Vegan Raspberry Cheesecake is a decadent raw vegan dessert. It's thick and creamy. Sweet, with the tart tang of raspberries. It's a beautiful shade of pink - make it for Valentine's day or any day!
A cheesecake that is rich and ultra creamy. But still light and slightly tart from the raspberries. This beautifully pink cheesecake is an easy dessert for Valentines day, birthdays, or any day!
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Why I love this Vegan Raspberry Cheesecake
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Decadent dessert - this cheesecake is rich and thick. The creamiest no-bake vegan cheesecake!
- Quick and easy - this cheesecake is not a lot of work. The hands-on time is only about 15 minutes. The majority of the time is freezing
- No-Bake - just freeze! This cheesecake can be prepped days or weeks in advance because it sets and is stored in the freezer
Ingredient Notes & Substitutions
Crust Ingredients
- Quick Oats: I use oats in many of my crusts because they are naturally gluten-free! You can also use rolled oats.
- Medjool Dates: since this is a no-bake crust, medjool dates help bind the crust together. They also add some sweetness. I recommend using medjools because they are soft - if your dates are a little hard, soak them in hot water for a few minutes before you add them to the crust
- Nut Butter: any neutral-tasting nut butter will work. I used cashew butter.
- Maple or Date Syrup: for a fruit sweetened crust, use date syrup
- Salt
Filling Ingredients
- Raw Cashews: cashews are the base of this cheesecake. We'll soak them in hot water to help soften them so they can blend into a smooth, creamy cheesecake
- Frozen Raspberries: since this is a no-bake, raw cheesecake it will be stored in the freezer, so it's ideal to use frozen raspberries. Plus, frozen raspberries are more available year round
- Vegan Cream Cheese: this is the secret ingredient to making this cheesecake decadently delicious. In the past I've used only cashews in my vegan cheesecakes, and they just lack something. So a plant-based cream cheese is the way to go. I recommend a brand like Miyokos, which only has a few WFPB ingredients
- Maple Syrup: I recommend using maple syrup in the filling instead of date syrup, because date syrup will alter the pink color. But, for a completely fruit sweetened cheesecake, feel free to use date syrup.
- Fresh Lemon Juice & Zest: for that classic cheesecake tang
- Vanilla Extract
- Salt
- Fresh Raspberries: for topping. You can also add other toppings - I added some vegan white chocolate.
How to make Vegan Raspberry Cheesecake
Step 1. Soak the cashews in hot water for at least 30 minutes (preferably 2 hours).
Step 2. Add the oats and dates to a food processor and blend until the dates are broken down.
Step 3. Add the nut butter, syrup, and salt. Pulse to combine.
Step 4. Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.
Step 5. Drain the cashews and add them to a blender along with the remaining filling ingredients. Blend until completely smooth and no cashew pieces remain (this may take several minutes).
Step 6. Pour the raspberry filling over the crust and freeze for 3-4 hours, or until set.
Step 7. To serve, garnish with fresh raspberries. Let thaw for 5-10 minutes at room temperature before slicing.
Recipe Prayer
Jesus, thank you for this cheesecake. Be with us whether we're celebrating a special occasion or just enjoying a fun dessert. Amen.
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📖 Recipe
Vegan Raspberry Cheesecake
Equipment
Ingredients
Crust
- 1 ½ Cups Quick Oats
- 6 Pitted Medjool Dates
- ¼ Cup Nut Butter
- 2 Tablespoons Maple or Date Syrup
- ¼ Teaspoon Salt
Filling
- 2 Cups Raw Cashews
- 2 Cups Frozen Raspberries
- 8 Ounces Vegan Cream Cheese
- ½ Cup Maple Syrup
- 2 Tablespoons Fresh Lemon Juice
- Zest of 1 Lemon
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- 1 Cup Fresh Raspberries for topping
Instructions
- Soak the cashews in hot water for at least 30 minutes (preferably 2 hours).
- Add the oats and dates to a food processor and blend until the dates are broken down.
- Add the nut butter, syrup, and salt. Pulse to combine.
- Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.
- Drain the cashews and add them to a blender along with the remaining filling ingredients. Blend until completely smooth and no cashew pieces remain (this may take several minutes).
- Pour the raspberry filling over the crust and freeze for 3-4 hours, or until set.
- To serve, garnish with fresh raspberries. Let thaw for 5-10 minutes at room temperature before slicing.
Nutrition
Nutrition information is an estimate.
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