There’s something magical about a creamy cheesecake topped with vibrant raspberries. When I first tried making a vegan version I couldn’t believe how rich and luscious it tasted—no dairy required. The tangy sweetness of fresh raspberries pairs perfectly with the silky filling and crumbly crust.
This vegan raspberry cheesecake is my go-to when I want to impress guests or treat myself to something special. It’s completely plant-based but still delivers that classic cheesecake experience everyone loves. Plus it’s a breeze to make and doesn’t require any fancy ingredients. If you’re ready for a dessert that’s as beautiful as it is delicious you’re in the right place.
Why You’ll Love This Vegan Raspberry Cheesecake
You will love this vegan raspberry cheesecake because it checks all the boxes for a show-stopping dessert. My recipe starts with a nutty crust that holds together beautifully and offers a satisfying crunch. The plant-based filling delivers a rich, creamy texture that rivals any classic cheesecake—without a hint of dairy. Tangy raspberries blend with the creamy filling, giving every bite a perfect balance of tart and sweet.
I focus on using whole-food ingredients and natural sweetness, so you can enjoy a healthier treat that suits a balanced lifestyle. You get all the flavor and none of the heavy feeling that dairy-based cheesecakes can leave behind. This recipe is completely egg-free and gluten-free, making it a welcome choice for anyone with dietary preferences or allergies.
This cheesecake holds up well at parties, picnics, or family gatherings. Every time I serve it, both longtime vegans and curious newcomers go back for seconds. It has a vibrant color and a fresh, fruity taste that always brightens the table. If you are looking for a dessert that is as beautiful as it is delicious—and simple enough for a beginner in the kitchen—this vegan raspberry cheesecake will quickly become a favorite.
Ingredients
I love using wholesome, plant-based ingredients that make this vegan raspberry cheesecake both nutritious and delicious. Below you will find everything you need for the crust, creamy vegan filling, and that bright raspberry swirl.
For the Crust
- 1 cup raw almonds
- 1 cup Medjool dates, pitted
- 2 tablespoons shredded unsweetened coconut
- 1/4 teaspoon sea salt
For the Cheesecake Filling
- 2 cups raw cashews, soaked for at least 4 hours (or overnight) and drained
- 1/2 cup full-fat coconut cream
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
For the Raspberry Swirl or Topping
- 1 1/4 cups fresh or frozen raspberries
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon chia seeds (optional, for thickening)
Tools and Equipment Needed
I always find that having the right tools makes vegan cheesecake come together quickly and smoothly. Here’s everything I use when I make my vegan raspberry cheesecake:
- 9-inch springform pan: Essential for easy release and clean slices
- Food processor: Blends the crust to a crumbly, sticky texture
- High-speed blender: Produces the creamiest cashew filling
- Small saucepan: For gently heating the raspberry swirl or topping
- Fine mesh strainer: Strains raspberry seeds for a silky finish
- Mixing bowls: Helps with prepping ingredients and mixing fillings
- Spatula: Scrapes every bit of filling and topping from blender and bowls
- Measuring cups and spoons: Ensures consistent results every time
- Parchment paper: Lines the pan base for easy cake removal
- Offset spatula or spoon: Smooths the filling and swirl layers
Having these tools ready sets you up for vegan cheesecake success right from the start, letting you focus on the fun part—creating and decorating a show-stopping dessert.
Make-Ahead and Storage Tips
I love making this vegan raspberry cheesecake ahead of time because it lets the flavors deepen and saves me time on the day I want to serve it. Here’s how I get the best results while keeping the cheesecake fresh and delicious.
Making Ahead
- I always prepare the cheesecake at least 1 day in advance to let it set fully in the refrigerator. After blending and assembling all the layers in the springform pan, I cover it tightly with plastic wrap or a reusable silicone lid.
- If you want to make it even further in advance, the unbaked crust and filling freeze beautifully. After assembly, wrap the pan well and freeze for up to 2 weeks. Let it thaw overnight in the refrigerator before adding the raspberry topping for the freshest flavor and texture.
Storing Leftovers
- I store leftovers in the refrigerator in an airtight container or well-wrapped in the springform pan. The cheesecake stays fresh for up to 5 days. The crust keeps its pleasant texture and the filling remains creamy.
- For longer storage, I slice the cheesecake and pack individual pieces in airtight containers. Frozen slices can last up to 1 month. When I want a treat, I place a slice in the refrigerator to thaw for several hours or enjoy it slightly frozen for a chilly summer dessert.
Table: Storage Guidelines
| Storage Method | Preparation | Shelf Life | Tips for Best Quality |
|---|---|---|---|
| Refrigerator (whole) | Covered, assembled | 5 days | Add the raspberry swirl close to serving |
| Refrigerator (slices) | Airtight container | 5 days | Separate layers with parchment |
| Freezer (whole/slices) | Wrapped/airtight | 1 month | Thaw overnight before serving |
With these make-ahead and storage tips, I can enjoy vegan raspberry cheesecake any time and always serve my guests a perfectly textured dessert.
Directions
Making vegan raspberry cheesecake at home is simple and fun with the right steps. I break down each stage to ensure the texture and flavor come out just right every time.
Prep the Crust
- Line the base of a 9-inch springform pan with parchment paper.
- Add 1 cup raw almonds, 1 cup pitted Medjool dates, ½ cup shredded coconut, and ¼ teaspoon sea salt to a food processor.
