A tart raspberry layer, a creamy "cheesecake" layer, and a gluten-free walnut crust make this easy vegan cheesecake recipe tangy, rich & delicious.
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 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.
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:
- 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.
- 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.
- Finally, blend up the vibrant pink raspberry layer. Pour it over the frozen cheesecake and freeze overnight!
- Then, it’s time to eat! Let the vegan cheesecake thaw slightly before slicing and serving.
If you love this vegan cheesecake recipe…
Try more of my favorite vegan desserts:
- Vegan Chocolate Cake
- Peanut Butter Cookies
- No Bake Cookies
- 3-Ingredient Vegan Ice Cream
- Cinnamon Apple Crumble
- Vegan Sugar Cookies
- Easy Peach Cobbler
- Vegan Cinnamon Rolls
Raspberry Vegan Cheesecake
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)
- 1½ cups raw cashews, soaked 4 hours, then drained
- ½ cup full-fat coconut milk
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
Cheesecake option 2: with Daiya cream cheese
- 1 (8-ounce) package plain vegan cream cheese
- ½ cup full-fat coconut milk
- ¼ cup maple syrup
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
Raspberry Layer
- 1 (12-ounce) bag frozen raspberries, mostly thawed
- ½ teaspoon fresh lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
Instructions
- Make the crust: 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.
- Make the cheesecake layer: In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, lemon 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
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?
Hi Kate, I’m not sure it would hold together the same way, and I think the quantity might have to change.
Just made this and I would say this tastes just like a real cheesecake if not better! It’s also very easy to make.
Love your recipes. Thank you for offering a modified version of the vegan cheesecake recipe without cashews. 🙂 Looking forward to making this!
Can you do a nut free version?
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?
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.
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
I’m so glad you enjoyed!
Insanely delicious. I cannot even describe what a shock this recipe was!!
I’m so glad you loved it!
Made this last week. Absolutely delicious, and so many compliments! Looking forward to making it again. Thank you!!
I’m so glad you loved it!
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!
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!
Those look great. However, I have an allergy to tree nuts. Do you have a viable substitute for the walnuts and cashews?
Hi Chris, I don’t have a sub for the nuts in this recipe since it’s primarily nuts.
Can you please tell me the nutrition facts?
Hi Jenna, it’ll get softer if you let it sit at room temperature until it’s not icy anymore.
I’m sorry you didn’t love this one, maybe you would like blueberries better since they don’t have seeds.
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.
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!
I used a vitamix for the whole recipe and it worked really good!
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!!!
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!
Hi, can I use fresh raspberries? Is still work? Thank you.
yes, fresh raspberries will work!
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
Hi Aidan – mine was at room temp, but I’m pretty sure it would work either way.
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. 🙂
funny – I was just thinking about this one as your comment came through :). So glad you liked it! Always appreciate your feedback!
This just looks out of this world