This no-bake raspberry cheesecake is made up of a cacao and nut gluten-free crust and a creamy cashew-based raspberry and rose filling. This recipe is dairy-free, refined sugar-free, gluten-free, no-bake, and wonderfully fresh and fruity!
If a rich, creamy, decadent, yet wonderfully fruity and Summery dessert is what you want, then this refined sugar-free no-bake cheesecake is precisely what you need. The cashew and coconut cream base makes for a wonderfully creamy dairy-free filling, which, when combined with raspberries and rose water, makes for a refreshing dessert to impress.
Unlike traditional cheesecakes, this vegan no-bake cheesecake recipe comes with a twist – and that is that it’s served semifreddo style. Stored in the freezer and allowed to thaw slightly before serving, this dessert doesn’t quite have the same texture as dairy cheesecake but is a dessert that you’ll be coming back to time and time again.
Plus, the combination of raspberry, rose, and chocolate has this homemade no-bake cheesecake giving off delicious Turkish delight vibes – which I am definitely all here for! In fact, read my serving suggestions and recipe notes below for even more ways to customize and jazz up this recipe to your liking.
The Ingredients
The Crust
- Hazelnuts – feel free to swap these out for some shredded coconut instead.
- Almonds
- Medjool dates – If using other date varieties, it may not be as sweet and may need more.
- Cacao powder – or cocoa powder
- Sea salt – to help bring out the chocolate flavor of the cacao powder.
The Cheesecake Filling
- Raw cashew nuts – pre-soaked in boiling water for 60 minutes or overnight in cold water. The long soak will lead to creamier results.
- Frozen or fresh raspberries
- Coconut oil
- Coconut cream – use homemade or tinned (read notes)
- Sweetener – You could use agave, maple syrup, or honey for a non-vegan option
- Vanilla extract
- Rose water
The Step By Step Instructions
Step 1. Prepare the gluten-free crust
First, place the almonds and hazelnuts in a food processor/high-powered blender and process until you obtain a crumbly flour consistency.
Add the remainder of the crust ingredients and pulse together until a dough has formed. Press a little between two fingers, and it should hold its shape rather than crumble. Add a little extra coconut oil or a date, if needed.
Press the crust into the bottom of a 7-inch springform pan lined with parchment paper and use something with a large flat surface (like a glass) to even out the crust. Then, place that in the freezer to chill.
Step 2. Prepare the filling
Rinse the food processor/blender and then process the cashew nuts until smooth and creamy. Add the remainder of the ingredients apart from the raspberries and process until thoroughly combined.
Pour half of the filling over the cheesecake crust, smooth with a spatula, and place immediately back in the freezer after tapping against a surface lightly a few times to release any air bubbles.
Step 3. Chill and set the cheesecake
To the remaining half, add the raspberries and process again until smooth. Pour this over the first layer and, once again, smooth the top and place back in the freezer to set for between 4-5 hours (or overnight) fully.
Step 4. Decorate and serve
Before serving, remove the cheesecake from the freezer, release from the springform pan, top with the toppings of your choice and leave to thaw for at least 15 minutes before slicing and serving. Any leftovers can go back in the freezer.
How To Serve & Store
This no-bake raspberry vegan cheesecake recipe should be stored in the freezer, tightly covered, for up to two months.
When you want a slice, simply remove it from the freezer 15-20 minutes before serving. It will be in a delicious semi-frozen state that is super creamy – just don’t leave it out on the side for too long as it won’t hold its shape indefinitely.
Serve this cheesecake topped with fresh fruits, any additional ‘sprinkles’ like coconut flakes or dairy-free dark chocolate. It also pairs wonderfully with a little coconut Whipped cream or another dairy-free heavy whipping cream.
This no-bake raspberry cheesecake also pairs wonderfully with extra chocolate – like this Easy Homemade Chocolate Syrup or even a raspberry sauce.
Recipe Notes & Variations
- If using coconut cream from a tin, chill a can of coconut milk overnight. When ready to use, open the tin and scoop out the thick cream (for this recipe). The remaining liquid can be used for smoothies, baked goods, and more.
- Use frozen or fresh raspberries – though this will affect the color of the final cheesecake. You could also add a little freeze-dried raspberry powder for extra flavor and color.
- Create a raspberry swirl cheesecake by adding a few spoonfuls of Homemade Raspberry Jam Recipe to the top of the filling and swirling it with a spoon or skewer before placing the cheesecake in the freezer to freeze.
- Feel free to adapt this recipe to mini cheesecakes by separating the mixture into small dessert rings instead. The amount will depend on the size of the rings.
- You could also pour this into a square or rectangular pan and then cut it into raspberry cheesecake slices.
- Feel free to omit the cacao powder from the crust and add a little vanilla powder instead. You could also use a Graham cracker crust (or using these Healthy Chocolate Digestive Biscuits Recipe minus the chocolate) if preferred.
- Use a tart tin with a removable base or a springform tin for easy removal.
Related Recipes
If there’s one thing, I can say with absolute certainly – you definitely aren’t stuck for choice when it comes to vegan and gluten-free cheesecake and tart recipes on this blog. In fact, here is a selection of some available.
