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

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Raspberry Vegan Cheesecake

rate this recipe:
4.92 from 62 votes
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
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

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.

 

138 comments

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  1. Kate
    01.08.2021

    Hello,
    I would love to try this recipe for a birthday cake, it looks really awesome!
    Do you think it would be ok to supplement the dates with figs?

    • Jeanine Donofrio
      01.08.2021

      Hi Kate, I’m not sure it would hold together the same way, and I think the quantity might have to change.

  2. Lisa
    12.30.2020

    5 stars
    Just made this and I would say this tastes just like a real cheesecake if not better! It’s also very easy to make.

  3. Glynda
    11.30.2020

    Love your recipes. Thank you for offering a modified version of the vegan cheesecake recipe without cashews. 🙂 Looking forward to making this!

  4. Solana Samantha Barton
    11.20.2020

    Can you do a nut free version?

  5. Cabell
    11.16.2020

    Do you think a cusinart blender could blend the cashews well enough (like a vitamix) to get the consistency needed for the cashew filling version?

    • Jeanine Donofrio
      11.16.2020

      I haven’t tried that particular blender, if you’re not sure you could soak the cashews overnight and drain them before using. That would help soften them. As long as it’s a standing blender (not a food processor or immersion blender), it should work great.

  6. Tess
    10.04.2020

    I made these over the weekend and they were absolutely perfect. A perfect example of a few ingredients coming together to form something amazing.

    The recipe is low effort, but it does require take awhile because each layer needs to freeze individually. Definitely not a last minute fix.

    Changes: Blackberry/blueberry mixture instead of raspberries (couldn’t find frozen raspberries), a few extra dates because mine were pretty small

    • Jeanine Donofrio
      10.06.2020

      I’m so glad you enjoyed!

  7. Irene
    09.01.2020

    5 stars
    Insanely delicious. I cannot even describe what a shock this recipe was!!

    • Jeanine Donofrio
      09.12.2020

      I’m so glad you loved it!

  8. TC
    08.27.2020

    5 stars
    Made this last week. Absolutely delicious, and so many compliments! Looking forward to making it again. Thank you!!

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you loved it!

  9. Zoe
    07.30.2020

    This was so delicious and so easy to make! I love that it’s only sweetened with pure maple syrup and dates. The only thing is that the raspberry top doesn’t unthaw at the same speed as everything else, so when you try to cut it, it smushes the other layers down. I’m making it again, but saving the raspberry topping on the side and putting it on top when serving. So delish!

  10. Hannah
    07.16.2020

    5 stars
    This recipe was amazing! I’m 14 and I make desserts for my vegan grandparents. This recipe I loved and they loved! I can’t wait to make it for my parents! I used frozen blueberries instead of raspberries and it still tasted amazing! It’s so creamy and delicious! Thank you so much! I’m going to be making this many times in the future! It’s not unhealthy too!

  11. Chris Strathdee
    06.02.2019

    Those look great. However, I have an allergy to tree nuts. Do you have a viable substitute for the walnuts and cashews?

    • Jeanine Donofrio
      06.07.2019

      Hi Chris, I don’t have a sub for the nuts in this recipe since it’s primarily nuts.

  12. Anonymous
    04.17.2019

    Can you please tell me the nutrition facts?

  13. Jeanine Donofrio
    02.19.2019

    Hi Jenna, it’ll get softer if you let it sit at room temperature until it’s not icy anymore.

  14. Jeanine Donofrio
    01.22.2019

    I’m sorry you didn’t love this one, maybe you would like blueberries better since they don’t have seeds.

  15. Steph
    06.04.2018

    Regarding the coconut milk, do you use the thick part on top or do you mix the can up first? This looks amazing, looking to prepare it for Father’s Day.

  16. AC
    12.09.2017

    Hi! I was wondering if you think it is possible to make this without a food processor (I only have a blender and don’t want to buy another piece of equipment)? Thanks!

    • Anonymous
      07.16.2020

      5 stars
      I used a vitamix for the whole recipe and it worked really good!

  17. Tomi
    11.17.2017

    Is it possible to use something other than the coconut milk and it still set up? I have a coconut allergy.

    This looks so amazing that I would like to try it out before the holidays.

    Thanks!!!

    • Jeanine Donofrio
      11.17.2017

      Hi Tomi,

      Any nut milk should work (the cashews are the most important part of the filling) – it might be a tad more icy, but should be fine after it thaws a bit before slicing into it. Hope that helps!

  18. Belina
    08.16.2017

    Hi, can I use fresh raspberries? Is still work? Thank you.

    • Jeanine Donofrio
      08.16.2017

      yes, fresh raspberries will work!

  19. Aidan
    06.18.2017

    I am really excited to try this! Just wondering if the coconut oil in the crust should be room temp or melted?

    Thanks so much 🙂

    Aidan

    • Jeanine Donofrio
      06.20.2017

      Hi Aidan – mine was at room temp, but I’m pretty sure it would work either way.

      • Aidan
        06.28.2017

        5 stars
        Oh my god – finally had some spare time to make this and it is SO good. 🙂 I’m in heaven – the slight tartness of the raspberry chia layer is such a perfect complement to the cashew “cheesecake” layer.

        Love love love it! Thank you for more deliciousness. 🙂

        • Jeanine Donofrio
          06.29.2017

          funny – I was just thinking about this one as your comment came through :). So glad you liked it! Always appreciate your feedback!

  20. Kacy from library.uonbi.ac.ke
    06.05.2017

    This just looks out of this world

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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.