How to make the easiest vegan red velvet cheesecake ever! (It’s easier than you think!)

No-bake vegan red velvet cheesecake is my favorite summertime dessert! It’s easy to make, can be filled with whole food ingredients, and it is such a refreshing treat. Here’s how to make it!

Step 1: The Crust

Process walnuts, dates, and cocoa powder in a food processor. Easy peasy!

Step 2: The Filling

A creamy, red velvety blend of soaked cashews, vegan cream cheese, cocoa powder, lemon juice, Nature’s Charm sweetened condensed milk, and natural red food dye.

Step 3: The Topping

Fluffy mounds of Nature’s Charm coconut whipping cream blended with sweet vegan cream cheese. It’s heavenly (and a breeze to make!)

This recipe is super customizable too! For other flavor variations, swap the lemon juice, cocoa powder, and red food dye for the following:

Strawberries N Cream Cheesecake- Blend 2 cups frozen strawberries into the filling. Stir in 1 cup chopped freeze dried strawberries before freezing. Mix 1/4 melted dairy-free chocolate chips (cooled slightly) into the whipped cream cheese mixture. Cool before piping if needed.

Cookies N Cream Cheesecake- Add 1 tbsp vanilla to the cashew mixture. Stir in 2 cups crushed chocolate sandwich cookies. Sprinkle more crushed oreos over the whipped cream cheese mixture.

Chocolate Peanut Butter Cheesecake- Add 1/4 cup peanut butter to the cashew mixture when blending. Mix 1/4 melted dairy-free chocolate chips (cooled slightly) into the whipped cream cheese mixture. Cool before piping if needed.

For more delicious vegan desserts, check out my Vegan Smurf Ice Cream or my Vegan Chocolate Lava Cakes!

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