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
Scale
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