Raspberry cheesecake with no cheese – that’s right. This delicious treat is completely free of refined sugar, vegan and lusciously delicious. The cheese cake base is made with nuts and dates, and the filling is created with cashew nuts, coconut yogurt, coconut milk and maple syrup.
Raspberries take this cake over the top. Simply delicious and not an ounce of cream cheese anywhere in sight.
Valentine’s Day is just around the corner, so I thought it would be the perfect time to churn out some dessert recipes. Baking is celebrating in my book, and this recipe is for those who like to avoid dairy, and stick to a vegan menu.
Readers sometimes email me to request some alternative recipes to the usual Irish fare I share, so I thought why not go all out this year, with a recipe for a cheese free cheesecake.
And so, to celebrate Valentine’s Day this year, I’m dishing up dessert recipes of all types, shapes, and sizes, like they’re gone out of fashion.
While this cake is indulgent it really isn’t a bad choice, for anyone who would like a little cheesecake without all the extra saturated fats and calories.
Now this recipe is by no means calorie free, but all the nuts give it a better nutritional profile than regular cheesecake.
No Bake Vegan Goodness:
The secret to the smooth and creamy main cheesecake layer in this easy bake, is raw cashew nuts. They are a go-to, versatile ingredient for vegan baking.
For this filling, the raw cashews are soaked overnight in boiling water. When blitzed in a food processor, they create a creamy, smooth base for the cheesecake filly.
Now, I’m not a vegetarian, and definitely not vegan, but every now and then I like to dabble with some different recipes, and mix things up a little bit each week.
We’re making an effort in our house to eat less meat and dairy. I have four teenagers, who are keenly aware of their carbon foot print, so we are in the process of reinventing our diet a little.
And trust me, this cake is a winner, and without a doubt, a wonderful way to experiment with vegan baking.
And so, without further ado, let’s get down to creating this vegan raspberry cheese cake.
Ingredients For Vegan Raspberry Cheesecake
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
Ingredients for the Cheesecake Base:
- Medjool dates (stone removed)
- Lemon zest
Ingredients for the Filling:
- Raw cashews (soaked overnight)
- Coconut yoghurt
- Coconut milk
- Maple syrup
- Pure vanilla extract
- Lemon zest
- Frozen raspberries
You can use fresh raspberries and freeze them before adding them to the filling.
Directions for Raspberry Vegan Cheesecake:
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.
The night before making this cheesecake you need to prepare the raw cashew nuts. Place them in a heat proof bowl and cover them with boiling water. Leave them to soak overnight.
Next day, start by making the base in a food processor or blender.
Add all of the base ingredients into a food processor and blitz it until it sticks when you press it between your fingers.
The nuts release oils when blitzed that help bind the base together. The dates also help create moisture to make the base sticky.
If the base is not clumping together, then simply add another date or two.
A 9-inch square baking tray is used for this recipe.
Line the baking tray with parchment or baking paper.
Add the nut mixture to the tray.
Press it down with the back of a spoon. Keep it in the fridge while making the filling.
Rinse and drain the cashews which were soaked overnight.
Place all of the filling ingredients into a high-speed blender, but DO NOT add the raspberries.
Blitz until smooth and creamy.
Pour the creamy filling onto the base, and smooth it out with the back of a spoon.
Add the raspberries by gently pushing them down into the filling.
Cover the cake with foil and place it in the freezer overnight.
When you’re ready to serve the cake, remove it from the freezer about 15 minutes in advance.
Add additional fresh raspberries as a garnish if you wish.
Slice the cheesecake into squares.
You can cut it into sixteen pieces (four x four) or you can make bigger slices by cutting it in nine pieces (three x three).
Any way you slice it, this is a creamy delicious treat.
Here’s the printable recipe if you would like to add this cake to your recipe files. You can choose to print this recipe either with or without images.
No Bake Vegan Raspberry Cheesecake
For the Base
- 1 cup almonds
- ½ cup walnuts
- ½ cup coconut shredded or dessicated
- 1 cup dates Medjool with stones removed
- 1 lemon zest
For the Filling
- 2½ cups raw cashews soaked in boiling water overnight
- ½ cup coconut yogurt
- ¾ cup coconut milk
- 1 cup maple syrup
- 2¼ teaspoons vanilla extract pure
- 1 lemon zest
- 1½ cups raspberries frozen
To Make The Base:
- Place all the ingredients for the base in a food processor. Blitz until it sticks when pressed between two fingers. If it’s not beginning to stick together add one or two more dates.
- Line the base of a 9-inch square baking tray with parchment paper. Add the nut mixture to the tray. Press down with the back of a spoon. Place in the fridge while making the filling.
To Make The Filling:
- Drain and rinse the cashews, which steeped overnight. Place all of the filling ingredients into a high-speed blender EXCEPT the raspberries. Blitz until smooth and creamy.
- Pour the filling over the base in the baking pan.
- Add raspberries, by gently pushing them down into the filling.
- Place in the freezer overnight. Remove from the freezer 15 minutes before serving.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you enjoy this vegan cheesecake.
Happy baking and happy Valentine’s Day to everyone.
Slán agus beannacht,
(Goodbye and Blessings)
Irish American Mom
Here are some more recipes and ramblings you might enjoy…
- Red White and Blue Trifle: Independence Day Dessert Recipe
- Crockpot Creme Egg Chocolate Easter Cake
- Chocolate Covered Bunnies As Homemade Easter Treats
- White Chocolate Peppermint Truffles
- Quick Easy White Bean and Tuscan Kale Soup
- Cranberry White Chocolate Chip Christmas Cookies
- Sugar Cookies Especially For Christmas
- Twice Baked Sweet Potato Casserole With Bacon And Pecans