Vegan Raspberry Cheesecake Recipe

Published on February 8th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Raspberry Cheesecake in a plate with spoon on the side

Vegans love cheesecake too. So you should not miss out on the chance to try this Vegan Raspberry Cheesecake. This vegan recipe takes everything you love about cheesecake and bakes it in a nut crust that's sweetened with dates and agave nectar. Instead of using vegan cream cheese, we made the cheesecake filling using cashews. We even garnished this no-bake vegan raspberry cheesecake with raspberry glaze to take it up a level. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
Serves
10 persons

Ingredients

Nut Crust
  • 1/2 cup Pecans

  • 1/2 cup Walnuts

  • 6 Pitted Dates

  • 1/4 cup Unsweetened Coconut Flakes

  • 1/4 teaspoon Sea Salt

  • 1/4 teaspoon Cinnamon

Cheesecake Filling
  • 2 cups Raw Cashews 

  • 4 cups Boiling Water

  • 5 tablespoons Agave Nectar

  • 1/2 cup Coconut Milk

  • 1/4 teaspoon Sea Salt

  • 2 1/2 tablespoons Coconut Oil (at room temperature)

  • 2 tablespoons Lime Juice

  • 1 teaspoon Raspberry Extract

Raspberry Topping
  • 1 cup Raspberries

  • 3 tablespoons Agave Nectar

  • 1 teaspoon Vanilla Extract

Instructions

Cheesecake

Place the cashews into a large bowl, add the boiling water and let it sit for 1 1/2 hours uncovered. 

Drain the cashews and rinse them. 

Place a parchment paper round into the bottom of an 8-inch springform pan. Coat the sides of the springform pan with non-stick cooking spray. 

Place the pecans and walnuts into a food processor. Pulse until the nuts are a course meal. 

Add the dates, unsweetened coconut flakes, sea salt, and cinnamon and pile until the mixture clumps together. 

Place the nut mixture into the springform pan and press it with your fingers to create a level crust. 

Place the cashews, agave nectar, coconut milk, sea salt, coconut oil, lime juice, and raspberry extract in a high-speed blender. Blend until the raspberry cheesecake batter is smooth and creamy, scraping the sides of the blender if necessary.

Pour the raspberry cheesecake filling into the springform pan and tap it a few times to eliminate air bubbles. 

Cover the raspberry cheesecake with plastic wrap, then cover it with foil. Freeze for 4-6 hours. 

Raspberry Topping

Place the raspberries and agave nectar into a food processor and blend into a purée. 

Remove the raspberry cheesecake from the freezer 10-15 minutes before you intend to serve it. 

Drizzle the raspberry purée over the cheesecake. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
Vegan raspberry cheesecake, raw, recipe, bars, lemon dates, sugar free, chocolate, no bake

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon