Introduction: Ready for a Creamy, Fruity Vegan Treat?
Craving a dessert that’s rich, creamy, and completely plant-based? This Raspberry Vegan Cheesecake is your dream dessert! With a crunchy walnut-date crust, a luscious cashew or cream cheese-based filling, and a vibrant raspberry-chia topping, this no-bake cheesecake is as stunning as it is delicious. Perfect for summer gatherings, special occasions, or indulging your sweet tooth, it’s a showstopper that’s vegan and gluten-free. Inspired by your love for vibrant, fruity desserts like Summer Fruit Tart and Best Vegan Ice Cream, this recipe is easy, wholesome, and sure to impress. Ready to create a creamy, berry-filled masterpiece? Let’s dive into this delightful recipe!
Overview: Why Raspberry Vegan Cheesecake is a Must-Try
This Raspberry Vegan Cheesecake combines a nutty crust, a silky cheesecake layer, and a tart raspberry topping for a perfect balance of flavors and textures. The no-bake method makes it ideal for warm days, and the two cheesecake options (cashew or vegan cream cheese) offer flexibility. What makes it special? It’s vegan, naturally sweetened, and packed with fresh, fruity goodness.
- Time Requirement: About 45 minutes active prep (15 minutes crust, 30 minutes layering), plus 6+ hours freezing and 35–40 minutes thawing.
- Difficulty Level: Easy to moderate. No baking required, but blending and layering need a bit of patience.
- Why It’s Special: It’s a dairy-free, gluten-free dessert with vibrant flavors, perfect for making ahead and customizable for various diets.
This cheesecake is a creamy, crowd-pleasing treat that’s sure to steal the show. Let’s get started!
Essential Ingredients
Here’s what you need to make this Raspberry Vegan Cheesecake. Each ingredient adds to the crunchy, creamy, and fruity magic.
For the Walnut Crust
- Walnuts (1 cup): Create a nutty, crunchy base.
- Soft Medjool Dates (3, pitted): Add natural sweetness and stickiness to bind the crust.
- Coconut Oil (1/2 tablespoon): Helps the crust hold together.
- Sea Salt (heaping 1/4 teaspoon): Balances the sweetness.
For the Cheesecake Layer (Option 1: Cashew-Based)
- Raw Cashews (1 1/2 cups, soaked 4 hours, then drained): Form a creamy, rich filling.
- Full-Fat Coconut Milk (1/2 cup): Adds smoothness and creaminess.
- Maple Syrup (1/4 cup plus 2 tablespoons): Naturally sweetens the filling.
- Fresh Lemon Juice (1/4 cup): Brings a bright, tangy flavor.
- Lemon Zest (1 tablespoon): Enhances the citrusy punch.
- Pure Vanilla Extract (2 teaspoons): Adds a warm, sweet note.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
For the Cheesecake Layer (Option 2: Daiya Cream Cheese-Based)
- Plain Vegan Cream Cheese (1 [8-ounce] package): Provides a creamy, tangy base.
- Full-Fat Coconut Milk (1/2 cup): Adds richness and smoothness.
- Maple Syrup (1/4 cup): Sweetens naturally.
- Fresh Lemon Juice (1/4 cup): Adds a zesty kick.
- Pure Vanilla Extract (1 teaspoon): Enhances the flavor.
For the Raspberry Layer
- Frozen Raspberries (1 [12-ounce] bag, mostly thawed): Create a tart, vibrant topping.
- Fresh Lemon Juice (1/2 teaspoon): Brightens the raspberry flavor.
- Maple Syrup (2 tablespoons): Sweetens the topping lightly.
- Chia Seeds (2 tablespoons): Thicken the raspberry layer for a jam-like texture.
Substitutions and Variations
- Walnuts: Swap with pecans, almonds, or sunflower seeds for a nut-free crust.
- Medjool Dates: Use soft dried figs or raisins, soaked briefly if too dry.
- Coconut Milk: Replace with almond milk or cashew cream, though it may be less rich.
- Maple Syrup: Substitute with agave nectar or coconut nectar.
- Vegan Cream Cheese: Use homemade cashew cheese or silken tofu for a different texture.
