This easy no-bake raspberry cheesecake has thick layers of vegan cashew cheesecake filled with juicy raspberry filling, finished with a layer of creamy chocolate. It's 100% gluten-free, and mini, too, so one slice is the perfect amount!
I've always found cheesecake recipes intimidating. The water baths? The hours of slow baking? The fear of cracking? Sometimes, there just aren't enough hours in a day. Not to mention the tricky business of substituting the cream cheese and eggs to make it vegan. So, I created a decadent cheesecake that doesn't require any baking! This no-bake raspberry cheesecake is ultra-creamy and delicious, but also dairy-free, vegan, and gluten-free. And, it's actually EASY to make.
Why You'll Love This No Bake Raspberry Cheesecake
- Vegan and gluten-free. I make the rich layers with my favorite cashew cheesecake recipe. It's super simple as far as vegan cheesecakes go, and so creamy! This recipe is also gluten-free, and free from refined sugar. Guilt-free cheesecake is something I can get behind!
- Fresh raspberry flavors. This cheesecake gets filled with sweet and tangy homemade raspberry jam, for delicious bursts of fruit in every bite. It tastes amazing, especially when raspberries are in season.
- Chocolate garnish. I mean, everything is better with chocolate, right? I finish off this raspberry vegan cheesecake with a generous drizzle of chocolate and a garnish of fresh berries. It takes this dessert completely over the top.
Vegan Cheesecake Ingredients
Scroll down to the recipe card below this post for a printable ingredients list and full amounts.
For the crust
- Pecans – Crushed pecans form the base of this crunchy gluten-free crust. You can also use another nut, like walnuts or hazelnuts, or cashews.
- Medjool dates – Medjool dates are my favorite because they're large, sweet, and a little rich. These help hold the crust together, but they also add a caramel-like flavor.
- Salt
For the no-bake cheesecake filling
- Raw cashews – Let these soak in filtered water for at least 4 hours (see below).
- Coconut oil – Coconut oil helps improve the texture of the cheesecake filling, without too much flavor interference. If you're using another oil, make sure it's mild-flavored.
- Almond milk – Water works, too.
- Lime juice – Freshly squeezed is best.
- Maple syrup – Make sure it's real maple syrup, and not pancake syrup. Honey is another good option if you aren't a fan of maple.
- Vanilla powder – Or substitute an equal amount of vanilla extract or vanilla paste.
- Raspberry chia jam – I used my homemade raspberry chia jam, but you could substitute store-bought jam if you’re in a time crunch. The raspberry chia jam adds a bit of tartness to balance the cheesecake, so I recommend buying a jam that’s not overly sweet.
- Chocolate chips – Be sure to use plant-based chocolate chips if you’re vegan!
What does soaking cashews do?
While you could attempt a cheesecake filling with vegan cream cheese or tofu, I make this dessert with my fave creamy plant-based ingredient of all time: soaked cashews. Soaking cashews softens them up and makes them easy to puree into a smooth no-bake cheesecake filling. If you've never done it before, see my recipe for homemade cashew cream for soaking tips.
You've probably seen me use soaked cashews as a cream substitute before (my white quinoa chili is a favorite around here), and it works perfectly in dessert recipes, too. Soaked cashews is the most commonly used base for vegan no-bake cheesecake. I always find the taste is so much better!
How to Make a No Bake Raspberry Cheesecake
To make this creamy no-bake raspberry cheesecake, soak raw cashews in water for a few hours. Once they're soft, simply blend them up with coconut oil (which helps with the final texture), a little water, some lime for a zing, vanilla for flavor, and maple syrup. That's it! Your vegan cheesecake batter is ready to go.
Meanwhile, you'll want to prepare and press the crust inside a lined 4″ springform pan. Layer the cheesecake and raspberry jam over the crust. This raspberry cheesecake goes into the fridge for 5 hours (or overnight) to set. Before serving, drizzle the top with melted chocolate chips, slice, and serve! Scroll down to the recipe card for printable directions and recipe details.
Tips for Success
- No springform pan? No problem! You can make this mini cheesecake in a regular 4-inch pan. If you don’t have one of those either, you can use a loaf pan and make a rectangular cheesecake—it’s a little unconventional, but it will still taste good!
- Blend the filling well. To replicate the texture of traditional cheesecake, you really need to let your food processor run for a while until there are no lumps or bits of cashew left in the filling.
- Be patient. If you cut this into a no-bake cheesecake before it’s set, it will fall apart. Once it’s frozen through, you’ll get nice, clean slices.
Serving Suggestions
Fresh raspberries are the perfect pairing with this no-bake raspberry cheesecake, but dark chocolate shavings or cacao nibs are a delicious finishing touch too. Or you can add a dollop of coconut whipped cream to each slice when serving! I love this cheesecake served with a cozy cortadito or a caffeine-free maca latte. It's also great with an after-dinner cocktail, like this lemon maple bourbon cocktail.
How to Store
You can store this raspberry vegan cheesecake in the freezer for up to 3 months. Wrap it well, then place it in a freezer bag or airtight storage container. Once you’ve taken the cheesecake out of the freezer and put it in the refrigerator, enjoy it within 4 days.
More No-Bake Desserts
No-Bake Raspberry Cheesecake
Ingredients
for the crust:
- 1/4 cup pecans
- 3 Medjool dates
- dash of salt
for the filling:
- 1 cup cashews , soaked for 4+ hours
- 2 tablespoons coconut oil , melted
- 2 tablespoons almond milk (or water) , as needed
- Juice of 1/2 lime
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla powder (or extract)
- 1 batch raspberry chia jam*
- 1/4 cup chocolate chips , melted (optional)
Instructions
- Line the bottom of a 4″ springform pan with parchment paper.
- In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about 1 minute. Press the dough into the bottom of the springform pan and set aside.
- Place the filling ingredients (minus the jam) in the food processor and blend until high until smooth.
- Scoop half the filling into on top of the crust and smooth over with the back of a spoon. Spread a thin layer of raspberry jam on top of the filling, then top with the rest of the filling, top again with some jam.
- Place the cake back in the freezer for at least 5 hours, preferably overnight, until the cake is hard. Remove from freezer 30 minutes before serving. Just before serving, drizzle with melted chocolate then slice with a sharp knife and serve.
Video
Notes
Nutrition
