The perfect dessert to whip together at the last minute when unexpected guests arrive. My no bake deconstructed vegan cheesecake are packed full of flavour and with just 8 ingredients, they take less than 10 minutes to make.
Why I Made This Recipe
I had some spare cream cheese in our fridge and wanted to make up a tasty evening treat to enjoy once the kids had gone to bed. And this is the result of what I pulled together from our fridge and pantry. It is quick and easy to make and stores well in the fridge if you want to make it in advance.
Why You Need This Recipe
You know what it’s like when unexpected guests arrive and you have nothing planned for dessert. This recipe is perfect to whip up in less than 10 minutes and you can easily substitute the fruit for whatever you have available. Check out my FAQ for different base suggestions as well.
Ingredients and Substitutions
This is a vegan recipe with an easy gluten free option.
This recipe uses 8 basic ingredients:
White Sugar – adds sweetness and helps to thicken the cream cheese.
Coconut Cream Cheese – I love using coconut cream cheese in cheesecakes. It adds creaminess and a slight tang that compliments the sweet toppings. Sub with your preferred cream cheese.
Vanilla Bean Paste – for added flavour and little specks of vanilla.
Crushed Digestive Biscuits – I love using these as the base for cheesecakes. Sub with graham crackers or oreo crumbs for a different flavour. If you are gluten free, ensure that you are using a GF biscuit base.
Pomegranate Seeds – I adore the crunch of these against the silky cream cheese filling. Sub with your favourite sliced fruit or berries if you prefer.
Strawberry Jam – instead of making a compote, use whatever jam you have in your pantry. I used my 2 ingredient strawberry maple jam.
Lemon Juice – for extra tang and to lighten the cream cheese.
Lemon Zest – for flavour and also a pop of colour on top of the dessert.
How to Make Deconstructed Cheesecake
Creating the Vegan Cheesecake Filling
In a stand mixer bowl with the paddle attachment, combine 227 grams (1 tub) of cream cheese with 40 g (3 tbsp) white sugar. There is no need to bring the cream cheese to room temperature as it will soften up quickly when making the filling.
Add 1 tbsp lemon juice, 1 tsp lemon zest and 1 tbsp vanilla bean paste. Mix for 2-3 minutes until light and fully combined.
Constructing the Dessert
Place all of the cheesecake filling in a tipless bag – I find that it’s much easier to pipe it into the glasses, rather than try to spoon it in. If you don’t have piping bags, use a Ziploc bag instead and cut off one of the corners.
The dessert comes together quickly so gather all of your components and then it’s time to build the cheesecake.
Add several teaspoons of crushed digestives to the bottom of the serving glass then pipe cream cheese filling on top.
Add a few teaspoons of strawberry jam.
Repeat the same layers again.
Top with pomegranate seeds and a sprinkling of lemon zest.
Store in the fridge for later or serve immediately.
Common Questions
This recipe makes 2 individual cheesecake servings.
You can make up the cheesecake filling in advance and construct the desserts at the last minute before serving. Alternatively, make them in advance and store in the fridge for 2-3 days.
Yes, of course. If you are not vegan or do not like coconut cream cheese, feel free to sub with your preferred cream cheese.
If you can’t find digestives, substitute them with crushed graham crackers or even oreo crumbs.
No Bake Deconstructed Vegan Cheesecake
Just look at those layers. This is such a great flavour combination and I hope that you will enjoy making this. Let me know in the comments what you think of this recipe.
More No Bake Favourites
For more easy no bake desserts, check out the following recipes:
- Bite sized morsels of sweetness with my 5 ingredient cheesecake truffles (vegan)
- A nostalgic treat with my microwave vanilla fudge recipe (vegan)
- Allergy safe festive rice krispie treats (vegan)
- The most satisfying treat you’ll ever make – my 4 ingredient maple honeycomb (vegan, GF)
- For coconut fans, try my classic coconut macaroons (dairy free, GF)
No Bake Deconstructed Vegan Cheesecake
Equipment
- Tipless Piping Bag (can also use a ziploc)
- Glasses (for serving)
Ingredients
- 227 grams Plant Based Cream Cheese (8 oz)
- 40 grams White Sugar (3 tbsp)
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tbsp Vanilla Bean Paste
- 8 Digestive Biscuits (Crushed – roughly 1 US Cup)
- Strawberry Jam
- Pomegranate Seeds
Instructions
Creating the Cheesecake Filling
- In a stand mixer bowl with the paddle attachment, combine 227 grams (1 tub) of cream cheese with 40 g (3 tbsp) white sugar.
- Add 1 tbsp lemon juice, 1 tsp lemon zest and 1 tbsp vanilla bean paste. Mix for 2-3 minutes until light and fully combined.
Constructing the Dessert
- Add several teaspoons of crushed digestives to the bottom of the serving glass. Pipe cream cheese filling on top then add a few teaspoons of strawberry jam.
- Repeat the same layers again and top with pomegranate seeds and a sprinkling of lemon zest.
- Store in the fridge or serve immediately.
Video
Notes
- This recipe makes 2 individual cheesecake servings.
- You can make up the cheesecake filling in advance and construct the desserts at the last minute before serving. Alternatively, make them in advance and store in the fridge for 2-3 days.
- If you are not vegan or do not like coconut cream cheese, feel free to sub with your preferred cream cheese.
- For a different base option, substitute the digestives with crushed graham crackers or even oreo crumbs.
- Nutrition information is based on 1 dessert per serving with 2 servings per recipe. Please note that nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This vegan cheesecake looks delicious. Pinned to try your recipe soon.
I hope you’ll enjoy it, Kushi.
Soooo much easier than making a “real” cheesecake. This was so easy and tasted great!
I agree Paula – I’m all for quick desserts these days!
I am having a vegan friend round for dinner and these would be perfect. They look beautiful too.
Thanks Dannii – I hope you both enjoy them.
How pretty! Thank you for the video showing how to fill the piping bag, that was always so messy for me and now I know what to do!
You’re so welcome Naelle. I’m glad that you found the video helpful.
This was everything a gourmet dessert should be and then some! Quick, easy and delicious; definitely, a new favorite treat!
Thanks Sara!