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Delicious Raspberry Vegan Cheesecake food shot

Raspberry Vegan Cheesecake

This Raspberry Vegan Cheesecake is a creamy, rich, and guilt-free dessert bursting with fresh raspberry flavor!
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 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.
For the Filling:
  • 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.
For the Topping:
  • 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.

Equipment

  • Food processor
  • Springform pan
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Refrigerator

Method
 

Mastering Raspberry Vegan Cheesecake: How-To
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, wrap slices tightly and freeze.
  • Thaw frozen cheesecake in the refrigerator overnight before serving.