This creamy no bake vegan cheesecake makes a delightful fresh and fruity dessert that is perfect for Summer. Smooth, creamy and with the right balance of tart and sweet from the raspberries this dessert is a real crowd pleaser. This raspberry cheesecake is vegan, gluten free, dairy free and paleo.
If you have been following my blog for a while you will know I love my no bake desserts! While I have always loved cheesecake I can’t tolerate a lot of dairy and although I am not vegan I was delighted to come across vegan “cheesecakes” that popped up several years ago in various healthy raw food cafes.
This cheesecake is free from gluten, dairy and the large amounts of refined sugar that you find in your standard cheesecakes so instead of filling up on empty calories you are enjoying a nutrient rich dessert made from unrefined ingredients.
Soaked cashews make the “cheese” part and if you are doubtful about how good these can taste in a no bake dessert then I urge you to give it a go! I promise you will not be disappointed – no it does not taste exactly the same as traditional cheesecake but it is very similar and even nicer in my opinion!
Due to the high protein content from the nuts this vegan cheesecake is very filling! You will only need a small slice, meaning there is a lot to go around!
I love making mini no bake cheesecakes but this larger cheesecake is definitely a favourite. It is perfect to serve when entertaining guests or in our case we will be enjoying it on Christmas Day. Pavlova topped with strawberries is a popular dessert to have for Christmas in New Zealand but I find it is too sweet, not too mention it is usually full of a LOT of refined sugar and dairy.
This no bake cheesecake is perfect for a busy time when entertaining as you can make it ahead of time and keep it in the freezer. I always make it with frozen raspberries so when they are out of season I purchase organic frozen raspberries which means it can be enjoyed at any time of year.
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Have a lovely week!
Hope x
Serves 12
Hope Pearce
A delicious raw vegan raspberry cheesecake
20 minPrep Time
1 hr, 50 Total Time
Save Recipe5 based on 15 review(s)
Ingredients
- 3/4 cup walnuts
- 3/4 cup almonds
- 3/4 cup dates, soaked*
- 3/4 cup desiccated coconut
- 2 cups raw cashews, soaked*
- 1/3 cup plus 1 Tbspn lemon juice
- 1/2 cup coconut cream
- 2 Tbspn maple syrup
- 1 tspn vanilla extract
- 2 cups raspberries, frozen
- 1/2 cup dates, soaked*
- 2 Tbspn raspberries to add on top
Instructions
- First of all soak the cashews and dates.
- Line the bottom of a a 9” spring-form pan and grease the sides with coconut oil.
- Blitz all of the ingredients for the crust in a food processor until you have a dough like consistency. If you scoop out some of the ingredients then it should hold together in a ball, this is how you know it is done. Scoop out the crust and place on the bottom of the pan and press down to ensure base is even.
- Place the crust in the freezer while you make the rest of the cheesecake. Rinse out your food processor.
- Next blitz all of the ingredients for the filling in a food processor. You want this to be nice and creamy so use the strongest setting and blend it until it is nearly looking like a very thick smooth liquid. The time it will take will vary depending on the strength of your food processor.
- Once smooth pour over the crust and smooth out so you have an even layer. Place back in the freezer and freeze for 1 hour, then start the topping.
- For the topping add the dates into the food processor and blitz until you have a smooth paste. Add the frozen raspberries and blitz until they are crushed, blended and smooth, it should be like a thick pulpy liquid. This may take anywhere between 3-5 minutes depending on the strength of your food processor. Place in the freezer for 30 minutes.
- Top with fresh raspberries, or if you are using frozen then leave them out prior to doing the topping for 15-20 minutes to thaw.
- Run a knife under hot water to cut into slices and serve.
Notes
*To soften the cashews you have two options: Either soak in cold water for 4 hours to overnight - overnight is best. Or in very hot water for 20 minutes. Then rinse, drain and pat dry with a paper towel. *Soak dates in warm water for 10 minutes, rinse, drain and pat dry with a paper towel.
