This no-bake raspberry cheesecake is sweet, creamy, and rich, combining a raw crust with a fresh raspberry cheesecake filling made with no eggs, gelatin, or dairy! It’s gluten-free, vegan, refined sugar-free, and ready to impress!
Fresh and Creamy Vegan No-Bake Raspberry Cheesecake
If you’re looking for your next favorite vegan summer dessert, get ready for this no-bake raspberry cheesecake to blow you away. It’s tangy and sweet, uses fresh berries, and has a moreish creamy raspberry cheesecake filling – with no dairy!
Instead, rely on silken tofu or vegan cream cheese and agar powder for the cheesecake consistency. When combined with the wholesome raw crust, this dessert is both delicious AND surprisingly nourishing. You can even prepare this vegan raspberry cheesecake recipe as paleo, sugar-free, and gluten-free with simple ingredient swaps.
Best of all, the recipe requires minimal effort (in fact, your food processor does most of the work), but it looks like you’ve spent hours in the kitchen. Making it perfect for summer and special occasions like potlucks, BBQs, birthdays, Mother’s Day, and even Valentine’s day!
Perhaps you’d like to serve it alongside other creamy vegan no-bake desserts. For example, this no-bake avocado cheesecake, chocolate strawberry cheesecake, raw vegan blueberry cheesecake, or a chocolate mini cake.
This no-bake raspberry cheesecake recipe comprises just two elements: the crust and the filling.
- Quick oats: Or use rolled oats (certified gluten-free if necessary).
- Nuts/seeds: I used sunflower seeds, but you could use peanuts, almonds, pistachios, macadamia nuts, cashews, etc.
- Dates: It’s best to use plump, soft dates like Medjool dates. Otherwise, you’ll need to soak them first.
- Cocoa powder: (Optional) Pistachios work better without cocoa, but cashews, peanuts, & sunflower seeds taste great either way.
- Coconut oil: This will solidify when chilled to help hold the crust together. Alternatively, vegan butter would work.
To enhance the flavors in the vegan raspberry cheesecake crust, you could optionally add a pinch of sea salt and/or some vanilla extract.
The Raspberry Cheesecake Layer:
- Silken tofu: Firm silken tofu works best for texture and has a very subtle flavor, though regular tofu (not firm) should also work. For a soy-free option, use your favorite vegan cream cheese or dairy-free quark.
- Coconut cream: Either use a package of coconut cream or scoop off 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: Any will work. i.e., maple syrup, brown rice syrup, agave, etc. For a sugar-free option, use a sugar-free syrup added to taste.
- Lemon juice: Or lime juice. I prefer to use fresh over bottled.
- Vanilla extract: Use natural vanilla (over artificial) for the best flavor.
- Raspberries: I prefer to use fresh raspberries for the best flavor, color, and consistency in this no-bake raspberry dessert.
- Raspberry compote/ jam: Swirl it into the top of the no-bake raspberry dessert before chilling.
- White chocolate: You could decorate the cheesecake with white chocolate shavings or a drizzle (over the set dessert). Dark chocolate would also work.
- Coconut: Shredded coconut or coconut flakes would work in the crust and/or as a topping, for added flavor and texture.
- Powdered sugar: Or powdered Erythritol to dust over the raspberries.
- Whipped coconut cream: Piped in little swirls and topped with raspberries.
- Other berries: Use a blend of raspberries and strawberries for the filling, and/or combine mixed berries to decorate the vegan raspberry cheesecake.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make No-Bake Raspberry Cheesecake
To 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 (15 cm) 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 until it’s a slightly chunky crumb consistency. Add the dates and coconut oil and process into a sticky dough. It should hold together when pressed between fingers.
- Transfer the dough to the prepared pan and spread it evenly across the bottom of the pan. Use your fingers or a cup/similar flat-based tool to help press it down, and even it out.
Optionally, you can add some raspberries to the bottom of the crust, too (I do). Then set it aside.
