Name: Vegan Raspberry Cheesecake (No-Bake) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 5 h
Cuisine: Vegan
Ingredients: 225 g (8 oz) Digestive biscuits; 90 g (6 Tablespoons) vegan block butter, melted; 250 g (9 oz) unroasted cashews; 450 g (1 lb) raspberries; 4 Tablespoons lemon juice; 450 g (1 lb) vegan cream cheese; 80 g (6 Tablespoons) caster or granulated sugar; 60 g (¼ cup) vegan block butter, melted; 1 Tablespoon vanilla extract; ½ batch vegan raspberry curd to top (optional), chilled

Jump to Recipe· 3.8 from 62 reviews

If you’re looking for a dessert that’s bursting with fresh, fruity flavor and totally guilt-free, you have to try this Vegan Raspberry Cheesecake (No-Bake) Recipe! It’s creamy, vibrant, and perfectly tangy, all without ever turning on the oven. The combination of lush cashews, tart raspberries, and a crumbly biscuit base creates a texture that feels indulgent but stays light and refreshing. Whether you’re a long-time vegan or just someone who wants to enjoy a delicious treat, this recipe will quickly become a favorite for any occasion.

Ingredients You’ll Need

A close-up of a white saucepan filled with thick, deep red batter that looks smooth and rich. The batter covers almost the whole inside surface except for some streaks where it clings to the pan's sides. A wooden spatula with a white silicone head is resting inside the pan, coated in the red batter, with a small pile of batter gathered around it. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Vegan Raspberry Cheesecake (No-Bake) Recipe serves an important role, whether it’s creating that buttery crunch in the base, lending creaminess to the filling, or packing a punch of fresh raspberry flavor. These simple yet essential components come together to make a show-stopping dessert that’s as beautiful as it is tasty.

225 g Digestive biscuits: Provide a sturdy, slightly sweet base with just the right crunch.
90 g vegan block butter, melted: Binds the biscuit crumbs together and adds richness to the crust.
250 g unroasted cashews: Soaked and blended for a creamy, smooth filling that mimics traditional cheesecake texture.
450 g raspberries: Fresh or defrosted frozen raspberries add vibrant color and natural tartness.
4 tablespoons lemon juice: Brightens the filling and balances sweetness with citrusy zest.
450 g vegan cream cheese: Gives the cheesecake a luscious, creamy body using plant-based goodness.
80 g caster or granulated sugar: Sweetens the filling just enough without overpowering the raspberries.
60 g vegan block butter, melted: Adds silkiness and a subtle richness to the filling.
1 tablespoon vanilla extract: Infuses a warm, comforting note that brings all the flavors together.
½ batch vegan raspberry curd (optional) for topping: For an extra layer of tangy-sweet delight on top.

How to Make Vegan Raspberry Cheesecake (No-Bake) Recipe

Step 1: Prepare the Base

Start by lining an 8-inch springform cake tin with baking paper on the bottom and sides to make removal easier later. Crush the digestive biscuits into fine crumbs using a food processor or by bashing them in a sealed bag with a rolling pin—either way works beautifully! Mix the crumbs thoroughly with the melted vegan butter until the texture resembles damp sand, then press the mixture firmly and evenly into the base of the tin. This forms the crunchy foundation that contrasts wonderfully with the creamy filling.

Step 2: Soak the Cashews

Place the unroasted cashews in a large bowl and cover with boiling water. Let them soak for at least 30 minutes, or up to an hour if you have the time. This soaking step is crucial because it softens the cashews, allowing them to blend into a perfectly smooth and creamy filling that feels indulgent but is entirely plant-based.

Step 3: Prepare the Raspberry Puree

While the cashews soak, pop the raspberries and lemon juice into a blender and blitz until you have a vibrant puree. Next, push the puree through a fine mesh sieve into a saucepan, using the back of a spoon to coax out as much pulp as possible while leaving the seeds behind. Simmer the puree gently, stirring regularly, until it thickens to a luscious, jam-like paste. This rich reduction intensifies the berry flavor and adds that characteristic cheesecake tang.

Step 4: Blend the Filling

Drain the cashews well and transfer them to a blender along with the thickened raspberry paste, vegan cream cheese, sugar, melted butter, and vanilla extract. Blend the mixture until it is completely smooth and silky with no graininess—this may take a few minutes and a couple of pauses to scrape down the sides and avoid overheating your blender. The result is a luxuriously creamy filling packed with fresh raspberry goodness.

