Decadent Vegan Raspberry Cheesecake: A Gluten-Free, Dairy-Free Celebration

There’s a special magic in the air when winter descends, transforming the world outside into a pristine, snow-covered wonderland. As I write this, a blanket of bright, fresh snow has graced Virginia for the past three days, starting Sunday and continuing intermittently through Tuesday. The crisp air and quiet landscape invite a certain coziness, a craving for comforting, yet celebratory treats that warm the soul.

My daily walk recently involved donning an ensemble I affectionately call “the blueberry” with my partner, M: sapphire snowpants, a blue Northface down jacket, and a cerulean wool hat my sister knitted for Christmas. We laughed as our matching blue hues left the first footprints in the untouched snow, a delightful splash of color against the white canvas. It takes a certain confidence to embrace that many shades of blue in public, and I felt so conspicuous and cool that I decided it was the perfect moment to make my first snow angel in 15 years. Away from the kids sledding and half-built snowmen, I plopped down, feeling the cold clarity of the snow, momentarily unsure of the technique before wildly waving my arms and legs. M, ever amused, captured the moment on his phone, thumbs up exchanged in a shared moment of winter joy.

This delightful snowfall also coincided with M’s birthday last week, which brings us perfectly to today’s star recipe: this incredible Vegan Raspberry Cheesecake. It’s a beautifully baked, dairy-free dessert, crafted with three distinct, delicious layers that promise to impress!

The Inspiration Behind This Raspberry Dream

Have you ever had the tendency to buy gifts for others that you secretly wish for yourself? That’s precisely how this cheesecake came to be. Initially, I envisioned a rich, decadent chocolate cake with thick chocolate frosting for M’s birthday. However, I soon realized that was the kind of cake *I* would want for *my* birthday. While I adore all things chocolate – double chocolate, extra chocolate – M has always preferred a fruitier, more tart confection.

Once he gracefully accepted that a birthday cake was, unequivocally, happening (no “ifs, ands, or buts”), he sighed contentedly and requested cheesecake. But not just any cheesecake – raspberry cheesecake! In hindsight, attempting a baked cheesecake for the very first time, the night before his big day, was a bit of a culinary gamble. I’ve certainly experimented with my fair share of frozen cheesecakes for past blog posts, but never ventured into the baked realm. And to tackle a three-layered one? It felt like a true test.

Thankfully, the stars aligned, and it all worked out splendidly. The true sign of success? M went back for a second slice after Alexa serenaded him with “Happy Birthday.” It was a moment of pure joy, knowing I’d created a dessert that not only met his preference for tart, fruity flavors but also delighted us both.

Mastering Your Vegan Raspberry Cheesecake: Planning and Prep

This vegan raspberry cheesecake requires a little bit of foresight and planning, but I promise you, the results are absolutely worth every minute of effort. The most crucial advance step is soaking the cashews, so be sure not to overlook this! Soaking them is the secret to achieving that incredibly smooth, creamy, and luscious texture in your dairy-free filling.

Simply add your raw cashews to a bowl and cover them completely with boiling hot water. Let them soak for about an hour. This process softens the cashews significantly, ensuring they blend into a velvety, cream cheese-like consistency. After 60 minutes, drain and thoroughly rinse the cashews, and you’re ready to begin assembling your masterpiece.

While your cashews are soaking, preheat your oven to 350°F. An essential tip for baking this cheesecake: instead of a traditional round cake pan, we’ll be using a bread pan! This makes for incredibly easy serving and a charming bar-style presentation. Line your bread pan with parchment paper, allowing some overhang on the sides – this will be your “sling” for effortlessly lifting the finished cheesecake out later. Trust me, baking cheesecake in a bread pan is a game-changer for home bakers!

Crafting the Perfect Gluten-Free Almond-Oat Crust

With your cashews softened and your pan prepared, let’s move on to the first delightful layer: the almond-oat crust. This crust is not only completely gluten-free but also tastes remarkably similar to a classic graham cracker crust, yet it’s made with just five wholesome ingredients. It provides the perfect balance of sweetness and texture, forming a sturdy base for our creamy filling.

Ingredients for the Almond-Oat Crust:

• Gluten-free old-fashioned rolled oats
• Raw almonds
• Sea salt (a pinch to enhance flavors)
• Coconut sugar (for a natural, caramel-like sweetness)
• Melted coconut oil (the binder that brings it all together)

How to Prepare the Almond-Oat Crust:

In a high-speed blender or food processor, combine the oats, raw almonds, sea salt, and coconut sugar. Blend on high until the mixture transforms into a fine, uniform meal. This ensures a smooth, consistent texture in your crust. Next, add the melted coconut oil and pulse on low speed. Continue pulsing, scraping down the sides of the blender as needed, until a loose, cohesive dough forms. You’ll know it’s ready when you can press a small amount between two fingers, and it holds together firmly. If it feels too dry or crumbly, add a tiny bit more melted coconut oil, one teaspoon at a time, and pulse again until the desired consistency is achieved.

