Description
This creamy, vibrant vegan cheesecake features bright raspberry swirls contrasting with a rich, smooth base. It is an easy, no-bake treat perfect for healthier dessert options and family dinners.
Ingredients
- 1 cup rolled oats
- 0.5 cup pitted Medjool dates (80g)
- 0.5 cup pecan halves (55g), (or walnuts)
- 0.25 teaspoon salt
- 1.5 cups raw cashews, soaked
- 0.5 cup full-fat canned coconut milk (120ml)
- 0.5 cup maple syrup or agave (120ml)
- 0.25 cup fresh lemon juice (60ml)
- 1 teaspoon vanilla extract
- 0.25 cup melted coconut oil (60ml)
- 1 cup fresh or frozen raspberries (125g)
- 2 tablespoons maple syrup or agave
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the Crust: Combine 1 cup rolled oats, 0.5 cup dates, 0.5 cup pecans, and 0.25 teaspoon salt in a food processor. Blend until a sticky dough forms. Press this mixture firmly into the bottom of an 8-inch springform pan, lined with parchment paper. Chill in the freezer for at least 30 minutes.
- Create the Creamy Filling: Ensure 1.5 cups raw cashews are well-soaked (overnight in cold water or 30 minutes in hot water), then drain thoroughly. Combine the soaked cashews, 0.5 cup full-fat coconut milk, 0.5 cup maple syrup, 0.25 cup lemon juice, 1 teaspoon vanilla extract, and 0.25 cup melted coconut oil in a high-speed blender. Blend for 3-5 minutes until incredibly smooth and creamy. (If needed, add 1-2 tablespoons more coconut milk).
- Make the Raspberry Swirl: Gently heat 1 cup raspberries with 2 tablespoons maple syrup and 1 teaspoon lemon juice in a small saucepan over medium-low heat for 3-5 minutes until berries soften and form a saucy consistency. Mash the cooked berries with a fork (strain through a fine-mesh sieve for a smoother sauce if desired). Let it cool slightly.
- Assemble Your Vegan Cheesecake Raspberry Marble Swirl: Pour about two-thirds of the creamy cashew filling over the chilled crust. Smooth the surface. Dollop spoonfuls of the slightly cooled raspberry sauce onto the filling. Use a knife or skewer to gently swirl the raspberry into the cashew cream, creating patterns. Pour the remaining cashew mixture over this, then repeat the dolloping and swirling for another layer.
- Chill to Perfection: Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or ideally overnight, until the cheesecake is firm to the touch. Once firm, carefully remove the springform pan sides. Slice and serve.
Notes
For a nut-free option, use sunflower seeds for the crust and soaked sunflower seeds or silken tofu for the filling. For lower-carb, try erythritol or stevia instead of maple syrup. Add a scoop of plant-based protein powder to the filling for extra protein. Consider almond extract for a deeper nutty note, lime zest for brightness, or cardamom for warmth in the crust. Garnish with fresh mint leaves. If cheesecake isn’t setting, ensure cashews are well-blended, coconut oil is fully melted, and allow sufficient chill time. If crust is too crumbly, add a teaspoon more melted coconut oil or 2-3 extra dates to the mixture. For gluten-free, use certified gluten-free oats or almond flour for the crust. Try blueberries or cherries for different fruit swirls, or add a layer of chocolate ganache for a decadent vegan chocolate raspberry cheesecake.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400 calories
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: vegan cheesecake, raspberry marble, no-bake dessert, healthy dessert, plant-based, easy, cashews, family-friendly