The Raspberry Vegan Cheesecake is a delightful and creamy dessert that has quickly become a favorite among plant-based dessert lovers. With a buttery almond crust, a velvety cashew filling, and a vibrant raspberry topping, it’s the perfect treat for any occasion, especially during summer gatherings. Unlike traditional cheesecakes, this recipe is completely dairy-free, offering a lighter, yet rich, alternative to the classic dessert.
In this article, we’ll walk through every detail of the Raspberry Vegan Cheesecake recipe. From the origin of this unique dessert to the step-by-step preparation method, we’ll ensure that you’re ready to make this amazing dessert in no time.
What is Raspberry Vegan Cheesecake?
A Raspberry Vegan Cheesecake is a plant-based variation of the classic cheesecake. It is made without any dairy products, making it suitable for vegans and those who are lactose intolerant. The base is made with a combination of raw almonds or pecans and Medjool dates, which form a naturally sweet, crunchy crust. The creamy filling is made from soaked cashews blended with coconut cream, maple syrup, and lemon juice, while the topping is a fresh raspberry sauce that adds a burst of fruity flavor.
This vegan cheesecake has all the richness of a traditional cheesecake but without any dairy. It’s an indulgent yet healthy dessert that will impress guests at any gathering, whether it’s a holiday, a birthday, or just a casual weekend treat.
Origin of Raspberry Vegan Cheesecake
Cheesecake has been a part of culinary traditions for centuries, originating in ancient Greece. However, the modern concept of cheesecake as we know it today evolved in the United States. The vegan cheesecake has gained popularity as plant-based diets have become more mainstream. With its rise, chefs have experimented with various ingredients like cashews, coconut cream, and plant-based sweeteners to create a rich and creamy alternative to dairy-heavy cheesecakes.
The Raspberry Vegan Cheesecake is one of the many fruit-infused vegan cheesecakes that have found their place in the world of dessert. Combining the tangy sweetness of raspberries with the smooth texture of cashews, it offers a light, refreshing, and guilt-free dessert option.
Ingredients for Raspberry Vegan Cheesecake
This delicious vegan cheesecake requires a few key ingredients, all of which come together beautifully to create a rich, creamy, and flavorful dessert. Here’s what you’ll need:
For the Crust:
-
1 cup raw almonds (or pecans)
-
1 cup Medjool dates, pitted
-
2 Tbsp melted coconut oil
-
Pinch of sea salt
For the Filling:
-
2 cups raw cashews, soaked for at least 4 hours or overnight, then drained
-
1 cup full-fat coconut cream (the thick top layer from a chilled can)
-
½ cup maple syrup or agave nectar
-
¼ cup fresh lemon juice (about 1–2 lemons)
-
2 tsp pure vanilla extract
-
2 Tbsp melted coconut oil
-
Pinch of sea salt
Lastly for the Raspberry Topping:
-
2 cups fresh or frozen raspberries
-
2 Tbsp maple syrup (or granulated sugar)
-
1 Tbsp lemon juice
-
1 tsp cornstarch mixed with 1 Tbsp cold water (for slurry)
Step-by-Step Directions and Preparation Method
Here’s the full guide to making the Raspberry Vegan Cheesecake. Let’s break down the process into manageable steps:
A. Prep the Crust:
-
Line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after it’s set.
-
Pulse the almonds in a food processor until finely ground.
-
Add the pitted Medjool dates, melted coconut oil, and a pinch of sea salt to the processor. Pulse again until the mixture sticks together when pinched.
-
Press the mixture firmly into the bottom (and slightly up the sides) of the prepared springform pan.
-
Place the crust in the freezer while you prepare the filling to set the base.
B. Make the Filling:
-
Drain the soaked cashews and add them to a high-speed blender.
-
Add the coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt.
-
Blend on high until the mixture is ultra-smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything blends evenly.
-
Pour the smooth filling over the chilled crust, using a spatula to smooth the top evenly.
C. Prepare the Raspberry Topping:
-
In a small saucepan, combine the raspberries, maple syrup, and lemon juice.
-
Simmer for 3–4 minutes, mashing the berries gently as they soften.
-
Stir in the cornstarch slurry and continue cooking for another 1–2 minutes, or until the sauce thickens.
-
Remove from heat and let the raspberry topping cool slightly. Set aside some whole raspberries for garnish, if desired.
D. Assemble & Chill:
-
Gently spoon or swirl most of the raspberry sauce over the cheesecake filling.
-
Optionally, use a toothpick or knife to create a marbled effect by swirling the raspberry sauce into the filling.
-
Cover the cheesecake and refrigerate for at least 4–6 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
E. Serve:
-
Once the cheesecake has set, run a thin knife around the edge of the pan before unlocking the springform.
-
Slice the cheesecake with a hot, clean knife (wipe the knife between cuts for clean slices).
-
Drizzle each slice with the remaining raspberry sauce and top with fresh berries for an added touch.
Tips & Variations of Raspberry Vegan Cheesecake
-
Soaking Cashews: If you’re short on time, you can boil the cashews for 15 minutes to soften them, although soaking overnight yields the best results.
