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Raspberry Vegan Cheesecake

A creamy, no-bake vegan raspberry cheesecake with a walnut-date crust and a layered cashew-cream filling.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings: 8 servings

Ingredients

  • 1 cup walnuts
  • 3 soft Medjool dates pitted
  • 1/2 tablespoon coconut oil
  • heaping 1/4 teaspoon sea salt
  • 1 1/2 cups raw cashews soaked 4 hours, then drained
  • 1/2 cup full-fat coconut milk
  • 1/4 cup maple syrup plus 2 tablespoons (see cheesecake layer and filling amounts combined)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt
  • 8 ounces plain vegan cream cheese 1 (8-ounce) package
  • 1/2 cup full-fat coconut milk for cheesecake layer
  • 1/4 cup maple syrup for cheesecake layer
  • 1/4 cup fresh lemon juice for cheesecake layer
  • 1 teaspoon pure vanilla extract for cheesecake layer
  • 12 ounces frozen raspberries mostly thawed
  • 1/2 teaspoon fresh lemon juice for raspberry layer
  • 2 tablespoons maple syrup for raspberry layer
  • 2 tablespoons chia seeds

Instructions

  • Make the crust: Pulse the walnuts, pitted dates, 1/2 tablespoon coconut oil, and a heaping 1/4 teaspoon sea salt in a food processor until the mixture is coarse and holds together when pressed.
  • Line an 8 x 4-inch loaf pan with parchment paper leaving about 1 inch overhang on two sides, then press the crust mixture firmly into the bottom of the pan and freeze for at least 15 minutes.
  • Make the cashew cheesecake layer: Drain the soaked cashews and add them to a high-powered blender with 1/2 cup coconut milk, 1/4 cup maple syrup, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons vanilla, and 1/2 teaspoon sea salt.
  • Blend until completely smooth and creamy, about 1 minute, scraping down the sides as needed.
  • Pour the cashew filling over the chilled crust and smooth the top; freeze until the layer is completely firm, at least 2 hours.
  • Make the raspberry layer: In a blender, combine the mostly thawed raspberries, 1/2 teaspoon lemon juice, 2 tablespoons maple syrup, and 2 tablespoons chia seeds, then blend until smooth.
  • Pour the raspberry purée over the frozen cheesecake layer and spread evenly, then return to the freezer for 4 hours or overnight until fully set.
  • To serve: Remove the cheesecake from the freezer and let thaw at room temperature at least 20 minutes. Lift it from the pan using the parchment overhang, slice into 8 to 10 pieces with a sharp knife, and let individual slices sit 15–20 minutes to reach a creamy consistency before serving.

Equipment

  • food processor or blender
  • high-powered blender
  • 8 x 4-inch loaf pan
  • Parchment Paper
  • Measuring cups and spoons
  • Spatula

Notes

  • A high-powered blender such as a Vitamix is recommended for a very creamy cashew layer.
  • Soak cashews for about 4 hours for best texture.
  • Press crust firmly to prevent crumbling when slicing.
  • Let slices thaw briefly before serving for the best texture.