Vegan Raspberry Swirl Cheesecake Recipe
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.
- 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
