Vegan Raspberry Cheesecake (Cashew Free)

Here’s a delicious Cashew-Free Raspberry Cheesecake recipe that’s creamy, rich, and satisfying. Instead of cashews, this recipe uses dairy-free cream cheese and plant based yogurt for a luscious texture and has a vibrant raspberry topping. Perfect for any special occasion or indulgent treat!

Yield: 12 Servings

Ingredients:

For the Crust:
  • 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
  • 1/3 cup melted coconut oil (or vegan butter)
  • 3 tablespoons granulated sweetener of choice
  • pinch of salt
  • ½ teaspoon cinnamon (optional)
For the Filling:
  • 3 cups dairy-free cream cheese (such as Violife, Kite Hill, or Miyoko’s)
  • 1 cup plant-based plain yogurt (or plant-based sour cream)
  • ¾ cup powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoon cornstarch (or arrowroot powder)

For the Raspberry Topping:

  • 2 cups fresh or frozen raspberries
  • 3 tbsp granulated sugar (vegan)
  • 2 tsp cornstarch or arrowroot powder
  • 3 tbsp water
  • 1/2 tsp vanilla extract

Instructions:

1. Prepare the Crust:

  1. Preheat oven to 325°F.
  2. In a bowl, mix the graham cracker crumbs, melted coconut oil, granulated sweetener, a pinch of salt and cinnamon (if using).
  3. Press the mixture evenly into the bottom of a 7- or 8-inch springform pan.

2. Make the Filling:

  1. In a large bowl, beat the dairy-free cream cheese with a hand mixer (or whisk) until smooth.
  2. Add the plant based yogurt and mix until fully combined.
  3. Mix in the powdered sugar, lemon juice, vanilla extract, and cornstarch. Beat until smooth and fluffy.
  4. Pour the filling over the prepared crust and spread evenly.

3. Bake the Cheesecake:

  1. Place the cheesecake in the middle rack of the oven and bake for 25 minutes.

4. Prepare the Raspberry Topping

  1. In a small saucepan, combine raspberries, sugar, cornstarch, and water.
  2. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down (about 10 minutes).
  3. Remove from heat and add vanilla extract.
  4. Let cool to room temperature.
  5. Place a fine mesh sieve over a bowl and pour the sauce into the sieve. Use a rubber spatula to gently press sauce through the sieve, then discard seeds that are left in the sieve.

5. Assemble the Cheesecake

  • Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before removing the springform pan.
  • Spread the raspberry topping evenly over the cheesecake.
  • Slice and enjoy your creamy, cashew-free cheesecake!

Tips:

  • Store in the fridge for up to 5 days.
  • Freeze slices for up to 2 months (thaw in the fridge before serving).
  • Decorations: Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar for an elegant finish.

Enjoy this decadent vegan raspberry cheesecake!