Vegan Baked Raspberry Cheesecake: 7 Reasons to Indulge

Name: Vegan Baked Raspberry Cheesecake: 7 Reasons to Indulge
Prep time: 30 min
Cook time: 45 min
Total time: 4 h 15 min
Cuisine: Vegan
Ingredients: 1 1/2 cups raw cashews, soaked; 1 cup coconut cream; 1/2 cup maple syrup; 1/3 cup lemon juice; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1 1/2 cups almond flour; 1/4 cup coconut oil, melted; 2 tablespoons agave syrup; 1/4 teaspoon salt

15 października, 2025

By:

Julia marin

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Oh my goodness, let me tell you about this vegan baked raspberry cheesecake! It’s seriously one of the most luscious desserts I’ve ever made, and trust me, you won’t believe it’s dairy-free. The creamy texture is so rich and satisfying, and those vibrant, fresh raspberries mixed in? They just elevate this cheesecake to a whole new level of deliciousness! This dessert is perfect for any occasion, whether you’re hosting friends or simply treating yourself. Plus, it’s made with wholesome ingredients that won’t leave you feeling heavy. I promise, every bite is a delightful experience!

vegan baked raspberry cheesecake - detail 1

Ingredients for Vegan Baked Raspberry Cheesecake

Gathering the right ingredients is key to making this dreamy vegan baked raspberry cheesecake. Here’s what you’ll need:

1 1/2 cups raw cashews, soaked: Make sure to soak these beauties for at least 4 hours (or overnight) to achieve that super creamy texture. This is a game-changer for your cheesecake!
1 cup coconut cream: This adds richness and a lovely tropical flair. You can find it in cans at most grocery stores. Just make sure to refrigerate it overnight so the cream separates from the liquid.
1/2 cup maple syrup: This natural sweetener lends a perfect touch of sweetness without overpowering the raspberry flavor. Plus, it adds a nice depth!
1/3 cup lemon juice: Freshly squeezed lemon juice works best here, giving a delightful zing that balances the sweetness. Trust me, it brightens up the whole cheesecake!
1 teaspoon vanilla extract: Always opt for pure vanilla extract if you can; it adds such a warm and comforting flavor to the filling.
1 cup fresh raspberries: These juicy gems are what make this cheesecake so special! Use fresh raspberries for the best flavor, but frozen can work in a pinch—just thaw and drain them first.
1 1/2 cups almond flour: This is what gives your crust that nutty flavor and perfect crumbly texture. It’s gluten-free and pairs beautifully with the cheesecake filling!
1/4 cup coconut oil, melted: This helps bind the crust together while adding a subtle coconut flavor. Just melt it gently before mixing!
2 tablespoons agave syrup: If you want a little extra sweetness in your crust, agave syrup is a great choice. It’s smooth and blends easily!
1/4 teaspoon salt: A pinch of salt enhances all the flavors in your cheesecake, making it taste even more divine!

With these ingredients in hand, you’re all set to create a cheesecake that’s not just vegan but utterly scrumptious! Let’s get started!

How to Prepare Vegan Baked Raspberry Cheesecake

Now, let’s dive into making this gorgeous vegan baked raspberry cheesecake! It’s super straightforward, and I promise you’ll feel like a kitchen rockstar by the end. Just follow these steps, and you’ll be rewarded with a dessert that’s both stunning and oh-so-delicious!

Prepping the Cashews

The first step is to prep your cashews. Soaking them is crucial for achieving that creamy, dreamy texture. I usually soak them in water for at least 4 hours, but if you have time, overnight is even better! Just pop them in a bowl of water and forget about them for a bit. This softening process makes all the difference when blending—trust me, you want them nice and soft for that velvety filling!

Making the Crust

Once your cashews are ready, it’s time to make the crust. In a mixing bowl, combine 1 1/2 cups of almond flour, 1/4 cup of melted coconut oil, 2 tablespoons of agave syrup, and a pinch of salt. Use a fork or your hands to mix everything together until it forms a crumbly, slightly sticky dough. Now, press this mixture firmly into the bottom of a springform pan, making sure it’s nice and even. This will be the glorious base for your cheesecake!

Blending the Filling

Next up, let’s blend that filling! In your blender, add the soaked cashews, 1 cup of coconut cream, 1/2 cup of maple syrup, 1/3 cup of lemon juice, and 1 teaspoon of vanilla extract. Blend on high until everything is super smooth and creamy. You want a luscious consistency, so don’t rush this step! If it’s too thick, add a splash of water or more coconut cream to loosen it up. You’re aiming for a silky, pourable texture!

