No Bake Triple Layer Cheesecake
Prep time
Total time
I am making a 5" cake but for a larger 8" size, double the recipe below
Serves: 1- 5" Cake
  • For the Cheesecake Batter:
  • Cashews *soaked 8 hours or overnight 1½ cups (255g)
  • Vegan Sour Cream or Cream Cheese ½ cup (113g)
  • Coconut Oil or cocoa butter melted ¼ cup (56g)
  • Coconut Milk (unsweetened full fat) ½ cup
  • Apple Cider Vinegar 1 Tablespoon (15ml)
  • Confectioners Sugar (or regular sugar) ¾ cup (90g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan Chocolate Semi or Bitter Sweet 2 ounces (56g)
  • Instant Coffee Granules ½ teaspoon *or more to your taste
  • Hot Water 2 teaspoons
  • For the Brownie Base that must be baked CLICK HERE
  • For a No Bake Cookie Crust:
  • Graham Crackers or your favorite sandwich cookies 1 package of graham crackers= 10 sheets (140g)
  • Vegan Butter melted 4 tablespoons (56g)
  • ½ Recipe Ganache for the topping
  1. First bake your brownie layer for the base or prepare the cookie crust by crushing the graham crackers or cookies in a food processor to fine crumbs.
  2. Add the melted vegan butter and pulse until it resembles wet sand
  3. Press the crumbs into the bottom of the ring mold and freeze until needed
  4. For the cheesecake you must soak your cashews ahead of time, read the notes in the text above this recipe for how to do that.
  5. Combine the instant coffee with the hot water and reserve for later.
  6. Place all of the other ingredients including the drained cashews that have been soaked into a blender (except for the chocolate) and blend to a super smooth batter. *At the time of making this recipe back in 2017~ I did not have a super heavy duty blender (Like a Vitamix) so I used the food processor and you can see that it did not puree the nuts as smooth as I would have liked, since then I use the blender and it is much better! So if you have one definitely use it!
  7. Divide the cheesecake batter in half and add the melted chocolate to one half.
  8. Then take half of the vanilla and pour into a medium mixing bowl and take half of the chocolate and add that as well.
  9. Add the coffee paste to the vanilla~ choco mixture and whisk smooth
  10. Layer the 3 different flavors into the ring mold on top of your preferred base but be sure to freeze each layer for at least 1 hour or until it is completely set
  11. Un mold when the entire cake is set then top with optional ganache
Cheesecake must stay refrigerated or frozen. Store covered loosely for up to 10 days.

Freeze for up to 2 months
Recipe by Gretchen's Vegan Bakery at