milk (boxed) contains mainly water and no fat.
Thank you
You are welcome, Asrti. 🙂
Hi Ela, very excited to try this! I am avoiding coconut products because of their high saturated fat content. Is there appropriate substitutes for the coconut mil and coconut oil which would produce the same cheesecake result?
You can use silken tofu instead. 🙂
So excited to try this cheesecake this weekend! Looks delicious and so beautiful too😊😋
Thanks so much Alexandra. 🙂
Hello Ela, do you think Oatmilk will work instead of Coconut milk and avocado oil instead of coconut oil?
It won’t really set as good without coconut oil. You could use cacao butter instead of coconut oil though.
HI Ela, going to try this recipe today and all I have is fresh Dragon Fruit. Can that be used in the recipe rather than the powder and what proportions.?
Thank you and love the recipes you share.
Hi Chris, that should work. I would probably use 1/4 cup of the fresh dragon fruit but then 1/4 cup less coconut milk. Please report back if you give it a try. 🙂
Hi Ella! I wanted to ask if it would be possible to substitute the agar powder with flour or starch, as I don’t have access to agar powder at the moment.
Thanks a lot!
Hi Nikita, you could try cornstarch, however, then you will need to bake the cake. I would suggest about 2 tablespoons of starch. I never tried it in this combination (only with silken tofu), but it should work. Once the edges start browning, it will be ready. Then let it cool completely and put it in the fridge to set. 🙂
To be on the safer side, you could make this cheesecake tart with silken tofu: https://elavegan.com/lemon-cheesecake-tart/
I just noticed that I tried the combination cornstarch and coconut milk in a different no-bake recipe before. Please check out this cake for the cream recipe: https://elavegan.com/no-bake-carrot-cake-vegan-gluten-free/ 🙂
Hola! Las flores de la decoración son comestibles? Qué tipo de rosa has utilizado? Está deshidratada?Gracias!!
They’re dried rosebuds! I think they can be eaten but I use them only for decoration. 🙂
Thanks for this awesome recipe!! I love the result!!
I am glad you like the recipe, Katrina! 🙂
It’s not recommended that I add hot liquids to my food processor. Any recommendations on the agar + water mixture?
Good question. My only idea right now would be to add the blended mixture to the saucepan and then just stir with a spatula or use a hand blender.
Hope this helps!
Nice
💗
Thanks!! I will try!
You are welcome, Nicole. 🙂
Hello,
I would like to know if the little floral buds are edible and if so what are they?
looks delicious!
Corrine
They’re rose buds and only for decoration! 🙂
I have Crohn’s Disease and have been told to limit fiber. Doubt I will try this because of oats, seeds, and nuts. I know I can eat soaked and ground dates, but know that other dried fruits contain too much sugar. Not sure if this will help Eurydice.
Thanks for the information, Wilma. 🙂
Aren’t dates an ingredient to be careful with if you have celiac disease? When I was discharged from the hospital it listed dates as a food to be careful or question buying/using in the material the doctor gave me to read on celiac-disease.
Hi Eurydice, to be honest, I don’t understand why dates should not be used by people who have celiac disease since dates are naturally gluten-free.