Raspberry Vegan Cheesecake

Graham cracker crumbs: These form the crunchy base of the cheesecake crust and add a nice texture.

Coconut oil: Melted coconut oil helps bind the crust together and adds a subtle coconut flavor.

Cashews: Soaked cashews create the creamy, smooth filling that replaces traditional cream cheese.

Coconut cream: This thick, rich cream adds extra creaminess and helps the filling set.

Maple syrup: A natural sweetener that adds a gentle sweetness without overpowering the other flavors.

Lemon juice: Adds a bright, tangy flavor that balances the sweetness and makes the filling taste fresh.

Vanilla extract: Adds warmth and depth to the flavor of the cheesecake.

Raspberries: Fresh raspberries are blended into a topping that adds a fruity, slightly tart finish.

One of the most important steps in making this Raspberry Vegan Cheesecake is blending the filling until it’s super smooth. Here’s how you can get that creamy texture without any lumps:

1. Make sure your cashews have been soaked overnight. This softens them and makes blending much easier.
2. Add the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract to your blender or food processor.
3. Start blending on a low speed to break everything up, then slowly increase the speed.
4. If the mixture feels too thick or isn’t blending well, add a little more coconut cream or a splash of water to help it move around.
5. Blend for several minutes until the filling looks silky and smooth, scraping down the sides as needed.

Getting the filling perfectly smooth makes the cheesecake taste amazing and look professional. If there are lumps, the texture can feel grainy instead of creamy, which isn’t as nice when you’re biting into it. Plus, a smooth filling spreads evenly over the crust and holds the topping better.

When I first tried this recipe, I didn’t soak my cashews long enough, and the blender struggled a lot. It was noisy, and the filling was chunky. After soaking them overnight, the blender worked like a charm, and the filling was dreamy. Also, I love using a high-speed blender if I have one—it saves time and makes the filling extra creamy. But if you don’t, just be patient and blend a bit longer. It’s worth it!

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them an excellent alternative for the crust.

• coconut oil - Substitute with vegan butter: Vegan butter can provide the same binding properties and a rich flavor, though it may alter the taste slightly.

• cashews - Substitute with macadamia nuts: Macadamia nuts have a creamy texture when blended, similar to cashews, and can be used to achieve a similar consistency in the cheesecake filling.

• coconut cream - Substitute with cashew cream: Cashew cream is rich and creamy, making it a suitable alternative to coconut cream, especially for those who prefer a less coconutty flavor.

• maple syrup - Substitute with agave nectar: Agave nectar is a vegan-friendly sweetener with a similar consistency and sweetness level to maple syrup.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can help balance the sweetness in the cheesecake.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the overall taste of the cheesecake.

• raspberries - Substitute with strawberries: Strawberries can provide a similar tartness and vibrant color, making them a good alternative for the raspberry topping.

• maple syrup - Substitute with date syrup: Date syrup is another vegan sweetener with a rich flavor that can be used in place of maple syrup for the raspberry topping.

• To keep your raspberry vegan cheesecake fresh and delightful, store it in the fridge. Cover the cheesecake with plastic wrap or place it in an airtight container to prevent it from absorbing any unwanted fridge odors. This will keep it fresh for up to 5 days.

• If you want to savor your cheesecake over a longer period, freezing is a fantastic option. First, let the cheesecake chill in the fridge for at least 4 hours to set properly. Once set, wrap the entire cheesecake or individual slices tightly in plastic wrap. Then, wrap again with aluminum foil to prevent freezer burn.

• For added protection, place the wrapped cheesecake in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness. The cheesecake can be frozen for up to 2 months.

• When you're ready to enjoy a slice of your frozen raspberry vegan cheesecake, transfer it from the freezer to the fridge. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the cheesecake's creamy texture and prevents it from becoming too soft or watery.

• If you're in a hurry, you can also thaw individual slices at room temperature for about 30 minutes to an hour. However, be mindful not to leave it out for too long to avoid any texture changes.

• For the best taste and texture, serve your cheesecake chilled. Garnish with fresh raspberries or a drizzle of maple syrup just before serving to enhance its visual appeal and flavor.

• Always remember to handle your cheesecake with care, especially when transferring it between the fridge and freezer, to maintain its beautiful layers and structure.

• For the best results, let the raspberry vegan cheesecake sit at room temperature for about 15-20 minutes before reheating. This helps to avoid any drastic temperature changes that might affect the texture.

• If you prefer a slightly warm cheesecake, use the oven method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the cheesecake on an oven-safe dish.
  3. Cover it loosely with aluminum foil to prevent the top from drying out.
  4. Heat for about 10-15 minutes, checking periodically to ensure it doesn't get too warm.

• For a quicker method, use the microwave:

  1. Place a slice of cheesecake on a microwave-safe plate.
  2. Microwave on medium power for 20-30 seconds.
  3. Check the temperature and heat in additional 10-second intervals if needed. Be cautious not to overheat, as it can alter the texture.

• If you want to maintain the chilled nature of the cheesecake but soften it slightly:

  1. Remove the cheesecake from the fridge.
  2. Let it sit at room temperature for about 30 minutes before serving.

• For an extra touch, consider adding fresh raspberries or a drizzle of maple syrup on top after reheating to enhance the flavor and presentation.

• Mixing bowl: use this to combine the graham cracker crumbs and melted coconut oil for the crust.

• Springform pan: this will hold the crust and filling, making it easy to remove the cheesecake once it's set.

• Blender: blend the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth for the filling.

• Spatula: use this to spread the filling evenly over the crust.

• Small bowl: mix the raspberries and maple syrup for the topping.

• Refrigerator: chill the cheesecake for at least 4 hours to set it before serving.

Prepare the crust ahead: Mix the graham cracker crumbs and coconut oil the night before and store in the fridge.

Use a high-speed blender: A powerful blender will make the cashew filling smoother and faster.

Quick soak cashews: If you forgot to soak overnight, boil cashews for 15 minutes.

Pre-measure ingredients: Have all ingredients ready to streamline the process.

Chill in the freezer: Speed up the chilling process by placing the cheesecake in the freezer for 1-2 hours.