- Raspberries: Swap with strawberries, blueberries, or mixed berries.
- Chia Seeds: Use ground flaxseeds or omit for a thinner topping (chill longer to set).
Step-by-Step Instructions
Making this Raspberry Vegan Cheesecake is a fun, no-bake process! Follow these steps for a perfect dessert every time.
Step 1: Make the Crust
- In a food processor, pulse 1 cup walnuts, 3 pitted Medjool dates, 1/2 tablespoon coconut oil, and a heaping 1/4 teaspoon sea salt until crumbly but sticky.
- Line an 8×4-inch loaf pan with parchment paper, allowing 1 inch of overhang on each side.
- Press the crust mixture firmly into the bottom of the pan to form an even layer.
- Freeze for at least 15 minutes while preparing the cheesecake layer.
Tip: Press the crust firmly with the back of a spoon to ensure it holds together when sliced.
Step 2: Prepare the Cheesecake Layer
- Option 1 (Cashew-Based): In a high-powered blender, combine 1 1/2 cups soaked and drained raw cashews, 1/2 cup full-fat coconut milk, 1/4 cup plus 2 tablespoons maple syrup, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons pure vanilla extract, and 1/2 teaspoon sea salt. Blend until completely creamy, about 1 minute.
- Option 2 (Daiya Cream Cheese-Based): In a regular blender, combine 1 (8-ounce) package plain vegan cream cheese, 1/2 cup full-fat coconut milk, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, and 1 teaspoon pure vanilla extract. Blend until smooth.
- Pour the cheesecake filling over the chilled crust and smooth with a spatula.
- Freeze for at least 2 hours, until the cheesecake layer is completely firm.
Tip: Soak cashews in warm water for 4 hours (or boil for 10 minutes) for a smoother blend if using Option 1.
Step 3: Make the Raspberry Layer
- In a blender, combine 1 (12-ounce) bag mostly thawed frozen raspberries, 1/2 teaspoon fresh lemon juice, 2 tablespoons maple syrup, and 2 tablespoons chia seeds. Blend until smooth.
- Pour the raspberry mixture over the frozen cheesecake layer and smooth evenly.
- Freeze for 4 hours or overnight to set fully.
Tip: Let the raspberries thaw slightly to blend easily, but don’t let them get too warm to avoid a runny topping.
Step 4: Serve
- Remove the cheesecake from the freezer and let it thaw for 20 minutes at room temperature.
- Use the parchment overhang to carefully lift the cheesecake out of the pan.
- Using a sharp chef’s knife, slice into 8–10 pieces.
- Let individual slices thaw for an additional 15–20 minutes until the cheesecake layer is creamy and the raspberry layer is less icy.
- Serve immediately, or re-freeze any remaining slices.
Tip: Dip the knife in hot water and wipe dry between cuts for clean slices.
Assembly: Building the Perfect Raspberry Vegan Cheesecake
Assembling this Raspberry Vegan Cheesecake is all about creating smooth, even layers for a stunning dessert. Here’s how to make it perfect:
- Form a Sturdy Crust: Press the walnut mixture firmly for a solid base that holds up when sliced.
- Blend a Creamy Filling: Ensure the cheesecake layer is smooth and lump-free for a silky texture.
- Freeze Thoroughly: Allow each layer to set fully in the freezer to maintain distinct layers.
- Top with Care: Pour the raspberry layer evenly for a vibrant, professional finish.
Presentation Tips:
- Serve slices on chilled plates for an elegant look.
- Garnish with fresh raspberries, a sprinkle of chia seeds, or a drizzle of melted vegan chocolate.
- Pair with herbal tea, sparkling water, or a vegan dessert wine for a complete experience.
Storage and Make-Ahead Tips
This cheesecake is ideal for making ahead and keeping frozen for special occasions. Here’s how to store it:
- Storing Leftovers:
- Store slices in an airtight container or wrapped individually in the freezer for up to 1 month.
- Cover cut surfaces with parchment or plastic wrap to prevent freezer burn.
- Reheating: No reheating needed! Thaw slices for 35–40 minutes at room temperature for the best texture.
- Make-Ahead Tips:
- Prepare the crust and cheesecake layer up to 2 days ahead and freeze.
