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Raspberry Vegan Cheesecake

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A rich and creamy dairy-free cheesecake made with cashews, vegan cream cheese, and fresh raspberries, all nestled on a crunchy cookie crust and topped with a vibrant raspberry sauce. This elegant no-bake dessert is perfect for celebrations, holidays, or any occasion that calls for a plant-based treat.

Ingredients

  • For the Crust:
  • 2 cups vegan graham cracker crumbs or crushed vegan cookies
  • 1/3 cup coconut oil, melted
  • 2 tbsp maple syrup
  • For the Filling:
  • 2 cups raw cashews, soaked for at least 4 hours and drained
  • 1 cup coconut cream
  • 8 oz (225 g) vegan cream cheese
  • 1/2 cup maple syrup
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • For the Raspberry Topping:
  • 1 1/2 cups fresh raspberries
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice

Instructions

  1. In a bowl, combine the crushed vegan graham crackers or cookies, melted coconut oil, and maple syrup until evenly moistened.
  2. Press the mixture firmly into the bottom of an 8-inch or 9-inch springform pan.
  3. Place the crust in the refrigerator while preparing the filling.
  4. Add the soaked cashews, coconut cream, vegan cream cheese, maple syrup, lemon juice, vanilla extract, and raspberries to a high-speed blender.
  5. Blend until completely smooth and creamy, scraping down the sides as needed.
  6. Pour the filling over the prepared crust and smooth the surface with a spatula.
  7. Refrigerate for at least 6 hours or freeze for 3–4 hours until fully set.
  8. For the topping, combine raspberries, maple syrup, and lemon juice in a small saucepan over medium heat.
  9. Cook for 5–7 minutes, stirring occasionally, until the berries break down into a sauce.
  10. Allow the topping to cool completely.
  11. Spread the raspberry topping evenly over the chilled cheesecake.
  12. Chill for an additional 30 minutes if desired, then slice and serve cold.

Notes

  • Overnight chilling provides the best texture and flavor.
  • Frozen raspberries work well in both the filling and topping.
  • Swap raspberries for strawberries, blueberries, blackberries, or mixed berries.
  • Add chopped nuts or shredded coconut to the crust for extra texture.
  • Swirl additional berry puree into the filling for a marbled appearance.
  • Drizzle with melted vegan chocolate for a decadent variation.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-vegan-cheesecake-2/