Transfer this crust mixture to the base of your parchment-lined bread pan. Now, for the crucial step of pressing the crust. I find it helpful to place another sheet of parchment paper over the mixture and use a flat-bottomed object, such as a drinking glass or a protein scoop, to press down firmly and evenly. This creates a dense, well-packed crust that won’t crumble when sliced. Be sure to push the mixture up slightly along the sides of the pan to form defined crust edges, creating a beautiful border for your cheesecake. Bake the crust for approximately 20 minutes, or until the edges turn a lovely golden brown. This pre-baking step is essential for a crisp crust that holds its shape. Once baked, remove the pan from the oven and let the crust cool slightly while you prepare the decadent filling.

Creating the Rich Coconut Cashew Cream Cheese Filling

While your almond-oat crust cools, reduce your oven temperature to 325°F. Now it’s time to prepare the star of the show: the incredibly rich and creamy coconut cashew cream cheese filling. This dairy-free marvel achieves the perfect “cheesecake-y” texture and tang, making it truly indistinguishable from its traditional counterpart.

Ingredients for the Coconut Cashew Cream Cheese Filling:

• Raw cashews (soaked, drained, and rinsed – your creamy base!)
• Coconut cream (the thick, solid part of full-fat coconut milk for luxurious richness)
• Vegan cream cheese (a key player for that characteristic tang and texture)
• Arrowroot or cornstarch (a natural thickener to help the cheesecake set beautifully)
• Pure maple syrup (our natural sweetener, offering depth of flavor)
• Melted coconut oil (adds a touch more richness and helps with setting)
• Lemon juice (essential for bright acidity and the classic cheesecake tang)

How to Make the Filling:

One of my favorite shortcuts in baking is reducing the number of dishes! Luckily, for this recipe, you can use the same blender you used for the crust (after a quick rinse, of course). This was a welcome relief on M’s birthday, as it happened to be “Lauren’s dish-washing night”!

Into your rinsed blender, add the soaked and drained cashews, coconut cream, vegan cream cheese, arrowroot starch, pure maple syrup, melted coconut oil, and lemon juice. Blend all these ingredients on high speed until the mixture is exceptionally creamy and smooth. You’ll want to scrape down the sides of the blender periodically to ensure everything is fully incorporated and there are no cashew lumps left. For the vegan cream cheese, I highly recommend using Kite Hill brand; it delivers an unparalleled “cheesecake-y” texture and taste that truly elevates this recipe.

Once blended, taste the filling and adjust the flavor as needed. If you prefer a sharper tang, add a bit more lemon juice. For extra sweetness, stir in a touch more maple syrup. M, for instance, loves his desserts with an extra kick of tang, so I always add a little more lemon to his portion. Pour this luscious filling over your pre-baked crust, spreading it into an even, smooth layer. Then, gently tap the bread pan on your counter several times. This simple step helps to release any trapped air bubbles, ensuring a dense, perfect cheesecake texture.

Bake the cheesecake for 50 minutes to 1 hour (I typically lean closer to the hour mark). You’ll know it’s ready when the edges appear very slightly dry, and only the very center has a subtle jiggle – this is completely normal and indicates it’s cooked through but still wonderfully creamy inside.

The Vibrant Raspberry Topping: A Burst of Flavor

While your vegan cheesecake is baking to perfection, you can begin preparing the bright and tart raspberry topping on your stovetop. This layer is what truly brings the “raspberry” to our cheesecake, adding a beautiful color, a refreshing tang, and a wonderful contrast to the creamy filling.

Ingredients for the Raspberry Topping:

• Frozen raspberries (convenient and readily available, but fresh works too!)
• Fresh lemon juice (to brighten and enhance the raspberry flavor)
• Pure maple syrup (for a touch of natural sweetness)
• Chia seeds (the secret ingredient for thickening and added nutrition)

I typically use frozen raspberries for this recipe, as they’re easy to keep on hand and break down beautifully. However, if fresh raspberries are in season and you have them available, you can use a similar measurement for equally delicious results.

