Best, no bake, easy vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too… yes please!
Add this easy vegan raspberry cheesecake to your “to make” list!
It’s been a very fun week in The Movement Menu kitchen. I love when Valentine’s Day rolls around each year. Although we don’t really celebrate the holiday, I do spend a ton of time baking which is a celebration within itself, am I right?
This year, I’m churning out dessert recipes like a crazy person.
Just yesterday, I posted about my Mini Flourless Chocolate and Vanilla Donuts– did you see?
They are the perfect treat to kick off this Valentine’s Day. I love them because they’re travel size. You can put like 6 in your hands and run out the door with them. Pretty great, huh?
A vegan cheesecake for paleo eaters and vegans alike
I always feel very proud when I come out with a recipe that can be celebrated by both paleo eaters and vegans. It’s not easy, let me tell ya. But when it does happen, I do not refrain from shouting it from the rooftops.
Like this easy vegan raspberry cheesecake! This recipe needs to be celebrated, mk? The reason it’s so damn dreamy is because raw cashews are gold. I’ve used them to create so many delicious baked goods (not just cheesecakes!)
The versatility they bring to the table is so unique and so incredible. If you haven’t started using them yet, you’re missing out. Let me fill you in on some of my FAVORITE recipes that wouldn’t have been made possible without cashews:
More like this:
Paleo Caramel Pecan Cheesecake Bars
Strawberry Mango Vegan Cheesecake Bars
Easy Vegan Blueberry Cheescake
Paleo Vegan Berry Cheescake Bars
… and if you’re yearning for even more paleo and vegan cheesecake recipes, my girl Rachel over at Bakerita has absolutely got you covered! Rachel is an expert at paleo baking, so I trust her whole heartedly with cheesecake.
Creamy, dreamy deliciousness all up in this easy vegan raspberry cheesecake
*WARNING!* Eating a slice of this cheesecake may result in reaching a state of eternal happiness and bliss.
Seriously, it’s so dang good. The addition of the coconut flakes to the crust are truly delicious, and the lemon juice added to the filling really brings out the tart and yummy flavors from the fresh raspberries.
You can freeze some of your fresh raspberries (or buy some frozen ones) to add to the top of the cheesecake as well. It adds a new textural element to the cheesecake which is awesome!
I have a mission for you. If you do decide to make this easy vegan raspberry cheesecake (which you absolutely should, duh), do not tell anyone you are feeding that it is paleo, raw, vegan, etc.
Let that be an element of surprise after they’ve completely licked their plates clean. I guarantee they will be shocked once you do let them know. Hehe 🙂
Easy Vegan Raspberry Cheesecake
Ingredients
Crust
- 2/3 cup pecans
- 1/3 cup walnuts
- 6 Medjool dates pitted
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
Filling
- 2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1/3 cup pure maple syrup or honey
- 1/2 cup canned coconut milk full fat, please!
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons coconut oil at room temperature
- 2 tablespoons lemon juice
Topping
- 1 cup raspberries
- 3 tablespoons pure maple syrup or honey
Instructions
- Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
- Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
- Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
- Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
- Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
- Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Set aside.
- Combine the raspberries and honey in the bowl of a food processor until pulverized. Add this mixture on top of the filling.
- Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
- When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving.
- Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
Recipe Notes
Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
This recipe looks delicious! Our family LOVES cheese cake, yet several members have different dietary needs.
Is it possible to make this (as delicious) with monk fruit sweetener, or another zero glycemic sweetener?
You should be able to, yeah! Try using Monk fruit / Lakanto instead.
EASY VEGAN RASPBERRY CHEESECAKE
Hello,
Can desiccated coconut be used instead of coconut flakes? Or would it make the texture a bit grainy?
You could use that. It isn’t a large amount in the crust, so I presume that would be okay!
Hi there!
Just made this today for my son’s birthday tomorrow! All the parts taste absolutely delicious. Had to add extra lemon juice as it was too sweet (using honey, maybe its sweeter than maple syrup). One thing I was wondering, even though I have used 1.5 times the amount of all ingredients it didn’t turn out nearly as tall as on the picture! It’s about half as tall in standard cake form. And also your cashew layer looks sparkling white and my cashew layers and light brown colour (raw cashews plus honey). Did you use a small form for this cake? Aloha and thank you for the recipe!
