Best, no bake, easy, vegan raspberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh raspberry topping really takes it over the edge. That creamy texture, too... yes please!
Prep time: PT10M
Total time: PT370M
Rating
4.58 stars (68 reviews)
Keywords
easy, no bake, raw vegan cheesecake
Ingredients
2/3 cup pecans
1/3 cup walnuts
6 Medjool dates (pitted)
1/4 cup unsweetened coconut flakes
pinch sea salt
2 cups raw cashews (soaked in boiling water for 1 1/2 hours)
Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. *Taste and adjust accordingly. Be sure to add more lemon juice if it's too sweet, more maple syrup if it isn't sweet enough or a pinch more of salt for more balance!*
Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Set aside.
Combine the raspberries and honey in the bowl of a food processor until pulverized. Add this mixture on top of the filling.
Cover lightly with plastic wrap and seal the top with aluminum foil. Let it set in the freezer for 4-6 hours.
When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving.
Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
Nutitrion
Serving Size: 1 g
Calories: 252 kcal
Carbohydrates: 23 g
Protein: 4 g
Fat: 18 g
Saturated Fat: 6 g
Sodium: 44 mg
Sugar: 15 g
Reviews
Janis from West Vancouver on 2021-07-22 (5 stars): Monica, this cheesecake was exceptional! I made it yesterday and kept it covered tight with clear wrap and tinfoil in its 7” springform pan in the freezer over night until ready to serve at a lunch for six friends (3 men, 3 women) on our sunny patio today. Everyone absolutely loved it. Most people asked for a second serving! Our guests are big dessert lovers. They had no idea this was a non-dairy vegan dessert. They were amazed that soaked cashews could result in such a wonderful texture and taste. They also loved the nut crust!
Mine turned out exactly like your photos of the cheesecake. For the topping I used fresh raspberries from our yard, and scattered a handful of berries on each plated piece.
I used honey throughout as we didn’t have any maple syrup on hand. It took more than 10 minutes to assemble this…more like 25 minutes. Needed to wash and dry the CuisineArt bowl between preparing each section.
It definitely would serve 10 or more people even though the cake looks smallish at first. It’s rich, creamy, flavourful and fabulous! It was still a bit on the frozen side when I served it but that was perfect on this hot afternoon.
This can easily be made a day or two before your meal and kept in the freezer. Definitely making this again!
Many thanks!
Brooke on 2020-09-21 (5 stars): Made this yesterday for a dinner with guest tonight. I was a bit uncertain if it was meant to be served frozen, or thawed. I may have thawed it a bit too long, as it started to lose structure, but OMG! It was a hit. Everyone had seconds, and a cake meant for 15 served 4 - only leaving a little more than a quarter for left overs. I didn’t have raspberries, so I topped with Blueberry purée (as I have bags of frozen bloobs from my garden harvest this summer). I added a handful of macadamia nuts to the crust. Yum! Thanks for the recipe. It’s an official addition to my dessert book.
Kat on 2020-04-10 (5 stars): This cheesecake was really good. We served it with coconut whip on top.
