Name: Raspberry Vegan Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups raw cashews (soaked for 1 hour in hot water or overnight); 1 cup coconut cream or full-fat coconut milk; 1/3 cup maple syrup or agave nectar; 1/4 cup coconut oil (melted); 1 cup fresh or frozen raspberries (thawed and drained if frozen); 2 tbsp lemon juice; 1 tsp vanilla extract; Pinch of salt; 1 cup almonds or walnuts; 1 cup Medjool dates (pitted); Optional: extra raspberries for topping

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Raspberry Vegan Cheesecake is a creamy, dreamy dessert that’s completely dairy-free and perfect for anyone looking for a plant-based sweet treat. With a nutty crust and a luscious raspberry filling, this cheesecake is rich, tangy, and bursting with fresh flavor. I don’t have to sacrifice indulgence just because it’s vegan—this one delivers everything I love in a traditional cheesecake, with a fruity twist.

Why You’ll Love This Recipe

I love how this cheesecake tastes just as rich and smooth as a traditional one, without using any animal products. It’s naturally sweetened, gluten-free (if I use the right crust ingredients), and no-bake, which makes it super easy. The bright raspberry flavor balances the creamy filling so well. Plus, it’s stunning to look at, making it a perfect dessert for gatherings or celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw cashews (soaked)
Coconut cream or full-fat coconut milk
Maple syrup or agave nectar
Coconut oil
Fresh or frozen raspberries
Lemon juice
Vanilla extract
Salt
Almonds or walnuts (for the crust)
Medjool dates (pitted)
Optional: extra raspberries for topping

Directions

I start by soaking the cashews in hot water for at least an hour (or overnight if I plan ahead).
To make the crust, I pulse the almonds and dates in a food processor until they stick together but still have texture.
I press the crust mixture firmly into the bottom of a springform pan and place it in the freezer to set.
For the filling, I blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, salt, and melted coconut oil until completely smooth and creamy.
I fold in or blend the raspberries (depending on the texture I want) and pour the mixture over the crust.
I smooth the top and tap the pan gently to remove air bubbles, then freeze it for at least 4–6 hours until fully set.
Before serving, I let it thaw for 10–15 minutes, top with extra raspberries if I want, and slice.

Servings and timing

This recipe makes 8–10 slices, depending on how big I cut them. It takes about 20 minutes to prep and at least 4–6 hours to freeze completely. I usually make it the night before and let it sit out briefly before serving.

Variations

I sometimes swirl in a raspberry puree layer on top for a pretty marbled effect.
For a chocolate version, I add a bit of cocoa powder or melt vegan dark chocolate into the filling.
I use strawberries or blueberries instead of raspberries when I want a different berry flavor.
Adding shredded coconut to the crust gives it a tropical touch I love.

storage/reheating

I store this cheesecake in the freezer, tightly wrapped or in an airtight container, for up to 2 weeks. It doesn’t need reheating—just thaw for about 10–15 minutes at room temperature before slicing. Leftover slices can be stored individually for easy grab-and-enjoy desserts.

FAQs

Do I have to soak the cashews?

Yes, I always soak the cashews—it’s what makes the filling creamy and smooth. I use hot water to speed up the process if I’m short on time.

Can I use a different nut for the crust?

Definitely. I’ve used pecans, walnuts, or even sunflower seeds for a nut-free version. It’s super flexible.

Is it okay to use frozen raspberries?

Yes, frozen raspberries work great. I just thaw and drain them first so the filling doesn’t get too watery.

How do I make it sweeter or less sweet?

I adjust the maple syrup to my taste. If the raspberries are very tart, I sometimes add an extra tablespoon.

Can I make this cheesecake layered?

Yes, I’ve made it with two layers—plain on the bottom and raspberry on top. I chill each layer before adding the next.

Conclusion

Raspberry Vegan Cheesecake is one of those desserts that impresses everyone—vegan or not. It’s rich, fruity, and beautiful, with a smooth texture that feels indulgent without being heavy. I love that it’s easy to make ahead and perfect for special occasions or just when I’m craving something sweet and refreshing.

Raspberry Vegan Cheesecake

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Raspberry Vegan Cheesecake is a creamy, no-bake dessert made with soaked cashews, coconut cream, and fresh raspberries, all on a nutty date crust. It’s dairy-free, naturally sweetened, and perfect for plant-based dessert lovers.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (includes freeze time)
Yield: 8 to 10 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

Ingredients

1 1/2 cups raw cashews (soaked for 1 hour in hot water or overnight)
1 cup coconut cream or full-fat coconut milk
1/3 cup maple syrup or agave nectar
1/4 cup coconut oil (melted)
1 cup fresh or frozen raspberries (thawed and drained if frozen)
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
1 cup almonds or walnuts
1 cup Medjool dates (pitted)
Optional: extra raspberries for topping

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Instructions

Soak the cashews in hot water for 1 hour or overnight until softened. Drain before using.
In a food processor, blend the almonds and dates until the mixture is sticky but textured.
Press the crust mixture firmly into the bottom of a springform pan. Freeze to set while making the filling.
In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, salt, and melted coconut oil. Blend until completely smooth.
Add raspberries and blend or fold in depending on preferred texture.
Pour the filling over the crust. Smooth the top and tap to remove air bubbles.
Freeze for 4–6 hours or until fully set.
Before serving, thaw for 10–15 minutes at room temperature. Top with extra raspberries if desired and slice.