Description
A creamy and delicious Raspberry Vegan Cheesecake made with a walnut-date crust, cashew-coconut filling, and a fresh raspberry topping. Dairy-free, plant-based, and easy to prepare.
Ingredients
Scale
- 1 cup walnuts
- 3 soft Medjool dates, pitted
- 12 tablespoons coconut oil
- 1/4 teaspoon sea salt
- 1 1/2 cups raw cashews, soaked for 4 hours, then drained
- 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
- 1/2 teaspoon sea salt
- 1 8-ounce package plain vegan cream cheese
- 1 1/2 ounce bag frozen raspberries, mostly thawed
- 1/2 teaspoon fresh lemon juice (for topping)
- 2 tablespoons maple syrup (for topping)
- 2 tablespoons chia seeds
Instructions
- Make the crust: In a food processor, combine walnuts, Medjool dates, coconut oil, and sea salt. Pulse until crumbly and holds together when pressed. Press into a lined 8×4 loaf pan and freeze for 15 minutes.
- Make the cheesecake filling: Blend soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla extract, sea salt, and vegan cream cheese until smooth. Pour over crust and freeze for at least 2 hours.
- Create the raspberry topping: Blend thawed raspberries, lemon juice, maple syrup, and chia seeds until smooth. Pour over cheesecake layer, smooth out, cover, and freeze for 4 hours or overnight.
- Serve: Thaw cheesecake for 20 minutes before slicing. Slice into 8-10 pieces and let thaw an additional 15-20 minutes before serving.
Notes
- Soak cashews for at least 4 hours for a creamy texture; longer soaking results in smoother filling.
- Use a high-powered blender to ensure a smooth and creamy filling.
- Ensure crust and filling are properly frozen before adding raspberry topping.
- Substitute walnuts with almonds, pecans, or oats for the crust as needed.
- Store leftovers tightly wrapped in the freezer for up to one month.
- Prep Time: 20 minutes (plus 4 hours soaking time)
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-Bake, Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 320
- Sugar: 18g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Raspberry Vegan Cheesecake, vegan cheesecake, dairy-free dessert, plant-based cheesecake, no-bake vegan dessert, raspberry dessert