Best no-bake, easy vegan raspberry cheesecake! This dessert is refined sugar free, paleo-friendly, raw, and utterly delicious. The fresh raspberry topping brightens the flavor, and the filling is luxuriously creamy—what more could you ask for?
Add this easy vegan raspberry cheesecake to your “to make” list!
Valentine’s season always inspires extra baking in my kitchen, even when I’m not formally celebrating. This year I’ve been sharing small, indulgent treats that travel well and full desserts that impress—and this cheesecake fits both worlds. It’s simple to prepare because there’s no baking involved, yet it delivers a restaurant-quality texture and flavor.
I originally tested this recipe using raw cashews to create the creamy filling. Cashews blend into a naturally silky base that takes well to citrus and natural sweeteners. The tartness of the raspberries balances the richness perfectly.
A vegan cheesecake for paleo eaters and vegans alike
I like when a recipe can be celebrated by both paleo and vegan eaters. This cheesecake manages to do that by relying on whole-food ingredients: nuts, dates, coconut, full-fat coconut milk, and fresh fruit. If you enjoy raw, no-bake treats, this one is a keeper.
Cashews are exceptionally versatile in raw desserts. They provide a neutral, creamy base that takes on flavors and sweeteners easily, which is why they’re a staple in many raw, vegan recipes. If you haven’t used them much before, try them in smoothies, sauces, or other no-bake desserts for a similar creamy result.
More like this:
Paleo Caramel Pecan Cheesecake Bars
Strawberry Mango Vegan Cheesecake Bars
Easy Vegan Blueberry Cheesecake
Gluten Free Vegan Cheesecake Bars
Paleo Vegan Berry Cheesecake Bars
Creamy, dreamy deliciousness in this easy vegan raspberry cheesecake
Warning: a slice of this cheesecake may produce instant happiness. The crust gets a subtle crunch from pecans and walnuts plus a toasty hint from unsweetened coconut flakes. The filling is rich and smooth, brightened by lemon juice. Finally, the fresh raspberry topping adds color, acidity, and a juicy finish.
If you prefer a colder, firmer slice, keep the cheesecake in the freezer until just before serving. Alternatively, you can use some frozen raspberries as a topping for an extra-textured contrast. When serving, allow the cheesecake to rest at room temperature for about 10–15 minutes so it slices cleanly and the flavors open up.
Pro tip: bring the filling ingredients to room temperature before blending for the smoothest texture. And taste the filling before pouring it into the crust—if it seems too sweet, add a little lemon; if not sweet enough, add a touch more maple syrup or honey.
If you make this cheesecake, keep its vegan and paleo nature a secret until after everyone has tried it. The surprise is always fun—people are often stunned by how indulgent a raw dessert can taste.
Easy Vegan Raspberry Cheesecake
The Movement Menu
10 mins
6 hrs
6 hrs 10 mins
Dessert
American
15
252 kcal
Ingredients
Crust
- 2/3 cup pecans
- 1/3 cup walnuts
- 6 Medjool dates, pitted
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
Filling
- 2 cups raw cashews (soaked in boiling water for 1½ hours, then rinsed and drained)
- 1/3 cup pure maple syrup or honey
- 1/2 cup full-fat canned coconut milk
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons coconut oil, room temperature
- 2 tablespoons lemon juice
Topping
- 1 cup raspberries
- 3 tablespoons pure maple syrup or honey
Instructions
- Place the cashews in a bowl and cover with boiling water. Let them soak, uncovered, for 1½ hours. Rinse and drain thoroughly before using.
- Line the bottom of a 6″ or 7″ springform pan with a circle of parchment paper. Lightly oil the sides for easier removal later.
- In a food processor, pulse the pecans and walnuts until coarse. Add the pitted dates, coconut flakes, and a pinch of sea salt. Pulse until the mixture begins to clump together.
- Press the crust mixture evenly into the bottom of the prepared pan, packing it firmly. If the mixture sticks to your fingers, wet them slightly with warm water.
- Add the drained cashews, maple syrup (or honey), coconut milk, sea salt, coconut oil, and lemon juice to a high-speed blender or the food processor bowl. Blend until completely smooth, stopping to scrape down the sides as needed. Taste and adjust sweetness or lemon to balance the flavor.
- Pour the filling over the crust and tap the pan gently on the counter to release air bubbles.
- In the food processor, combine the raspberries with the maple syrup or honey and pulse until smooth. Spread the raspberry purée over the filling.
- Cover the pan lightly (plastic wrap plus foil works well) and freeze for 4–6 hours, or until firm.
- When ready to serve, let the cheesecake sit at room temperature for 10–15 minutes to soften slightly, then slice and enjoy. Store leftovers in the freezer for up to two weeks.
Notes
Be sure all filling ingredients are at room temperature before blending for the smoothest result. Taste and adjust lemon or sweetener to your preference before pouring the filling into the crust.
Nutrition
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