Vegan Raspberry Cheesecake

Delicious no-bake vegan raspberry cheesecake with a creamy and tangy vanilla filling, raspberry ripple sauce and raspberry coulis glaze. This gluten-free dessert is perfect for making the most of berry season!
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
5 from 2 votes
cheesecake with raspberry sauce and fresh raspberries on top.

Raspberry desserts are very popular between readers here at ATD, and I can understand why! These little berries are sweet, tart, fragrant and punchy. Raspberries pair well alongside so many different flavours whether it be zesty lemon like Lemon Raspberry Cheesecake, boozy liquors such as this Raspberry Amaretto Tart or rich chocolate like this Raspberry Chocolate Tart.

This cheesecake is however completely dedicated to these little berries, with a raspberry ripple cheesecake filling, a raspberry coulis glaze and a generous helping of fresh raspberries to top it off!

no bake raspberry cheesecake

THIS VEGAN RASPBERRY CHEESECAKE IS:

  • Creamy and smooth
  • Easy to make
  • Gluten-free
  • Vegan-friendly
  • Perfect for summer and berry season!
  •  

WHAT INGREDIENTS DO I NEED FOR THIS NO-BAKE CHEESECAKE?

Toasted coconut flakes: coconut flakes give the crust of the cake a wonderful flavour and texture. You can also use raw coconut flakes or desiccated coconut if you prefer. However, I really love the rich flavour you get from toasted coconut.

Gluten free rolled oats: you can of course use regular rolled oats in place of gluten-free if you don’t need to keep this cake suitable for those dietary requirements.

Sea salt: adding a little bit of salt to the crust helps to balance the sweetness and intensify the flavour of the cake.

Coconut oil: this acts as a setting agent for the cake.

Pure maple syrup: this liquid sweetener is perfect for sweetening the filling for the cheesecake.

Fresh raspberries: although you can use frozen raspberries for this recipe, if you can get your hands of them I’d recommend using fresh, as they’re colour stays much more vibrant when cooked down!

Caster sugar: is used to sweeten the raspberry ripple sauce and raspberry coulis. To keep this recipe refined sugar-free, use pure maple syrup to taste in it’s place.

Fresh lemon juice: a dash of lemon is used to elevate that tangy cheesecake flavour.

Cornflour: cornflour (otherwise known as cornstarch) acts as the thickening agent for the raspberry ripple sauce and raspberry coulis.

Cashews: these make up the base for the filling and give structure, creaminess and that slightly tangy “cheesecake flavour”.

Full fat coconut milk: you’ll want the full fat canned variety to get a rich creamy consistency. Reduced fat coconut milk and other plant milks will NOT work for this recipe. The fat content is vital for creating a stable emulsion which will keep your cake nice and set!

Vanilla bean paste: this enhances and adds another layer of flavour to your cake. I love using vanilla bean paste as it contains little specs of vanilla. You can swap it out for vanilla extract or the seeds from half a vanilla pod if you have one to hand.

best vegan raspberry cheesecake recipe

HOW TO MAKE A NO-BAKE VEGAN RASPBERRY CHEESECAKE

(Full recipe and instructions are in the recipe card at the end of this page)

CRUST

The base for this vegan cheesecake is a super easy no-bake oat and coconut crust. To get a nice even mixture for these base, start by grinding down the dry ingredients (toasted coconut flakes, rolled oats and salt) in your food processor until you get a light crumb consistency. Next toss in the wet ingredients (coconut oil and maple syrup) and continue to blend until the ingredients stick together forming a dough consistency.

Now press the crust mixture into the base of a 7″ cake tin. I highly recommend lining the base of the tin with some parchment paper to prevent sticking, and be sure to opt for a pan that has a removable base to avoid complications when getting the cake out of the pan once set! You can use a spatula or flat bottomed glass to get a nice even compact crust.

RASPBERRY RIPPLE SAUCE

To make the raspberry sauce for the cheesecake filling, you’re essentially making a raspberry coulis. Add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Keep your whisk to hand and give the mixture a good stir every so often to prevent the raspberries from sticking to the bottom of the pan.

Next you’ll want to remove the seeds from the mixture, so pass it through a fine mesh sieve and press out all of the sauce and add back to the pan. In a small bowl, form a paste with the cornflour and water, whisking to remove any lumps. Add the cornflour mixture to the saucepan with the raspberry sauce and bring to a simmer whilst continuously stirring. Cook for 2-3 minutes until the mixture thickens, remove from the heat and set aside.

