Vegan Raspberry Cashew Cheesecake Recipe

Introduction

This vegan cheesecake is creamy, rich, and bursting with fresh raspberry flavor. Made without any dairy, it combines a nutty crust with a luscious cashew-based filling. It’s a delightful dessert perfect for any occasion.

Ingredients

• 1 cup quick-cooking oats
• 1/2 cup almonds
• 3/4 cup unsweetened coconut flakes
• 3 tablespoons maple syrup
• 1/4 teaspoon kosher salt
• 1/2 cup almond butter
• 3/4 cup coconut milk
• 1 1/4 cups granulated sugar, divided
• 2 cups cashews (soaked overnight, drained and rinsed)
• 1/2 cup refined coconut oil, melted, plus more for pan
• 2 teaspoons pure vanilla extract
• 1 (8-oz.) container vegan cream cheese
• 3 cups fresh or frozen raspberries, divided

Instructions

1. Step 1: Make the crust by pulsing oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
2. Step 2: Grease the bottom of an 8″ or 9” springform pan with coconut oil. Press the crust mixture evenly into the bottom of the pan.
3. Step 3: In a small saucepan over medium heat, combine coconut milk and ¾ cup sugar. Heat just until sugar dissolves, then remove from heat and let cool.
4. Step 4: In a high-powered blender, blend soaked cashews, the cooled coconut milk mixture, melted coconut oil, and vanilla extract until thick and smooth. Blend in the vegan cream cheese until fully combined.
5. Step 5: Pour the filling mixture over the crust in the springform pan. Chill in the freezer for at least 3 hours or up to overnight.
6. Step 6: For the fruit topping, bring 2 cups raspberries and the remaining 1/2 cup sugar to a low boil over medium heat. Simmer until slightly thickened, about 8 to 10 minutes. Remove from heat and let cool, then fold in the remaining 1 cup of raspberries.
7. Step 7: Remove the cheesecake from the springform pan and let thaw at room temperature for 1 hour. Spoon the raspberry topping evenly over the top before serving.

Tips & Variations

• Soak cashews overnight or for at least 4 hours to ensure a creamy filling texture.
• Use frozen raspberries if fresh are out of season; just thaw before making the topping.
• For a citrus twist, add a teaspoon of lemon zest to the filling mixture.
• Replace maple syrup with agave nectar or date syrup if preferred.
• To make the crust nut-free, substitute almonds with additional oats and coconut.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. To serve, thaw in the refrigerator for several hours or overnight, then bring to room temperature for about 30 minutes before enjoying. Leftover raspberry topping can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of cashews?

Cashews provide a creamy texture that’s key for this cheesecake, but macadamia nuts are a good alternative. Avoid harder nuts like almonds as they won’t blend as smoothly.

Do I need a high-powered blender for this recipe?

A high-powered blender helps achieve the smoothest filling, but a strong food processor can work if you blend the mixture in smaller batches and scrape down the sides frequently.

Vegan Raspberry Cashew Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 493 reviews

This delicious Vegan Cheesecake features a nutty oat crust, a creamy cashew and vegan cream cheese filling, and a vibrant raspberry topping. It’s a dairy-free, egg-free dessert perfect for vegans and anyone looking for a plant-based treat. The cake is chilled in the freezer for a smooth texture and topped with a homemade raspberry sauce that balances sweetness and tartness beautifully.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 35 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 1 cup quick-cooking oats
• 1/2 cup almonds
• 3/4 cup unsweetened coconut flakes
• 3 tablespoons maple syrup
• 1/4 teaspoon kosher salt
• 1/2 cup almond butter
• Refined coconut oil, for greasing

Filling

• 3/4 cup coconut milk
• 1 1/4 cups granulated sugar, divided
• 2 cups cashews (soaked overnight, drained and rinsed)
• 1/2 cup refined coconut oil, melted
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) container vegan cream cheese

Fruit Topping

• 3 cups fresh or frozen raspberries, divided

Instructions

1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in the maple syrup, kosher salt, and almond butter until well combined.
2. Prepare the pan: Grease the bottom of an 8-inch or 9-inch springform pan with refined coconut oil. Press the crust mixture evenly into the bottom of the pan to form a firm base.
3. Heat the coconut milk mixture: In a small saucepan over medium heat, combine the coconut milk with 3/4 cup of the granulated sugar. Heat just until the sugar dissolves completely, then remove from heat and let cool to room temperature.
4. Make the filling: In a high-powered blender, blend the soaked cashews, cooled coconut milk and sugar mixture, melted coconut oil, and vanilla extract until the mixture is thick and smooth. Add the vegan cream cheese and blend again until fully incorporated and creamy.
5. Chill the cheesecake: Pour the filling evenly over the crust in the springform pan. Place in the freezer and chill for at least 3 hours or overnight to set.
6. Prepare the raspberry topping: In a saucepan, combine 2 cups of raspberries with the remaining 1/2 cup sugar. Bring to a low boil over medium heat and simmer for 8 to 10 minutes until the sauce thickens slightly. Remove from heat and let cool, then fold in the remaining 1 cup of fresh raspberries.
7. Assemble the cake: Remove the cheesecake from the springform pan and let it thaw at room temperature for 1 hour. Spoon the raspberry topping evenly over the top of the cake before serving.

Notes

• Soak cashews overnight for a creamy filling; if short on time, soak them in hot water for at least 2 hours.
• Use refined coconut oil to avoid a strong coconut flavor.
• The cheesecake should be kept chilled until ready to serve; leftovers can be stored in the freezer.
• For a nut-free crust, substitute almonds with sunflower seeds and use sunflower seed butter instead of almond butter.
• Letting the cheesecake thaw for an hour at room temperature helps to achieve a smoother texture for serving.

Keywords: vegan cheesecake, dairy-free dessert, plant-based cheesecake, cashew cheesecake, raspberry topping, no-bake cheesecake