Raspberry Vegan Cheesecake

A tart raspberry layer, a creamy "cheesecake" layer, and a gluten-free walnut crust make this easy vegan cheesecake recipe tangy, rich & delicious.

Vegan Cheesecake

Happy early Valentine’s day… or Galentines Day… or whatever holiday you like to celebrate with heart-shaped treats and little paper cards. As I’ve written about many times before, Jack and I have this Chocolate Molten Cake Valentine’s tradition. This year I switched things up a bit and made this decadent yet mostly raw raspberry vegan cheesecake. How cute are those layers!?

Vegan Cheesecake Recipe

Vegan Cheesecake Recipe Variations

I have two versions below – one version uses raw cashews for the white “cheesecake” layer and the other version uses vegan cream cheese. I wanted to offer these two options because one requires a fancy high powered blender to really cream the nuts out of those cashews, and the second option will work with any blender.

Both versions also taste different – if you’re used to eating “raw” desserts you will love the cashew version. It has a fresh taste that I really like. Jack preferred option 2, which tastes a little more authentically like cheesecake.

I top both variations with a fresh raspberry layer inspired by the raspberry chia jam I make all the time. This time, instead of jamming it, I blended the raspberries with chia seeds to create that bright pink topping.

 Vegan Cheesecake batter poured into pan

How to Make Vegan Cheesecake

A few notes about this recipe – it takes a little time for each layer to freeze before you add the next, so be sure to make this either the morning of, or the day before, you’re going to eat it. Other than the time it takes to freeze, this is a piece of cake to make:

  1. Start by making the gluten-free crust by pulsing together walnuts, dates, coconut oil, and salt in a food processor. Press the sticky mixture into the bottom of a parchment-lined loaf pan, and pop it in the freezer for 15 minutes.
  2. Blend together the ingredients for the creamy “cheesecake” layer. Then, pour them over the frozen crust, and slide the pan back into the freezer for another 2 hours.
  3. Finally, blend up the vibrant pink raspberry layer. Pour it over the frozen cheesecake and freeze overnight!
  4. Then, it’s time to eat! Let the vegan cheesecake thaw slightly before slicing and serving.

Raspberry Vegan Cheesecake

If you love this vegan cheesecake recipe…

Try more of my favorite vegan desserts:

Raspberry Vegan Cheesecake Slices

Raspberry Vegan Cheesecake

rate this recipe:
4.97 from 53 votes
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Serves 8 to 10
Note: This vegan cheesecake recipe requires each layer to be frozen before adding the next, so it's best to prep this at least one day before you would like to serve it.

Ingredients

Walnut Crust

  • 1 cup walnuts
  • 3 soft Medjool dates, pitted
  • ½ tablespoon coconut oil
  • heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

  • cup raw cashews, soak 4 hours, then drain
  • ½ cup full fat coconut milk
  • ¼ cup + 2 tablespoons maple syrup
  • ¼ cup fresh lemon juice plus 1 tablespoon zest
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt

Cheesecake option 2: with Daiya cream cheese

  • 1 (8 oz.) package plain vegan cream cheese
  • ½ cup full fat coconut milk
  • ¼ cup maple syrup
  • ¼ cup lemon juice
  • 1 teaspoon pure vanilla extract

Raspberry Layer

  • 1 (12-ounce) bag frozen raspberries, mostly thawed
  • ½ teaspoon fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds

Instructions

  • In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.
  • In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)
  • In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
  • When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

Notes

*A high powered blender, such as a Vitamix, is recommended for this option in order for the cashews to get really creamy.

 

126 comments

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  1. Elena
    09.18.2022

    Hello! This recipe seems delicious. It would be very helpful for me to have the quantities of the ingredients in grams too! Whenever I do the conversions myself get very confused and I never know if the result is what it is meant to be!

  2. Mia
    09.02.2022

    Hi there! Will this cheesecake keep/set in the fridge, or does it need to be frozen? Thanks

    • Jeanine Donofrio
      09.02.2022

      Hi Mia, no it needs to be frozen.

  3. Rachel
    08.30.2022

    4 stars
    Not sure what I did different but mine never set and stayed more of a creamy fruit dip consistency. Still delicious though and I will definitely make this again, but maybe as a dip with fresh fruit rather than pie filling.

  4. Kellie
    08.18.2022

    5 stars
    I have just made this for a dinner party. I blended it really well but chia seeds are still crunchy. Was I suppose to soak chia seeds before adding ?

    • Jeanine Donofrio
      08.19.2022

      Hi Kellie, if they’re crunchy, let it sit for a little bit, they’ll soften. No, I don’t soak them ahead of time.

  5. Megan
    08.04.2022

    5 stars
    This was very delicious! I love the tartness of the raspberries with the hint of lemon in the cheesecake layer! I put a touch of cocoa powder In the crust

  6. Carolyn
    07.29.2022

    5 stars
    Jeanine, nephew has a nut allergy. Is there a substitution for the walnuts that I can use?

  7. Sandy
    07.14.2022

    How long will it keep in the freezer?

    • Jeanine Donofrio
      07.16.2022

      Hi Sandy, a month or so, if wrapped up well.

  8. Laura
    07.13.2022

    Hello there,
    Planning to make for friends for Christmas in July party. Will it keep if I make two to three days in advance?
    Thank you 🙂

    • Jeanine Donofrio
      07.16.2022

      Hi Laura, it’ll keep as long as you want (or up to a month or so) in the freezer. I hope it’s a hit a the party!

  9. alyssa
    06.03.2022

    Hi! do you separate the coconut milk for the cream cheese layer? I have full fat canned milk. Thanks!

    • Jeanine Donofrio
      06.03.2022

      Hi Alyssa, I would make sure the can is mixed together well (the solids and the watery part). It’s not necessary to separate the solids because either the cashews or the vegan cream cheese will thicken it. Hope that helps!

  10. Rosie
    05.27.2022

    5 stars
    Made this three times now. Such an awesome recipe, thank you!

    • Jeanine Donofrio
      05.28.2022

      I’m so glad you loved it!

  11. Beth
    05.16.2022

    The recipe looks wonderful . Is there a variation for those allergic to coconut and tropical fruits? Thanks

  12. Pam
    04.04.2022

    Hi, I want to make this today or tomorrow and have a question about the dates. Are they fresh dates that you pit or are they dried?

    • Jeanine Donofrio
      04.05.2022

      Hi Pam, they’re dried medjool dates, they often have pits still in them.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.