No-Bake Raspberry Vegan Cheesecake
This no-bake Vegan Cheesecake features a cashew filling with raspberries inside and out, nestled on a naturally sweetened nut-based crust, and topped with more raspberries and cacao!
I feel so fortunate to live in Southern California where we have some of the finest produce all year long. Raspberries are always in abundance, and if you didn’t already know, they make for an irresistible ingredient in cheesecake!
Why We Love This Recipe!
Brimming with brightly colored raspberries and hints of vanilla, this no-bake vegan cheesecake is easy to make and a special treat any time of year. This is my first time making a no-bake cheesecake, and I must say it’s delicious—and was gone fast!
- Raw and clean eating
- Super easy to make
- Full of healthy ingredients
- Dairy-free
- Gluten and grain-free
- & So delicious!
It’s perfect for parties and potlucks. I find it’s best eaten within a week, with any leftovers stored in the freezer and thawed a bit before eating.
Ingredients You’ll Need
The raspberries: For this no-bake raspberry cheesecake recipe, both fresh and/or frozen raspberries will work. I used a combination of the two, fresh for the filling and frozen for the topping. I did freeze some fresh raspberries to use for the top, but I ended up using the frozen ones because I liked the deeply colored red.
The cheesecake base is made using:
- Soaked cashews – Cashews blend up creamy and smooth, making for a perfect vegan cheesecake.
- Unsweetened almond milk – I used unsweetened vanilla cashew milk, but you can use just about any non-dairy milk.
- Pure maple syrup – When adding the syrup, start with the lower amount and add more to sweeten as needed.
- Vanilla – I used vanilla powder but fresh vanilla bean seeds or vanilla extract will work just as well.
- Lemon juice – Added for a tangy flavor. You can replace it with apple cider vinegar.
- Salt – Just a pinch to bring out all the flavors.
The Crust: The crust is a simple mix of almonds and dates creating the perfect platform for the the cheesecake base.
How To Make No-Bake Vegan Cheesecake
Crust: Place almonds, dates, and salt in a food processor/blender and blend until course. Line a round 8 × 8 spring-foam pan (affiliate link) or 9 × 9 pan with parchment paper or cling wrap. Add the nut crust to the pan and gently press against the bottom and around the corners, filling in as evenly as possible. Place in the refrigerator until ready to use.
Rinse the food processor/blender and begin the filling.
Filling: Add the drained cashews, milk, maple syrup, vanilla, and salt in the food processor/blender, and blend until smooth, scraping down the sides as needed. Be patient and let the machine run a few minutes extra to be sure it’s smooth. Add the raspberries to the filling and fold in by hand using a spatula. Add the mixture to the prepared pan, making sure to spread evenly filling in the entire pan. Gently tap the pan on a flat, hard surface to remove air bubbles.
Freeze: Place in freezer for at least 6 hours to overnight.
Toppings: If using the optional toppings, you can decide whether or not you want to add them to your cheesecake before or after freezing. I topped mine after freezing, but both ways work just as well, so choose your preference depending on the circumstances. The more raspberries on top, the merrier it will be!
Now all that’s left to do is let it thaw a few minutes before eating and enjoy!
It’s simple, wholesome, and makes for a very pretty presentation. It’s my kind of wonderful!
I do hope you enjoy this no-bake raspberry cheesecake as much as I have. ❤️
How To Store
I recommend storing your no-bake vegan cheesecake in the freezer for up to 7 days in a sealed freezer-safe container. Make sure it’s sealed well to avoid freezer burn and frost. Let thaw in the refrigerator for a few hours before serving.
More No Bake Vegan Desserts!
- Banana Chia Pudding
- Peanut Butter & Cacao Nib Rice Crispy Treats
- Quick & Healthy Banana Boats
- Banana Coconut Ginger Ice Cream
- Or see all No Bake Dessert recipes on TSV!
If you try this easy cheesecake recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintNO-BAKE RASPBERRY VEGAN CHEESECAKE
Simple, summery and brimming with raspberries inside and out! It’s my kind of wonderful with this easy no bake vegan cheesecake.
- Prep Time: 6 hours 15 min
- Total Time: 6 hours 15 minutes
- Yield: Serves 8 – 12 1x
- Category: Dessert, No Bake
- Method: blend
- Cuisine: Vegan, Raw
Ingredients
Crust
- 1 cup almonds, raw or toasted (old-fashioned oats would be ok too)
- 1 cup medjool dates (about 10), pitted and chopped
- pinch of mineral salt
Filling
- 3 cups raw cashews, soaked for 2 – 3 hours and drained
- 1/3 cup unsweetened vanilla cashew milk, or your favorite non-dairy milk
- 1/3 – 1/2 cup pure maple syrup
- 1 heaping teaspoon vanilla powder or 1 teaspoon vanilla extract
- 2 lemons, juice of (about 2 tablespoons) or apple cider vinegar
- pinch mineral salt
- 2 cups frozen or fresh raspberries
Toppings, optional
- shaved dark chocolate or cacao nibs
- 1 – 2 cups frozen or fresh raspberries
Instructions
Crust: Place almonds, dates and salt in a food processor/blender, and blend until course. Line a round 8 × 8 or 9 × 9 pan or spring-foam pan with parchment paper or cling wrap. Add the nut crust to the pan and gently press against the bottom and around the corners, filling in as evenly as possible.
Rinse food processor/blender and begin the filling.
Filling: Place the drained cashews, milk, maple syrup, vanilla and salt back in the food processor/blender, blend until smooth scraping down the sides as needed. Be patient and let the machine run a few minutes extra to be sure it’s smooth. Add the raspberries to the filling and fold in by hand using a spatula. Add the mixture to the prepared pan, making sure to spread evenly filling in the entire pan. Gently tap pan on a flat, hard surface to remove air bubbles. Top with optional toppings (you can also add toppings after it’s been frozen).
Freeze: Place in freezer for at least 6 hours to overnight.
Serve: Before serving, pull cake from pan and remove the parchment paper/cling wrap. Let set 5 – 10 minutes before slicing. Enjoy this easy, vegan cheesecake! It’s quite addicting. :)
Store: Keep leftovers in the freezer in a freezer-safe container to prevent freezer burn. Let thaw in the refrigerator for 2 – 3 hours before serving.
Serves 8 – 12
Notes
If you’d like to cut down on the nuts, try using old-fashioned oats in place of the almonds when making the crust.
Vary up the crust by adding 2 tablespoons of cacao powder for a chocolate version. Alternately, add in 1/4 cup shredded coconut for a coconut flavor. And, if you feel like making it supreme, add both the cacao and coconut when making the crust for maximum flavor!
Make this raw by using homemade nut-milk.
RECOMMENDED EQUIPMENT: I used this 8 x 8 spring foam pan.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
This tastes really good!
oh my god, i can’t get over the fact that this is SO GOOD. i could honestly eat the whole thing in one sitting.. definitely not doing this for the last time!!
Omg this seems awesome!
This will be my first raw recipe for the Transition from Vrgan cruelty free to high vibrational raw Vegan.
Just need to get the ingredients!
Much love.
Thanks for what you’re doing for the Animals