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
Scale
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.