FILLING

Add all of the ingredients to your high speed blender. Blitz for a few minutes until completely smooth and creamy. Be patient with this step, you don’t want any lumps in the mixture, it should be silky smooth. So keep blending until you reach that texture! If your blender or food processor is having trouble with getting the mixture to a silky smooth consistency, I’d recommend giving the equipment “breaks” in between blends. Try blending for 3-5 minutes and then allowing the machine to rest for a few minutes before blending again.

Transfer the filling to a large bowl and add the raspberry sauce. Gently fold the mixture using a spatula to create a ripple effect. Pour the filling into the cake tin and place in the freezer to set for 4 hours (or overnight if preferred). Once set, remove from the cake tin whilst still frozen.

RASPBERRY GLAZE

Similarly to the method used for the raspberry ripple sauce, add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.

In a small bowl, mix together the cornflour and water, whisking to remove any lumps. Add the cornflour mixture to the saucepan with the raspberry sauce and bring to a simmer whilst continuously stirring. Cook for 2-3 minutes until the mixture thickens, remove from the heat and set aside to cool for 15-20 minutes.

Once cooled, pour the raspberry glaze over the cheesecake and serve!

RECOMMENDED TOOLS TO MAKE THIS RASPBERRY CHEESECAKE

raspberry cheesecake

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cheesecake with raspberry sauce and fresh raspberries on top.

Vegan Raspberry Cheesecake

5 from 2 votes
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Delicious Vegan Raspberry Cheesecake with a creamy vanilla filling, raspberry ripple sauce and raspberry coulis glaze. This easy to make cake is no-bake and gluten-free too. Perfect for making the most of berry season!
Prep Time 30 mins
Chilling Time 4 hrs
Total Time 4 hrs 30 mins
Servings 8

INGREDIENTS

CRUST

  • 1 cup toasted coconut flakes or desiccated coconut
  • 1 cup gluten-free rolled oats or regular if not GF
  • ¼ tsp sea salt
  • 1 tbsp coconut oil solid
  • 2 tbsp pure maple syrup

RASPBERRY RIPPLE SAUCE

  • 2 cups fresh raspberries
  • 4 tbsp caster sugar
  • 1 tbsp fresh lemon juice
  • 3 tbsp cornflour (cornstarch)
  • ¼ cup water

FILLING

  • 1 ½ cups cashews soaked *see notes
  • 1 cup full fat canned coconut milk *see notes, or coconut cream
  • ¼ cup pure maple syrup
  • 2 tbsp fresh lemon juice
  • 3 tbsp coconut oil solid
  • 2 tsp vanilla bean paste

RASPBERRY GLAZE

  • 1 cup fresh raspberries
  • 2 tbsp caster sugar
  • 1 tsp fresh lemon juice
  • 1 tbsp cornflour (cornstarch)
  • ½ cup water
  • 1 cup fresh raspberries optional, for garnish

INSTRUCTIONS

CRUST

  • Add the toasted coconut flakes, rolled oats and salt to your food processor and blend to a crumb consistency. Add the coconut oil and maple syrup and blend until the ingredients stick together and form a dough consistency.
  • Line the bottom of a 7" cake tin with removable base with some parchment paper. Press the crust mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.

RASPBERRY RIPPLE SAUCE

  • Add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.
  • In a small bowl, mix together the cornflour and water, whisking to remove any lumps. Add the cornflour mixture to the saucepan with the raspberry sauce and bring to a simmer whilst continuously stirring. Cook for 2-3 minutes until the mixture thickens, remove from the heat and set aside.

FILLING

  • Add all of the ingredients to your high speed blender. Blitz for a few minutes until completely smooth and creamy.
  • Transfer the filling to a large bowl and add the raspberry sauce. Gently fold the mixture using a spatula to create a ripple effect. Pour the filling into the cake tin and place in the freezer to set for 4 hours (or overnight if preferred). Once set, remove from the cake tin whilst still frozen.

RASPBERRY GLAZE

  • Similarly to the method used for the raspberry ripple sauce, add the fresh raspberries, sugar and lemon juice to a saucepan and bring to a simmer on a medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.
  • In a small bowl, mix together the cornflour and water, whisking to remove any lumps. Add the cornflour mixture to the saucepan with the raspberry sauce and bring to a simmer whilst continuously stirring. Cook for 2-3 minutes until the mixture thickens, remove from the heat and set aside to cool for 15-20 minutes.
  • Once cooled, pour the raspberry glaze over the cheesecake and serve!
  • Store in the fridge in an airtight container and consume within 3 days, or freeze and defrost as needed.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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