No Bake Vegan Tri Layer Cheesecake
Serves: 1- 5" Cake
If you choose to use the brownie base, you will have to bake 1 Recipe Brownie into a 7" Pan ahead of time Click here for all my brownie recipes!
  • For the Cheesecake Batter:
  • Cashews *soaked 8 hours or overnight 1½ cups (255g)
  • Vegan Sour Cream ½ cup (113g)
  • Coconut Oil 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
  1. Combine the instant coffee with the hot water and reserve for later.
  2. Place all of the other ingredients 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!
  3. Divide the cheesecake batter in half and add the melted chocolate to one half.
  4. Then take half of the vanilla and pour into a medium mixing bowl and take half of the chocolate and add that as well.
  5. Add the coffee paste and whisk smooth
  6. Layer the 3 different flavors into the ring mold but be sure to freeze each layer for at least 1 hour or until it is completely set
  7. Unmold when the entire cake is set then top with optional ganache by melting 4 ounces of chocolate with 4 Tablespoons of any milk alternative of your choice.
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