- Pulse until the mixture becomes sticky and crumbly. It should hold together easily when pinched.
- Press the crust mixture evenly into the bottom of the prepared pan. Use a flat-bottomed glass to pack it down firmly.
- Place the pan in the freezer to set while preparing the filling.
Prepare the Cheesecake Filling
- Drain and rinse 2 cups soaked raw cashews (soak for at least 4 hours or overnight).
- Add the cashews to a high-speed blender along with 1 cup coconut cream, ½ cup maple syrup, ⅓ cup melted coconut oil, ¼ cup lemon juice, 1½ teaspoons vanilla extract, and ¼ teaspoon sea salt.
- Blend on high until the filling is completely smooth and creamy. Scrape down the sides and blend again if needed to remove any graininess.
Add the Raspberry Swirl or Topping
- In a small saucepan, combine 1½ cups fresh or frozen raspberries, 2 tablespoons maple syrup, and 1 tablespoon lemon juice.
- Warm over medium heat for 5 to 7 minutes, stirring occasionally until the raspberries break down.
- If you like a thicker sauce, stir in 1 tablespoon chia seeds and simmer for another 2 minutes.
- Pour the mixture through a fine mesh strainer, using a spoon to press out the juice and discard the seeds.
- Let the sauce cool completely. Set aside half for swirling and half for topping upon serving.
Assemble the Cheesecake
- Pour the blended cashew filling over the prepared crust in the springform pan. Smooth the surface with an offset spatula or the back of a spoon.
- Dollop spoonfuls of raspberry sauce over the filling. Use a skewer or toothpick to gently swirl the sauce into the top layer, creating a marbled effect.
Bake or Set the Cheesecake
- This cheesecake is no-bake. Place the assembled cheesecake in the freezer for at least 4 hours or until completely firm.
- Remove from the freezer and let it sit at room temperature for 15 to 20 minutes before slicing for the best creamy consistency.
Chill and Serve
- In the refrigerator, let the cheesecake chill for at least 2 hours after removing it from the freezer to achieve the perfect texture.
- Run a knife around the edge of the pan, release the springform ring, and transfer to a serving plate.
- Cut into slices using a sharp knife for clean edges.
- Spoon the reserved raspberry sauce over the top of each slice or garnish with extra fresh raspberries.
- Enjoy this vibrant vegan raspberry cheesecake loaded with plant-based goodness.
Expert Tips and Variations
As a former vegan restaurant owner, I have learned that the key to a truly spectacular vegan cheesecake lies in the details. Here are my favorite expert tips and tasty variations to help you create the best vegan raspberry cheesecake at home.
Expert Tips
- Soak the cashews overnight for a velvet-smooth filling. If you are short on time, soak in hot water for at least 2 hours.
- Always use fresh lemon juice for bright flavor. Bottled lemon juice will not provide the same tangy depth.
- When blending the filling, pause and scrape down the sides of your blender several times. This ensures everything gets perfectly creamy with no lumps.
- Taste the filling before pouring it onto the crust. Adjust maple syrup or lemon juice to suit your taste buds.
- Let the cheesecake set in the freezer for at least 4 hours. For clean slices, use a sharp knife dipped in hot water.
- Line the base of your springform pan with parchment paper for easy removal.
Variations
- Try a nut-free crust using sunflower seeds or oat flour if you have a nut allergy. Both will hold the crust together and offer a hearty base.
- Swap raspberries for other berries like blueberries, blackberries, or strawberries for a fun change in flavor and color.
- For an extra-chocolaty cheesecake, add 2 tablespoons of raw cacao powder to the filling and top with a drizzle of melted vegan chocolate.
- Add coconut flakes or chopped pistachios on top for crunch and extra color.
- Mix a few tablespoons of plant-based yogurt into the filling for a more tangy, cheesecake-like bite.
Make It Your Own
- Choose your favorite sweetener—agave, maple syrup, or date syrup all work beautifully in both the crust and the filling.
- Add a touch of almond or coconut extract to the filling for a new flavor dimension.
- Top with fresh edible flowers or lemon zest for a festive finish.
- Create mini cheesecakes using muffin tins for individual servings.
| Tip or Variation | Details |
|---|---|
| Soaking Cashews | Overnight or 2 hours hot water for creamy texture |
| Sweetener Choices | Maple syrup, agave, or date syrup |
| Nut-Free Option | Sub sunflower seeds or oat flour in the crust |
| Berry Swap | Use blueberries, strawberries, or blackberries |
| Chocolate Version | Add 2 tbsp cacao powder and top with melted chocolate |
| Tangy Twist | Stir in 2-3 tbsp vegan yogurt to the filling |
| Decorative Topping | Use fresh berries, nuts, flowers, or lemon zest |
| Mini Cheesecakes | Make individual portions in a muffin tin |
These tips and variations let you customize every vegan cheesecake to fit your cravings and dietary needs. Every time I make this recipe I find a way to make it new and exciting while packing in plant-based nutrition and flavor.
Conclusion
I love how this vegan raspberry cheesecake brings a burst of color and flavor to any table. It’s one of those desserts that always gets people talking and coming back for seconds.
Whether you’re celebrating something special or just want to treat yourself to something delicious and nourishing you can’t go wrong with this recipe. I hope you’ll give it a try and enjoy every creamy tangy bite as much as I do.