- Earl Grey and Blueberry No-Bake Vegan Cheesecake
- No-Bake Layered Cherry Cheesecake
- Raw Vegan Berry Cheesecake Slices
- Raw Vegan pumpkin pie
- Vegan Red Wine and Mocha Tart Recipe
- Strawberry, Raspberry, And Goji Berry Tart
- Two-layer Raspberry Peach & Lemon Tart
- Vegan Chocolate Cherry Tart
- Two-layer Vegan Strawberry Tart
- Turmeric Citrus Immune Boosting Tart
- Vegan Pistachio, Strawberry & Rose Tart
Check out tons more delicious vegan and gluten-free desserts in the dessert section of the blog!
If you give this no-bake raspberry cheesecake recipe a try, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Raw Vegan Raspberry Cheesecake Recipe
Ingredients
Base:
- 1/4 cup raw hazelnuts or shredded coconut
- 1/4 cup raw almonds
- 6-7 Medjool dates pitted
- 2 Tbsp raw cacao powder
- Pinch sea salt
Filling:
- 1.5 cup coconut cream homemade or tinned (see notes)
- 2 cups raw cashew nuts (pre-soaked in water for about 6 hours or overnight then drained and rinsed
- 1/2 cup frozen or fresh raspberries
- 1/2 cup coconut oil melted
- 1/3 cup agave or maple syrup or honey add more if you like it sweeter
- 1/2 Tbsp rose water optional
- 2 tsp vanilla extract
- Pinch sea salt
Instructions
Step 1. Prepare the gluten-free crust
- Place the almond and hazelnuts in a food processor/ high powered blender and process until you obtain a crumbly flour consistency.
- Add the remainder of the crust ingredients and pulse together until a dough has formed. Press a little between two fingers, and it should hold its shape rather than crumble. Add a little extra coconut oil or a date, if needed.
- Press the crust into the bottom of a 7-inch springform pan lined with parchment paper and use something with a large flat surface (like a glass) to even out the crust. Then, place that in the freezer to chill.
Step 2. Prepare the filling
- Rinse the food processor/blender and then process the cashew nuts until smooth and creamy. Add the remainder of the ingredients apart from the raspberries and process until thoroughly combined.
- Pour half of the filling over the cheesecake crust, smooth with a spatula, and place immediately back in the freezer after tapping against a surface lightly a few times to release any air bubbles.
Step 3. Chill and set the cheesecake
- To the remaining half, add the raspberries and process again until smooth. Pour this over the first layer and, once again, smooth the top and place back in the freezer to set for between 4-5 hours (or overnight) fully.
Step 4. Decorate and serve
- Before serving, remove the cheesecake from the freezer, release from the springform pan, top with the toppings of your choice and leave to thaw for at least 15 minutes before slicing and serving. Any leftovers can go back in the freezer.
How To Store
- This no-bake raspberry vegan cheesecake recipe should be stored in the freezer, tightly covered, for up to two months.When you want a slice, simply remove it from the freezer 15-20 minutes before serving. It will be in a delicious semi-frozen state that is super creamy – just don't leave it out on the side for too long as it won't hold its' shape indefinitely.
Notes
- If using coconut cream from a tin, chill a can of coconut milk overnight. When ready to use, open the tin and scoop out the thick cream (for this recipe). The remaining liquid can be used for smoothies, baked goods, and more.
- Use frozen or fresh raspberries – though this will affect the color of the final cheesecake. You could also add a little freeze-dried raspberry powder for extra flavor and color.
- Create a raspberry swirl cheesecake by adding a few spoonfuls of Homemade Raspberry Jam Recipe to the top of the filling and swirling it with a spoon or skewer before placing the cheesecake in the freezer to freeze.
- Feel free to adapt this recipe to mini cheesecakes by separating the mixture into small dessert rings instead. The amount will depend on the size of the rings.
- You could also pour this into a square or rectangular pan and then cut it into raspberry cheesecake slices.
- Feel free to omit the cacao powder from the crust and add a little vanilla powder instead. You could also use a Graham cracker crust (or using these Healthy Chocolate Digestive Biscuits Recipe minus the chocolate) if preferred.
- Use a tart tin with a removable base or a springform tin for easy removal.
Nutrition
You mention coconut cream in the body, but it doesn’t say anything about coconut cream in the recipe. I’m getting ready to make this recipe and don’t know how much coconut cream to use, just what’s in the can of coconut milk?
Hi Marissa,
Sorry about this – the recipe card has been updated. You need 1.5 cups of coconut cream.
Maybe I am just not seeing it. How much coconut cream do I use? It does look lovely.
Hi Robin,
Sorry about this – the recipe card has been updated. The recipe calls for 1.5 cups of coconut cream.
Just love the recipe!! It turned out just perfect already after the first time:) just one question: how should I store it? In the freezer or the fridge after taking a couple of pieces?
Thank you so much for your comment, Charlotte.
It’s best to keep it in the freezer. You can transfer to the fridge when you want it to soften a bit and serve it in a couple of hours. Or just take it out of the freezer 15-20 minutes before serving.
How come is it purple?
Honestly, that was a bit of a mystery even to me! I used frozen raspberries that were quite dark in colour and think this may be the reason why. I have since made it and had it as a more pink-ish shade.
I was looking for something exactly like this to make for my b day it looks amazing for the first time making it! I will keep you posted next month♡ Thanks!