- Add the raspberry layer up to a week ahead and keep frozen until serving.
- Soak cashews or prep ingredients a day ahead to save time.
Tip: Freeze slices individually for easy grab-and-go servings.
Recipe Variations
This Raspberry Vegan Cheesecake is versatile, drawing on your love for creamy, fruity desserts like Summer Fruit Tart and Best Vegan Ice Cream. Here are some fun ideas:
- Mixed Berry Cheesecake: Use a mix of frozen strawberries, blueberries, and raspberries for the top layer.
- Chocolate Raspberry Cheesecake: Add 2 tablespoons cocoa powder to the cheesecake layer for a chocolatey twist.
- Mango Coconut Cheesecake: Swap the raspberry layer for blended mango with chia seeds.
- Nut-Free Version: Use sunflower seeds for the crust and skip cashews, using only vegan cream cheese for the filling.
- Matcha Cheesecake: Add 1 teaspoon matcha powder to the cheesecake layer for a vibrant, earthy flavor.
Tip: Swirl in a fruit puree or vegan caramel into the cheesecake layer before freezing for a marbled effect.
Conclusion: A Creamy, Fruity Vegan Treat to Love
Raspberry Vegan Cheesecake is the perfect way to enjoy a rich, plant-based dessert that’s both indulgent and wholesome. With its nutty walnut crust, creamy lemony filling, and tart raspberry topping, it’s a treat that’s as beautiful as it is delicious. Perfect for vegan gatherings, summer parties, or a special treat, this cheesecake is sure to impress. Play with the variations, share with loved ones, and savor every creamy, fruity bite. What’s your favorite way to enjoy this cheesecake? Share your ideas in the comments and let us know how it turned out!
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Raspberry Vegan Cheesecake
Description
Craving a dessert that’s rich, creamy, and completely plant-based? This Raspberry Vegan Cheesecake is your dream dessert! With a crunchy walnut-date crust, a luscious cashew or cream cheese-based filling, and a vibrant raspberry-chia topping, this no-bake cheesecake is as stunning as it is delicious.
Ingredients
For the Walnut Crust
- Walnuts (1 cup): Create a nutty, crunchy base.
- Soft Medjool Dates (3, pitted): Add natural sweetness and stickiness to bind the crust.
- Coconut Oil (1/2 tablespoon): Helps the crust hold together.
- Sea Salt (heaping 1/4 teaspoon): Balances the sweetness.
For the Cheesecake Layer (Option 1: Cashew-Based)
- Raw Cashews (1 1/2 cups, soaked 4 hours, then drained): Form a creamy, rich filling.
- Full-Fat Coconut Milk (1/2 cup): Adds smoothness and creaminess.
- Maple Syrup (1/4 cup plus 2 tablespoons): Naturally sweetens the filling.
- Fresh Lemon Juice (1/4 cup): Brings a bright, tangy flavor.
- Lemon Zest (1 tablespoon): Enhances the citrusy punch.
- Pure Vanilla Extract (2 teaspoons): Adds a warm, sweet note.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
For the Cheesecake Layer (Option 2: Daiya Cream Cheese-Based)
- Plain Vegan Cream Cheese (1 [8-ounce] package): Provides a creamy, tangy base.
- Full-Fat Coconut Milk (1/2 cup): Adds richness and smoothness.
- Maple Syrup (1/4 cup): Sweetens naturally.
- Fresh Lemon Juice (1/4 cup): Adds a zesty kick.
- Pure Vanilla Extract (1 teaspoon): Enhances the flavor.
For the Raspberry Layer
- Frozen Raspberries (1 [12-ounce] bag, mostly thawed): Create a tart, vibrant topping.
- Fresh Lemon Juice (1/2 teaspoon): Brightens the raspberry flavor.
- Maple Syrup (2 tablespoons): Sweetens the topping lightly.
- Chia Seeds (2 tablespoons): Thicken the raspberry layer for a jam-like texture.
Substitutions and Variations
- Walnuts: Swap with pecans, almonds, or sunflower seeds for a nut-free crust.
- Medjool Dates: Use soft dried figs or raisins, soaked briefly if too dry.
