This No-Bake Raspberry Layered Vegan Cheesecake is beautiful and easy to make! The cheesecake layers are creamy and luxurious thanks to cashews, with a tart raspberry topping. 

whole no-bake vegan cheesecake

I had so much fun making this raspberry layered vegan cheesecake! Seriously, no-bake vegan cheesecakes are my new thing. I’m planning on making a pumpkin one for Fall, and a chocolate one may be in the works as well…. The possibilities are endless!

Last week, my family and I headed to the Farmer’s market, where there is live music every Tuesday evening. It’s such a blast, and we try to go every week all Summer long. I got a 1/2 flat filled with blueberries, strawberries and raspberries and we just munched on those while listening to the music. My kids were so happy! Ah, summertime.

We had so many raspberries left, that’s when I decided to make this cheesecake. And I’m so glad to be sharing it with you now. Don’t let the layers scare you, it’s actually really easy to make!

piece of no-bake vegan cheesecake


What kind of pan do I need for this vegan cheesecake?

This recipe will be the best and prettiest if you have a 6 inch Springform pan.

I only had a larger one on hand, but since this cheesecake is so rich, I didn’t want to make a huge one. So I did invest in the 6 inch pan, and I’m glad I did.

You could also use a 6 inch cake pan, but if you do just make sure you grease it well (I like coconut oil for this) and/or line it with parchment paper strips to make it easier to remove the cheesecake.

But really, if you see a lot of vegan cheesecakes in your future (like I do) it’s a pretty inexpensive pan to get.

You won’t believe how luxuriously creamy the layers of this vegan cheesecake are! Cashews for the win. Make sure to soak those babies well so they will blend up smooth (see Note below).

whole no-bake vegan cheesecake

If you make this recipe, let me know how it goes! Rate it & leave a comment below. Enjoy!


Recipe inspired by Bakerita.

whole no-bake vegan cheesecake
5 stars (3 ratings)

No-Bake Layered Raspberry Vegan Cheesecake

This No-Bake Raspberry Layered Vegan Cheesecake is beautiful and easy to make! The cheesecake layers are creamy and luxurious thanks to cashews, with a tart raspberry topping.
Prep: 30 minutes
Freezing time: 2 hours
Total: 30 minutes
Servings: 10 slices


For the crust

  • 1/2 cup raw walnuts
  • 1/2 cup almond flour or meal
  • 2 medjool dates, pitted
  • 2-3 tablespoons water, as needed for processing
  • 1/4 teaspoon salt

For the filling (1st & 2nd layers)

  • 2 1/4 cups raw cashews soaked in boiling hot water for at least 5 minutes, see Note
  • 1/2 cup canned full fat coconut milk, the creamy white part
  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberries

Tart raspberry top layer


  • Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for easy removal. I would recommend greasing it as well.
  • Make the crust: To a food processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Process until a sticky dough is formed, adding another tablespoon of water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.
  • Make the first layer: To a high powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed. Blend until very smooth and creamy.
  • Pour 2/3 of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.
  • Make the second layer: Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and return it to the freezer.
  • Make the third layer: Quickly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry top layer ingredients). Blend until smooth, and pour over the other layers. 
  • Return to the freezer, and let set for at least 3 hours (overnight preferred). To serve, gently remove from pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10-15 minutes to make it easier to cut.
  • Store leftovers in the fridge for a couple of weeks, but make sure to wrap it well to avoid freezer burn. Top with more fresh raspberries, if desired.


  1. To soak raw cashews, boil a few cups of water (I use my tea kettle) and then pour it over the cashews. Let soak for 5 minutes to an hour to soften. Drain and rinse the cashews before using.


Serving: 1serving | Calories: 336kcal | Carbohydrates: 29g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Sodium: 66mg | Potassium: 352mg | Fiber: 4g | Sugar: 17g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. What can I use instead of Walnuts, Pecans, & hazelnuts for the pie crust? I’m super excited to try this, but I need substitutions instead of those nuts for a nut allergy.

    1. I haven’t tested this recipe without the almond flour or other nuts, so it’s hard to say what would work as a substitute. Sorry!

  2. Is there a substitute to coconut milk that I can use here ( like silken tofu)? Worried about an overwhelming coconut milk taste 

    1. You could try using silken tofu but I haven’t tried it, so I’m not sure it will work. The coconut flavor is already pretty well hidden behind the lemon, vanilla, and raspberry!

  3. This looks wonderful! What are your thoughts on doing a strawberry version? I love your strawberry buttercream frosting and just cooked down a bunch of puréed strawberries to freeze for using later. I was thinking of subbing some of the strawberry purée for the raspberries. Would this likely work out in this cheesecake recipe?

    1. Yes, you can make the cake the same way but use a mix of your leftover strawberry puree and fresh raspberries. Happy cooking!

  4. Incredible! I’m a great fan of cheesecake and when I had a lactose intolerant guest, I couldn’t resist to try to make him sth similar that he could enjoy. What a discovery! And the plastic gain is a game changer. Go vegan cheesecakes!

  5. Cashews are not on my Gundry food list so what do you think for a cashew substitute. I’m thinking almonds soaked and hulls removed! I am in love with chocolate and this looks yummy.

    1. At room temperature it will soften quite quickly, maybe a couple of hours. I would recommend keeping it in the fridge or freezer.

  6. My husband said this is the best cake he has ever eaten. I am going to make it again this weekend for Father’s day as requested by him

    1. Oh sure! When you open a can of full fat coconut milk, it will likely already be separated in the can. At the top will be a creamy white part that is thicker, maybe even solid, and at the bottom is the watery liquid. You want to use the creamiest part of the coconut milk for this recipe. Hope that helps!

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