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!
*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.
Place almonds and rolled oats in a food processor or blender and coarsely grind. Add dates and the melted coconut oil and blend until a slightly sticky mixture has formed.
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!