-
Nut-Free Crust: For those who are allergic to nuts, you can swap the almonds for 1½ cups oats or sunflower seeds.
-
Fruit Swaps: While raspberries are the star of this recipe, feel free to replace them with other fruits like strawberries, blueberries, or even passionfruit pulp for a unique twist.
-
Lighter Option: If you prefer a lighter version, you can use light coconut milk instead of full-fat coconut cream, though the texture may be slightly less firm.
-
Freezer Option: For cleaner slices, freeze the cheesecake for 1 hour before slicing.
FAQs about Raspberry Vegan Cheesecake
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made the day before and stored in the refrigerator overnight. It actually tastes better when the flavors have had time to meld together.
2. Can I use a different type of sweetener?
Yes, you can substitute the maple syrup with agave nectar, coconut sugar, or even date syrup, depending on your preference.
3. Can I make this cheesecake without a springform pan?
While a springform pan makes it easier to remove the cheesecake, you can use any round cake pan. Just line it with parchment paper and be sure to refrigerate it long enough to ensure it sets.
4. Is this recipe gluten-free?
Yes, this Raspberry Vegan Cheesecake is naturally gluten-free, as it uses raw almonds or pecans for the crust, which are gluten-free.
5. How long will the cheesecake last in the fridge?
This cheesecake will stay fresh for about 5–7 days in the refrigerator, provided it’s stored in an airtight container.
Conclusion
The Raspberry Vegan Cheesecake is an indulgent and creamy dessert that is both vegan and gluten-free, making it a versatile option for those with dietary restrictions. With its rich cashew filling, buttery almond crust, and tangy raspberry topping, this cheesecake is guaranteed to impress your guests and become a regular in your dessert rotation. Whether you’re preparing it for a summer gathering or a special celebration, this dessert will delight your taste buds and satisfy your sweet cravings. Enjoy the process of making this simple yet elegant cheesecake and savor every bite of this healthy, plant-based treat!
Print
Raspberry Vegan Cheesecake: A Perfect Summer Dessert
- Total Time: 4 hours (including chilling)
- Diet: Vegan
Description
Cheesecake has been a part of culinary traditions for centuries, originating in ancient Greece. However, the modern concept of cheesecake as we know it today evolved in the United States. The vegan cheesecake has gained popularity as plant-based diets have become more mainstream. With its rise, chefs have experimented with various ingredients like cashews, coconut cream, and plant-based sweeteners to create a rich and creamy alternative to dairy-heavy cheesecakes.
Ingredients
1. Crust
- 1 cup raw almonds (or pecans)
- 1 cup Medjool dates, pitted
- 2 Tbsp melted coconut oil
- Pinch of sea salt
2. Filling
- 2 cups raw cashews (soaked 4+ hours or overnight, then drained)
- 1 cup full-fat coconut cream (the thick top layer from a chilled can)
- ½ cup maple syrup or agave nectar
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 2 tsp pure vanilla extract
- 2 Tbsp melted coconut oil
- Pinch of sea salt
3. Raspberry Topping
- 2 cups fresh or frozen raspberries
- 2 Tbsp maple syrup (or granulated sugar)
- 1 Tbsp lemon juice
- 1 tsp cornstarch mixed with 1 Tbsp cold water (slurry)
Instructions
A. Prep the Crust
- Line a 9-inch springform pan with parchment paper.
- In a food processor, pulse almonds until finely ground.
- Add dates, coconut oil, and salt; process until mixture sticks together when pinched.
- Press the mixture firmly into the bottom (and slightly up the sides) of the pan.
- Place crust in the freezer while you make the filling.
B. Make the Filling
- Drain your soaked cashews and add them to a high-speed blender.
- Add coconut cream, maple syrup, lemon juice, vanilla, coconut oil, and salt.
- Blend on high until ultra-smooth and creamy (stop to scrape down sides as needed).
- Pour filling over the chilled crust, smoothing the top with a spatula.
C. Prepare the Raspberry Topping
- In a small saucepan over medium heat, combine raspberries, maple syrup, and lemon juice.
- Simmer 3–4 minutes, mashing berries gently.
- Stir in cornstarch slurry and cook until sauce thickens (1–2 minutes).
- Remove from heat and let cool slightly—reserve a few whole raspberries for garnish if desired.
D. Assemble & Chill
- Gently spoon or swirl most of the raspberry sauce over the cheesecake layer.
- (Optional) Use a toothpick or knife to create swirls for a marbled effect.
- Cover and refrigerate for at least 4–6 hours, or overnight for best results.
E. Serve
- Run a thin knife around the pan edge before unlocking the springform.
- Slice with a hot, clean knife (wipe between cuts).
- Drizzle each slice with remaining raspberry sauce and top with fresh berries.
Notes
Creamy, fruity, and completely dairy-free—this raspberry vegan cheesecake is a guilt-free indulgence everyone can enjoy. Perfect for special occasions or a refreshing summer treat!
- Prep Time: 20 minutes
- Cook Time: 0 minutes (chill time varies)
- Category: Dessert
- Method: No-bake
- Cuisine: American