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
Gluten Free Vegan Cheesecake Bars
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
- ⅔ cup pecans
- ⅓ cup walnuts
- 6 Medjool dates pitted
- ¼ cup unsweetened coconut flakes
- pinch sea salt
Filling
- 2 cups raw cashews soaked in boiling water for 1 ½ hours
- ⅓ cup pure maple syrup or honey
- ½ cup canned coconut milk full fat, please!
- ¼ teaspoon sea salt
- 2 ½ 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 ½ 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!
Maha says
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! 🙂
Pearl Singer says
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.
Kate Turgoose says
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! 🙂
Sara says
Hi. Can I replace pecans with almonds?
You can!
Jayde White says
Would this be gluten free?
Yep, it is absolutely gluten free!
Meghan says
Hi. I'm not entirely certain how to rate this but wanted to thank you for the recipe. I made this the other weekend in addition to some extremely unhealthy cupcakes as well as a very elaborate cake, and have just made it again (this time with some freshly picked strawberries). At the party with the other traditional cakes, everyone that tried some of this one really enjoyed it and I got a lot of compliments. This is a great quick and easy recipe and it tastes great!
Anna says
Hey very good Recipe!
Just I am very confused about using "cups".
Being from Germany doesnt make it easier even tho google helps a lot out about converting.
Would be nice to have more infos on your "Cup" measurement.
cheers
MJ says
I have canned coconut milk but it is NOT full fat- couldn't find any for some reason. I do have shredded coconut so can I add this to make it thicker or creamy? Please help as I am trying not to run to the store again, lol.
Hi there. I'm so sorry I didn't get to this sooner... I've been having some issues with comments getting marked as junk/spam when they are not. That would not work, as I think the shredded coconut would alter the texture in a negative way. Were you able to get your hands on some nice, full-fat coconut milk?
Chantal says
I absolutely have to comment! I made this last night (my first vegan gf cheesecake ever) and it was AMAZING and honestly, so easy to make! I can no longer eat eggs, dairy, gluten, almonds, or beef (yep, beef) so this was a real treat to have a dessert since I don't get those much anymore!
I used Agave syrup instead of honey or maple syrup b/c that's what I had in the pantry and it is less calories. I used a little more than the recipe called for since it's not as sweet as maple or honey. I ended up soaking the cashews in lukewarm water all day while I was at work and that worked well too. I had a hard time finding a 6" cheesecake pan so I used a 9" pan, which worked fine, although I see now why 6" would be better b/c everything would be thicker. I'm going to order a 6" pan on Amazon now! But just know, 9" totally works!
Thank you so much for this recipe. It truly made my day and it's amazing to know that there are great desserts out there where you don't have to sacrifice your diet, dietary restrictions, allergies, or sensitivities. Thank you!
Lauren Kulesz says
Hi Monica! I’m wanting to try this to use for a catering event I’m having. After it has set in the freezer, will it keep okay if it’s on ice in a cooler for a few hours? Thanks!!
Hi there! If it's on ice in a cooler, it will be okay for a few hours.. absolutely!
Tina says
Hi Monica, for the consistency from the cheesecake is it possible to add agar agar to give the cheese base a bit more stability? Thanks Tina
Hi there. I've never had a consistency issue... are you keeping it in the freezer?
Beslie says
hi! I am dying to try this but, what can I substitute de coconut milk with? My daughter is allergic to coconut.
Hi there. That's going to be a little tough, as it does a wonderful job adding texture and creaminess to the layer. Are you dairy free?
Jane says
Is there a Substitute for pecans? My daughter is allergic to those...thank you:)
Hi there. You can use all walnuts instead, no problem! Can you let me know what she thinks? 🙂