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

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Raspberry Vegan Cheesecake

rate this recipe:
4.92 from 61 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.


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


  • 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.


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



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Veronica

    5 stars
    Wow, best dessert ever! Everybody loved it, vegan or not. Next time i think I might make more of the crust to balance the cheesy layer (i used the cashew version).

    • Jeanine Donofrio

      I’m so glad it was a hit!

  2. Mary N

    5 stars
    WOW!!! Most delicious plant-based cheesecake I’ve ever tasted!

    Love that this recipe is not overly sweet. Made (recipe 1) cheesecake filling as directed, and it is perfect! The raspberry layer was still delectably tangy like fresh raspberries should be. Only made two small changes: I omitted the coconut oil in the crust; the nut/date combination packed down perfectly without it. (We are limiting refined fats.) I also added about two tablespoons finely chopped pistachios on the top of the raspberry layer after freezing for two hours. Made this as a Valentine’s Day dessert for my hubby of 35 years, and he enjoyed it so much, he declared that’s the “cake” he’d like for his birthday. Thank you so much for this fabulous recipe. It’s definitely a “keeper,,” and so simple to make!

    • Jeanine Donofrio

      Hi Mary, I’m so glad you both loved it!

  3. Dayna Del Val

    5 stars
    I made this using 1/3 the fat cream cheese and low-fat coconut milk. Otherwise, I followed the recipe exactly, and it was GREAT! My husband loves cheesecake, and he thought it was excellent.

    Might make it in individual cups going forward if I keep using the lower fat ingredients for easier serving, but it is really good. Will definitely make it again.

    Thanks for a healthier version of the real deal.

  4. Maria

    Do you have a replacement option for coconut oil? I cannot stand the taste or smell of coconut and it’s been very frustrating lately as so many recipes use coconut.

    • Jeanine Donofrio

      Hi Maria, a neutral oil like vegetable oil should work.

  5. Lainey

    4 stars
    So good, beautiful colour and layering turned out perfectly.
    The only change I think I’d add a bid more maple syrup to the raspberry layer as its very very tart. I made option 1 with the cashews as I always prefer a from scratch method. Still super delicious.
    Thank you so much for sharing this recipe.

  6. Lainey

    The final layer is done…its so gorgeous. Now into the freezer for the night. Can’t wait to slice it and try it tomorrow night. Will let you know.

  7. Sue Dhami

    5 stars
    I made this for Christmas day , i dos option 2 With cream cheese It was so easy and trastes Mazinger you cant just hace once slice!

    • Jeanine Donofrio

      I’m so glad you loved it!

  8. Jessica Kao

    I’m about to try and make this but can’t decide if I should use the cream cheese or the cashews. Do you have a preference?

    • Jeanine Donofrio

      Hi Jessica, I’d say it depends on your blender – if you have a powerful blender like a Vitamix, you could go for the cashew one. If not, I might choose the cream cheese option.

  9. Johanne

    Hi! This recipe looks fabulous snd I’ll going to seek for Xmas. Can u substitute strawberries for raspberries? Thanks

    • Jeanine Donofrio

      Hi Johanne, I haven’t tried it with strawberries, I think it should be fine?

  10. Penny

    Is one container of cream cheese enough? It seems as though it would make a very thin layer.

    • Jeanine Donofrio

      Hi Penny, it is a pretty thin layer, like in the photos, and it’s in a loaf pan so it’s not a huge surface to fill.

  11. Mari

    5 stars
    This recipe is spot on!!!!

    Deliciously addictive!

    💘 it!!!!!

  12. Nora

    5 stars
    Fabulous….made option 1 with cashews Made it for dinner guests last night. Perfect dessert for a warm summer night. Thank you.

  13. Erin

    5 stars
    Thanks for this recipe, it is fantastic! I read the comments after I’d bought my ingredients, and I already had the Miyokos cream cheese. I wanted to make it work, so I made the following alteration: I used 1/4 cup of coconut oil in place of the 1/2 cup of coconut milk and otherwise followed the recipe exactly. The filling set perfectly. Thanks again!

  14. Lea

    Yum! I made this recipe exactly with the cashews in my vitamix. So delicious! Thank you!

  15. kari

    Can I make it in a regular pie pan?

    • Jeanine Donofrio

      no, it won’t be deep enough for the layers, so I recommend a loaf pan.

  16. Bernadette

    Hello! I am looking to make this four the 4th of July…but a quick question. Do I have to grind the chia seeds or soak them when I make up the raspberry topping?

    • Jeanine Donofrio

      Hi Bernadette, no, just add them dry to the blender in step 3.

  17. Amy

    Hi Jeanine! Thanks for sharing this recipe.

    Can you offer any recommendations on how to stabilize/increase the firmness of the cheesecake layer?

    When I made it, I used Miyokos’s vegan cashew cream cheese. The consistency is pretty similar to normal cream cheese.

    Otherwise, I followed the recipe exactly, including the setting times in the freezer, but when I took the cheesecake out to thaw before serving the cheesecake layer had the consistency of greek yogurt.

    Otherwise, the taste was great!

    Thanks in advance for your thoughts.

    • Jeanine Donofrio

      Hi Amy, I haven’t tried with Miyokos yogurt, that sounds strange for sure. How long did you let it thaw out of the freezer?

      • Amy

        I let it thaw out of the freezer for 20 min, per the recipe. By that point, the cheesecake layer getting a little runny, but the raspberry layer was still frozen/icy.

        • Jeanine Donofrio

          I think it’s probably the brand – they’re all made with different ingredients (unlike regular cream cheese brands that are all cream cheese). I could see how some might react differently when frozen and thawed.

  18. Saumya

    Hi, thanks for this amazing recipe. I am planning to make this for a friend but I’ll have to travel with this for a few hours as she lives far away from my place. Can this survive being out of the freezer/fridge for a few hours? I hope this doesn’t get too runny.

    • Jeanine Donofrio

      Hi Saumya, I think it’ll melt if it’s not kept in the freezer.

    • Megan Burt

      5 stars
      I would say freeze it and place it in a cooler with ice. When you get to friends house see if it needs to be put back in freezer for a little bit. I’ve been keeping mine in fridge and slice it when needed. It’s held up wonderfully.

  19. Pascal

    OMG! I made the recipe with cashew today and it was delicious. I substituted coconut sugar for maple syrup because i was out and also didn’t make the raspberry glaze (was lazy). Delicious!!!! Thanks for the recipe

    • Jeanine Donofrio

      I’m so glad you loved it!

  20. Orley

    I am going to make the cream cheese layer and I was wondering if you will be able to taste the lemon juice?

    • Jeanine Donofrio

      You can, it’s what gives it a tangy cheesecake-like flavor.

    • Megan Burt

      5 stars
      You can definitely taste the tanginess. Leave it out if you don’t like it and sub it with something else but plain cheesecake tastes tangy because of the lemon.

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.