Name: Raspberry Vegan Cheesecake
Prep time: 15 min
Total time: 240 min
Ingredients: 1 cup walnuts (for the crust, providing a nutty flavor and crunch.); 3 pieces soft Medjool dates (pitted, to naturally sweeten the crust.); 3 tablespoons coconut oil (for richness and to help bind the crust.); 1 heaping teaspoon sea salt (to enhance all the flavors.); 1 cup raw cashews (soaked for 4 hours and drained, the base for the creamy filling.); 1 cup full-fat coconut milk (for creaminess and richness.); 1 cup plus 2 tablespoons maple syrup (to sweeten the cheesecake.); 1 cup fresh lemon juice (for a bright, tangy flavor.); 1 tablespoon lemon zest (to enhance the lemon flavor.); 2 teaspoons pure vanilla extract (for added depth of flavor.); 1 teaspoon sea salt (to balance the sweetness.); 1 8-ounce package plain vegan cream cheese (for a traditional cheesecake texture.); 1 12-ounce bag frozen raspberries (mostly thawed, for the topping.); 1 teaspoon fresh lemon juice (to brighten the raspberries.); 2 tablespoons chia seeds (to help thicken the raspberry topping.)

If you’re looking for a dessert that’s not only delicious but also packed with wholesome ingredients, this Raspberry Vegan Cheesecake is the perfect choice. Rich, creamy, and bursting with the tartness of fresh raspberries, this cheesecake is a delightful treat for any occasion. Whether you’re vegan, dairy-free, or simply looking to indulge in a healthier dessert option, this recipe will satisfy your sweet tooth while keeping things light and nutritious.

Why You’ll Keep Making It

This Raspberry Vegan Cheesecake is a crowd-pleaser for several reasons. First, it features a luscious and creamy filling that rivals traditional cheesecake, all while being completely plant-based. The combination of cashews and creamy coconut milk creates a texture that is both rich and satisfying. The tart raspberries add a burst of flavor, balancing out the sweetness beautifully. Plus, it’s made with wholesome ingredients, making it a guilt-free indulgence. And let’s not forget, it’s incredibly easy to whip up, making it a go-to recipe for any gathering or celebration.

The Essentials

To create this delicious Raspberry Vegan Cheesecake, you will need the following ingredients:

1 cup walnuts – for the crust, providing a nutty flavor and crunch.
3 soft Medjool dates, pitted – to naturally sweeten the crust.
3 tablespoons coconut oil – for richness and to help bind the crust.
1 heaping teaspoon sea salt – to enhance all the flavors.
1 cup raw cashews, soaked for 4 hours and drained – the base for the creamy filling.
1 cup full-fat coconut milk – for creaminess and richness.
1 cup plus 2 tablespoons maple syrup – to sweeten the cheesecake.
1 cup fresh lemon juice – for a bright, tangy flavor.
1 tablespoon lemon zest – to enhance the lemon flavor.
2 teaspoons pure vanilla extract – for added depth of flavor.
1 teaspoon sea salt – to balance the sweetness.
1 (8-ounce) package plain vegan cream cheese – for a traditional cheesecake texture.
1 cup full-fat coconut milk – enhances the creaminess.
1 cup maple syrup – for sweetness.
1 cup fresh lemon juice – adds an acidic kick.
1 teaspoon pure vanilla extract – for flavor.
1 (12-ounce) bag frozen raspberries, mostly thawed – for the topping.
1 teaspoon fresh lemon juice – to brighten the raspberries.
2 tablespoons chia seeds – to help thicken the raspberry topping.

Tools & Equipment Needed

Food processor – for making the crust and blending the filling.
Springform pan – for assembling and serving the cheesecake.
Mixing bowls – for combining ingredients.
Measuring cups and spoons – to ensure accurate ingredient amounts.
Spatula – for scraping down the sides of the food processor.
Refrigerator – for chilling the cheesecake until set.

