Because I can’t seem to go to bed before having something sweet, my nightly ritual lately has consisted of sliced bananas, shredded coconut, cacao nibs, and walnuts or almonds.
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Vegan raspberry cheesecake is a delicious, dairy-free dessert that's perfect for those who prefer a plant-based lifestyle. This recipe uses cashews to create a creamy filling and has a sweet raspberry topping. It's a great treat for special occasions or a delightful weekend dessert. Here's how to make it.
Ingredients:
For the Crust:
- 1 1/2 cups raw almonds or walnuts
- 1/2 cup pitted Medjool dates
- 1 tablespoon coconut oil (melted)
- Pinch of salt
For the Cheesecake Filling:
- 2 cups raw cashews (soaked in water for at least 4 hours or overnight)
- 1/2 cup coconut cream or full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 2 tablespoons maple syrup or agave syrup
- 1 tablespoon lemon juice
Instructions:
Prepare the Crust:
- In a food processor, blend the raw almonds or walnuts until they are finely chopped. Add the dates, melted coconut oil, and a pinch of salt, then blend until the mixture sticks together when pressed.
- Press the crust mixture evenly into the bottom of a 9-inch springform pan. Press firmly to ensure it holds together. Place the pan in the freezer while you prepare the filling.
Make the Cheesecake Filling:
- Drain the soaked cashews and add them to a high-speed blender or food processor. Add the coconut cream, maple syrup or agave syrup, lemon juice, vanilla extract, and salt.
- Blend until the mixture is very smooth and creamy. This might take a few minutes, depending on your blender's power. Scrape down the sides as needed to ensure everything is mixed evenly.
Pour the Filling into the Crust:
- Remove the springform pan from the freezer and pour the cheesecake filling onto the crust. Smooth the top with a spatula to create an even layer.
- Return the pan to the freezer and allow it to set for at least 4 hours, or until firm.
Prepare the Raspberry Topping:
- In a small saucepan over medium heat, add the raspberries, maple syrup or agave syrup, and lemon juice. Stir and cook for about 5-7 minutes, or until the raspberries have broken down and the mixture has thickened slightly. Let it cool to room temperature.
Add the Topping and Serve:
- Once the cheesecake has set, remove it from the freezer. Carefully remove the springform pan's outer ring.
- Pour the raspberry topping over the cheesecake and spread it evenly across the top.
- Allow the cheesecake to sit for 10-15 minutes before slicing and serving.
Enjoy your Raspberry Vegan Cheesecake! This dessert is rich, creamy, and has a lovely balance of sweet and tart flavors. If you'd like more vegan recipes or other dessert ideas, let me know!
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Your cheesecake looks delicious! I love the chocolate/raspberry combo. The recipe looks good and healthy but I would probably have to replace cashew nuts with something as I don't eat them :) Thank you for sharing your recipe!
I like raspberry and chocolate harmony. Looks delicious!