If you have a sweet tooth but follow a plant-based lifestyle, this Vegan Raspberry Cheesecake Recipe is going to become your new best friend. It combines a buttery, crunchy base with a luxuriously creamy, tangy raspberry filling that’s entirely free from dairy. Bursting with fresh raspberries and a hint of vanilla, this cheesecake is the perfect balance of fruity and rich without ever feeling heavy, making it a fantastic dessert for any occasion. Plus, it’s surprisingly simple to assemble, which means you can impress your friends and family without breaking a sweat.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role in building the perfect texture, flavor, and appearance of this delightfully fresh Vegan Raspberry Cheesecake Recipe. From the crumbly cookie base to the luscious cashew cream filling and naturally sweetened raspberry topping, every component is a labor of love that’s worth your attention.
- 180 g vegan digestive cookies: The foundation of your crust, providing crunch and a subtle, sweet flavor.
- 2 tablespoons coconut sugar: Adds a gentle caramel note to the crust, enhancing depth without overpowering.
- ½ teaspoon sea salt: A pinch to balance sweetness and amplify all other flavors.
- 90 g vegan butter: Melts into the cookie crumbs for a perfectly compact crust.
- 200 g fresh raspberries: Brings vibrant color and fresh, tangy flavor to the filling.
- 200 g cashews: Soaked to achieve the creamy texture that mimics traditional cheesecake.
- 300 g vegan cream cheese: Adds richness and that classic cheesecake tang.
- 80 ml pure maple syrup: A natural sweetener that harmonizes all the flavors beautifully.
- 70 g coconut oil (solid): Helps set the filling and provides a smooth finish.
- 1 tablespoon fresh lemon juice: Gives a bright, zesty kick to balance the sweetness.
- 1 tablespoon vanilla extract: Infuses warmth and depth into the creamy filling.
- 25 g raspberry powder (optional): Intensifies the raspberry flavor and adds a lovely pink hue.
- 120 g fresh raspberries: For the luscious fruit topping layer.
- 30 g caster sugar: Sweetens the raspberry topping gently.
- 1 teaspoon fresh lemon juice: Enhances the brightness of the raspberry topping.
- 1 tablespoon cornstarch: Thickens the raspberry topping to a perfect consistency.
- 118 ml water: To dissolve the cornstarch and make the topping smooth.
- 200 g fresh raspberries (optional): For a gorgeous garnish that adds texture and bursts of freshness.
How to Make Vegan Raspberry Cheesecake Recipe
Step 1: Prepare the Base
Start by crushing the vegan digestive cookies into fine crumbs—this can be done in a food processor or by popping them into a sealed bag and using a rolling pin. Mix the crumbs with coconut sugar and salt, then melt the vegan butter and combine it with your crumb mixture until everything holds together when pressed. Press this buttery, crunchy mixture evenly into the base of your springform pan to form a solid foundation. Chill it in the fridge while you prepare the filling to let it set perfectly for the creamy topping.
Step 2: Make the Creamy Filling
Drain your soaked cashews and place them into a high-speed blender with vegan cream cheese, pure maple syrup, coconut oil, lemon juice, vanilla extract, and fresh raspberries. If you want your Vegan Raspberry Cheesecake Recipe to have an extra punch of color and flavor, add raspberry powder here. Blend until completely smooth and creamy, stopping to scrape the sides as needed. Pour this luscious mixture over your chilled crust and smooth out the top with a spatula. Let this settle in the fridge while you prepare the raspberry topping.
Step 3: Cook the Raspberry Topping
For the topping, combine fresh raspberries, caster sugar, lemon juice, cornstarch, and water in a small saucepan. Stir constantly over medium heat until the mixture thickens into a glossy compote. Pour the warm topping gently over the set filling to create a beautiful, fruit-forward glaze. Return the entire cheesecake to the refrigerator to chill for at least 4 hours, or overnight if you have the patience—it’s worth it.
Step 4: Garnish and Serve
When you’re ready to serve your Vegan Raspberry Cheesecake Recipe, add fresh raspberries on top as a garnish for an extra pop of color and freshness. The cheesecake should cut cleanly if fully chilled, revealing its stunning layers of crumbly base, creamy filling, and jewel-like raspberry topping. Enjoy each bite bursting with vibrant raspberry flavor and silkiness.
How to Serve Vegan Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries are a natural and beautiful garnish for this cheesecake, adding texture and an extra hit of tartness. You can also sprinkle some toasted coconut flakes or a few mint leaves for a bit of visual variety and refreshing aroma. These small touches elevate the presentation and make your dessert feel even more special.
Side Dishes
This cheesecake pairs beautifully with a light, fruity salad or a simple cup of herbal tea. The tropical sweetness of vegan vanilla ice cream or a scoop of coconut yogurt also complements the creamy texture and raspberry tartness nicely. These sides keep your dessert course balanced without overpowering the subtle flavors of the cheesecake.
Creative Ways to Present
Try serving slices of this Vegan Raspberry Cheesecake Recipe on pretty dessert plates with a drizzle of raspberry coulis or a dusting of powdered sugar for an elegant touch. You could also make mini versions in glass jars or individual silicone molds for a charming party presentation. Using edible flowers or colorful berry clusters on top adds that wow factor that leaves guests asking for seconds.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors actually develop more as they rest, so it’s a win-win situation. Just make sure you cover it well to prevent it from absorbing any fridge odors and to keep the topping looking fresh.