How to Make the Raspberry Topping:

Add your frozen (or fresh) raspberries to a medium saucepan over medium heat. As the fruit begins to melt and release its juices, stir in the pure maple syrup and fresh lemon juice. Reduce the heat to low and allow the mixture to simmer gently for 8-10 minutes. During this time, the raspberries will soften further, and the sauce will warm and become slightly bubbly. The lemon juice and maple syrup will meld with the natural sweetness and tartness of the berries.

Once simmering, stir in the chia seeds. The magic of chia seeds is that they absorb liquid and plump up, naturally thickening the raspberry topping without the need for cornstarch or other thickeners. This also adds a beneficial boost of protein and fiber! After stirring in the chia seeds, remove the compote from the heat and let it rest for 5-10 minutes. You’ll observe it gelling and thickening as it cools.

It’s crucial to allow this raspberry-chia mixture to cool completely before spooning it onto the cheesecake. If you add warm topping to a cheesecake that’s still warm, it could affect the set of the filling. So, let it sit and cool while your cheesecake finishes baking and starts its initial cool-down. When the cheesecake is done, let it cool at room temperature for about 10 minutes, then carefully spoon the cooled raspberry filling on top, spreading it into an even, vibrant layer. Your Vegan Raspberry Cheesecake is now just a few steps away from being ready to savor!

The Grand Finale: Assembling and Chilling for Perfection

After you’ve admired the stunning layered beauty of your dessert, the hardest part begins: waiting! Once you’ve added the raspberry topping, allow the entire cheesecake to cool completely at room temperature. This initial cooling helps prevent condensation when you transfer it to the fridge. Once fully cooled, loosely cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for a minimum of 4-6 hours. For the absolute best results, and to ensure optimal flavor and set, I highly recommend stashing it in the fridge overnight. This way, you’ll have a perfectly set, deliciously sweet dessert ready to enjoy the following day.

Serving Your Exquisite Vegan Raspberry Cheesecake

To serve your magnificent Vegan Raspberry Cheesecake, simply lift the parchment paper sling out of the bread pan. This method makes removal incredibly easy and mess-free. Place the cheesecake on a cutting board and slice it into thick, generous bars. I find slicing it similar to how you would cut a banana bread works perfectly for these bar-shaped cheesecakes. We’ve discovered that this cheesecake tastes its absolute best when served immediately after being chilled, rather than letting it sit out at room temperature for 15-30 minutes. The cold temperature enhances its creamy texture and vibrant flavors. So, with this in mind, I highly recommend serving your cheesecake nice and chilled, straight from the fridge!

Ways to Enjoy This Delightful Dessert

This Vegan Raspberry Cheesecake is more than just a dessert; it’s an elevated, baked treat perfect for any occasion. It’s a true crowd-pleaser, designed for cheesecake lovers of all preferences. Because it’s crafted to be vegan, gluten-free, and refined-sugar-free, this recipe genuinely offers something delicious for everyone at your table, catering to various dietary needs without compromising on taste or texture.

The luscious, vibrant red raspberry layer gives this cheesecake a particularly festive and celebratory feel, making it an ideal choice for special occasions. Imagine serving it for Valentine’s Day, as a show-stopping birthday cake, or as the grand finale at an elegant dinner party. Its beautiful presentation and delightful flavor profile are sure to garner compliments.

For those who love to experiment, feel free to customize the berry topping. While raspberries are wonderful, you could easily create different berry variations by using blackberries, blueberries, or even a mixed berry medley. Each option will bring its unique flavor and color to the dessert, allowing you to tailor it to your preference or the season.

Storing your leftovers is simple: keep the cheesecake covered in the refrigerator. It will maintain its deliciousness for up to one week, though, as mentioned, it truly tastes best within the first few days of baking. Enjoy every chilled, creamy, and tart bite!

More Vegan Cheesecake Recipes to Love

• Raspberry Swirl Chocolate Cheesecake Bars

• Raspberry Cashew Cheesecake Bliss Balls

• Pink Peanut Butter Cheesecake Cups

• Vegan Chocolate Cheesecake

I Want to Hear From You!

If you embark on the delightful journey of making this Vegan Raspberry Cheesecake recipe, I would absolutely love to hear about your experience! Your feedback is invaluable and helps me create more delicious content for you.

Please be sure to leave me a comment, a star rating, and a review below so I can use your insights to develop even more amazing recipes. Also, don’t hesitate to give me a shout on Instagram and use #floraandvino to showcase your beautiful creations. I love seeing what you bake!

For more mouthwatering recipes like this one, be sure to check out my Pinterest page and pin your favorites to make later. And if you enjoyed this post and want to stay updated with all my latest recipes and tips, head over to my homepage and subscribe to get updates delivered straight to your inbox!

XO Lauren

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Photography by Hot Pan Kitchen