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No Bake Vegan Cheesecake with Fig Crust

Eating well can include heart healthy dessert recipes. This no-bake vegan cheesecake with fig crust and berries is a sweet treat.
Prep Time45 mins
Freeze Time8 hrs
Total Time8 hrs 45 mins
Course: Dessert
Keyword: heart healthy dessert recipes, no bake vegan cheesecake
Servings: 8 slices
Calories: 589kcal


Dried Fig Crust

  • 1/2 cup walnuts
  • 1/2 cup old-fashioned rolled oats
  • 1 cup Orchard Choice or Sun-Maid Mission Dried Golden Figs stems removed
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons water

No Bake Vegan Cheesecake Filling

  • 3 cups cashews soaked in warm water for 30 minutes, then drained
  • 13 ounces coconut milk (1 can)
  • 1 cup maple syrup
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened almond milk
  • 1 cup raspberries
  • 1/4 cup Orchard Choice or Sun-Maid Mission Dried Figs stems removed


  • Fresh raspberries
  • 5 Blue Riccon Orchard Choice or Sun-Maid Mission Dried Figs
  • 1/4 cup dark chocolate
  • 1 teaspoon coconut oil
  • Mint leaves


Make Dried Fig Crust

  • In a high speed blender, pulse together dried figs for the crust until chopped. Add in nuts and oats. Pulse until a crumble forms. Add in remaining crust ingredients and pulse until a dough begins to form.
  • Set aside 1/3 cup of the crust for the top of the cake.
  • Press remaining crust mixture down into a 9-or 10-inch cheesecake pan. Set aside.

Make No Bake Vegan Cheesecake Filling

  • Rinse off your blender and add in all filling ingredients except for raspberries and dried figs. Blend on high until smooth.
  • Pour 3/4 of mixture into the cake pan, leaving the remainder in the blender. Add in raspberries and dried figs. Blend again until smooth.
  • Pour berry filling over the vanilla filling. Swirl in the mixture using a toothpick. Sprinkle reserved crust mixture around the edges of the cake.
  • Freeze to set overnight.


  • Mix together chocolate and melted coconut oil. Dip dried fig garnishes in chocolate. Place on wax paper to harden. Garnish no bake vegan cheesecake with chocolate dipped dried figs.
  • Remove cheesecake from freezer. Slice into 8 pieces. Garnish no bake cheesecake with chocolate-dipped figs, raspberries and fresh mint leaves.
  • Defrost for 10 minutes before serving. The no-bake cake can be kept in refrigerator if ready to eat, or stored in the freezer for up to 3 months. Defrost for 10 minutes if frozen.


NOTE: Garnish with fresh raspberries, chocolate dipped dried figs, and mint leaves. 13. Keep stored in an airtight container in the freezer for up to 3 months. 


Serving: 1slice | Calories: 589kcal | Carbohydrates: 71g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 726mg | Fiber: 7g | Sugar: 44g | Vitamin C: 7mg | Calcium: 153mg | Iron: 5mg