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The Greatest Vegan and Soy Free Cheesecake

This is the best soy free vegan and gluten free no bake New York cheesecake recipe. Ever.

It can be so difficult to find a vegan and soya free cheesecake recipe, because of the cheesecake base. As it’s quite impossible to come across a biscuit/cookie that meets all the requirements of egg, dairy, gluten and soya free. To create that traditional biscuit base.

And also, nearly always, vegan cheesecake will require tofu in their recipes. I’m sure you’ll know if you follow a soya free diet that tofu is primarily made of soy. So finding a soy free and vegan cheesecake can be nearly impossible to find.

And like you, before I began developing my own recipes. I couldn’t find a single recipe that fit all those categories. So I created one. And when I tell you this is the greatest vegan cheesecake recipe you’ll get your hands on. I mean it. 

I have come up with a cheesecake base without biscuits that’s crunchy, buttery,and perfectly sweetened! And you can’t even tell the difference. And if I am being entirely honest, it may even beat your traditional biscuit cheesecake base recipe!

Master the art of baking GF, DF & Vegan

Baking Free From 101

How to make soy free cheesecake base no bake

For this oat cheesecake base, I combined gluten free oats with walnuts, maple syrup and olive oil. The walnuts create that beautiful crunch texture, and the oats create that perfect base consistency. The maple syrup isn’t too sweet so adds just the right balance and the oil binds all the ingredients together. And is a great alternative to butter in cheesecake base.

You can also substitute the oil with dairy free butter if you fancy (use the same measurements) it will work exactly the same.

This vegan and gluten free raspberry cheesecake is topped with a set raspberry coulis to add freshness and balance to the cheesecake. 

And for me I found the fresh raspberries on top are essential to add both texture – from the raspberry seeds and also acts as a beautiful and simple edible decoration. 

So if you’re wondering ‘what can I use instead of digestive biscuits for cheesecake base’ or ‘a cheesecake crust without graham crackers’ then this recipe is perfect for you! Because it doesn’t require either and you’re likely to have these ingredients to hand!

soy free cheesecake

It is also a good healthy alternative for cheesecake base, because with biscuits, they are already its own ‘dessert’ with it’s own ratio of butter, flour and sugar. However, with this base you’re combining whole ingredients, to create a much more satisfying dessert.

Putting the dairy free, soy free cheesecake recipe together.

For the base begin by blending all the dry base ingredients until a crumb consistency. Then pour into a 6 inch loose bottom tin.  

Using this size tin is perfect as it will allow the oat base to run up the sides of the cheesecake to make a border, adding more texture throughout the cheesecake. And in my opinion, it is a really pretty design.

If however, you wanted to make a larger cheesecake – 8 inches feeding approx 6-8 people then simply double the recipe.

No tofu vegan cheesecake filling

Here I’ll go through how to make the eggless soy free cheesecake no bake filling that is super creamy and simple to make.

Start by blending all the ingredients together until fully combined and smooth. Then transfer to the cheesecake tin, dolloping on top of the vegan and soy free cheesecake base.

You then want to set this in the fridge while you make the set raspberry coulis. (A thin sauce made from puréed and strained fruits)

Set raspberry coulis recipe

A set raspberry coulis will be layered on top of the eggless soy free cheesecake filling. Adding both sweetness and freshness to the cheesecake to completely elevate the dessert.

For the thick raspberry coulis recipe, you’ll need to combine the raspberries, cornflour/starch, water and sugar or sweetener of choice to a pan. Mix on medium/high heat until it begins to thicken. Once thickens remove from heat and let it cool for 5 mins before pouring over the cheesecake layer.

Then pop in the fridge for 1hr or until completely set.

Once set, decorate with fresh raspberries, slice and enjoy!


How to make raspberry coulis set

If you’re having trouble getting your coulis layer to set, simply add another 1/2tbsp cornflour/starch mixed with 2tbsp water to the pan and mix for a further 5 mins until it thickens. 


For this recipe I used, Violife Creamy Original Soft Cheese Alternative (the best vegan cream cheese for cheesecake uk)

It‘s creamy, smooth and adds brilliant structure and stability to the cheesecake and most importantly it’s vegan, gluten, dairy, soya and nut free – which is incredibly difficult to come by. But if you do know of any other brands that are vegan and soya free I’d love to know. Leave a comment below x

Master the art of baking GF, DF & Vegan

Baking Free From 101

Other cheesecake inspired recipes:

Peanut Butter & Jam Tart
Vegan S’mores Cheesecake
Print Pin
5 from 1 vote

The best soy free cheesecake

This is the best soy free vegan and gluten free no bake New York cheesecake recipe. Ever.
Course Dessert
Cuisine Vegan
Keyword dairy free, gluten free
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4


  • 6 inch tin
  • Blender


Cheesecake Base

  • 100 g Oats
  • 100g g Walnuts
  • 2 tbsp Maple syrup
  • 2 tbsp Olive oil

Cheesecake Filling

  • 200 g Vegan Cream cheese
  • 120 g Caster sugar
  • 2 tbsp Maple syrup
  • 1 tbsp Cornflour


  • 200 g Frozen/Fresh Raspberries
  • 2 tbsp Cornflour
  • 2 tbsp Caster sugar


  • Fresh Raspberries


Cheesecake base

  • Blend all dry base ingredients until a crumb consistency then pour in the olive oil and maple syrup and blend until a wet sand like consistency.
    100 g Oats, 100g g Walnuts, 2 tbsp Olive oil, 2 tbsp Maple syrup
  • Transfer to 6" loose bottom tin and evenly spread accross the bottom and sides of the tin.

Cheesecake filling

  • Blend all ingredients together until smooth.
    200 g Vegan Cream cheese, 120 g Caster sugar, 1 tbsp Cornflour, 2 tbsp Maple syrup
  • Layer onto of cheesecake base and evenly spread over tin. Set in the fridge while you make the raspberry coulis.

Raspberry Coulis

  • Combine all jam ingredients to a pan stir continuously until thickens and sieve to remove raspberry seeds. Pour over cheesecake layer and refrigerate for 1-2hrs or freeze for 1/2 hr until set.
    200 g Frozen/Fresh Raspberries, 2 tbsp Cornflour, 2 tbsp Caster sugar


  • Decorate with raspberries and enjoy!
    Fresh Raspberries

And like always if you do follow any of my recipes please tag me on instagram, pinterest, tiktok or facebook. I’d really love to see your creations! I’ll also be featuring your posts on my instagram stories so do have a look 🙂

I’d love to hear your thoughts on this easy eggless soy free cheesecake recipe. Did it turn out as you expected?

If you have any recommendations for any other recipes you’d like to see, say a vegan and gluten free strawberry cheesecake, a mixed frozen berry coulis recipe or even a soy free dairy free pie crust ?

Let me know by commenting below.

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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