These easy vegan no-bake mini Raspberry Cheesecakes are the perfect cool dessert for summer! Made of a crispy oat cookie crust with two layers of heavenly non-dairy vanilla and raspberry cream on top, this recipe is healthier than traditional cheesecakes, and gluten-free too!
Easy Vegan Raspberry Mini Cheesecakes
I love simple fruity cheesecakes! If you have been following me for a while now, you know this already. And with summer right around the corner, I am stockpiling on these irresistible no-bake mini cakes as much as I can! They are easy to make, and I just love how they instantly make you feel cooler and refreshed on a hot sunny day. They also come in quaint convenient sizes, so they are easier to serve and less clean-up is required afterward. A total win-win!
I recently shared my Apricot Mini Cheesecake recipe, which was such a big hit! It was made of fluffy sponge cake topped with a cream layer and an apricot-infused jelly glaze. I totally loved it! However, I also wanted to share this version of raw, 100% no-bake dessert which is perfect for if you are not in the mood to get anywhere near your oven.
For this recipe I made a simple no-bake cookie crust as a base using my homemade oatmeal cookies. They are super easy to make, inexpensive, and way healthier than store-bought cookies. All you need to do is crush them to bits, mix with vegan butter, press them in place, and chill. However, feel free to use your favorite store-bought cookies to keep things easier.
Ingredients used and Substitutions
There are only 8 plant-based ingredients needed to make these mini raspberry cheesecakes, most of which you may already have in your pantry. In case you don’t though, I go rushing out the door yet! Here are some possible alternatives you can use:
For the Cookie Crust
- Oat cookies: you can basically use any cookies such as whole wheat cookies, vegan butter cookies, Oreo cookies, or whatever you prefer. Also, you can try making the walnut oat-crust I used for my Mini Blackberry Cheesecakes. Or the almond and coconut crust from my Coconut Raffaello Cheesecake.
- Vegan Butter: a good substitute would be a little less coconut oil + 1 tbsp applesauce or dairy-free yogurt. Since vegan butter has only 80% fat and coconut oil has 100% fat, you’ll get a similar ratio when you combine the coconut oil with some applesauce or yogurt.
For the Filling
- Dairy-free whipping cream: you can also use whippable coconut cream.
- Agar powder: 100% and pure only, please do not use agar flakes or you’ll need more.
- Sugar: try using agave nectar or maple syrup too.
- Vanilla extract: you can replace it with ground bourbon vanilla.
- Frozen raspberries: or fresh ones if you can get them! If you’re not into raspberries, you also also sub other berries, such as blueberries, strawberries, blackberries, etc.
For Garnishing
- I used fresh raspberries, red currants, mint, and coconut flakes for garnishing. However, feel free to use other berries, fresh or frozen fruits, nuts, and sweets that you prefer.
How to make Vegan Raspberry Cheesecakes
As always I recommend watching the recipe video and checking out this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Making the Cookie crust
To make the crust, simply put the oatmeal cookies in a freezer bag and crush them to crumbs using a rolling pin (or a food processor or blender). Then place the cookie crumbs in a bowl. Add melted vegan butter and stir together. Press the cookie mixture into dessert rings and chill for about 10-20 minutes.
Step 2: Making the cheesecake filling
Next, make the vanilla cream filling as instructed in the recipe card below. Then divide the cream into the dessert rings onto the chilled cookie crust and chill the cakes again while you make the raspberry cream. When you’re ready, remove the cheesecakes out of the fridge and spread the raspberry cream on top of the vanilla cream layer. Refrigerate for 1-2 hours to set, then carefully push them out of the dessert rings and decorate the way you like it.
Tips when making No-bake Raspberry Cheesecakes
- Use an even baking sheet or tray and make sure to press the oat mixture down firmly to prevent the filling from running out at the bottom edges.
- Once you have pressed the oat mixture into the dessert rings, chill them for a few minutes before adding the cream filling on top. This makes the crust more stable and helps the vanilla cream layer to set more quickly.
- Dissolve the agar powder in the coconut milk first. Then turn on the stove and bring to a boil while stirring.
- Since agar gels at temperatures below 113 °F (45 °C), you should let the agar mixture only cool briefly after boiling until it begins to become jelly-like and then quickly fold it into the whipped cream. Also, be sure not to use cold vegan whipping cream, as this will speed up the cooling process, allowing lumps to form.
- To get even layers, chill the vanilla layer while you prepare the raspberry layer.
- Place the layered cheesecakes in the refrigerator for at least 1-2 hours until the cream layers have set. If you’re in a hurry, you could also let them set in the freezer.
- This recipe makes 6 mini cheesecakes. However, feel free to make a classic large round cake! It’s totally up to you. One thing is for sure, it’s insanely delicious and refreshing!
Make ahead and Storing
This chilled dessert is great for making ahead. You can make it a day before and refrigerate overnight for up to 3 days. If you love ice cream, you can even freeze these cheesecake! Then remove them at least 10-20 minutes before eating.