Assembling and Baking

Time to assemble! Pour that beautiful cheesecake filling over your crust in the springform pan. Now, here’s where the magic happens—take your fresh raspberries and dot them on top of the filling. Use a skewer or a knife to gently swirl the raspberries into the cheesecake, creating a marbled effect. It’s such a fun step! Bake the cheesecake in a preheated oven at 350°F (175°C) for about 45 minutes. You’ll know it’s ready when the edges are firm but the center still has a slight jiggle. Let it cool completely before popping it in the fridge to chill for at least 4 hours. This allows all those flavors to meld together beautifully!

Why You’ll Love This Recipe

Easy to Make: With simple steps and straightforward ingredients, this vegan baked raspberry cheesecake is a breeze to whip up, even for beginners!
Decadently Delicious: The creamy texture and the burst of fresh raspberries create a flavor sensation that’s hard to resist. You’ll find yourself going back for seconds!
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, this cheesecake is sure to impress your guests and elevate any gathering.
Dairy-Free Delight: Enjoy all the richness of cheesecake without any dairy! This recipe is perfect for those who are vegan or lactose intolerant.
Wholesome Ingredients: Made with nutritious ingredients like cashews and coconut cream, you can indulge without the guilt.
Visually Stunning: The marbled raspberry topping not only tastes amazing but also looks beautiful, making it a showstopper on any dessert table!
Make-Ahead Friendly: You can prepare this cheesecake in advance, allowing you to enjoy stress-free entertaining.

Tips for Success

To ensure your vegan baked raspberry cheesecake turns out absolutely perfect, here are some of my top tips that I’ve learned along the way:

Quality Ingredients Matter: Use the best-quality raw cashews and coconut cream you can find. The creaminess of your cheesecake heavily depends on these ingredients. Trust me, it makes a world of difference!
Soak Cashews Properly: Don’t rush the soaking process! Letting your cashews soak for at least 4 hours (or overnight) is crucial for achieving that smooth, velvety texture. If you’re in a pinch, you can boil them for about 20 minutes instead.
Don’t Overbake: Keep an eye on your cheesecake while it bakes. The edges should be firm, but the center should still have a slight jiggle when you take it out. Overbaking can lead to a dry texture, and we definitely don’t want that!
Chilling is Key: After baking, allow your cheesecake to cool completely at room temperature before refrigerating. Chilling for at least 4 hours (or overnight) helps set the filling and enhances flavor.
Experiment with Flavors: Feel free to get creative! You can add a bit of almond extract for a different twist or even mix in some cocoa powder for a chocolatey version. The raspberry flavor pairs beautifully with so many other ingredients!
Serve it Right: For the best presentation, slice the cheesecake with a sharp, warm knife. Dip the knife in hot water and wipe it dry between cuts to keep those beautiful layers intact.
Store Properly: If you have leftovers (which is rare, but hey!), store them in an airtight container in the fridge for up to 5 days. Trust me, it’s just as delicious the next day!

With these tips in mind, you’ll be well on your way to creating a stunning and delicious vegan baked raspberry cheesecake that everyone will rave about!

Nutritional Information

Now, let’s talk about the nutritional goodness packed into this vegan baked raspberry cheesecake! Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Here’s a general breakdown per slice:

Calories: 250
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Sugar: 10g
Protein: 5g
Sodium: 50mg
Cholesterol: 0mg

This cheesecake not only satisfies your sweet tooth but also offers a decent amount of healthy fats and fiber, thanks to the cashews and almond flour. So, you can indulge with a little less guilt! Enjoy every creamy bite!

FAQ About Vegan Baked Raspberry Cheesecake

I know you might have some burning questions about this amazing vegan baked raspberry cheesecake, so let’s dive into the most common ones I hear from fellow dessert enthusiasts!

Can I use other nuts instead of cashews?

Absolutely! While cashews create that luscious creaminess, you can try using soaked almonds or macadamia nuts for a different flavor profile. Just keep in mind that the texture may vary a bit!

What if I can’t find coconut cream?

No worries! You can substitute with full-fat coconut milk. Just refrigerate it overnight, and when you open the can, scoop out the thick cream on top. The consistency will still be delicious!

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 5 days. I promise it’s just as delightful on day two (or three)! Just make sure to keep it covered to maintain its freshness.

