Decadent No-Bake Vegan Raspberry Cheesecake: Your Go-To Recipe for Creamy, Fruity Bliss
Indulge in pure bliss with this incredibly easy, no-bake vegan raspberry cheesecake! This delightful dessert is a harmonious blend of light, soft, and exquisitely creamy textures, offering a tangy burst of raspberry flavor that is utterly addictive. Perfect for any season, it brings a vibrant touch to your dessert table, promising to be a crowd-pleaser for both vegans and non-vegans alike.
Featuring a velvety-smooth raspberry cream cheese filling, resting atop a perfectly buttery biscuit base, and crowned with an optional yet highly recommended tart raspberry curd, this cheesecake is a truly delicious and fruity treat. Whether you’re celebrating a special occasion or simply craving something sweet and refreshing, this recipe delivers an unforgettable experience that’s surprisingly simple to achieve.
This no-bake vegan raspberry cheesecake truly shines as the ultimate dessert, especially during the warmer months, though its appeal extends all year round. It strikes a remarkable balance, being rich and indulgent enough to satisfy the most demanding sweet tooth, yet feeling incredibly light and refreshing to eat. The filling’s texture is almost mousse-like, offering a melt-in-your-mouth sensation that is beautifully complemented by the crisp, crumbly biscuit base. The tangy raspberry curd topping provides a bright, zesty contrast, elevating the overall flavor profile. It’s also a fantastic way to utilize an abundance of fresh or frozen raspberries, turning them into a spectacular dessert.
Forget about the oven and complex techniques; this recipe is designed for ease and maximum flavor. The simplicity of a no-bake approach means less time in the kitchen and more time enjoying this fantastic creation. Get ready to impress your friends and family with a dessert that looks sophisticated but is surprisingly straightforward to make, proving that vegan desserts can be every bit as luxurious and satisfying as their traditional counterparts.
Key Ingredients for Your Vegan Raspberry Cheesecake
Crafting the perfect vegan raspberry cheesecake starts with selecting the right ingredients. Each component plays a vital role in achieving that desirable creamy texture, vibrant flavor, and stable structure. Here’s a detailed look at what you’ll need and why:
Raspberries: These are the star of our show, providing the signature fruity flavor and beautiful pink hue. You have the flexibility to use either fresh or frozen raspberries. If opting for frozen berries, ensure you defrost them completely before use. A crucial tip: do not drain the liquid that accumulates during thawing. This liquid is packed with flavor and moisture that will contribute to the rich, intense raspberry paste we’ll create for the filling, ensuring your cheesecake is bursting with authentic berry taste.
Vegan Cream Cheese: The foundation of our creamy filling. The choice of vegan cream cheese is paramount here. Look for a brand that has a relatively firm texture and, most importantly, a flavor you genuinely enjoy. Brands like Philadelphia vegan cream cheese or Violife are excellent choices known for their creamy consistency and pleasant taste. Steer clear of low-fat varieties, as their higher water content can compromise the cheesecake’s set and overall richness, resulting in a less desirable texture. The fat content is essential for that luxurious mouthfeel and structural integrity.
Cashews: Soaked and blended cashews are a magical ingredient in many vegan cheesecakes. They contribute significantly to the smooth, creamy consistency, mimicking the richness of dairy cream cheese, and also add essential structure to help the cheesecake set without the need for baking. When blended, they create a wonderfully silky base, making your filling incredibly luscious. Unroasted cashews are preferred as they blend into a neutral, creamy texture, allowing the raspberry flavor to truly shine.
Digestive Biscuits: For the classic buttery base, Digestive biscuits are a fantastic choice due to their firm yet crumbly texture. However, feel free to get creative with other types of crunchy vegan biscuits or cookies. Options like Ginger Snaps (for a spicier kick), Biscoff (for a caramelized note), Graham crackers (a traditional cheesecake base), Hobnobs, or even Oreos (ensure they are vegan-friendly) work wonderfully. Just bear in mind that different cookies absorb fat differently, so you might need to slightly adjust the quantity of melted vegan butter to achieve that perfect “damp sand” consistency for the base. A quick online search for “vegan cheesecake base with [your chosen cookie]” can provide specific butter ratios.
Vegan Butter: This ingredient serves a dual purpose in our cheesecake. It binds the biscuit crumbs together to form a sturdy, flavorful base, and it also contributes to the rich, smooth texture and setting of the cheesecake filling. For best results, use a block-style vegan butter, such as Flora Plant Butter or Naturli Vegan Block. These block butters have a higher fat content and firmer consistency compared to spreadable margarines, which is crucial for the structural integrity of both the base and the filling.