These Vegan No-bake Raspberry Cheesecakes are:
- Super easy to make, oven not needed!
- Dairy-free and eggless
- Gluten-free
- Easily customizable!
- Creamy
- Sweet and mildly tart
- So refreshing and satisfying
- Easily garnished to your liking
- The perfect raw vegan, no-bake summer treats!
More easy vegan no-bake cake recipes to try
- No-Bake Blueberry Cheesecake
- No-Bake Strawberry Cheesecake
- Raw Coconut Cheesecake (Vegan Raffaelo Cake)
- No-Bake Mango Cheesecake Pie
- No-Bake Blackberry Mousse Tart
- Vegan Chocolate Cream Pie
- Vegan Vanilla Custard Tart
- Chocolate Mousse Pie
- No-Bake Apricot Cream Cakes
- Summer Fruit Cream Tart
- Vegan Panna Cotta Tart with Jelly
- Coconut Rice Pudding Cake
- Blueberry Chia Pudding Cake
- Strawberry Ice Cream Pie
If you try this easy recipe for vegan raspberry cheesecakes, feel free to leave me a comment and a star rating! And if you take a photo of your mini cakes and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Vegan Raspberry Cheesecakes
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Cookie crust
- 6 oz (170 g) oatmeal cookies or other cookies of your choice
- 3 ½ tbsp (50 g) vegan butter or sub 2 ½ tbsp coconut oil + 1 tbsp applesauce or vegan yogurt 50 g
Cream Layers
- 1 ¼ cup (300 ml) dairy-free whipping cream divided, or sub whippable coconut cream
- ⅔ cup (150 ml) coconut milk
- 1 tsp 100% agar powder divided
- 3-4 tbsp sugar divided, or sub syrup to taste
- 1 ½ tsp vanilla extract divided
- 2 cups (250 g) frozen raspberries or sub other berries
To garnish (optional)
- fresh raspberries
- red currants
- mint
- desiccated coconut
Instructions
*Note: I recommend checking out the recipe video + step-by-step instructions in the blog post above! Also, be sure to read the tips!
Cookie crust
- Line a small baking sheet or tray with parchment paper and place 6 dessert rings (each approx. 3-inch/8 cm in diameter) on it.
- Put the oatmeal cookies in a freezer bag and crush them to crumbs using a rolling pin (or a food processor or blender).
- Then place the cookie crumbs in a bowl. Melt the vegan butter, add it to the crumbs and stir everything together.
- Press the cookie mixture into the prepared dessert rings and chill for about 10-20 minutes.
Vanilla cream layer
- Meanwhile, beat half amount of the dairy-free whipping cream (150 ml) with an electric handheld mixer until stiff peaks form and set aside.
- Pour the coconut milk into a saucepan and stir in half of the agar powder (½ tsp) until it is completely dissolved. Bring to a boil, and cook for 1 minute (or according to package directions) while stirring constantly. Stir in 1-2 tbsp sugar and 1 tsp vanilla extract and let cool briefly. Then pour it into the whipped cream slowly and fold in.
- Divide the cream into the dessert rings onto the cookie crust and chill again while you make the next layer (around 20 minutes to allow the surface to set which will help to get even layers).
Raspberry cream layer
- Heat the raspberries in a pot until they are thawed and soft. Then press them through a fine-meshed sieve and collect the juice (yields about 150 ml).
- Beat the remaining dairy-free whipping cream (150 ml) until stiff and set aside.
- Add the raspberry juice to a saucepan and stir in the remaining agar powder (½ tsp) until the powder is completely dissolved. Then bring to a boil, stirring constantly, and cook for 1-2 minutes (or according to package directions). Stir in remaining sugar and ½ tsp vanilla extract and let cool slightly, then quickly fold it into the cream.
- Spread the raspberry cream into the dessert rings on top of the vanilla cream layer and refrigerate for 1-2 hours to set.
- Carefully push the cheesecakes out of the dessert rings and decorate with fresh raspberries, red currants, mint, and desiccated coconut. Enjoy!
Notes
- Dissolve the agar powder in the coconut milk first. Then turn on the stove and bring to a boil while stirring.
- Since agar gels at temperatures below 113 °F (45 °C), let the agar mixture only cool briefly after boiling, until it begins to become jelly-like. Then quickly fold it into the whipped cream. Also, do not use cold vegan whipping cream, as this speeds up the cooling process, allowing lumps to form.
- Read the text above this recipe card for more information, such as make-ahead and storage instructions, ingredient notes and substitutes as well as tips for recipe success!
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These look so delectable! Can I freeze them and thaw in the fridge?
I haven’t tried to freeze them yet. But if you want to experiment, let me know how it worked!
Have a great weekend! ♡
Is it possible to make a large cake with this method instead of 6 rings? Or will the layers not hold their shape?
Hi Rachel!
This should be possible. I did this with similar recipes and it worked out just fine! 🙂