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Vegan Raspberry Cheesecake

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Raspberry Cheesecake

This vegan cheesecake is the perfect Vegan dessert recipe to impress your guests and treat yourself. With a crumbly biscuit base, smooth, creamy filling, and a tangy raspberry topping, it’s a vegan dessert recipe that delivers both elegance and flavour. The rich, velvety texture of the vegan cheesecake contrasts beautifully with the fresh burst of raspberry jam, making every bite a delight. This is one of those Vegan desserts that’s perfect for any occasion—from special celebrations to casual family dinners—and it’s sure to be the centre of attention on your dessert table.


Made with simple plant-based ingredients, this vegan raspberry cheesecake not only satisfies your sweet tooth but also aligns with vegan recipes and lacto vegetarian recipes. It’s the ideal solution for what to serve vegan guests, while still pleasing everyone else at the table. Whether you’re hosting a dinner party, celebrating a special occasion, or just in the mood for a sweet treat, this vegan cheesecake will steal the show!

Recipe:

Serves: 4


Preparation time: 25 minutes

Chilling time: 4 Hours (Or Overnight)

Total time: 4 Hours 25 minutes


Ingredients:

For the base:

  • 200g vegan digestive biscuits (or any plain vegan biscuits)

  • 100g dairy-free butter, melted

  • 1 tbsp cocoa powder (optional, for a slightly richer base)


For the filling:

  • 300g cashews, soaked for 4 hours or overnight

  • 200g vegan cream cheese

  • 100ml coconut milk (full fat for creaminess)

  • 3 tbsp maple syrup (or any other sweetener of choice)

  • 1 tsp vanilla extract

  • Pinch of sea salt

  • 2 tbsp lemon juice (for that tangy flavour)


For the raspberry topping:

  • 200g fresh raspberries (or raspberry jam for a quicker option)

  • 1 tbsp maple syrup

  • 1 tbsp lemon juice




Method:

  1. Start by crushing the vegan biscuits into fine crumbs. You can use a food processor or pop them in a zip-lock bag and bash them with a rolling pin (hello stress relief!). Mix the crushed biscuits with the melted dairy-free butter and cocoa powder, if you're using it, until everything is well combined. The mixture should resemble damp sand.


  2. Transfer the biscuit mixture into a 9-inch springform pan or tart tin. Press it down firmly with the back of a spoon, making sure the base is even and well-pressed around the edges. Pop the base in the fridge for about 20–30 minutes to chill and firm up.


  3. Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, vegan cream cheese, coconut milk, maple syrup, vanilla extract, sea salt, and lemon juice. Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides once or twice. Taste and adjust the sweetness or tanginess if needed.


  4. Pour the smooth cashew filling onto the chilled biscuit base. Smooth the top with a spatula, making sure it’s even. Gently tap the pan on the counter to release any air bubbles. Return the cheesecake to the fridge and let it chill for at least 4 hours, or ideally overnight.


  5. While the cheesecake is chilling, make the raspberry topping. If you’re using fresh raspberries, place them in a small saucepan with maple syrup and lemon juice. Heat gently, stirring occasionally, until the raspberries break down into a jam-like consistency. For a quicker option, use raspberry jam and heat it lightly with the lemon juice until smooth.


  6. Once the cheesecake is fully chilled and set, spread the raspberry topping evenly over the top, leaving a small border around the edges. If you’ve used fresh raspberries, the topping will have a beautiful glossy finish.


  7. Carefully remove the cheesecake from the tin and slice it up. Serve it chilled and get ready for the compliments to roll in!



Additional Tips:

  • For a gluten-free base: Use gluten-free biscuits and ensure your vegan cream cheese is also gluten-free.


  • Add a crunchy topping: For a bit of crunch, sprinkle some crushed nuts (e.g., pistachios or almonds) over the raspberry topping.


  • Make it richer: Add 1–2 tbsp of coconut cream to the filling for a richer texture and flavour.


Allergy information / alternatives:

  • Gluten-free: Use gluten-free biscuits and double-check your cream cheese.


  • Nut-free: Substitute soaked sunflower seeds for cashews if needed, and check the cream cheese label.


  • Soy-free: Ensure your vegan cream cheese and butter are soy-free.


  • Refined sugar-free: Use maple syrup or another natural sweetener throughout.



Nutritional Information (per serving):

  • Calories: ~380 kcal

  • Protein: ~6g

  • Fat: ~30g

  • Carbohydrates: ~32g

  • Sugar: ~18g

  • Salt: ~0.2g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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