Name: Vegan Raspberry Cheesecake (No-Bake) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 225 g (8 oz) Digestive biscuits; 90 g (6 Tablespoons) vegan block butter, melted; 250 g (9 oz) unroasted cashews; 450 g (1 lb) fresh raspberries; 4 Tablespoons lemon juice; 450 g (1 lb) vegan cream cheese; 80 g (6 Tablespoons) caster or granulated sugar; 60 g (¼ cup) vegan block butter, melted; 1 Tablespoon vanilla extract; ½ batch vegan raspberry curd (prepared separately)

Jump to Recipe· 4.1 from 12 reviews

If you have been searching for a delightful dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of fresh raspberries—without turning on your oven—then this Vegan Raspberry Cheesecake (No-Bake) Recipe is about to become your new best friend. It’s an irresistible treat that balances a crunchy biscuit base, a silky-smooth cashew and cream cheese filling, and a luscious homemade raspberry curd topping. Perfectly sweet, refreshingly fruity, and beautifully impressive, this cheesecake is a celebration of vibrant flavors and textures that anyone, vegan or not, will adore.

Ingredients You'll Need

A close-up view of a shiny silver saucepan filled with thick, deep red sauce with a smooth texture. A wooden spatula with a white silicone tip is resting inside the pan, coated in the rich sauce. The pan sits on a white marbled background, and splashes of the sauce are visible on the edges of the pan and spatula. Photo taken with an iphone --ar 4:5 --v 7

Getting this cheesecake right starts with simple, wholesome ingredients. Each component is thoughtfully chosen to build layers of texture—from the crumbly buttery base to the creamy filling and tangy raspberry topping—that work together harmoniously to create a showstopper dessert.

Digestive biscuits (225 g/8 oz): The crunchy foundation giving the cheesecake its irresistible texture and buttery flavor.
Vegan block butter (90 g/6 tablespoon melted): Essential for binding the biscuit crumbs, adding richness without overpowering.
Unroasted cashews (250 g/9 oz): The secret to that lush, silky filling—soaking softens them for a creamy blend.
Raspberries (450 g/1 lb): Fresh and bursting with color and tang, they form the heart of the filling and curd topping.
Lemon juice (4 tbsp): Adds bright acidity, perfectly balancing sweetness and enhancing raspberry flavor.
Vegan cream cheese (450 g/1 lb): For that classic cheesecake tang and smooth texture, fully plant-based.
Caster or granulated sugar (80 g/6 tbsp): Sweetens the filling gently without masking the fruit.
Vegan block butter (60 g/¼ cup melted): Incorporated into the filling for extra silkiness and richness.
Vanilla extract (1 tbsp): Brings warmth and depth, rounding out the flavors beautifully.
Vegan raspberry curd (½ batch): A decadent finishing touch spread over the chilled cheesecake for added berry brightness.

How to Make Vegan Raspberry Cheesecake (No-Bake) Recipe

Step 1: Prepare the Base

Start by lining your 8-inch springform cake tin with baking paper along the base and sides. This step is crucial to ensure your cheesecake lifts out cleanly without sticking. Next, blitz the digestive biscuits into fine crumbs—this can be done quickly in a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with melted vegan butter until the texture resembles damp sand. Press these crumbs firmly and evenly into the base of your lined tin, using a glass or your fingers to create a compact layer that will hold up to the creamy filling.

Step 2: Soak the Cashews

While the base sets, place your unroasted cashews in a bowl and cover them with boiling water. Let them soak for 30 to 60 minutes to soften completely—this step makes all the difference as it ensures a silky-smooth texture when blended. Patience here pays off, so don’t rush it!

Step 3: Make the Raspberry Puree

Blend fresh raspberries with lemon juice until smooth, then strain the mixture through a fine mesh sieve to remove seeds. This process yields a luscious, seedless puree. Pour it into a saucepan and simmer gently, stirring often until it reduces into a thick, vibrant paste. This concentrated flavor forms the fruity core of the filling and intensifies the raspberry notes beautifully.

