This vegan cheesecake is very creamy and tastes amazing. It feels fresh, sweet and a bit soury (thanks to the raspberries).

It’s quite easy to make. It does take some waiting time, but the prepping itself is quite fast. So, give it a try! I guarantee you’ll love it.

Vegan Raspberry Cheesecake

Vegan Healthy New York Cheesecake a.k.a. Cheeseless Cake

This is a vegan healthy option for an amazing tasting cheesecake. It is vanilla flavoured with raspberry topping. Quick to make, delicious to taste
5 from 4 votes
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Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, International
Servings 16
Calories 246 kcal

Equipment

  • Blender / Food Processor
  • Springform Pan

Ingredients
  

Base (crust)

  • 7 dried dates (medjool preferred)
  • 1.5 cups walnuts (raw)
  • 2 tbsp coconut oil (extra virgin)

Filling

  • 2 cups cashews (raw)
  • 1/2 zucchini
  • 4 tbsp freshly squeezed lemon juice
  • 1/3 cup maple syrup (or honey, or agave nectar)
  • 1 tsp vanilla extract

Topping

  • 300 g frozen raspberries
  • 2 tbsp corn starch
  • 2 tbsp maple syrup (or honey, or agave nectar)

Instructions
 

The crust

  • Place the dates in the blender/food processor and blend until they are broken down a bit.
  • Add the walnuts and coconut oil and blend until the mixture is sticky. Do not blend for too long, because the nuts will release their oil and it'll make the crust a bit saggy
  • Add parchment paper to the springform pan and then dump the whole mixture in. Press with a spoon and/or your hands until the crust is nice and level.
  • Place it in the fridge to solidify until the filling is ready.

The Filling

  • Place the cashews into a bowl and add 1L of boiling hot water on it and let them soak for 30min.
  • Meanwhile, cut the zucchini into chunks and place it in the food processor (after you've removed the crust contents, of course).
  • Squeeze about 1 lemon (4 tbsp of lemon juice) into the food processor, throw in the maple syrup and the vanilla extract. Once the cashews have soaked for 30min, drain them and throw them in.
  • Blend until smooth and creamy (I blended for about 5 min straight)
  • Add the filling on the crust into your springform pan. Level it as nicely as you can then place in the freezer for at least 1h.

The Topping

  • Warm up a sauce pan with 3tbsp of water. Once the water is hot enough that it starts to boil, add the frozen raspberries and let them thaw in the pan.
  • Once the raspberries have melted, add the maple syrup and the corn starch and heat up until the mixture almost boils. Turn off the heat and let it cool down a bit.
  • Take the cheesecake from the freezer, pour the topping onto the filling, level it nicely and then place back in the freezer.
  • Let it sit there for at least 2-3 hours.
  • Once you think the cheesecake is done, cut it into slices (I cut it into squares and then the squares in half) and serve it with some fresh raspberries and/or blueberries next to it
  • Store in the fridge for up to 4 days (if it can last that long)
Nutrition Facts
Vegan Healthy New York Cheesecake a.k.a. Cheeseless Cake
Amount Per Serving
Calories 246 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 4mg0%
Potassium 298mg9%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 15g17%
Protein 5g10%
Vitamin A 37IU1%
Vitamin C 8mg10%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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