Step 5: Assemble and Chill

Pour the creamy filling over the biscuit base, spreading it evenly with a spatula. Refrigerate the assembled cheesecake for at least four hours, though overnight is best to let everything set fully and the flavors to marry beautifully. Once set, carefully remove the sides of the springform tin and gently slide the cheesecake onto a serving plate, peeling away the baking paper for a smooth finish.

Step 6: Add the Finishing Touch

For an extra layer of richness and a burst of color, stir your chilled vegan raspberry curd until smooth and spread it delicately on top of the cheesecake. This optional touch elevates your Vegan Raspberry Cheesecake (No-Bake) Recipe to a decadent dessert worthy of any celebration.

How to Serve Vegan Raspberry Cheesecake (No-Bake) Recipe

A slice of raspberry cheesecake is shown on a white plate placed on a white marbled surface. The cake has three layers: a light brown crumbly base, a thick middle layer of smooth light purple filling, and a shiny red raspberry topping. Two fresh raspberries are placed on top of the slice. A silver fork rests on the plate beside the cake, and scattered raspberries and crumbs lie on the surface nearby. In the blurred background, a whole cheesecake with similar layers and fresh raspberries on top sits on a dark tray, with a small white bowl filled with the red topping also visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries scattered on top, a few mint leaves, or a dusting of powdered sugar all work wonderfully as garnishes. They not only enhance the presentation but also add pops of freshness and color that invite you to dig in right away. You could even drizzle a little melted dark chocolate for a rich twist if you’re feeling fancy.

Side Dishes

This cheesecake pairs delightfully with a light cup of herbal tea or freshly brewed coffee for an afternoon treat. If you’re serving at a party, consider offering a side of fresh fruit salad or a scoop of dairy-free vanilla ice cream to complement the cheesecake’s creamy texture and vibrant tartness.

Creative Ways to Present

Serve individual portions in clear glass jars or small ramekins for a charming look that lets the layers shine through. Another fun idea is to add crumbled biscuit and a dollop of raspberry curd in between layers, creating a parfait-style dessert. No matter how you present it, this Vegan Raspberry Cheesecake (No-Bake) Recipe is guaranteed to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3-4 days. Keeping it chilled prevents the texture from becoming too soft.

Freezing

If you want to make it ahead or keep it longer, this cheesecake freezes beautifully. Wrap it tightly with plastic wrap and aluminum foil or place it in an airtight freezer-safe container. Freeze for up to one month for best quality. Thaw in the refrigerator overnight before serving.

Reheating

Since this is a no-bake cheesecake, there’s no need to reheat. Simply enjoy it chilled or bring it to room temperature for about 15 minutes to soften the texture slightly and enhance the flavor before serving.

FAQs

Can I use frozen raspberries for this recipe?

Absolutely! Frozen raspberries work perfectly as long as you defrost them first but don’t drain the juices. They provide just as much flavor and are a great option when fresh berries aren’t in season.

What can I substitute for cashews if I have a nut allergy?

For those with nut allergies, silken tofu or coconut cream can be used as alternatives to achieve creaminess, although the texture will be slightly different. Be sure to adjust the flavors accordingly to maintain balance.

How long does the Vegan Raspberry Cheesecake (No-Bake) Recipe take to set?

It typically needs at least 4 hours to firm up in the fridge, but leaving it overnight will make the texture even creamier and easier to slice cleanly.

Is it possible to make this cheesecake gluten-free?

Yes! Simply swap the digestive biscuits for gluten-free biscuits or cookies, and the rest of the recipe remains the same. This keeps the dessert accessible to those with gluten intolerance.

Can I prepare the vegan raspberry curd topping in advance?

Definitely. You can make the vegan raspberry curd a day or two ahead and keep it refrigerated. Give it a good stir before spreading on top of the cheesecake for a smooth finish.

Final Thoughts

This Vegan Raspberry Cheesecake (No-Bake) Recipe is one of those desserts that feels like a special treat but is surprisingly simple to make. It’s bright, creamy, and utterly delightful with every bite. I can’t recommend it enough for your next gathering or whenever you want to spoil yourself with something sweet and wholesome. Give it a go and watch it become a beloved classic in your kitchen!