This Vegan No-Bake Raspberry Cheesecake Recipe is easy to make with a crunchy almond oat crust and is so delicious – It’s a customizable refreshing cake that also works with gluten-free oats and is perfect as a dessert for spring and summer!
The Best Vegan Raspberry Cheesecake
Creamy, tangy, and not very sweet, this homemade cheesecake is a summertime favorite!
When the hot weather hits, I want to steer clear of the oven as much as possible. That is why dairy-free no-bake cheesecakes are my go-to dessert during this season. They are easy to put together and are ready for the freezer in no time! And with plump, juicy raspberries abound, I just couldn’t resist using them to make a yummy, no-bake cheesecake recipe.
Raspberry Cheesecake Layers
The crust is made of healthy almonds and oats and is naturally sweetened using dates. If you prefer a nut-free version, you can make a cookie crust instead. You can check out my recipe for Mini Raspberry Cheesecakes or Zebra Cheesecake on how to make it.
For the creamy cheesecake layer, I used a mixture of soy quark, coconut cream, whipped dairy-free cream and agar powder infused with fresh raspberry juice. I topped it with homemade raspberry sauce and garnished it with fresh raspberries, pomegranate seeds, desiccated coconut, and mint leaves.
It looks eye-catching and elegant enough to rival any that you can buy from cake shops – perfect for Valentine’s Day, Mother’s day, and baby showers!
For the Almond Crust
- Almonds: give the crust a nutty flavor and crunchy texture. You can use other nuts or even seeds like cashews, walnuts, hazelnuts, sunflower seeds, pepitas, etc.
- Rolled oats: these flat and flakey oats are also called old-fashioned oats. You can also use a gluten-free brand.
- Soft dates: If you don’t have pitted soft dates, you can use regular pitted ones and soak them in hot water for 15 minutes. Then drain and pat dry.
- Coconut oil: Make sure it is melted before adding it to the crust mixture. You can also use melted vegan butter to give it a richer taste.
For the Cheesecake Filling
- Raspberries: you can use fresh or frozen ones.
- Soy quark: I usually use a thick dairy-free yogurt, called Alpro Skyr or Greek Style for my cheesecake recipes. However, you can also sub this with silken tofu.
- Coconut cream: If you cannot find this, you can buy coconut milk instead. Just refrigerate a regular 14 oz can of full-fat coconut milk overnight, then you can scrape the firm coconut cream off the top the next day. Then bring the cream back to room temperature to soften it again.
- Raw cane sugar: Use finely ground sugar, so it dissolves quickly. You can use other types of sugar that you have.
- Vanilla extract: adds a delicate flavor and aroma to the creamy mixture.
- Lemon juice: this is optional but will further enhance the tanginess of the raspberry cheesecake filling.
- Dairy-free whipping cream: to make the filling even creamier. If you do not have this, just sub with more coconut cream.
- Agar powder: Make sure to use 100% agar powder; otherwise, you will need more! The amount should be enough for 1 liter of liquid.
- Cold water
For the Garnishing (optional)
- Raspberry sauce
- Fresh raspberries
- Pomegranate seeds
- Desiccated coconut
How to make No-Bake Raspberry Cheesecake
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Make the crust
Start by grinding the almonds and rolled oats in a food processor or blender. Then add the dates and melted coconut oil and blend until a slightly sticky mixture has formed. Press the mixture into a round baking pan and set aside.
Step 2: Make the no-bake cheesecake filling
Heat the raspberries in a saucepan until thawed, then strain through a fine-meshed sieve. In a mixing bowl, beat the dairy-free cream until stiff peaks form and set aside. Then mix together the soy quark, coconut cream, sugar, vanilla extract, lemon juice, and raspberry juice in another bowl.
In a small saucepan, cook the agar powder in water for about 1-2 minutes, stirring constantly. Then mix it into the raspberry cream and quickly fold in the whipped cream. Pour the cheesecake cream onto the crust and refrigerate until set.
Tip: Tap the pan a few times on your work surface to remove any air bubbles and smooth out the top!
Step 3: Garnish and enjoy!
Garnish with fresh raspberries, pomegranate seeds, desiccated coconut and mint if desired and enjoy with raspberry sauce or as it it! 🙂
Tips when Making No-Bake Vegan Raspberry Cheesecake
- Make sure all ingredients are warm to room temperature and not refrigerated. Otherwise, the cheesecake cream will be lumpy.
- Always follow the package instructions when cooking the agar powder. Also, make sure to stir constantly during cooking to avoid lumps.
- This is a no-bake recipe; however, if you like your crust to be crispier, you can bake it at 356 °F (180 °C) for 10 minutes. Then allow to cool completely.