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Other paleo no bake desserts you may like to try:
30 Comments
Jean
December 18, 2018 at 6:59 pm This looks so perfect! love that it's dairy free.Hope Pearce
December 21, 2018 at 2:52 pm Thanks Jean!Raia
December 19, 2018 at 5:11 am What a beautiful cheesecake!Hope Pearce
December 21, 2018 at 2:52 pm Thanks Raia!Megan Stevens
December 19, 2018 at 5:55 am Looks perfect and SO delicious!! Pinning to make for my dairy-free daughter.Hope Pearce
December 21, 2018 at 2:52 pm Thanks Megan! Yes perfect for her if she is dairy free - I hope she likes it :)Joni
December 19, 2018 at 9:12 am I could stare at these images all day long!! Love all of the nuts in this recipe :)Hope Pearce
December 21, 2018 at 2:51 pm Thanks so much Joni :)Tessa
December 19, 2018 at 4:33 pm too much delciousness!! I want a giant slice right now!!Hope Pearce
December 21, 2018 at 2:50 pm Thanks Tessa!Tina
December 20, 2018 at 1:52 am What a beautiful recipe! That crust sounds so delicious, I can't wait to try it.Hope Pearce
December 21, 2018 at 2:50 pm Thanks so much Tina, the crust is lovely and nutty :)STACEY CRAWFORD
December 20, 2018 at 5:59 am This will be perfect for when my vegan friends visit! Thanks.Hope Pearce
December 21, 2018 at 2:50 pm Yay - I hope they enjoy it! :)CHIHYU
December 22, 2018 at 4:43 am What a gorgeous dessert. I would love to have this yummy cake every day!Hope Pearce
December 30, 2018 at 8:47 am Thanks so much ChihYu!Lindsey
December 23, 2018 at 3:55 am Just stunning! I recently discovered that I don't tolerate dairy, so this is perfect timing for me! I've been craving cheesecake!Hope Pearce
December 30, 2018 at 8:46 am Thanks Lindsey, aah perfect! Yes its a great dairy free option, you won't miss the dairy in this!Kathryn
December 24, 2018 at 3:12 am This looks so beautiful, I love these layers! And, I like that it's only sweetened with dates and maple syrup. My kids are going to love making this!Hope Pearce
December 30, 2018 at 8:45 am Thanks Kathryn, yes its a great one to get the kids involved!:)Anne
December 24, 2018 at 10:44 am I love that cashew cream filling ! Going to try to make this soonHope Pearce
December 30, 2018 at 8:45 am Its lovely and creamy, I hope you enjoy it:)Meredith
December 24, 2018 at 7:09 pm It isn’t summer here, but I sure can’t wait to make this recipe! It is a perfect healthier holiday dessert!Hope Pearce
December 30, 2018 at 8:45 am Thanks Meredith, yes its nice to have some healthier options! :)Catherine Baez Sholl
December 25, 2018 at 3:07 am Oooh, what a great no-bake cheesecake recipe!Hope Pearce
December 30, 2018 at 8:44 am Thanks Catherine!Gordon
January 6, 2019 at 3:48 pm OH Wow, this looks great. It's so hard to find good paleo dessert recipes. Do you think the dates in the crust are essential or could they be substituted?Hope Pearce
January 10, 2019 at 11:40 am Thanks Gordon! Yes the dates are pretty essential as they really help stick the crust together. If there are too many dates in there for you you could try decreasing them a bit and increasing the nuts but you really want the crust to be able to be able to roll into a ball with your hands and it needs to be quite sticky and able to mould easily into the bottom of the pan, if you decide to play around with the ratios let me know how you get on :)paleoglutenfreeguy
May 16, 2019 at 10:00 am That is like the PERFECT crust-filling-topping ratio. This looks so good and SO much healthier than regular cheesecake!Hope Pearce
May 18, 2019 at 8:29 am Aah thank you! It is nice to make healthier versions of tasty treats :)