Raspberry Vegan Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raspberry vegan cheesecake features a walnut-date crust and creamy cashew-based filling layered with fresh raspberries. It's rich, indulgent, and entirely plant-based. Plan ahead: it requires overnight freezing between layers but rewards you with a stunning, restaurant-quality dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup walnuts
- 3 soft Medjool dates (pitted)
- ½ tablespoon coconut oil
- Heaping ¼ teaspoon sea salt
- 1½ cups raw cashews (soaked 4 hours, then drained)
- ½ cup full-fat coconut milk
- ¼ cup plus 2 tablespoons maple syrup
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 1 (8-ounce) package plain vegan cream cheese
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag frozen raspberries (mostly thawed)
- ½ teaspoon fresh lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 6h
- Sodium
- 199mg
- Total sugar
- 31g
- Added sugar
- ≥18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 470mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.