Can I freeze this cheesecake?

Yes, you can! Just wrap individual slices tightly in plastic wrap and then place them in an airtight container. They’ll keep well in the freezer for about 2 months. When you’re ready to enjoy, thaw them in the fridge overnight!

What can I serve with this cheesecake?

Oh, the possibilities are endless! A dollop of coconut whipped cream on top adds a lovely touch. You could also serve it with a fresh raspberry coulis or a sprinkle of chopped nuts for some added crunch. Yum!

Can I use frozen raspberries?

You sure can! Just make sure to thaw and drain them first to avoid excess moisture. Fresh raspberries do have a more vibrant flavor, but frozen will work in a pinch!

How can I adjust the sweetness?

If you prefer a less sweet cheesecake, you can reduce the maple syrup slightly. Taste the filling before baking, and if it’s to your liking, go ahead and pour it into the crust!

Why is my cheesecake cracking?

Cracking can happen if the cheesecake is overbaked or if it cools too quickly. Make sure to bake it until the edges are firm but the center is still a bit jiggly. Also, let it cool gradually at room temperature before refrigerating.

With these FAQs answered, you’re all set to make your vegan baked raspberry cheesecake with confidence! Happy baking, my friend!

Serving Suggestions

Now that you’ve got this stunning vegan baked raspberry cheesecake ready to go, let’s talk about how to elevate your dessert experience even further! Here are some delicious serving suggestions that will pair beautifully with your cheesecake and impress your guests:

Coconut Whipped Cream: A dollop of homemade coconut whipped cream on top adds a luscious, creamy contrast to the tart raspberries. Just refrigerate a can of coconut cream overnight, then whip it up until fluffy!
Raspberry Coulis: Drizzle a simple raspberry coulis over each slice for an extra burst of flavor. Just blend fresh raspberries with a touch of maple syrup, and you’ve got a stunning sauce!
Chopped Nuts: Sprinkle some toasted almonds or walnuts on top for a delightful crunch. The nutty flavor complements the creamy cheesecake perfectly!
Fresh Berries: Serve additional fresh raspberries or a mix of berries on the side for a pop of color and freshness. They make for a lovely garnish and add to the overall presentation!
Mint Leaves: A few fresh mint leaves can brighten up the plate and add a refreshing touch. They look beautiful and give a lovely aroma when served alongside the cheesecake.
Tea or Coffee: Pair your cheesecake with a warm cup of herbal tea or a rich coffee to round out the dessert experience. The warmth of the beverage contrasts nicely with the cool, creamy cheesecake!

With these serving suggestions, your vegan baked raspberry cheesecake will not only taste divine but also look like a masterpiece on the table. Enjoy every delightful bite!

Storage & Reheating Instructions

Now, let’s talk about how to properly store your delicious vegan baked raspberry cheesecake, so you can enjoy it for days to come! After all that hard work, you’ll want to make sure it stays fresh and tasty.

First off, if you have any leftovers (which might be a rarity, but just in case!), be sure to store them in an airtight container. This will help keep the cheesecake from drying out or absorbing any unwanted odors from your fridge. You can keep it in the refrigerator for up to 5 days. Just remember to cover it well so it stays nice and creamy!

If you want to keep your cheesecake for a longer period, you can freeze it! To do this, slice the cheesecake into individual pieces and wrap each slice tightly in plastic wrap. Then, place the wrapped slices into an airtight container or a freezer-safe bag. This way, you can grab a slice anytime a craving hits! Your cheesecake will be good in the freezer for about 2 months.

When you’re ready to enjoy a slice from the freezer, simply transfer it to the refrigerator the night before to thaw. This gentle thawing ensures it retains that creamy texture. If you’re in a rush, you can let it sit at room temperature for about 30 minutes to an hour, but I recommend the fridge method for the best results!

And here’s a little tip: there’s usually no need to reheat this cheesecake. It’s best served chilled, so just let it thaw, and it’ll be ready to indulge in all its creamy, raspberry goodness!

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O mnie

Cześć, nazywam się Julia, jestem sercem Vihaad Rrzepisy i pasjonatką dobrej kuchni. Moja miłość do gotowania zaczęła się w dzieciństwie, inspirowana pysznymi posiłkami mojej babci. Dziś dzielę się smacznymi przepisami, które łączą ludzi poprzez wspólne delektowanie się jedzeniem.