Vegan Lemon Raspberry Cheesecake
A few years back I made a Lemon Sherbet Raspberry Ripple Cheesecake and I felt it was about time to update and simplify the recipe. Nothing says “summer” as much as zest citrus and fresh berries. This cake is refreshing and light but also creamy and satiating. Perfect for backyard BBQ’s and summer gatherings.
This cake is no-bake, so you won’t even need to turn on the oven to make it. It’s also free from gluten and refined sugars making it suitable for those who have allergies, intolerances or are avoiding processed foods.
WHAT’S IN THIS LEMON RASPBERRY CHEESECAKE?
- Desiccated coconut – Coconut makes up the most part of the shortbread base. The flavour pairs well with lemon and the consistency of the coconut works well for holding the shortbread together.
- Cashews – Cashew nuts add a buttery flavour to the crust as well as giving it a bit of bite!
- Sea salt – Feel free to add less or no salt here, but it helps to lift the overall flavours of the cake and actually helps making the dessert taste sweeter!
- Coconut oil – This is the binding agent for the crust, it helps everything stick together.
- Maple syrup – For a little sweetness, and it also helps make the ingredients stick together.
- Lemon juice – This adds a zesty flavour to the crust, you can also substitute the lemon juice for water if you prefer.
- Cashews – Cashew nuts give vegan cheesecake recipes their “cheesiness”! When soaked (see recipe notes) they give raw cakes a wonderful creamy consistency.
- Coconut milk – This adds a creamy consistency to the cake as well as working as a setting agent when chilled.
- Maple syrup – Maple syrup is my sweetener of choice for most no-bake recipes. It adds a wonderful subtle flavour and isn’t highly refined like some other sugars/sweeteners. Maple syrup also contains minerals such as calcium, zinc and potassium!
- Lemon juice & lemon zest – The main flavour of this dessert: for the zest, I would recommend using organic lemons to avoid any nasty pesticides.
- Coconut oil – This helps to set the cake.
- Vanilla – A little bit of vanilla bean paste helps to add flavour to the cake. You can substitute vanilla bean paste with 1 teaspoon of vanilla extract.
HOW TO MAKE LEMON RASPBERRY CHEESECAKE
This vegan cheesecake is incredibly easy to make and comes together in just two easy steps.
Before getting started on making the recipe, you’ll need to prepare the cashews by soaking them in advance (see recipe notes).
For the crust, first blend the dry ingredients (desiccated coconut, cashews and salt) in your food processor until the form a light even crumb consistency.
Next add in the wet ingredients (coconut oil, maple syrup and lemon juice) and blend again until the mixture sticks together to form a dough. Line the base of an 8 x 8″ springform pan with parchment paper and press the crust mixture into the base of the pan and smooth it out using a spatula.
For the filling, add the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, coconut oil and vanilla bean paste to your high speed blender and blitz for a few minutes until completely smooth and creamy.
Scatter the raspberries on top of the crust and then pour the lemon filling into the pan on top of them. Gently tap the pan on your work surface to knock out any air bubbles.
Transfer the cake to the freezer to set for a minimum of 6 hours (or overnight if preferred). Once set, remove the cake from the pan whilst still frozen.
Cut into 16 small or 9 large portions, and defrost for 30 minutes before serving.
This cake will store for a couple of days refrigerated in an airtight container. Alternatively, freeze any unused cake and defrost as required.
WHY MAKE THIS RECIPE?
- Refreshing and light
- Zesty and summery flavours of citrus and berries
- Plant-based and vegan-friendly
- Ideal for special occasions
- Easy to make
- Refined sugar-free
- Free from any animal derived products
OTHER CHEESECAKE RECIPES YOU MIGHT LIKE
Vegan Lemon Raspberry Cheesecake (No-Bake)
- 2 cups desiccated coconut
- 1 cup cashews
- ½ tsp sea salt
- 2 tbsp coconut oil solid
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 ½ cups cashews *see notes
- 1 400ml can chilled coconut milk *see notes
- ½ cup maple syrup
- ¼ cup lemon juice
- 2 x organic lemons zested additional zest for garnish (optional)
- 3 tbsp coconut oil solid
- ¼ tsp vanilla bean paste
- 2 ½ cups fresh raspberries additional raspberries for garnish (optional)
- For the crust, add the desiccated coconut, cashews and salt to your food processor and blitz for a couple of minutes until the ingredients form a crumb consistency.
- Add the coconut oil, maple syrup and lemon juice and blend again until the mixture sticks together to form a dough.
- Line the base of an 8 x 8" springform pan with parchment paper.
- Press the crust mixture into the base of the pan and smooth it out using a spatula.
- For the filling, add the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, coconut oil and vanilla bean paste to your high speed blender and blitz for a few minutes until completely smooth and creamy.
- Scatter the raspberries on top of the crust and then pour the lemon filling into the pan on top of them. Gently tap the pan on your work surface to knock out any air bubbles.
- Transfer the cake to the freezer to set for a minimum of 6 hours (or overnight if preferred).
- Once set, remove the cake from the pan whilst still frozen.
- Cut into 16 small or 9 large portions, garnish with fresh raspberries and lemon zest and defrost for 30 minutes before serving.
- This cake will store for a couple of days refrigerated in an airtight container. Alternatively, freeze any unused cake and defrost as required.