Lemon Juice: Often overlooked but incredibly important, fresh lemon juice (or bottled, in a pinch) plays a critical role in balancing the flavors. Vegan cream cheeses can sometimes lack the inherent tang found in their dairy counterparts. Adding a touch of lemon juice reinstates that classic cheesecake zest, cuts through the sweetness, and brilliantly enhances the natural brightness of the raspberry flavor. It’s the secret ingredient that makes the fruity notes sing.
Sugar: Caster sugar is my preferred choice for this recipe as its fine granules dissolve easily and it helps to maintain the bright, vibrant color of the raspberries. Granulated sugar or even icing sugar (powdered sugar) can also be used. While all will provide sweetness, caster sugar gives the smoothest texture without gritty bits. Adjust the quantity to your personal preference, but remember the lemon juice also helps balance the sweetness.
Optional Topping – Vegan Raspberry Curd: While this cheesecake is magnificent on its own, I highly recommend topping it with some of my vegan raspberry curd. This luxurious, tangy curd intensifies the raspberry flavor, adds another layer of texture, and creates a stunning visual appeal. If curd isn’t your preference, a simple homemade raspberry compote (made by simmering raspberries with a little sugar until thickened) or simply a scattering of fresh raspberries makes for a beautiful and delicious alternative topping. The curd, however, offers an unparalleled depth of flavor and elegance.
How To Make Vegan Raspberry Cheesecake: A Step-by-Step Guide
Creating this luscious no-bake vegan raspberry cheesecake is a straightforward process, broken down into simple, manageable steps. You’ll find the full, precise measurements and detailed instructions in the comprehensive recipe card located at the very bottom of this page. These visual steps will walk you through the key stages of preparation, ensuring your cheesecake turns out perfectly every time.
- Step 1: Prepare the Biscuit Base. Begin by finely crushing your chosen biscuits. A food processor makes quick work of this, turning them into fine crumbs. Alternatively, for a more hands-on approach, place the biscuits in a sturdy freezer bag, wrap it in a tea towel, and use a rolling pin to bash them until thoroughly crushed. The finer the crumbs, the more compact and even your base will be.
- Step 2: Combine with Vegan Butter. Once crushed, transfer the biscuit crumbs to a mixing bowl. Pour in the melted vegan butter and mix thoroughly until all the crumbs are evenly coated. The mixture should resemble damp sand, holding together when pressed. This is crucial for a firm base that won’t crumble when sliced.
- Step 3: Form the Cheesecake Base. Carefully tip the buttery biscuit mixture into a 20 cm (8 inch) springform cake tin, which you’ve previously lined with baking parchment on the base and sides. Distribute the crumbs evenly, then press them down very firmly across the bottom. The flat base of a drinking glass or the back of a spoon can be incredibly helpful for creating a compact, even layer.
- Step 4: Soak the Cashews. While your base chills, prepare the cashews. Place the unroasted cashews in a bowl and cover them generously with boiling water. Allow them to soak for at least 30 minutes, or up to an hour. This softens them considerably, ensuring they blend into an incredibly smooth and creamy consistency for your cheesecake filling.
- Step 5: Prepare Raspberry Puree. In a blender, combine the raspberries and lemon juice and blend until you have a smooth puree. Next, press this mixture through a fine-mesh sieve into a saucepan. This step is crucial for removing all the tiny seeds, ensuring your cheesecake filling is perfectly smooth. Use the back of a spoon or a spatula to thoroughly scrape the pulp through, extracting as much delicious liquid as possible.
- Step 6: Reduce the Raspberry Puree. Transfer the sieved raspberry mixture to a pan and bring it to a gentle simmer over medium heat. Cook, stirring frequently to prevent sticking, until the puree has reduced significantly and thickened into a very dense, concentrated paste. This reduction process intensifies the raspberry flavor and is critical for the cheesecake to set properly. Aim for a weight of approximately 175g (¾ cup) after reduction.
- Step 7: Blend the Filling. Drain the soaked cashews very thoroughly and transfer them to your blender. Add the reduced raspberry paste, vegan cream cheese, sugar, the remaining melted vegan butter, and vanilla extract. Blend on high speed until the mixture is completely smooth and utterly creamy, with no trace of graininess from the cashews. This might take a few minutes, so pause to scrape down the sides as needed.
- Step 8: Chill and Set. Pour the wonderfully smooth cheesecake mixture over your prepared biscuit base in the springform tin. Gently spread it out with a spatula to ensure an even, level surface. Transfer the tin to the refrigerator and allow it to chill for a minimum of 4 hours, or ideally, overnight. This crucial chilling period allows the cheesecake to firm up beautifully and achieve its perfect, sliceable consistency.
