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NO-BAKE RASPBERRY VEGAN CHEESECAKE

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!

top down view of no bake raspberry vanilla vegan cheesecake with a slice missing and gold pie server.

I feel so fortunate to live here 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.

This no-bake vegan cheesecake brimming with brightly colored raspberries and hints of vanilla is perfect for this time of year. This is my first time making a no-bake cheesecake and I must say I am hooked! It’s easy. It’s delicious. And, it was gone fast!

side by side picture of fresh raspberries, next to vanilla cheesecake base in food processor.

top down view of process of making raspberry vanilla cheesecake filling.

Tips for No Bake Vegan Cheesecake with Raspberries

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 – For the vanilla, I used a vanilla powder but fresh vanilla bean seeds or vanilla extract will work just as well.
  • lemon juice
  • pinch of salt

The Crust: The crust is a simple mix of almonds and dates creating the perfect platform for the the cheesecake base.

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side by side picture showing the nut based crust pressed into the pan, then filled with no bake cheesecake batter

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 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 food processor/blender and begin the filling.

Filling: Add the drained cashews, milk, maple syrup, vanilla and salt 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.

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 good so choose your preference depending on the circumstances. The more raspberries on top, the merrier it will be!

Freeze: Place in freezer for at least 6 hours to overnight.

Now all that’s let to do is let it thaw a few minutes before eating and enjoy!

head on view of no bake raspberry vanilla cheesecake on a white cake stand.

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. ❤️It’s:

This raw vegan cheesecake is perfect to bring to parties and potlucks. I find it’s best eaten within a week, with any leftovers being stored in the freezer, and thaw a bit before eating.

side angle view of no bake vegan cheesecake on a whith

More No Bake Vegan Desserts

side angle view of a slice of vegan no bake raspberry vanilla cheesecake on a white plate with gold fork.

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.

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NO-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.

  • Author: Julie | The Simple Veganista
  • Prep Time: 6 hours 15 min
  • Total Time: 6 hours 15 minutes
  • Yield: Serves 8 - 12 1x
  • Category: Dessert, No Bake
  • Cuisine: Vegan, Raw

Ingredients

Scale

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 23 hours and drained
  • 1/3 cup unsweetened vanilla cashew milk
  • 1/31/2 cup pure maple syrup
  • 1 heaping teaspoon vanilla powder or 1 teaspoon vanilla extract
  • pinch mineral salt
  • 2 cups frozen or fresh raspberries

Toppings, optional

  • shaved dark chocolate or cacao nibs
  • 12 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. :)

Keep leftovers in the refrigerator.

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. For more of my favorite cooking tools, shop my kitchen essentials.

2 Comments

  1. 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!!

  2. 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

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