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!
Janis from West Vancouver says
Monica, this cheesecake was exceptional! I made it yesterday and kept it covered tight with clear wrap and tinfoil in its 7” springform pan in the freezer over night until ready to serve at a lunch for six friends (3 men, 3 women) on our sunny patio today. Everyone absolutely loved it. Most people asked for a second serving! Our guests are big dessert lovers. They had no idea this was a non-dairy vegan dessert. They were amazed that soaked cashews could result in such a wonderful texture and taste. They also loved the nut crust!
Mine turned out exactly like your photos of the cheesecake. For the topping I used fresh raspberries from our yard, and scattered a handful of berries on each plated piece.
I used honey throughout as we didn’t have any maple syrup on hand. It took more than 10 minutes to assemble this…more like 25 minutes. Needed to wash and dry the CuisineArt bowl between preparing each section.
It definitely would serve 10 or more people even though the cake looks smallish at first. It’s rich, creamy, flavourful and fabulous! It was still a bit on the frozen side when I served it but that was perfect on this hot afternoon.
This can easily be made a day or two before your meal and kept in the freezer. Definitely making this again!
Many thanks!
You are so, so welcome. I have many cheesecake recipes... you'll need to try another one next!
Brooke says
Made this yesterday for a dinner with guest tonight. I was a bit uncertain if it was meant to be served frozen, or thawed. I may have thawed it a bit too long, as it started to lose structure, but OMG! It was a hit. Everyone had seconds, and a cake meant for 15 served 4 - only leaving a little more than a quarter for left overs. I didn’t have raspberries, so I topped with Blueberry purée (as I have bags of frozen bloobs from my garden harvest this summer). I added a handful of macadamia nuts to the crust. Yum! Thanks for the recipe. It’s an official addition to my dessert book.
Vanessa says
Thanks for sharing! Does it keep long?
It will last for up to a few months in the freezer. Keep it in an airtight container though!
Suzanne says
This looks so good! Does this cheesecake recipe work well with other kinds of toppings?
Absolutely. You can use another berry, no problem!
Michelle Lynn says
SO AMAZING!!! Just finished making this for the second time!!! It is a perfect recipe - very simple and tastes wonderful! We didn't have coconut flakes so I used some almond meal (1/4 cup)... the crust still comes out perfectly. Shared the recipe with my sister and her and her two roommates LOVED it also! Thank you!!
Woo hoo!!! You'll have to try my oat milk cheesecake next 😉
Marie says
This looks so good! I want to make it but sadly don't have any cashews atm. What can I use in place of this?
You can't replace the cashews because that is what produces the cashew cheese. I don't know of a suitable replacement. If you can consume dairy, you can make a regular cream cheese layer following another recipe and simply make my crust and raspberry topping.
Kat says
This cheesecake was really good. We served it with coconut whip on top.
That makes me so happy to hear. You'll have to try my other vegan cheesecakes next! 🙂