Expert Tips for a Flawless Vegan Raspberry Cheesecake
Achieving a perfect vegan cheesecake is all about attention to detail. Follow these expert tips to ensure your no-bake vegan raspberry cheesecake turns out beautifully every time:
- Embrace Weight Measurements: For the most consistent and reliable results, always use a digital kitchen scale to measure your ingredients by weight (grams or ounces) rather than volume (cups or tablespoons). Baking and no-bake desserts are precise sciences, and volume measurements can be surprisingly inaccurate, potentially affecting the delicate balance and set of your cheesecake.
- Choose the Right Tin: A 20 cm/8 inch springform cake tin is highly recommended. Its removable sides make unmolding your delicate cheesecake incredibly easy, preserving its pristine shape. A loose-bottomed tin would be your second-best option. Regardless of the tin type, meticulously line both the base and the sides with baking parchment to prevent any sticking and ensure a clean release.
- Blender Power Matters: For the silkiest, most luxuriously smooth cheesecake filling, a high-speed blender (such as a Froothie or Vitamix) is ideal. These powerful machines can pulverize cashews and other ingredients into an incredibly fine, creamy consistency. While a regular blender can still be used, be aware that the final texture might be slightly less smooth and creamy, and you’ll need to blend for longer, pausing frequently to scrape down the sides.
- Reduce Raspberry Puree Properly: This step is paramount for the cheesecake’s setting. The raspberry puree must be cooked down until it reaches a very thick, almost jam-like paste. If it remains too liquidy, the cheesecake may not set firmly enough, resulting in a runny texture. Aim for the reduced puree to weigh approximately 175g (¾ cup) – this ensures optimal flavor concentration and setting power.
- Patience with Chilling: The setting time is non-negotiable for a no-bake cheesecake. Your cheesecake will require at least 4 hours in the refrigerator to fully set, and ideally, for the best firmness and flavor development, leave it overnight. Plan your preparation accordingly to ensure you have ample chilling time before serving.
- Prepare Raspberry Curd in Advance: If you plan to adorn your cheesecake with the raspberry curd, make sure to prepare it before you start assembling the cheesecake. The curd needs to be thoroughly chilled and firm before being spread over the set cheesecake. You can even make the curd several days in advance, storing it in the fridge, making your cheesecake assembly day much smoother.
- Room Temperature Ingredients (for filling): While not strictly necessary, allowing your vegan cream cheese and vegan block butter (for the filling) to come to room temperature slightly can aid in achieving an even smoother blend. This reduces the stress on your blender and helps prevent lumps.
Frequently Asked Questions (FAQ’s)
Once fully set, your delicious vegan raspberry cheesecake should be stored in an airtight container in the refrigerator. It will maintain its freshness and delightful texture for approximately 4 days. It’s crucial to remember that this cheesecake becomes soft at room temperature, so always keep it well-chilled unless you are actively serving it. For best results, take it out of the fridge just before slicing and serving.
Absolutely, this vegan raspberry cheesecake freezes well! However, for optimal texture, I recommend freezing any leftover slices rather than preparing the entire cheesecake in advance specifically for freezing. The texture can sometimes change slightly upon defrosting if it’s frozen whole. To freeze, cut the cheesecake into individual slices, wrap each slice tightly in plastic wrap, and then place them in an airtight freezer-safe container for up to 3 months. When you’re ready to enjoy, simply allow the slices to defrost slowly in the refrigerator for a few hours or overnight before serving.
Yes, making this cheesecake gluten-free is very simple! The cheesecake filling itself is naturally gluten-free. All you need to do is substitute the Digestive biscuits for a certified gluten-free alternative for the base. Many brands offer delicious gluten-free crunchy biscuits or cookies that will work perfectly. Ensure any other additions, like toppings, are also gluten-free if catering to a strict dietary requirement.
While this recipe is optimized for raspberries, you can certainly experiment with other berries! Blueberries, strawberries, or a mixed berry blend would all offer delicious variations. Keep in mind that some berries may have a higher water content or different acidity levels, which could slightly affect the reduction time of the puree or require minor adjustments to the lemon juice or sugar. Always reduce the fruit puree sufficiently to ensure the cheesecake sets properly.
