Vegan Raspberry Cheesecake (No-Bake) Recipe
This Vegan Raspberry Cheesecake is a luscious, no-bake dessert featuring a crunchy digestive biscuit base topped with a smooth, creamy cashew and vegan cream cheese filling infused with fresh raspberry puree. Finished with a vibrant raspberry curd topping, it’s a perfect plant-based treat that’s both indulgent and refreshing.
- Prep Time: 20 minutes (plus 30-60 minutes soaking time)
- Cook Time: 30 minutes (for reducing raspberry puree)
- Total Time: 5 hours (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Base:
- 225 g (8 oz) Digestive biscuits
- 90 g (6 Tablespoons) vegan block butter, melted
Filling:
- 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
Topping:
- ½ batch vegan raspberry curd to top (optional), chilled
Instructions
- Prepare the tin and base. Line the base and sides of a 20 cm (8 in) round springform cake tin with baking paper to prevent sticking.
- Crush the biscuits. Place the digestive biscuits in a food processor and blitz until very finely crushed. Alternatively, place them in a sealed bag wrapped in a tea towel and bash with a rolling pin to a fine crumble.
- Mix biscuit base. Combine the crushed biscuits with the melted vegan butter until the mixture resembles damp sand, then press firmly and evenly into the bottom of the prepared tin using the base of a glass.
- Soak cashews. Place the unroasted cashews in a large bowl, cover with boiling water, and soak for 30 to 60 minutes to soften.
- Make raspberry puree. Blend the raspberries and lemon juice until smooth. Press the mixture through a fine mesh sieve into a saucepan to remove seeds, scraping to extract pulp.
- Reduce raspberry puree. Simmer the raspberry puree, stirring often, until it thickens to a paste, reducing to about 175 g (¾ cup), which can take up to 30 minutes.
- Blend filling. Drain the soaked cashews well and add to a blender with the reduced raspberry paste, vegan cream cheese, sugar, melted vegan butter, and vanilla extract. Blend until completely smooth, stopping to scrape down the sides and let the blender cool as needed.
- Assemble cheesecake. Pour the creamy filling over the biscuit base, spread evenly, and refrigerate for at least 4 hours, preferably overnight, to firm up.
- Deactivate the tin and serve. Remove the sides of the springform tin carefully and slide the cheesecake onto a serving plate. Peel away the baking paper from the sides of the cheesecake.
- Add raspberry curd topping. Stir the chilled vegan raspberry curd until smooth and spread over the top of the set cheesecake before serving.
Notes
- Either fresh or frozen raspberries can be used; if using frozen, defrost them first but do not drain.
- Using a cake lifter helps to transfer the cheesecake from the springform tin to the serving plate without damage.
- Make sure to soak cashews adequately for a smooth filling texture.
- Allow the raspberry puree to reduce fully to avoid a watery filling.
- The vegan raspberry curd topping is optional but adds extra flavor and visual appeal.
