This Vegan No Bake Cottage Cheese Cheesecake is the kind of dessert that feels fancy but is secretly effortless. Creamy, lightly tangy, and naturally sweetened, it’s made with simple ingredients and zero oven time. Whether you’re hosting friends, planning a make-ahead dessert, or just craving something cool and satisfying, this cheesecake delivers big flavor with minimal work.
Why You’ll Love This Vegan No Bake Cottage Cheese Cheesecake
- No baking required – perfect for warm days or busy schedules
- Creamy and smooth texture thanks to blended cottage cheese and cashews
- Naturally sweetened with dates and maple syrup
- Make-ahead friendly for stress-free entertaining
- Customizable with easy family-safe substitutions
This recipe balances richness with freshness, making it feel indulgent without being heavy.
Ingredients You’ll Need
For the No-Bake Crust
- ½ cup dates (pitted)
- ½ cup almonds
- ¾ cup walnuts
- ¼ teaspoon ground cinnamon
- ⅛–¼ teaspoon salt
For the Cheesecake Filling
- 1½ cups cottage cheese
- 1½ cups cashews, soaked and drained
- 10 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 tablespoons oat milk
- Pinch of salt
How to Make Vegan No Bake Cottage Cheese Cheesecake
Step 1: Prepare the Crust
Add the dates, almonds, walnuts, cinnamon, and salt to a food processor. Blend until the mixture looks like coarse crumbs and sticks together when pressed. Line a small springform pan with parchment paper and firmly press the crust into the bottom. Place it in the fridge to chill.
Step 2: Blend the Filling
In a high-speed blender, combine the cottage cheese, soaked cashews, maple syrup, lemon juice, vanilla, oat milk, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.
Step 3: Assemble the Cheesecake
Pour the filling over the chilled crust. Smooth the top with a spatula for an even finish.
Step 4: Chill Until Set
Refrigerate for at least 4–6 hours, or overnight for best results. Once firm, slice and serve cold.
Tips & Variations
- Fully dairy-free option: Use plant-based cottage cheese or silken tofu
- Nut swap: Replace walnuts with pecans for a milder flavor
- Extra tang: Add an additional teaspoon of lemon juice
- Flavor twist: Blend in a handful of fresh berries or a pinch of cardamom
- Cleaner slices: Wipe your knife between cuts
Serving Ideas & Storage
Serve this cheesecake plain or topped with fresh berries, a drizzle of maple syrup, or a sprinkle of crushed nuts. It pairs beautifully with coffee or tea.
Storage:
- Refrigerate in an airtight container for up to 4 days
- Freeze slices for up to 1 month; thaw overnight in the fridge
Easy Vegan No Bake Cottage Cheese Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Vegan No Bake Cottage Cheese Cheesecake is a creamy, chilled dessert with a nut-and-date crust and a silky cashew-cottage cheese filling sweetened with maple syrup and brightened with lemon—perfect for an easy make-ahead treat.
Ingredients
Crust:
1/2 cup dates, pitted
1/2 cup almonds
3/4 cup walnuts
1/4 tsp ground cinnamon
3/8 tsp salt
Filling:
1 1/2 cups cottage cheese
1 1/2 cups cashews (soaked 4+ hours or overnight, then drained)
10 tbsp maple syrup
2 tbsp lemon juice
1 tbsp vanilla extract
2 tbsp oat milk
Pinch of salt
Instructions
1. Line a 7–8 inch springform pan (or similar) with parchment paper.
2. Add dates, almonds, walnuts, cinnamon, and salt to a food processor. Blend until the mixture becomes sticky and holds together when pressed.
3. Press the crust mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while you make the filling.
4. Soak cashews (if not already soaked), then drain well.
5. In a high-speed blender, add cottage cheese, drained cashews, maple syrup, lemon juice, vanilla, oat milk, and a pinch of salt. Blend until completely smooth, stopping to scrape down the sides as needed.
6. Pour the filling over the chilled crust and smooth the top.
7. Refrigerate 6 hours or overnight until fully set.
8. Slice and serve cold. (Optional: top with berries or extra crushed nuts.)
Notes
For fully dairy-free: use plant-based cottage cheese or swap cottage cheese for silken tofu.
For cleaner slices: chill overnight and wipe the knife between cuts.
Storage: refrigerate covered up to 4 days, or freeze slices up to 1 month and thaw overnight in the fridge.
Nut swaps: use pecans instead of walnuts, or use more almonds for a milder crust.
Sweetness: start with 8 tbsp maple syrup for less sweet, then adjust to taste before chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 10 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~11g |
| Carbohydrates | ~28g |
| Fat | ~20g |
| Fiber | ~4g |
| Sodium | ~180mg |
Final Thoughts
This Vegan No Bake Cottage Cheese Cheesecake proves that simple ingredients can create something truly special. It’s creamy, refreshing, and wonderfully fuss-free—exactly the kind of dessert you’ll want to make again and again.