No-Bake Vegan Cheesecake, Just Like the ’50s Icebox Desserts

I’ve always loved the charm of vintage desserts, especially those creamy, chilled “icebox” cakes from the 1950s. They felt fancy without the fuss.

This no-bake vegan cheesecake channels that same energy. Smooth, creamy, and downright refreshing—without turning on the oven.

History

Back in the 1950s, icebox desserts were a hit.

Ovens stayed off, fridges (a.k.a. “iceboxes”) did the work. These no-bake wonders became the go-to for busy homemakers. Cheesecakes, layered puddings, and cream pies all took a chill pill.

Traditional icebox cheesecakes used cream cheese and condensed milk. But today, we swap that for creamy cashews and coconut milk. Same silky vibe, just plant-based.

Equipments

• Food processor or high-speed blender
• 8-inch springform pan
• Mixing bowls (I love this mixing bowl set)
• Rubber spatula
• Measuring cups and spoons
• Small saucepan (this is the FATHER of all saucepans!) (for the crust)

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs (use gluten-free if needed)
• ¼ cup coconut oil (melted)
• 2 tablespoons maple syrup

Filling:

• 1 ½ cups raw cashews (soaked overnight)
• ¾ cup full-fat coconut milk
• ½ cup maple syrup
• ¼ cup coconut oil (melted)
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1 – Make the Crust

In a mixing bowl (I love this mixing bowl set), combine graham cracker crumbs, melted coconut oil, and maple syrup. Stir until it feels like wet sand.

Press this mixture into the bottom of your springform pan. Make sure it’s even and firm. Pop it in the fridge while you work on the filling.

Step 2 – Blend the Filling

Drain and rinse your soaked cashews. Toss them into your blender with coconut milk, maple syrup, melted coconut oil, lemon juice, lemon zest, vanilla extract, and a pinch of salt.

Blend until it’s silky smooth. Scrape down the sides if needed.

Step 3 – Assemble and Chill

Pour the creamy filling over your chilled crust. Use a spatula to smooth the top.

Cover the pan and let it set in the fridge for at least 4 hours (overnight is even better). The filling firms up beautifully.

Step 4 – Serve and Enjoy

Once set, carefully remove the cheesecake from the springform pan. Slice and serve. A sprinkle of extra lemon zest or fresh berries never hurts.

Special Notes

• Don’t skip the soaking. Soaked cashews are the secret to that creamy, cheesecake-like texture.
• Need it faster? Soak cashews in hot water for 1 hour as a quick fix.
• Toppings? Fresh berries, fruit compote, or a dusting of cocoa powder fit the vibe.

Nutrition (per slice)

• Calories: ~300
• Fat: 22g
• Carbs: 24g
• Protein: 6g
• Fiber: 2g
• Sugar: 12g