Lemon Raspberry Vegan Cheesecake

Looking for a show-stopping dessert that’s as delicious as it is beautiful? This Lemon Raspberry Vegan Cheesecake is the perfect treat!

With its creamy texture, zesty lemon flavor, and sweet raspberry swirl, it’s a dessert that will impress everyone, whether they’re vegan or not.

Best of all, it’s made with wholesome ingredients and requires no baking, making it an easy yet sophisticated dessert for any occasion.

Why You’ll Love This Cheesecake

• Dairy-Free and Vegan: Made without any animal products but still incredibly rich and creamy. It’s the ultimate guilt-free indulgence.
• Refreshing Flavor: The combination of lemon and raspberry creates a light, fruity taste that’s refreshing, especially during warmer months. The tartness of the lemon balances perfectly with the sweetness of the raspberry.
• No-Bake Recipe: Easy to make and doesn’t require an oven, making it ideal for warm days, special events, or when you’re short on time.
• Beautiful Presentation: The vibrant colors make it a stunning centerpiece for your dessert table. The raspberry swirl adds a touch of elegance that makes it look as good as it tastes.
• Customizable: With simple tweaks, you can adapt this recipe to include your favorite fruits or flavors.

Ingredients

For the Crust:

• 1 1/2 cups almond flour or crushed vegan graham crackers
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup or agave nectar
• 1/4 teaspoon salt
• Optional: 1/2 teaspoon cinnamon for a subtle warm flavor

For the Cheesecake Filling:

• 2 cups raw cashews, soaked for 4-6 hours and drained
• 1/2 cup coconut cream (the thick part from a can of coconut milk)
• 1/3 cup lemon juice (freshly squeezed)
• 1/4 cup maple syrup or agave nectar (adjust to taste)
• 2 teaspoons lemon zest
• 1 teaspoon pure vanilla extract
• Optional: A pinch of turmeric for a brighter yellow hue

For the Raspberry Swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice
• Optional: 1 tablespoon chia seeds to thicken the swirl naturally

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. For added flavor, mix in cinnamon if using.
2. Stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to smooth it out.
4. Place the pan in the freezer for at least 15 minutes to firm up while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a high-speed blender or food processor, add the soaked cashews, coconut cream, lemon juice, maple syrup, lemon zest, and vanilla extract. For a more vibrant color, add a pinch of turmeric.
2. Blend until completely smooth and creamy. This may take 3-5 minutes, depending on your blender. Scrape down the sides as needed to ensure everything is evenly blended.
3. Taste the filling and adjust the sweetness or tartness to your preference.

Step 3: Prepare the Raspberry Swirl

1. In a small saucepan, combine raspberries, maple syrup, and lemon juice. If you’re using chia seeds, stir them in now to help thicken the mixture naturally.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
3. Strain the mixture through a fine mesh sieve to remove seeds if desired. Let it cool to room temperature.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
2. Spoon dollops of the raspberry sauce on top of the filling. Use about half the sauce to ensure a balanced swirl.
3. Use a toothpick or skewer to swirl the raspberry sauce into the filling, creating a marbled effect. For a more artistic touch, make larger loops and patterns.
4. Tap the pan gently on the counter to remove any air bubbles and ensure the filling is smooth.

Step 5: Chill the Cheesecake

1. Cover the pan tightly with plastic wrap or aluminum foil to prevent freezer burn.
2. Place the cheesecake in the freezer for at least 4-6 hours, or until completely firm. For best results, let it chill overnight.
3. Transfer the cheesecake to the refrigerator 30-60 minutes before serving to allow it to soften slightly for a creamy texture.

Step 6: Serve and Enjoy

1. Gently release the cheesecake from the springform pan and transfer it to a serving plate.
2. Garnish with fresh raspberries, lemon zest, mint leaves, or a sprinkle of powdered sugar for an elegant finish.
3. Slice with a warm knife for clean cuts and serve immediately. Store any leftovers in the freezer for up to 2 weeks.

Tips for Success

• Soak the Cashews Properly: The longer the cashews soak, the creamier the filling will be. If you’re short on time, soak them in hot water for 1-2 hours.
• Use High-Quality Coconut Milk: Ensure the coconut milk is full-fat and chilled overnight to separate the cream. Avoid low-fat varieties, as they won’t provide the same richness.
• Experiment with the Crust: Try using pecans, walnuts, or oats instead of almond flour for a different texture and flavor.
• Make it Gluten-Free: If using graham crackers for the crust, choose a gluten-free variety to accommodate dietary restrictions.
• Perfect the Swirl: For a more intricate pattern, use a toothpick to drag lines through the raspberry dollops in various directions.

Why This Cheesecake is a Must-Try

This Lemon Raspberry Vegan Cheesecake is more than just a dessert—it’s a celebration of flavor, color, and texture. The vibrant raspberry swirl, creamy lemon filling, and crunchy crust combine to create a dessert that’s as satisfying to look at as it is to eat.

Whether you’re serving it at a dinner party, holiday gathering, or as a personal indulgence, this cheesecake will leave a lasting impression.

Try it today and savor the perfect balance of tangy lemon, sweet raspberries, and creamy plant-based goodness. It’s a dessert experience you won’t forget!