Vegan No-Bake Cheesecake
A delightfully creamy vegan no-bake cheesecake with raspberries. This cheesecake is vegan and gluten free.
Ingredients
For the Crust
- 2 cups raw walnuts
- 1½ cups dates, pitted
- 2 tbsp coconut flakes
- ½ teaspoon salt
For The Coconut Cheesecake:
- 1½ cups cashews soaked***
- ½ cup maple syrup
- 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 raspberries
- 1 cup raspberry jam
Instructions
To Make The Crust
- Line an 11x7 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 it 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.
Notes
❄️Storage Instructions
Refrigerator
After freezing the cheesecake to set, cover it with plastic wrap and transfer it to the refrigerator for ongoing storage. It should stay fresh for 1-2 weeks.Freezer
If you have leftovers or want to make the cheesecake in advance, it freezes well. Wrap it securely in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. In the freezer, it can be stored for up to 2-3 months.Thawing
When you're ready to eat it, take the cheesecake out of the freezer and allow it to thaw in the refrigerator for a few hours or overnight.Nutrition
Calories: 501kcalCarbohydrates: 54gProtein: 7gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gSodium: 115mgPotassium: 475mgFiber: 5gSugar: 36gVitamin A: 13IUVitamin C: 12mgCalcium: 65mgIron: 3mg
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