Freezing
If you want to save some for later, you can freeze your Vegan Raspberry Cheesecake Recipe by wrapping it tightly in plastic wrap and then aluminum foil. It freezes well for up to 2 months. To serve, thaw it overnight in the fridge to maintain the creamy texture without any watery separation.
Reheating
This cheesecake is best served chilled, so reheating is not recommended. However, if you prefer it slightly softer, you can leave slices at room temperature for 15–20 minutes before serving. This helps the flavors bloom and the texture soften just a bit.
FAQs
Can I use another type of nut instead of cashews?
Cashews are preferred because of their creamy texture when blended, but you could try blanched almonds or macadamia nuts. Just keep in mind that the flavor and creaminess might vary slightly, and soaking times may differ.
Is it necessary to soak the cashews?
Yes, soaking cashews softens them so they blend into a perfectly smooth and creamy consistency. If you skip soaking, your filling might be grainy or less creamy.
Can I make this cheesecake nut-free?
This particular recipe relies on cashews for creaminess, which makes it tricky to adapt nut-free without losing texture. However, some alternatives include using silken tofu or vegan cream cheese blends, but expect a different mouthfeel.
Do I need a special pan for this cheesecake?
A springform pan is highly recommended because it allows you to remove the cheesecake easily without disturbing the layers. If you don’t have one, use a regular cake tin but line it with parchment paper for easier removal.
Can I substitute fresh raspberries with frozen ones?
Frozen raspberries work in a pinch, especially for the topping, but fresh raspberries yield the best flavor and texture, especially in the filling. If using frozen, thaw and drain excess liquid to avoid watery filling.
Final Thoughts
Once you make this Vegan Raspberry Cheesecake Recipe, it’s bound to become a staple in your dessert repertoire. It’s vibrant, creamy, and full of fresh raspberry goodness that feels indulgent without any animal products. Whether you’re making it for a special occasion or just because you deserve something delicious, this cheesecake will make you fall in love with plant-based treats all over again. Give it a try and watch it disappear in no time!
Print
Vegan Raspberry Cheesecake Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes plus chilling time (4 hours minimum)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Raspberry Cheesecake is a luscious, dairy-free dessert featuring a crunchy vegan cookie crust, a creamy cashew and vegan cream cheese filling sweetened with maple syrup, and a vibrant raspberry topping. Perfect for gatherings or a special treat, this no-bake cheesecake combines fresh raspberries with subtle citrus and vanilla notes for a refreshing yet indulgent experience.
Ingredients
Crust
- 180 g vegan digestive cookies (or other vegan cookies)
- 2 tablespoons coconut sugar (or cane sugar)
- ½ teaspoon sea salt
- 90 g vegan butter
Cheesecake Filling
- 200 g fresh raspberries
- 200 g cashews (soaked for at least 4 hours or overnight)
- 300 g vegan cream cheese
- 80 ml pure maple syrup
- 70 g coconut oil (solid)
- 1 tablespoon fresh lemon juice (or lime juice)
- 1 tablespoon vanilla extract
- 25 g raspberry powder (or freeze-dried raspberries, optional)
Raspberry Topping
- 120 g fresh raspberries
- 30 g caster sugar
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch (cornflour)
- 118 ml water
Garnish (Optional)
- 200 g fresh raspberries
Instructions
- Prepare the crust: Crush the vegan digestive cookies into fine crumbs using a food processor or a rolling pin inside a sealed bag. In a bowl, mix the cookie crumbs with coconut sugar and sea salt. Melt the vegan butter and combine it with the cookie mixture, mixing until well combined. Press the mixture firmly into the base of a springform pan to form an even crust. Place it in the refrigerator to set while you prepare the filling.
- Make the cheesecake filling: Drain the soaked cashews and add them to a high-speed blender along with the vegan cream cheese, fresh raspberries, pure maple syrup, solid coconut oil, fresh lemon juice, vanilla extract, and raspberry powder if using. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed. Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate or freeze to set while you make the topping.
- Prepare the raspberry topping: In a small saucepan, combine the fresh raspberries with caster sugar, lemon juice, and water. Cook over medium heat until the raspberries break down and the mixture simmers. In a small bowl, mix the cornstarch with a bit of cold water to create a slurry and gradually add it to the raspberry mixture, stirring constantly to thicken. Once thickened to a jam-like consistency, remove from heat and let cool slightly before spreading evenly over the set cheesecake filling.
- Assemble and chill: Spread the prepared raspberry topping gently over the cheesecake filling layer. Return the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set. Before serving, optionally garnish the top with fresh raspberries for a pop of freshness and color. Slice and enjoy this creamy, vibrant vegan dessert.
Notes
- Soak cashews for at least 4 hours or overnight in room temperature water to ensure a smooth and creamy filling.
- Vegan cream cheese can be store-bought or homemade; its quality affects the final texture and flavor.
- Raspberry powder or freeze-dried raspberries are optional but enhance the raspberry flavor and color in the filling.
- This cheesecake is best served chilled and consumed within 3-4 days.
- For a nut-free alternative, consider substituting cashews with a soaked blend of silken tofu and vegan cream cheese, though texture and flavor may vary.
