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whole no-bake vegan cheesecake
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5 from 3 votes

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 Time30 mins
Freezing time2 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 336kcal
Author: Nora Taylor

Ingredients

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

Instructions

  • 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.

Notes

  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.

Nutrition

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