Name: Vegan Raspberry Cheesecake Recipe
Prep time: 10 min
Total time: 10 min
Yield: 10 persons
Cuisine: World
Ingredients: 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; 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; 1 cup Raspberries; 3 tablespoons Agave Nectar; 1 teaspoon Vanilla Extract

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.

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#Fruit Desserts #No Bake Desserts #Sweet Desserts #Lacto Vegetarian #Pescetarian #Vegan #Nuts and Seeds

Blender

Food Processor

Freezer

Large Mixing Bowl

Parchment Paper

Springform Cake Pan 8 inch

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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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.

Nutrition Disclosure