May 08, 2025

Vegan Raspberry-Lemon "Cheesecake"

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

0 minutes

This Vegan Raspberry-Lemon "Cheesecake" is a refreshing, no-bake dessert that perfectly balances creamy indulgence with fruity brightness. Made with wholesome ingredients like cashews, coconut milk, and a nutty date crust, it’s entirely plant-based and naturally sweetened. The vibrant raspberry swirl adds a tangy twist and an eye-catching marbled finish.

Ingredients

Raspberry Topping

1 cup (120 g) frozen raspberries
2 tbsp maple syrup
1 1/2 tbsp chia seeds
1 tbsp lemon juice

Crust

1/2 cup (70 g) raw almonds
1/2 cup (70 g) raw pistachios
2 tbsp virgin coconut oil
7 pitted Medjool dates
A pinch of sea salt

Filling

2 cups (260 g) raw, unsalted cashews
1/3 cup melted coconut oil
1/2 cup coconut milk
Zest of 1 lemon
1/3 cup of lemon juice
1/2 cup maple syrup
2 tsp vanilla extract
A pinch of sea salt
1 1/2 cups (120 g) frozen raspberries, thawed

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Directions

Raspberry Topping

In a saucepan, combine raspberries and maple syrup. Stir and cook for a few minutes until the raspberries are thawed.
Turn off the heat, stir in chia seeds and lemon juice. Let the mixture thicken while you prepare the rest of the cake.

Crust

In a food processor, blend all crust ingredients until you get a crumbly, sandy texture.
Lightly grease an 8-inch springform pan with coconut oil and line the bottom with parchment paper.
Pour the nut-date mixture into the pan and press firmly into the base, smoothing it out evenly and pressing slightly up the sides.
Refrigerate while you prepare the filling.

"Cheesecake" Filling

Soak the cashews for 1 hour in boiling water or overnight in cold water, then drain and discard the soaking water.
Blend all the filling ingredients in a high-speed blender until smooth and thick, about 1 minute.
Pour the filling over the chilled crust.

Raspberry Swirl

Using a tablespoon, drop large spoonfuls of the raspberry topping onto the surface of the cheesecake.
Swirl with a knife to create a marbled effect.
Cover with plastic wrap and refrigerate for at least 6 hours (or freeze for 3 hours to speed things up). Note: If frozen, let it sit at room temperature for 10 minutes before serving.
Top with fresh raspberries and chopped pistachios, if desired. Serve chilled.