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.