Baked Vegan Raspberry Cheesecake Recipes You’ll Love

Craving a deliciously creamy dessert that’s both indulgent and plant-based? This baked vegan raspberry cheesecake recipe is the perfect solution.

Combining a luscious, velvety filling with the vibrant tartness of fresh raspberries, this cheesecake offers a guilt-free treat that everyone will love. Whether you’re vegan, dairy-free, or simply looking to try something new, this cheesecake is a showstopper for any occasion.

It’s baked to perfection with a crisp crust and a smooth, rich center that melts in your mouth.

The best part? This recipe uses wholesome, natural ingredients and is surprisingly easy to make.

From the buttery crust to the tangy raspberry swirl, every bite is packed with flavor and texture. Plus, it’s a fantastic way to impress guests or treat yourself to a sweet moment of joy.

Ready to dive into the world of vegan baking? Let’s get started with this irresistible baked vegan raspberry cheesecake recipe!

Why You’ll Love This Recipe

This baked vegan raspberry cheesecake is a delightful twist on the classic dessert, made entirely without animal products. Here’s why it’s a must-try:

• Rich and Creamy Texture: Thanks to cashews and vegan cream cheese, the filling is luxuriously smooth and creamy.
• Fresh Raspberry Flavor: The fresh raspberry swirl adds a natural tartness that perfectly balances the sweetness.
• Simple Ingredients: Made from pantry staples and fresh fruit, no complicated or hard-to-find items required.
• Baked for Stability: Unlike many no-bake vegan cheesecakes, this version is baked for a firmer texture that slices beautifully.
• Versatile and Customizable: Easy to swap raspberries for other berries or add a nutty crust variation.

Ingredients

• For the Crust:
• 1 ½ cups vegan graham cracker crumbs
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• For the Filling:
• 2 cups raw cashews, soaked overnight and drained
• 1 cup vegan cream cheese (store-bought or homemade)
• ¾ cup full-fat coconut milk
• ½ cup maple syrup
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch or arrowroot powder
• For the Raspberry Swirl:
• 1 cup fresh or frozen raspberries
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice

Equipment

• 9-inch springform pan
• Food processor or high-speed blender
• Mixing bowls
• Spatula
• Small saucepan
• Fine mesh strainer (optional, for raspberry sauce)
• Measuring cups and spoons

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the vegan graham cracker crumbs, melted coconut oil, maple syrup, and ground cinnamon. Mix thoroughly until the mixture resembles wet sand.
2. Press the crust: Transfer the crust mixture into the bottom of the springform pan. Press down firmly and evenly to create a compact base. Bake for 8-10 minutes until slightly golden. Remove and let cool.
3. Make the raspberry swirl: In a small saucepan, combine the raspberries, maple syrup, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down.
4. Strain the sauce: For a smooth swirl, push the raspberry mixture through a fine mesh strainer to remove seeds. Set aside to cool.
5. Prepare the filling: Combine the soaked cashews, vegan cream cheese, coconut milk, maple syrup, lemon juice, vanilla extract, and cornstarch in your blender or food processor. Blend on high until completely smooth and creamy. This may take 2-3 minutes.
6. Pour filling over crust: Pour half of the cashew filling onto the cooled crust and spread evenly.
7. Add raspberry swirl: Spoon half of the raspberry sauce in dollops over the filling. Use a skewer or knife to gently swirl the sauce into the filling.
8. Add remaining filling and swirl: Pour the remaining cashew filling over the top, then add the remaining raspberry sauce and swirl again.
9. Bake the cheesecake: Place the springform pan on a baking sheet and bake at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center will still have a slight wobble.
10. Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up before slicing.
11. Serve and enjoy: Carefully remove the springform pan sides, slice, and serve chilled. Garnish with fresh raspberries or a dusting of powdered sugar if desired.

Tips & Variations

“For the creamiest texture, soak your cashews overnight in filtered water—this softens them and ensures a smooth filling.”

• Raspberry Options: Use frozen raspberries if fresh are unavailable, just thaw before making the sauce.
• Crust Variations: Swap graham crackers for crushed digestive biscuits or gluten-free cookies for a different twist.
• Nut-Free Adaptation: Substitute soaked silken tofu for cashews in the filling for a nut-free version.
• Add a Topping: Top with vegan whipped cream or drizzle with melted dark chocolate for extra indulgence.
• Swirling Technique: Don’t overmix the raspberry sauce into the filling—light swirls create a beautiful marbled effect.

Nutrition Facts

Serving Suggestions

This baked vegan raspberry cheesecake is delightful on its own, but you can elevate the experience with a few simple accompaniments.

• Serve with a fresh berry compote or extra fresh raspberries on the side.
• Add a dollop of coconut whipped cream for a rich, airy contrast.
• Pair with a cup of herbal tea or a cold glass of almond milk for a relaxing treat.
• For a brunch or party platter, slice and serve alongside vegan treats like Kodiak Banana Muffins Recipe or Glazed Twist Donut Recipe.

Conclusion

This baked vegan raspberry cheesecake is a fantastic way to enjoy a classic dessert with a wholesome, plant-based twist. With its creamy cashew filling, tangy raspberry swirl, and crisp crust, it perfectly balances flavors and textures to satisfy any sweet tooth.

The recipe is approachable for bakers of all levels and uses everyday ingredients, making it an ideal dessert for holidays, special occasions, or simply a comforting treat at home.

Beyond its delicious taste, this cheesecake is a celebration of what vegan baking can achieve—richness and indulgence without dairy or eggs. If you love this recipe, be sure to explore other delightful vegan creations like the Half Runner Beans Recipe or the Kikkoman Stir Fry Sauce Recipe for more plant-powered inspiration.

Enjoy baking and savor every luscious bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Baked Vegan Raspberry Cheesecake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and tangy vegan cheesecake baked to perfection with a fresh raspberry swirl. This dairy-free dessert is perfect for any occasion.”, “prepTime”: “PT20M”, “cookTime”: “PT50M”, “totalTime”: “PT1H10M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked overnight)”, “1/2 cup coconut cream”, “1/3 cup maple syrup”, “1/4 cup melted coconut oil”, “2 tablespoons lemon juice”, “1 teaspoon vanilla extract”, “1/4 teaspoon sea salt”, “1 cup fresh raspberries”, “1 cup almond flour”, “3 tablespoons coconut sugar”, “3 tablespoons melted coconut oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 325\u00b0F (160\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Mix almond flour, coconut sugar, and melted coconut oil to form crust.”}, {“@type”: “HowToStep”, “text”: “Press crust mixture into the bottom of a 9-inch springform pan.”}, {“@type”: “HowToStep”, “text”: “Blend soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla, and salt until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour half the cashew mixture over crust.”}, {“@type”: “HowToStep”, “text”: “Swirl fresh raspberries into the mixture, then pour remaining cashew mixture on top.”}, {“@type”: “HowToStep”, “text”: “Use a knife to create a raspberry swirl pattern.”}, {“@type”: “HowToStep”, “text”: “Bake for 50 minutes until edges are set and center is slightly jiggly.”}, {“@type”: “HowToStep”, “text”: “Let cool completely, then refrigerate for at least 4 hours before serving.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “6g”, “fatContent”: “24g”, “carbohydrateContent”: “18g”}}