- Coconut Milk: Replace with almond milk or cashew cream, though it may be less rich.
- Maple Syrup: Substitute with agave nectar or coconut nectar.
- Vegan Cream Cheese: Use homemade cashew cheese or silken tofu for a different texture.
- Raspberries: Swap with strawberries, blueberries, or mixed berries.
- Chia Seeds: Use ground flaxseeds or omit for a thinner topping (chill longer to set).
Instructions
Step 1: Make the Crust
- In a food processor, pulse 1 cup walnuts, 3 pitted Medjool dates, 1/2 tablespoon coconut oil, and a heaping 1/4 teaspoon sea salt until crumbly but sticky.
- Line an 8×4-inch loaf pan with parchment paper, allowing 1 inch of overhang on each side.
- Press the crust mixture firmly into the bottom of the pan to form an even layer.
- Freeze for at least 15 minutes while preparing the cheesecake layer.
Tip: Press the crust firmly with the back of a spoon to ensure it holds together when sliced.
Step 2: Prepare the Cheesecake Layer
- Option 1 (Cashew-Based): In a high-powered blender, combine 1 1/2 cups soaked and drained raw cashews, 1/2 cup full-fat coconut milk, 1/4 cup plus 2 tablespoons maple syrup, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons pure vanilla extract, and 1/2 teaspoon sea salt. Blend until completely creamy, about 1 minute.
- Option 2 (Daiya Cream Cheese-Based): In a regular blender, combine 1 (8-ounce) package plain vegan cream cheese, 1/2 cup full-fat coconut milk, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, and 1 teaspoon pure vanilla extract. Blend until smooth.
- Pour the cheesecake filling over the chilled crust and smooth with a spatula.
- Freeze for at least 2 hours, until the cheesecake layer is completely firm.
Tip: Soak cashews in warm water for 4 hours (or boil for 10 minutes) for a smoother blend if using Option 1.
Step 3: Make the Raspberry Layer
- In a blender, combine 1 (12-ounce) bag mostly thawed frozen raspberries, 1/2 teaspoon fresh lemon juice, 2 tablespoons maple syrup, and 2 tablespoons chia seeds. Blend until smooth.
- Pour the raspberry mixture over the frozen cheesecake layer and smooth evenly.
- Freeze for 4 hours or overnight to set fully.
Tip: Let the raspberries thaw slightly to blend easily, but don’t let them get too warm to avoid a runny topping.
Step 4: Serve
- Remove the cheesecake from the freezer and let it thaw for 20 minutes at room temperature.
- Use the parchment overhang to carefully lift the cheesecake out of the pan.
- Using a sharp chef’s knife, slice into 8–10 pieces.
- Let individual slices thaw for an additional 15–20 minutes until the cheesecake layer is creamy and the raspberry layer is less icy.
- Serve immediately, or re-freeze any remaining slices.
Tip: Dip the knife in hot water and wipe dry between cuts for clean slices.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes! Use 2 cups fresh raspberries, but you may need to add 1–2 tablespoons water to blend smoothly.
2. Is this dessert healthy?
It’s healthier with natural sweeteners and nutrient-rich ingredients like cashews and chia seeds. Use less maple syrup for a lighter option.
3. Can I make it nut-free?
Yes! Use sunflower seeds for the crust and vegan cream cheese (Option 2) instead of cashews for the filling.
4. Why is my cheesecake not setting?
- Ensure the cheesecake layer freezes for at least 2 hours before adding the raspberry layer.
- Blend the filling until completely smooth for proper setting.
- Use full-fat coconut milk for a firm texture.
5. Can I make this ahead?
Yes! Assemble up to a week ahead and store in the freezer. Add fresh garnishes before serving.
6. How long does it last?
It stays fresh in the freezer for up to 1 month in an airtight container.
7. Can I freeze this cheesecake?
Yes! It’s designed to be frozen. Store in an airtight container to maintain texture.
8. What’s the best way to serve it?
Serve thawed slices with extra berries, a drizzle of vegan chocolate, or a sprinkle of chia seeds for a stunning treat.
This Raspberry Vegan Cheesecake is vibrant, versatile, and perfect for any occasion. Happy layering!