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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.

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

Instructions

  1. Soak the cashews in hot water for 1 hour or overnight until softened. Drain before using.
  2. In a food processor, blend the almonds and dates until the mixture is sticky but textured.
  3. Press the crust mixture firmly into the bottom of a springform pan. Freeze to set while making the filling.
  4. 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.
  5. Add raspberries and blend or fold in depending on preferred texture.
  6. Pour the filling over the crust. Smooth the top and tap to remove air bubbles.
  7. Freeze for 4–6 hours or until fully set.
  8. Before serving, thaw for 10–15 minutes at room temperature. Top with extra raspberries if desired and slice.

Notes

  • For a marbled look, swirl raspberry puree on top before freezing.
  • Add cocoa powder or melted vegan chocolate for a chocolate version.
  • Use different berries like strawberries or blueberries for variation.
  • Store slices individually in the freezer for easy servings.

Nutrition

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