Hi!!! Good questions. I am glad you liked the taste of the cheesecake. So, was the canned coconut cream you used pure white in color? That’s what makes it so white after setting. I always use a 6 or 7″ springform cake pan in all of my cheesecake recipes like this. If you used a honey that wasn’t very light in color, it could definitely change the color of the cashew layer, too. Was your cashew layer very smooth– did you use a high speed blender for it?
The cake turned out great! I wish I could send you a picture!! Once it cooled down it turned white and texture was great and it tasted delightful!! I used high fat pure white coconut cream and high speed blender. Super easy and yummy!!!! Gratitude beyond extend 🙂
Hi there! I have posted a comment a couple of days ago but it seems like it didn’t go through so I’m posting again! The cake turned out to be ABSOLUTELY DELICIOUS! We licked our fingers off and all the kids were very happy! Cashew layer turned white when solidified and everything about this cake was just perfect! If you have a way for me to send you a picture, I’ll send you one!! Very grateful for the recipe <3
Hi there. I’m so sorry about that, but I am SO Happy to hear you loved the cheesecake. It’s one of my favorites of all time. I’d love to see a picture… do you use Instagram? If not, you can email me it. monica@themovementmenu.com I look forward to checking it out!
Hii 🙂 looks delicious!
Do you think it will matter if I use natural cashews (already cooked) instead of raw? Thank youu
Hi there. 100%. You cannot use roasted cashews. The cheesecake will absolutely not turn out!
Using roasted cashews won’t make it NOT turn out. I made this with roasted unsalted cashews yesterday and it turned out fine. Not as creamy and smooth as probably the raw ones. I thought we had some on hand but we only had about 1/4 cup. So I used what I had. Also only had strawberries instead of raspberries and it was pretty tasty all together.
Can you still use carton milk instead of canned milk 💕
Hi! You will not achieve the same consistency / texture. I have never tried but it, as it will be less creamy and silky. But you can totally try it, it will not ruin the recipe!
Thank you very much for this great and easy recipe, made it twice already! For my son’s 17th birthday and his 22 best friends, who all had their first vegan picnic meal ever! And really liked it!
And last weekend for my family visit.
Love to show my surroundings how tasty and simple vegan can be! 🍀
That makes me so happy to hear- it’s one of my favorite desserts! You have to try the blueberry one with macadamia nuts, too. Feel free to rate the recipe (on the recipe card using the star system) if you have a moment… helps my readers and I out tremendously! 🙂
Yes I soaked them foe 90 mins, when I buy the cashews does the bag half to say raw
Yes, absolutely. What did the bag say? They need to be raw or this recipe will not turn out.
Have a quick question yours looks so thick and white and mine came out more tan and thin what did I do wrong
Hi there. That sounds strange… you used raw cashews and soaked them correctly? Is your cheesecake layer smooth and creamy throughout?
Hello! I am thinking of making this for Christmas for a family of non- vegans but a daughter and her partner who are vegan. Nervous about how the non-vegans will react as they usually turn up their noses at this “way out” kind of food…. is this a good recipe to try? Will I genuinely fool them do you think? Warm regards, Sharon
I love it, this makes me so happy. This is one of the best vegan desserts… they are going to absolutely love it!
About to try to make this! What is the white powder you have dusted on the raspberries?
They are just frosted raspberries. I took fresh ones out of the freezer and they get frosty looking! 🙂
Hi, may I know how long can this sit stabily at the room temperature?
I’d say an hour or so!
Did u calculate how much calories per serving?
Hi there. I do not calculate caloric information but if you are curious, you are more than welcome to plugin the recipe ingredients into My Fitness Pal! 🙂
This is a wonderful recipe. Very yummy. Family member is allergic to coconut, so used oatmeal instead of coconut on the crust, used Almond milk yogurt ( called Almonde, creamy cultured almond) instead of coconut cream and 1 Tbsp sunflower oil and 1 tsp Vanilla instead of coconut oil. It turned out wonderful, Thanks.
This recipe is amazing. I’m lucky in that I can eat a standard cheesecake but I love the challenge vegan baking represents. This genuinely tastes just like the real thing and I am totally going to make this again. I cheated on the base and used Biscoff biscuits (which are vegan) but next time I will try the recipe properly 🙂
That sounds delicious. Do let me know how it turns out when you make the base, too! 🙂
Would this be gluten free?
Yep, it is absolutely gluten free!