Name: Vegan Raspberry Swirl Cheesecake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h
Cuisine: Vegan
Ingredients: 1 cup quick-cooking oats; 1/2 cup almonds; 3/4 cup unsweetened coconut flakes; 3 tablespoons maple syrup; 1/4 teaspoon kosher salt; 1/2 cup almond butter; Refined coconut oil, for greasing pan; 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 teaspoons pure vanilla extract; 1 (8-ounce) container vegan cream cheese; 3 cups fresh or frozen raspberries, divided; 1/2 cup granulated sugar (remaining from the 1 1/4 cups)

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Introduction

This vegan cheesecake is a creamy, dreamy dessert that’s completely plant-based yet rich in flavor. With a crunchy oat and almond crust, a smooth cashew filling, and a fresh raspberry topping, it’s perfect for any occasion.

A creamy cheesecake with three distinct layers is shown on a white marbled surface. The bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, pale cream cheese filling, and the top layer is a glossy deep red raspberry sauce with whole raspberries scattered across. One large cheesecake sits on a white plate with a slice taken out, and that slice with sauce and raspberries is placed on a white plate in front, next to a fork holding a bite of the cheesecake. A blue cloth lies underneath the plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quick-cooking oats
1/2 cup almonds
3/4 cup unsweetened coconut flakes
3 tablespoons maple syrup
1/4 teaspoon kosher salt
1/2 cup almond butter
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, plus more for pan
2 teaspoons pure vanilla extract
1 (8-oz.) container vegan cream cheese
3 cups fresh or frozen raspberries, divided

Instructions

Step 1: Make the crust by pulsing oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in the maple syrup, salt, and almond butter.
Step 2: Grease the bottom of an 8″ or 9” springform pan with coconut oil. Press the crust mixture evenly into the bottom of the pan.
Step 3: For the filling, heat the coconut milk and ¾ cup sugar in a small saucepan over medium heat until the sugar dissolves. Remove from heat and let cool.
Step 4: In a high-powered blender, combine 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.
Step 5: Pour the filling over the crust in the springform pan. Freeze for at least 3 hours or overnight to set.
Step 6: To make the fruit topping, simmer 2 cups raspberries with the remaining 1/2 cup sugar over medium heat until slightly thickened, about 8 to 10 minutes. Let cool, then fold in the remaining 1 cup raspberries.
Step 7: Remove the cheesecake from the springform pan and allow it to thaw at room temperature for 1 hour before spreading the raspberry topping evenly over the cake.

Tips & Variations

Soak the cashews overnight for the creamiest filling. If short on time, soak them in hot water for 1 hour instead.
Use frozen raspberries for the topping if fresh are unavailable—just thaw before cooking.
For a nut-free crust, substitute almonds and almond butter with sunflower seeds and sunflower seed butter.
Add a splash of lemon juice to the filling for a subtle tang that brightens the flavor.

Storage

Store the cheesecake covered in the freezer for up to one week. Thaw in the refrigerator for a few hours or at room temperature for about one hour before serving. Leftover fruit topping can be refrigerated separately for up to 3 days.

How to Serve

A three-layer round cheesecake on a white plate with a white marbled texture underneath; the bottom layer is a thick, crumbly golden-brown crust, the middle layer is smooth and creamy white cheesecake, and the top layer is a glossy, deep red raspberry sauce with whole raspberries scattered evenly across the surface, creating a fresh, juicy look; the edges of the cheesecake are clean and the colors contrast vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of cashews for the filling?

Cashews provide a creamy texture that’s hard to replace, but soaked macadamia nuts or blanched almonds may work in a pinch. The flavor and texture might vary slightly.

Do I need a high-powered blender?

A high-powered blender ensures a smooth, creamy filling. If you don’t have one, blend the filling in batches and scrape down the sides often to achieve the best texture.

Vegan Raspberry Swirl Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

This vegan cheesecake features a creamy cashew and vegan cream cheese filling atop a crunchy oat, almond, and coconut crust. Naturally sweetened with maple syrup and sugar, and topped with a fresh raspberry sauce, it’s a delightful no-bake dessert that’s perfect for vegan and dairy-free diets.

Author: Ruby
Prep Time: 20 minutes (plus soaking cashews overnight)
Cook Time: 15 minutes
Total Time: 4 hours (including chilling and thawing time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Vegan, American
Diet: Vegan

Ingredients

Scale

Crust

1 cup quick-cooking oats
1/2 cup almonds
3/4 cup unsweetened coconut flakes
3 tablespoons maple syrup
1/4 teaspoon 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 teaspoons pure vanilla extract
1 (8-ounce) container vegan cream cheese

Fruit Topping

3 cups fresh or frozen raspberries, divided
1/2 cup granulated sugar (remaining from the 1 1/4 cups)

Instructions

Make the crust: Pulse the oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer the mixture to a medium bowl and fold in the maple syrup, kosher salt, and almond butter until well combined.
Prepare the pan: Grease the bottom of an 8- or 9-inch springform pan with coconut oil, then 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 just until the sugar is dissolved, then remove from heat and allow to cool completely.
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, then add the vegan cream cheese and blend again until fully incorporated and creamy.
Chill the cheesecake: Pour the filling into the prepared crust and place the springform pan in the freezer. Chill for at least 3 hours or up to overnight to set firmly.
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 for about 8 to 10 minutes until the sauce thickens slightly. Remove from heat and let cool. Once cooled, gently fold in the remaining 1 cup of raspberries.
Assemble the cake: Remove the cheesecake from the freezer and release it from the springform pan. Let it thaw at room temperature for about 1 hour. Spoon the raspberry topping evenly over the top of the cheesecake before serving.

Notes

Soaking cashews overnight ensures a smooth, creamy filling texture.
Use refined coconut oil to avoid a strong coconut flavor and to keep the cheesecake mild.
The cheesecake is best served after thawing for at least 1 hour to allow a soft texture.
Store leftover cheesecake in the freezer for up to 1 week or in the refrigerator for up to 3 days after thawing.

Keywords: vegan cheesecake, dairy-free cheesecake, cashew cheesecake, no-bake vegan dessert, raspberry topping, coconut crust, plant-based dessert