Step 4: Blend the Filling

Drain your cashews thoroughly, then combine them in a blender with the thick raspberry paste, vegan cream cheese, sugar, melted butter, and vanilla extract. Blend for several minutes until the mixture becomes completely smooth and creamy, stopping occasionally to scrape down the sides and let your blender cool if needed. This step is the heart of the Vegan Raspberry Cheesecake (No-Bake) Recipe and results in that dreamy, velvety filling we all crave.

Step 5: Assemble and Chill

Pour the luscious filling over the prepared biscuit base, spreading it out evenly with a spatula. Cover and refrigerate for at least 4 hours or overnight to let the cheesecake set firmly. Trust me, the wait is worth it—the texture once chilled is pure bliss.

Step 6: Add the Finishing Touch

Carefully remove the sides of your springform tin, then gently peel away the baking paper from the cheesecake edges. Stir your chilled vegan raspberry curd until smooth and creamy, then generously spread it on top. This glossy, tart topping elevates the whole dessert, adding that signature raspberry zing.

How to Serve Vegan Raspberry Cheesecake (No-Bake) Recipe

This image shows a three-layer round cake placed on a white marbled surface. The bottom layer is a crumbly light brown crust, the middle layer is smooth and purple, and the top layer is a thicker, textured bright red spread. Around the edge of the top layer, fresh red raspberries stand upright in a circle. Some loose raspberries are scattered around the cake on the white marbled surface. The cake is presented on a shiny silver tray. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant touch, sprinkle fresh raspberries around the edges or scatter edible edible flowers on top. A few mint leaves add a fresh burst of green that compliments the pink hues perfectly. These small touches not only make your cheesecake look stunning but also add subtle freshness that you and your guests will appreciate.

Side Dishes

While this cheesecake is a showstopper on its own, pairing it with a scoop of vegan vanilla ice cream or a dollop of whipped coconut cream can turn it into an indulgent dessert spread. Fresh fruit salad or lightly toasted nuts can add contrasting textures and flavors as well.

Creative Ways to Present

Try serving individual portions in clear glasses with layers of crumbled biscuit, cheesecake filling, and raspberry curd for a fun twist on traditional plating. Alternatively, cut into neat wedges and drizzle extra raspberry sauce or melted dark chocolate for a restaurant-style presentation at home.

Make Ahead and Storage

Storing Leftovers

Your leftover cheesecake is best kept covered in the refrigerator, tightly wrapped or stored in an airtight container. It will stay fresh and creamy for up to 4 days, making it perfect for preparing ahead for dinner parties or special occasions.

Freezing

If you want to keep your vegan raspberry cheesecake longer, you can freeze it for up to one month. Wrap it well with cling film and foil to prevent freezer burn. When ready, thaw overnight in the fridge before serving to retain the perfect texture and flavor.

Reheating

Since this is a no-bake cheesecake, reheating isn’t necessary or recommended as it might compromise the texture. It’s best enjoyed chilled straight from the fridge or after thawing from frozen.

FAQs

Can I use frozen raspberries for this recipe?

Absolutely! Frozen raspberries work well—just thaw them fully before blending and proceed as usual. They might release a bit more liquid, so keep an eye on the puree reduction step to achieve the right consistency.

Do I need a food processor or blender?

A good blender or food processor is essential for this recipe to crush the biscuits and blend the filling till perfectly smooth. Without one, the texture might not be as creamy.

Is there a substitute for cashews?

Cashews provide a unique creaminess that’s hard to replicate, but you can try soaked macadamia nuts or silken tofu as alternatives. Keep in mind the texture may vary slightly.

Can I make individual servings?

Yes, simply scale down the ingredients and assemble in small jars or ramekins. They are perfect for parties and make a wonderful, stylish presentation.

How sweet is this cheesecake?

This vegan raspberry cheesecake strikes a nice balance—not overly sweet but just enough to highlight the natural tang of the raspberries and creaminess of the filling.

Final Thoughts

I can’t recommend this Vegan Raspberry Cheesecake (No-Bake) Recipe enough if you want to impress your friends or family with a dessert that’s both stunning and delicious. It’s one of those recipes that feels special without fuss—just pure, vibrant flavor and creamy indulgence all in one. Give it a try and watch it become a beloved favorite in your baking repertoire!

Vegan Raspberry Cheesecake (No-Bake) Recipe

Ingredients You'll Need