The most common reasons for a no-bake cheesecake not setting are insufficient chilling time, too much liquid in the filling (often due to not reducing the fruit puree enough, or using low-fat cream cheese), or not enough fat (from the cashews and vegan butter) to provide structure. Ensure you allow at least 4 hours of chilling (preferably overnight) and that your raspberry paste was thick and dense after reduction. Double-check your measurements, especially for the vegan block butter and cream cheese, as these are critical for a firm set.
Explore More Vegan Cheesecake Creations:
- Vegan Passion Fruit Cheesecake
- Vegan Biscoff Cheesecake
- Vegan Lemon Blueberry Cheesecake
- Red Velvet Cheesecake Cake (Vegan)
- Vegan Chocolate Cheesecake
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Print Recipe
Vegan Raspberry Cheesecake (No-Bake)
Equipment
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blender (preferably high-speed)
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20 cm/8 inch round springform cake tin
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Fine mesh sieve
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Small saucepan
Ingredients
For the Base:
- 225 g (8 oz) Digestive biscuits (or other crunchy vegan cookies)
- 90 g (6 Tablespoons) vegan block butter melted
For the Filling:
- 250 g (9 oz) unroasted cashews (soaked)
- 450 g (1 lb) raspberries* (fresh or frozen, defrosted)
- 4 Tablespoons lemon juice
- 450 g (1 lb) vegan cream cheese (firm, not low-fat)
- 80 g (6 Tablespoons) caster or granulated sugar
- 60 g (¼ cup) vegan block butter melted
- 1 Tablespoon vanilla extract
- ½ batch vegan raspberry curd to top (optional, chilled)
Instructions
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Line the base and sides of a 20 cm/8 inch round springform cake tin with baking paper, ensuring it extends slightly above the rim for easy handling.
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Place the Digestive biscuits in a food processor and blitz until they form very fine crumbs. Alternatively, put them in a sturdy sealable freezer bag, wrap it in a tea towel, and crush them with a rolling pin until thoroughly pulverized.225 g (8 oz) Digestive biscuits
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Tip the crushed biscuits into a mixing bowl and thoroughly combine them with the melted vegan butter. The mixture should resemble damp sand and hold together when pressed lightly.90 g (6 Tablespoons) vegan block butter
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Press the biscuit mixture firmly and evenly into the base of your prepared tin. Use the flat bottom of a glass or a spatula to ensure a compact and smooth base. Set aside.
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Place the cashews in a large bowl and cover them with a generous amount of boiling water. Let them soak for 30-60 minutes to soften.250 g (9 oz) unroasted cashews
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While cashews soak, combine the raspberries and lemon juice in a blender and blitz until thoroughly pureed.450 g (1 lb) raspberries*, 4 Tablespoons lemon juice
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Press the raspberry mixture through a fine mesh sieve into a deep saucepan to remove all seeds. Use the back of a spoon or a spatula to really work the pulp through, extracting as much liquid as possible. Discard the seeds.
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Bring the pan of sieved raspberry puree to a simmer over medium heat. Cook until it has reduced significantly to a very thick, concentrated paste, stirring often to prevent scorching, especially as it thickens. This can take up to 30 minutes. Once reduced, it should weigh about 175g (¾ cup).
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Drain the soaked cashews exceptionally well. Transfer them to a blender along with the cooled raspberry paste, vegan cream cheese, sugar, the remaining melted vegan butter, and vanilla extract. Blend on high speed until the mixture is utterly smooth and creamy, with no hint of graininess from the cashews. This process may take several minutes; pause to scrape down the sides of the blender as needed and allow the blender to cool if it overheats.450 g (1 lb) vegan cream cheese, 80 g (6 Tablespoons) caster or granulated sugar, 60 g (¼ cup) vegan block butter, 1 Tablespoon vanilla extract
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Pour the smooth cheesecake filling mixture evenly over the chilled biscuit base in the prepared tin. Gently spread it level with a spatula. Refrigerate for at least 4 hours, or ideally overnight, until it is completely firm and set.
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Once the cheesecake is fully set, carefully unclip the springform tin and remove the sides. Gently slide the cheesecake onto your chosen serving plate (a cake lifter is very helpful for this). Carefully peel the baking paper off the sides and base of the cheesecake.
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If using, give the chilled vegan raspberry curd a good stir until it’s smooth and creamy. Carefully spread it over the top of the cheesecake. Garnish with fresh raspberries if desired, then slice and serve immediately.½ batch vegan raspberry curd to top
Notes
- *Either fresh or frozen raspberries work well. If using frozen, be sure to defrost them thoroughly first but do not drain any accumulated liquid – this adds essential flavor and moisture.
- For additional helpful tips, detailed ingredient information, and step-by-step photos that guide you through the process, please refer to the main post above the recipe card.
