Description
This Vegan Cheesecake features a creamy cashew and vegan cream cheese filling layered on a wholesome oat, almond, and coconut crust. Sweetened naturally with maple syrup and sugar, and topped with a fresh raspberry sauce, it’s a luscious plant-based dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup quick-cooking oats
- 1/2 cup almonds
- 3/4 cup unsweetened coconut flakes
- 3 tbsp maple syrup
- 1/4 tsp kosher salt
- 1/2 cup almond butter
- Refined coconut oil (for greasing pan)
Filling
- 3/4 cup coconut milk
- 1 1/4 cups granulated sugar, divided
- 2 cups cashews (soaked overnight, drained and rinsed)
- 1/2 cup refined coconut oil, melted
- 2 tsp pure vanilla extract
- 1 (8-oz) container vegan cream cheese
Fruit Topping
- 3 cups fresh or frozen raspberries, divided
Instructions
- Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, kosher salt, and almond butter until combined.
- Prepare the pan: Grease the bottom of an 8 or 9-inch springform pan with melted coconut oil. Press the crust mixture evenly into the bottom of the pan to form a firm base.
- Make the filling base: In a small saucepan over medium heat, combine the coconut milk and 3/4 cup of the granulated sugar. Heat gently, stirring until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
- Blend the filling: In a high-powered blender, combine the soaked cashews, cooled coconut milk mixture, melted coconut oil, and vanilla extract. Blend until thick and smooth. Add the vegan cream cheese and blend again until fully incorporated and creamy.
- Chill the cheesecake: Pour the filling mixture evenly over the crust in the springform pan. Place in the freezer and chill for at least 3 hours or up to overnight to set.
- Make the fruit topping: In a saucepan, bring 2 cups of raspberries and the remaining 1/2 cup sugar to a low boil over medium heat. Simmer gently for 8 to 10 minutes until the sauce slightly thickens. Remove from heat, cool, then fold in the remaining 1 cup of raspberries.
- Assemble and serve: Remove the cheesecake from the springform pan and let it thaw at room temperature for about 1 hour. Once slightly softened, spoon the raspberry topping evenly over the top of the cheesecake. Slice and enjoy.
Notes
- Soak the cashews overnight or at least 4 hours to ensure a smooth, creamy filling.
- Use refined coconut oil to avoid a strong coconut flavor in the filling and crust.
- If fresh raspberries aren’t available, frozen raspberries work well for both the filling and topping.
- Freezing overnight allows the cheesecake to set firm and develop better texture.
- The cheesecake should be thawed slightly before serving for best texture and flavor release.
- Prep Time: 20 minutes (plus soak time for cashews overnight)
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan/American
Keywords: vegan cheesecake, cashew cheesecake, dairy-free dessert, plant-based dessert, raspberry cheesecake
