Raspberry Lemon Vegan Cheesecake Recipe (No Bake)
This Vegan Cheesecake Recipe (No Bake!) uses a base of cashews to make a creamy, tart lemon filling topped with raspberries!
Equipment
- Food Processor or high speed blender
- Springform Cake Pan 7” round
Ingredients
Crust
- 1 cup dry oats quick cooking or rolled
- ½ cup shredded coconut unsweetened or sweetened
- 10 medium dates, pitted or 5 large
- ¼ tsp powdered ginger
- 1½ tsp vanilla extract
- ¼ tsp pink salt
Filling
- 1½ cups soaked, raw cashews
- ½ cup lemon juice
- ½ cup liquid sweetener (eg. maple syrup, agave)
- 6 tbsp refined coconut oil, melted
- 1½ tsp vanilla extract
- Dash pink salt
Topping
- 1 cup fresh or frozen raspberries
Instructions
Crust
- For the crust, blend all crust ingredients until a dough forms. Pat this down into the cake pan (if using parchment paper, line the bottom of the pan with paper first).
Filling
- For the filling, pre-soak the cashews overnight by covering them in water and leaving them in a large bowl. If you're short on time, boil water on a stovetop and leave the cashews in the boiling water for a half hour. Drain the water and they will be ready to use.
- When the cashews are ready, melt the coconut oil and pour all the ingredients into a blender or food processor.
- Blend until the filling is smooth and no cashew chunks remain.
- Pour over top of the crust in the cake pan. Set in the freezer for an hour.
Topping
- After an hour, sprinkle all the raspberries on top (don't do this before an hour or else they might sink into the batter if it has not set enough). Place back in the freezer for around 6-7 hours.
- When removing the cake from the freezer after it has set, shake the cake pan back and forth to loosen the edges of the cake from the pan.
- Slowly open up the sides of the springform cake pan, and the cake should come cleanly out.
- Allow it to thaw for 10 minutes. To make the cutting easier, dip a knife in boiling water before cutting into the cake.
- Cut into 8 slices and serve cold! See below for storage tips.
Notes
Storage
- Store in an airtight container in the refrigerator or freezer. Defrost for ~10 minutes when ready to eat, if it's stored in the freezer.