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.

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Vegan Raspberry Cheesecake for Special Occasions
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.
Pancake Tuesday starts next week, so we need to indulge a little before Lent begins.

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
- Almonds
- Walnuts
- Coconut
- 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.
Vegan Cheesecake Recipe Card
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
Ingredients
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
Instructions
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.
If you're a fan of no-bake desserts why not check out some of my other favorite sweet treats that are easy to make...
Irish Whiskey Chocolate Mousse Pie
Thanks for following my recipes and ramblings.

Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
Here are some more recipes and ramblings you might enjoy…
Favorite American Recipes
- Easy And Delicious Cranberry Brie Bites Recipe
- Ultimate Summer Vanilla Raspberry Ice Box Cake
- Layered Blueberry Salad
- Patriotic Oreo Truffles
Irish Side Dishes
- Buttered Baby Carrots
- Healthy Honey Roasted Parsnips Recipe
- Mustard Champ - An Easy and Flavorful Irish Side Dish
- How To Make Apple Chutney Irish Style
Sherrie
I’ve never used soaked cashews as a base for a cheesecake. Thank you for this great recipe - it looks delicious.
Irish American Mom
Hi Sherrie - I'm exploring the world of vegetarian and vegan cooking. Baking is the most difficult, but I'm learning about new and innovative substitutes for dairy and other ingredients. Thanks for checking out this recipe.
All the best,
Mairéad
Ellie
Thank you for the recipe.. I'm of Irish decent, and I'm trying to adapt from the old way to the vegan way of eating. I'm glad your trying and I'm hoping to get some great idea from you in the future.
Irish American Mom
Hi Ellie - I hope you like this cake. Vegetarian cooking is new to me, and vegan baking is something my children would like to explore. If I discover or create any more good recipes I'll be sure to share them here. I'm also interested in gluten free cooking and baking. Celiac disease is very prevalent in Ireland. Thanks for checking out my recipes.
Best wishes,
Mairéad
Jacq
Oh this recipe looks so easy and delicious. So going to be trying this, just hope my food processer is up to scratch and blends the cashews well. Can't wait to eat it!
Irish American Mom
Hi Jacq - I hope your food processor is up to this task. The cashews will keep those blades sharp. Thanks so much for stopping by to check out my recipes.
All the best,
Mairéad
Shashi at Savoryspin
I love cashew berry cakes like this! Simply scrumptious
Irish American Mom
Hi Shashi - So glad you like this recipe. Thanks for taking the time to give it your seal of approval.
All the best,
Mairéad
Claudia Lamascolo
I love how easy and creamy this looks cant wait to try your recipe
Irish American Mom
Hi Claudia - It's amazing how the cashews create a creamy cheese free topping for this faux 'cheesecake.' It's a delicious and healthier alternative.
All the best,
Mairéad
Tavo
I love cheesecake, but since I am vegan, I hadn't tried making one! This one really met my standards.
Irish American Mom
Hi Tav o - Lovely to hear this recipe meats your standards for vegan cooking. It's a great way to create a healthy yet sweet treat.
Best wishes,
Mairéad
Biana
What a great idea to use cashews as a base. And it's great it is no bake, perfect summer dessert.
Irish American Mom
Hi Biana - This really is a great no bake summer treat. Thanks for stopping by to check out this recipe.
All the best,
Mairéad