About this recipe
Can you imagine a vegan raspberry cheesecake that’s not only delicious but also nutritious and no-bake? Here it is. The base is a simple crust made from dates and nuts, topped with a creamy filling of cashews, lemon juice, and fresh raspberries.
The best part? These cheesecakes are made in muffin tins, which makes them perfect for individual portions—easy to serve at parties, celebrations, or simply as a healthy dessert for the week.
Why you’ll love this vegan cheesecake
- No-bake: All you need is a food processor and a blender.
- Nutritious dessert: Packed with cashews, raspberries, and dates, full of antioxidants and vitamin C.
- Creamy yet light: Just like cheesecake, but dairy-free.
- Flexible: Make them in muffin molds or one large cheesecake pan.
- Easy to customize: Swap the fruit or play with toppings (extra raspberries, shaved chocolate, etc.).
Ingredient notes
- Cashews: The creamy base of the filling. Soak them before blending for the best texture.
- Dates: Naturally sweeten the crust and help it hold together.
- Raspberries: Fresh or frozen, they add tang and vibrant color.
- Agave or maple syrup: A liquid sweetener that keeps this recipe 100% vegan.
- Cocoa powder or chocolate: Gives the crust a deep flavor that pairs perfectly with raspberries.
How to make vegan raspberry cheesecake (step by step)
- Make the crust: Process the nuts, dates, cocoa, and a pinch of salt until the mixture is sticky. Press into muffin molds lined with parchment strips for easy removal.
- Blend the filling
- Assemble: Divide the filling over the chocolate–nut crusts.
- Chill
- Serve and decorate
Home cook to home cook tips
- Frozen raspberries work just as well when fresh aren’t in season.
- No muffin tin? Use a small springform pan for one larger cheesecake.
- Always soak the cashews in hot water for at least 30 minutes to achieve an ultra-creamy texture.
- Store in the freezer for up to 2 weeks. Thaw in the refrigerator for 30 minutes before serving.
Vegan Raspberry Cheesecake with Chocolate Crust
Ingredients
For the crust:
- 1 cup nuts pecans, almonds, or mixed
- 1 cup pitted dates
- 2 tablespoons unsweetened cocoa powder
- 1 pinch of salt
For the filling:
- 2 cups cashews soaked in hot water for 30 minutes and drained
- ½ cup fresh or frozen raspberries
- ¼ cup agave or maple syrup
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup plant-based milk almond, oat, or coconut
For garnish (optional):
- Fresh raspberries
- Shaved or chopped chocolate
- Fresh mint leaves
Instructions
- Make the crust: In a food processor, pulse the nuts, dates, cocoa, and salt until you have a sticky mixture. Press into muffin molds lined with parchment paper strips for easy removal.
- Blend the filling: In a high-speed blender, combine soaked cashews, raspberries, agave, lemon juice, lemon zest, and plant-based milk. Blend until smooth and creamy.
- Assemble: Pour the filling over the prepared crusts, dividing evenly among the molds. Smooth the tops with a spatula.
- Chill: Place in the freezer for at least 3 hours, or refrigerate overnight until firm.
- Serve and decorate: Remove carefully from the molds, top with fresh raspberries, chocolate shavings, or mint, and enjoy.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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