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).

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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.