Prepare the Raspberry Cheesecake Filling
- To prepare the filling, add the drained silken tofu, raspberries, and vanilla extract to a high-speed blender (or powerful food processor) and set it aside.
- Then, 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 allow it to cook for 5 minutes, stirring frequently (to avoid any lumps).
- Immediately transfer the mixture to the blender and process until fully combined, stopping to scrape down the sides of the jug if needed.
Assemble and set
- Quickly pour the creamy filling over the crust, smooth the top with a spatula, and refrigerate the vegan raspberry cheesecake for a couple of hours or until set. I like to leave mine overnight when possible.
- Finally, before you’re ready to serve, you can decorate the no-bake raspberry cheesecake with some more fresh raspberries and desiccated coconut. Enjoy!
Fridge: Cover and store the set raspberry cheesecake in the refrigerator for up to 5 days.
Freezer: Though I haven’t tried freezing this raspberry cheesecake recipe, it should work. I recommend freezing it in a freezer-safe container for up to 2-3 months. Allow it to thaw in the fridge or on the counter before serving.
Could I make a simple biscuit crust?
No problem! Simply combine the graham crackers (or digestive biscuits in the UK) with melted vegan butter or coconut oil until a ‘wet sand’ consistency, press it into the tin, and chill until solidified.
An Oreo crust would also work well with this vegan raspberry cheesecake.
Can I use frozen raspberries?
For the actual cheesecake filling, you could use frozen raspberries (thawed first with excess liquid drained). However, you may need a small amount of additional agar if they are particularly juicy.
I don’t recommend using frozen (and thawed) berries for any decorative elements.
- For a larger pie tin: I recommend doubling all ingredients for a 9-inch (23 cm) pan.
- Act quickly with the cream: Once the agar is melted in the mixture, it will start to thicken and set, so work quickly when blending and pouring it over the crust.
- Taste and adjust the filling: Before pouring it over the crust, quickly taste it and adjust the amount of sweetener or lemon juice to taste.
- Experiment with other fruits: This no-bake vegan cheesecake recipe also works with other berries and fruits. I.e., strawberry, blueberry, cherry, mango, peach, pineapple, etc.
- Make Mini Tartlets: Like how I have for these vegan cheesecake tartlets.
Other Fruity Vegan Dessert Recipes
- Mango layered pie
- Lemon cheesecake bars
- Strawberry coconut cheesecake bars
- Fruity Cheesecake
- Lemon Cheesecake Tart
- Vegan Key Lime Pie
If you try this raspberry no-bake cheesecake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
No-Bake Raspberry Cheesecake
- You can watch the video in the post for visual instructions.Soak the dates in hot water, if they aren't soft, then drain. Also, line a 6-inch (15 cm) spring form with parchment paper and oil the sides of the pan.
- Process the sunflower seeds, oats, and cocoa powder (if using) in a food processor. Then add the pitted dates and coconut oil. Process until the dough holds together when you press it between your fingers.
- Transfer the dough into the lined spring form and press it down with a cup or your fingers. You can optionally add some raspberries to the bottom of the crust. Then set it aside.
- Drain the silken tofu and add it with the raspberries, and vanilla extract to a blender (or powerful food processor) and set it aside.
- Next, add the coconut cream, maple syrup, lemon juice, and agar powder to a saucepan. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 5 minutes, stirring frequently.
- Immediately add the mixture to the blender (or food processor) and blend until completely smooth, scraping down the sides of the jug between blending, if needed.
- Quickly pour the cream over the crust and smooth the top with a spatula. Refrigerate for a couple of hours (or overnight) until set.
- Decorate it with more raspberries and desiccated coconut. Slice and enjoy!
- For a larger pie tin: I recommend doubling all ingredients for a 9-inch (23 cm) pan.
- To enhance the flavors in the vegan raspberry cheesecake crust, you could optionally add a pinch of sea salt and/or some vanilla extract.
Nutrition information is an estimate and has been calculated automatically