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presenting a slice of no-bake raspberry cheesecake
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Vegan Raspberry Cheesecake (no-bake)

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!
Course Dessert
Cuisine American, German
Prep Time 30 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Servings 8 slices
Author Michaela Vais

Ingredients

Crust:

Cheesecake Cream:

  • ¼ cup (60 ml) coconut cream
  • 3-4 Tbsp (60-80 g) maple syrup or any other liquid sweetener
  • ½ Tbsp lemon juice or lime juice
  • 1 ½ tsp agar powder (not flakes)
  • 1 (12.3) oz block (350 g) firm silken tofu (see notes)
  • 1 tsp vanilla extract
  • 1 cup (120 g) fresh raspberries + more to decorate

Instructions

Crust:

  • You can watch the video 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.

Cheesecake Cream:

  • 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!

Notes

  • Tofu: For a soy-free option, use vegan cream cheese or my homemade chickpea silken tofu.
  • 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 Facts
Vegan Raspberry Cheesecake (no-bake)
Serving Size
 
1 slice
Amount per Serving
Calories
220
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
20
%
Sodium
 
5
mg
0
%
Potassium
 
368
mg
11
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
20
%
Sugar
 
16
g
18
%
Protein
 
6
g
12
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
9
mg
11
%
Calcium
 
48
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.