Print

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/vegan-raspberry-cashew-cheesecake-recipe/