Mastering Raspberry Vegan Cheesecake: How-To

Step 1: Prepare the Crust

Begin by placing the walnuts, Medjool dates, coconut oil, and sea salt in a food processor. Pulse until the mixture resembles a coarse meal and sticks together when pressed. If it seems too crumbly, add a little more coconut oil.

Step 2: Press the Crust

Transfer the crust mixture to a springform pan. Using your fingers or the bottom of a measuring cup, press the mixture firmly into the bottom of the pan to form an even layer. Set aside while you prepare the filling.

Step 3: Blend the Filling

In the food processor, combine the soaked and drained cashews, full-fat coconut milk, maple syrup, fresh lemon juice, lemon zest, vanilla extract, and sea salt. Blend until the mixture is completely smooth and creamy. Scrape down the sides as needed.

Step 4: Add Vegan Cream Cheese

Add the plain vegan cream cheese to the cashew mixture in the food processor. Blend again until fully incorporated and smooth. Taste and adjust sweetness if desired.

Step 5: Assemble the Cheesecake

Pour the creamy filling over the prepared crust in the springform pan. Smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.

Step 6: Chill the Cheesecake

Cover the cheesecake with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or overnight if possible, to allow it to set properly.

Step 7: Prepare the Raspberry Topping

In a mixing bowl, combine the thawed raspberries, fresh lemon juice, maple syrup, and chia seeds. Stir gently to combine. Let the mixture sit for about 10-15 minutes to allow the chia seeds to thicken the topping.

Step 8: Serve the Cheesecake

Once the cheesecake has set, carefully remove it from the springform pan. Spoon the raspberry mixture generously over the top of the cheesecake. Slice and serve chilled, enjoying every bite of this delightful Raspberry Vegan Cheesecake.

Seasonal Adaptations

Spring/Summer: Use fresh strawberries, blueberries, or peaches instead of raspberries for a seasonal twist.
Fall: Add a touch of pumpkin spice to the filling for a seasonal flavor.
Winter: Top with pomegranate seeds or a drizzle of melted dark chocolate for a festive touch.

Pitfalls & How to Prevent Them

Making the perfect Raspberry Vegan Cheesecake can sometimes come with its challenges. Here are some common pitfalls and how to avoid them:

Crust too crumbly: If the crust doesn’t hold together, add a bit more melted coconut oil to help bind it.
Filling too grainy: Ensure the cashews are soaked long enough—4 hours is ideal for a smooth texture.
Cheesecake not setting: Make sure to chill the cheesecake for at least 4 hours, preferably overnight, for the best texture.
Topping too runny: Allow the raspberry mixture to sit longer to let the chia seeds thicken it up.

Leftovers & Meal Prep

This Raspberry Vegan Cheesecake stores beautifully, making it perfect for meal prep or leftovers. Here are some tips:

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, you can freeze slices of the cheesecake. Wrap each slice tightly in plastic wrap and place in a freezer-safe container.
To thaw frozen cheesecake, place it in the refrigerator overnight before serving.

Troubleshooting Q&A

What if my cheesecake is too sweet?

If you find your cheesecake is too sweet, you can balance it with a squeeze of fresh lemon juice before serving or serve with a tart fruit topping.

Why is my cheesecake not firming up?

Insufficient chilling time could be the issue. Make sure to chill the cheesecake for at least 4 hours or overnight for best results.

Can I use other nuts for the crust?

Absolutely! Almonds, pecans, or even a combination of nuts can work well in place of walnuts.

How do I make this cheesecake nut-free?

To make a nut-free version, try using sunflower seeds in place of the cashews and a seed-based crust using sunflower seeds or oats.

Wrap-Up

With its creamy texture, bursting raspberry flavor, and wholesome ingredients, this Raspberry Vegan Cheesecake is sure to become a staple in your dessert repertoire. Whether you’re enjoying it at a special gathering or simply treating yourself, this cheesecake is a deliciously satisfying choice that everyone will love. It’s vegan, easy to make, and perfect for any occasion, so get ready to impress your friends and family with this delightful dessert.