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Easy Vegan Cheesecake with Coconut Milk & Dates

A creamy no-bake vegan cheesecake with a crunchy graham-date crust and coconut-vegetable cream filling.
Prep Time30 minutes
Cook Time15 minutes
Total Time5 hours 45 minutes
Servings: 10 servings

Ingredients

  • 300 g graham crackers (digestive biscuits)
  • 10-12 dates
  • 750 g vegetable cream cheese
  • 400 g canned coconut milk
  • 110 g powdered sugar can be replaced with another sweetener
  • 5 g gelatin sheets use more if vegetable cream is not firm enough
  • strawberries for decor
  • edible flowers for decor

Instructions

  • Preheat the oven to 180°C (356°F) with the fan on. Line a 9-inch (23 cm) cake tin with baking paper.
  • Pulse the graham crackers in a food processor until finely crushed. Add the dates and pulse until the mixture holds together when pressed.
  • Press the cracker-and-date mixture evenly into the bottom of the prepared tin. Bake for about 15 minutes or until slightly golden, then remove from the oven and let cool.
  • Soak the gelatin sheets in cold water until soft, about 5 minutes, then drain and squeeze out excess water.
  • Warm the canned coconut milk in a small saucepan over low heat. Add the softened, drained gelatin and whisk until fully dissolved; do not boil. Remove from the heat once dissolved.
  • Combine the vegetable cream cheese, powdered sugar, and the warm coconut milk with dissolved gelatin in a blender or food processor. Blend until smooth and fully combined.
  • Pour the cream mixture over the cooled crust, smooth the top with a spatula, then refrigerate the cheesecake overnight (about 8–12 hours) until set.
  • Decorate the set cheesecake with strawberries and edible flowers just before serving.

Equipment

  • 9-inch (23 cm) cake tin lined with baking paper
  • food processor or blender
  • Saucepan
  • Small bowl (for soaking gelatin)
  • Whisk
  • Spatula
  • Refrigerator

Notes

  • Soak gelatin sheets in cold water until soft before using.
  • Do not boil the coconut milk after adding gelatin.
  • Blend filling until completely smooth for best texture.
  • Chill overnight for a firmer set.
  • Use extra gelatin if your vegetable cream cheese is very soft.