- You can use other berries and fruits to make this cheesecake recipe. Strawberries, blueberries, blackberries, mangos, pineapple, passion fruits, cherries and lemons are some great options!
How to Store Leftovers
You can keep raspberry cheesecake leftovers in the fridge covered for up to 5 days. Or you can store it in freezer-friendly containers and freeze it for up to two months. Thaw in the refrigerator for a few hours to overnight before serving.
This No Bake Raspberry Cheesecake is:
- Gluten-free possible
- Tangy and sweet
- So charming and delicious!
- The perfect summer dessert!
More recipes for vegan no bake summer cakes
- Blueberry Cheesecake
- Coconut Cheesecake (Raffaello Cake)
- Mango Cheesecake Pie
- Blackberry Mousse Tart
- Vanilla Custard Tart
- Chocolate Mousse Pie
- Summer Fruit Cream Tart
- Chocolate Cream Pie
- Panna Cotta Tart with Jelly
- Coconut Rice Pudding Cake
- Blueberry Chia Pudding Cake
- Strawberry Ice Cream Pie
- Mini Cheesecakes
- Raspberry Cakes
If you try this vegan No-Bake Raspberry Cheesecake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your beautiful cake and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂
Vegan No-Bake Raspberry CheesecakeAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 14 oz (400 g) frozen raspberries or fresh 250 ml juice
- 14 oz (400 g) soy quark „Alpro Skyr or Greek Style“ or sub silken tofu
- 3.5 oz (100 g) coconut cream or vegan cream cheese
- ½ cup (100 g) raw cane sugar finely ground, or other sugar to taste
- 1.5 tsp vanilla extract
- 1-2 tbsp lemon juice optional
- ⅔ cup (160 ml) dairy-free whipping cream or more coconut cream
- 2 tsp 100% agar powder enough for 1 liter of liquid*
- ⅓ cup (80 ml) cold water
For garnish (optional):
- raspberry sauce see coconut rice pudding recipe
- fresh raspberries
- pomegranate seeds
- desiccated coconut
*Note: Check out the recipe video + step-by-step photos above! Almond crust:
- Line the bottom of a 8-Inch (20-cm) springform pan with parchment paper. Set aside.
- Transfer the mixture into the prepared springform pan and press firmly on the bottom using a spoon or your fingers. (If you like the bottom crispier, you can bake it at 356 °F (180 °C) for 10 minutes. Then allow to cool completely.)
- Place the raspberries in a saucepan and heat until thawed and soft. Transfer to a fine-meshed sieve with a bowl placed underneath and strain out the juice (you should get 1 cup (250 ml) of raspberry juice).
- In a mixing bowl, beat the dairy-free cream with a hand mixer until stiff peaks form. Set aside.
- Next, in a large mixing bowl, mix together the soy quark, coconut cream, sugar, vanilla extract, lemon juice, and raspberry juice with a hand mixer. Set aside.
- In a small saucepan, stir agar powder into ⅓ cup water. Once the powder is completely dissolved, bring mixture to a boil, stirring constantly, and cook for about 1-2 minutes or according to package directions. Set aside.
- Now work quickly so that the agar does not become lumpy: First mix the agar mixture into the raspberry cream, then quickly fold in the whipped cream. Pour the cheesecake cream onto the almond crust and smooth it out evenly. Tap the pan a few times on your work surface to remove the air bubbles.
- Put the cake in the refrigerator for at least 4 hours or better overnight, until completely set.
- Garnish with fresh raspberries, pomegranate seeds, desiccated coconut and mint if desired and enjoy with raspberry sauce or as it it!
- Cut into pieces and serve! 😊
- Room temperature: All ingredients must be warm to room temperature and not refrigerated. Otherwise, the cheesecake cream will be lumpy.
- Nuts or seeds: you can use almonds, cashews, walnuts, hazelnuts, sunflower seeds, pepitas, etc.
- Dates: If you don't have soft soft dates, you can use regular pitted ones and soak them in hot water for 15 minutes. Then drain and pat dry.
- Crust: If you prefer a cookie crust, you can check out my recipe for mini raspberry cheesecakes or New York cheesecake.
- Coconut cream: if you refrigerate a regular 14 oz can of full-fat coconut milk overnight, you can scrape the firm coconut cream off the top the next day. Then bring the cream back to room temperature to soften it again.
- Agar powder: Make sure to use 100% agar powder, otherwise you will need more! The amount should be enough for 1 liter of liquid.
- More helpful tips and information about the recipe are mentioned in the blog post above!
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