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!
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
The total time does not include setting time. This no-bake cheesecake needs to be placed in the freezer for at least 5 hours. You can leave it there overnight, too, before serving it.
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.