Vegan Raspberry Cheesecake (No-Bake) – Elavegan

By Ela on 30. January, 2025 | 17 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

Make the best no-bake vegan raspberry cheesecake – with a creamy, tangy raspberry cheesecake filling over a wholesome oat-seed crust. It’s gluten-free, dairy-free, and refined sugar-free!

Why You’ll Love This Recipe

The creamy richness of vegan cheesecake has become a dessert obsession of mine. This month alone, I’ve whipped up tangy vegan lemon cheesecake bars, baked coffee cheesecake, and this ‘berry delightful’ (teehee!) vegan raspberry cheesecake. With a filling made with silken tofu (or vegan cream cheese), coconut cream, and fresh berries, it’s rich, creamy, and entirely dairy-free. Paired with a wholesome raw crust, you’ve got a treat that’s as nourishing as it is indulgent.

It’s also made with simple, pantry-friendly ingredients and easy to customize—make it Paleo, sugar-free, or gluten-free with simple ingredient choices/swaps. Best of all, the food processor does most of the work. So, whether it’s a summer potluck, BBQ, birthday, or special occasion like Mother’s Day or Valentine’s Day, this vegan cheesecake is sure to impress without keeping you stuck in the kitchen!

You might also enjoy my layered mango pie, blueberry cheesecake pie, or raw vegan blueberry cheesecake.

The Ingredients

The crust:

• Oat flour: Use store-bought or grind your rolled oats (certified gluten-free if necessary) into a floury consistency in a food processor, blender, or spice grinder. Quinoa flakes should work fine, too.
• Ground nuts/seeds: I.e. sunflower seeds, peanuts, almonds, hazelnuts, pistachios, cashews.
• Dates: Medjool dates are softest/sweetest, though other types will work if soaked first.
• Cocoa powder: Cacao or cocoa powder will work, but it is optional. For example, a pistachio base works better without cocoa.
• Coconut oil: (Or vegan block butter) This solidifies when chilled to hold the crust together.

Also, optionally add a pinch of sea salt and/or some vanilla extract for extra depth.

The No Bake Cheesecake filling:

• Silken tofu: I prefer the texture of firm silken tofu for its creamy texture and subtle flavor, though regular medium tofu should work. For a soy-free option, use vegan cream cheese or my homemade chickpea silken tofu.
• Coconut cream: Use a package of coconut cream or the thick cream from a chilled can of full-fat canned coconut milk.
• Agar powder: To thicken the filling into a cheesecake consistency.
• Liquid sweetener: I.e., maple syrup, brown rice syrup, agave, sugar-free syrup, etc. Adjust the amount to taste.
• Lime/Lemon juice: To add the tang of cream cheese to this dairy-free raspberry cheesecake.
• Vanilla extract: Use natural vanilla (over artificial) for the best flavor.
• Raspberries: I usually use fresh raspberries. Frozen raspberries need to thaw/drain first.

Optional Toppings

• Raspberry jam or compote: (Like my strawberry compote) To swirl into the raspberry vegan cheesecake before chilling.
• Chocolate: i.e., dairy-free dark or white chocolate shavings/a drizzle.
• Coconut: Shreds/ flakes can be added to the crust and as a topping.
• Powdered sugar: Or powdered erythritol to dust over the raspberries to decorate.
• Whipped coconut cream: Piped in swirls with raspberries atop them. 
• Berries: Use just raspberries or mixed berries. 

Please read the recipe card below for the full ingredients list, measurements, complete vegan pie recipe method, and nutritional information.

How to Make Vegan Raspberry Cheesecake

Prepare The Raw Vegan Crust

• First, soak the dates in hot water for 10-15 minutes if they aren’t soft. Also, line a 6-inch (15cm) spring-form tin with parchment paper at the bottom and lightly oil the sides.
• Then, process the nuts/seeds, oats, and cocoa powder (if using) in a food processor to a thick crumb consistency. Add the dates and coconut oil and process into a sticky dough that holds when pressed between fingers.
•  Transfer the dough to the pan and spread it evenly across the bottom using your fingers or a cup/similar flat-based tool.

Optionally, add some raspberries over the crust, too (I do). Set it aside.

Prepare the No-Bake Cheesecake Filling

• Process the silken tofu, raspberries, and vanilla extract in a high-speed blender (or powerful food processor) until smooth and creamy. Set aside.
• Meanwhile, add the coconut cream, sweetener, lemon juice, and agar powder to a saucepan and bring it to a boil. Reduce the heat to a simmer and cook for 5 minutes. Stir frequently.
• Immediately transfer the mixture to the blender and blend until fully combined, stopping to scrape down the sides of the jug if needed.

Assemble and set

• Quickly pour the vegan raspberry cheesecake layer over the crust, smooth it with a spatula, and chill for at least 2 hours or until set. I leave mine overnight when possible.
• Before serving, optionally decorate the vegan cheesecake with fresh raspberries, coconut, and/or other toppings. Enjoy!

Storage Recommendations

Fridge: Cover and store the set raspberry vegan cheesecake for up to 5 days.

Freezer: Wrap it with plastic wrap and freeze for 2-3 months. Let it thaw in the fridge or at room temperature before serving.

FAQs

Could I use an alternative crust?

Sure! For a biscuit crust, combine crushed vegan graham crackers/Biscoff/Oreos + melted vegan butter or coconut oil into a ‘wet sand’ consistency, press it into the tin, and chill until solidified.

Can I use frozen raspberries?

Yes, as long as they’re fully thawed and drained first.

Can I use different-sized pans?

Sure – double the ingredients for a 8 or 9-inch pan or follow my method here for individual served vegan cheesecake tartlets.

Pro Recipe Tips

• Work quickly to assemble: The agar-thickened mixture will begin setting quickly so pour it over the crust quickly.
• Taste and adjust the filling: i.e., more sweetener, more lemon, etc.  
• Experiment with other fruits: This no-bake vegan cheesecake recipe also works with strawberry, blueberry, cherry, mango, peach, pineapple, etc.

Other Fruity Vegan Dessert Recipes

If you try this vegan raspberry cheesecake recipe, I’d really appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.

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