This rich, creamy vegan cheesecake has a decadent raspberry topping that will please both vegans and non-vegans. It’s dairy-free and gluten- free and is much easier to make than it looks. It’s also raw, which means you don’t even need to turn on your oven to make the ultimate dessert!
I love this vegan twist on a classic New York cheesecake. It’s so luxurious and smooth that even non-vegans can’t believe it’s totally dairy-free.
This is also one of my favorite template recipes, meaning that you can use this recipe as a base and customize it to make your own vegan cheesecake.
Ingredients Needed to Make A Vegan Cheesecake:
- Walnuts: I’ve used walnuts as the primary ingredient in the raw crust of this cheesecake because they have a slightly nutty, bitter edge that is complimented by the sweet raspberry sauce.
- Dates: I always use pitted Medjool dates because they have a rich, almost caramel like taste. I like to soak my dates in a bit of boiling water – it makes them soft and gooey and helps them incorporate into the nuts to make a sticky batter for the crust of your cheesecake.
- Coconut Flakes: A few tablespoons of coconut flakes brings out that coconut flavor. Save a few for a garnish.
- Salt: Salt brings out the flavors and makes this dish bright and refreshing.
- Cashews: Cashews are the magic ingredient in vegan cheesecake! In order to get the creamiest texture possible it’s essential to soak your cashews, preferably overnight. If you’re in a hurry you can use the quick-soak method: Bring a lidded pot of water to a boil, remove it from the heat, put your cashews in the water and put the lid on the pan. Soak for 30 minutes.
- Maple Syrup: Adds the perfect amount of sweetness to your cheesecake.
- Coconut Cream: – Chill a can of coconut milk overnight in the fridge. This will make the milk fat separate and solidify on top. Skim the cream off the top with a spoon.
- Lemon: Use the zest and the juice for a tangy, citrus pop to your cheesecake.
- Coconut Oil: Melted coconut oil helps everything gel and set.
- Raspberries: Fresh raspberries compliment the tangy cheesecake perfectly.
- Raspberry Preserves: Choose a preserve that’s seedless and is made with pectin, not gelatin. The preserve will help the raspberry sauce set and form a raspberry layer on top of the cheesecake.
How To Make It:
It’s quite easy to make this cheesecake, but you do need to plan ahead. Soak your cashews overnight and pop your can of coconut milk into the fridge to chill overnight.
The next step is to line your pan with parchment paper. I like to use one piece that’s about an inch longer on each side horizontally. This allows you to easily lift the cheesecake out of the pan after it’s set.
Boil a kettle or a saucepan of water and pour it over the dates. Soak for about 10 minutes. While the dates are soaking, blend the walnuts, coconut flakes and sea salt in a food processor. Drain the dates, and reserve a few tablespoons of the soaking liquid. Add the dates to the walnut mixture and mix until the mixture pulls away from the side of the bowl and a sticky dough forms. If the mixture doesn’t come together, add the reserved soaking liquid one tablespoon at a time.
Pour the crust mixture into the parchment lined pan, spread it out evenly and press it down firmly with the back of a spoon. Make sure that the mixture is compacted and firm and pop it in the freezer while you prepare your coconut cheesecake.
Now drain the cashews and add them to the processor along with the maple syrup, coconut cream, the melted coconut oil and the lemon zest and juice. Blend for 5-7 minutes. My advice is to set a timer…you need to really blend the cashew mixture until it’s silky and creamy. If you stop blending too soon your cheesecake will be gritty, and not creamy and smooth. If your processor gets too hot, turn it off and blend in intervals.
Spread the vegan cheesecake mixture on top of the crust, and pop the pan back in the freezer to set.
To make the raspberry topping, put the raspberries in a saucepan with 2 tablespoons of water and stir over medium heat until the raspberries break down and liquidize. Take the sauce off the heat and pour it through a mesh sieve, pushing it through with the back of the spoon. You should end up with 2-3 tablespoons of seedless puree.
Transfer the puree to the food processor and add the raspberry preserves. Blend until a smooth sauce forms. Take the cheesecake out of the freezer, spread the topping over the cheesecake and return the it to the freezer for 3 more hours.
Defrost the cheesecake for about 10 minutes before cutting into slices and eating. Enjoy!
If You Liked This Vegan Cheesecake Recipe, You Might Also Like:
No Bake Coconut Cheesecake With Raspberries
For the Crust
- 2 cups (200 grams) raw walnuts
- 1½ cups (260 grams) dates, pitted
- 2 tbsp coconut flakes
- ½ tsp salt
For The Coconut Cheesecake:
- 1½ cups (210 grams) cashews soaked***
- ½ cup maple syrup (170 grams)
- 1 can coconut milk chilled overnight and cream skimmed from top***
- ¼ cup coconut oil melted
- 1 lemon zest and juice
For The Raspberry Topping
- 1½ cups (175 grams) raspberries
- 250 grams raspberry jam
To Make The Crust
- Line an 11×7 pan with parchment paper, leaving some extra paper hanging over the sides so that the cake can be lifted out (see photo above). Bring the kettle to a boil.
- Put the dates in a medium sized bowl and cover with boiling water. Allow to soak for 10 minutes. Drain and place them into the food processor. Add the walnuts and salt and blend until a smooth and sticky dough forms. Pour into your lined pan and press down firmly. Put in the freezer to set up while you prepare the cheesecake filling.
To Make The Coconut Cheesecake
- Add the soaked cashews, maple syrup, coconut cream (skimmed from the top of the can of coconut milk), lemon zest and lemon juice to the food processor. Process on high speed for 5-7 minutes, scraping down the bowl at two minute intervals.
- Pour the cheesecake mixture into the pan and return to the freezer while you prepare the raspberry topping.
To Make The Raspberry Topping
- In a small saucepan, add the raspberries and two tablespoons of water. Over low heat, stir until the raspberries have broken down. Remove from the heat and push the raspberry mixture through a sieve with the back of a spoon. This will remove the seeds. You should have 2-3 tablespoons of fresh raspberry puree.
- Put the raspberry preserves and raspberry puree in the food processor and process for 30 seconds. Pour the topping over the cheesecake and return the pan to the freezer to freeze for at least 3 hours.