No-Bake Raspberry Layered Cheesecake


I had a lot enjoyable making this raspberry layered vegan cheesecake! Significantly, no-bake vegan cheesecakes are my new factor. I’m planning on making a pumpkin one for Fall, and a chocolate one could also be within the works as nicely…. The chances are limitless!

Final week, my household and I headed to the Farmer’s market, the place there’s dwell music each Tuesday night. It’s such a blast, and we attempt to go each week all Summer season lengthy. I received a half flat crammed with blueberries, strawberries and raspberries and we simply munched on these whereas listening to the music. My children had been so completely satisfied! Ah, summertime.

We had so many raspberries left, that’s after I determined 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 truly very easy to make!

piece of no-bake vegan cheesecake

What sort of pan do I would like for this vegan cheesecake?

This recipe would be the greatest and prettiest if in case you have a 6 inch Springform pan.

I solely had a bigger one available, however since this cheesecake is so wealthy, I didn’t need to make an enormous one. So I did put money into the 6 inch pan, and I’m glad I did.

You might additionally use a 6 inch cake pan, however should you do exactly be sure you grease it nicely (I like coconut oil for this) and/or line it with parchment paper strips to make it simpler to take away the cheesecake.

However actually, should you see lots of vegan cheesecakes in your future (like I do) it’s a reasonably cheap pan to get.

You gained’t consider how luxuriously creamy the layers of this vegan cheesecake are! Cashews for the win. Ensure to soak these infants nicely so they are going to mix up clean (see Word beneath).

whole no-bake vegan cheesecake

Prep Time

30 minutes
Freezing time
2 hrs
Whole Time
30 minutes
This No-Bake Raspberry Layered Vegan Cheesecake is gorgeous and simple to make! The cheesecake layers are creamy and opulent because of cashews, with a tart raspberry topping.
Servings: 10 slices
Energy: 326 kcal
For the crust
  • half cup uncooked walnuts
  • half cup almond flour or meal
  • 2 medjool dates, pitted
  • 2-3 tablespoons water, as wanted for processing
  • 1/4 teaspoon salt
For the filling (1st & 2nd layers)
  • 2 1/4 cups uncooked cashews soaked in boiling sizzling water for no less than 5 minutes, see Word
  • half cup canned full fats coconut milk, the creamy white half
  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon pure vanilla extract
  • half cup raspberries
Tart raspberry prime layer
  • 1 cup raspberries
  • 1 tablespoon lemon juice
  • 3 tablespoons agave or pure maple syrup
  • 1 tablespoon chia seeds
  1. Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for straightforward elimination. I might suggest greasing it as nicely.

  2. Make the crust: To a meals processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Course of till a sticky dough is fashioned, including one other tablespoon of water (or extra) if wanted. Don’t over course of. Press the dough evenly alongside the underside of the ready pan.

  3. Make the primary layer: To a excessive powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Mix for about 2 minutes, stopping the scrape the edges of the blender as wanted. Mix till very clean and creamy.

  4. Pour 2/Three of the filling on prime of the crust within the pan. Place within the freezer when you make the following layer.

  5. Make the second layer: Add the half cup raspberries to the remaining combination within the blender, and mix till integrated. Pour this on prime of the primary white layer, and return it to the freezer.

  6. Make the third layer: Rapidly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry prime layer components). Mix till clean, and pour over the opposite layers.

  7. Return to the freezer, and let set for no less than Three hours (in a single day most popular). To serve, gently take away from pan and run a big heavy knife beneath sizzling water for a minute earlier than slicing the cheesecake with the nice and cozy, dry knife. It’s also possible to let it thaw to room temperature for 10-15 minutes to make it simpler to chop.

  8. Retailer leftovers within the fridge for a few weeks, however make certain to wrap it nicely to keep away from freezer burn. Prime with extra recent raspberries, if desired.

Recipe Notes
  1. To soak uncooked cashews, boil a number of cups of water (I take advantage of my tea kettle) after which pour it over the cashews. Let soak for five minutes to an hour to melt. Drain and rinse the cashews earlier than utilizing.

Recipe impressed by Bakerita. Writer: Nora