I’m in love with this healthy no-bake raspberry vegan cheesecake! It’s the perfect no-bake vegan dessert.

I’m calling it a “cheesecake” because it looks like one, but it doesn’t contain any cheese or unhealthy processed ingredients.

If you’re into leading a no-deprivation-required healthy lifestyle, then this one’s for you.

This vegan cheesecake is full of good fats so you’ll only need one small piece to feel happy and satisfied. Finishing your meal with this healthy dessert will also help you feel more satiated and won’t bring on the inflammation and sugar crash that your typical high-sugar, processed flour, artificial flavor disaster tends to bring on.

How to Make a No-Bake Vegan Cheesecake

This no-bake vegan cheesecake is full of healthy ingredients and comes together in less than 15 minutes of hands-on time. The hardest part is waiting for it to freeze. Raw vegan desserts are a healthy eater’s best friend because they’re low in sugar and dairy-free, gluten-free, and simply delicious.

1. First, make the no-bake crust (recipe in the recipe card below). No-bake vegan crusts are often made of nuts, a natural sweetener like honey or Medjool dates, and coconut oil, pulsed together in a food processor, then pressed into a pan.
2. You must FREEZE the crust for at least 15 minutes (up to 24 hours if desired) so that the filling doesn’t seep into the crust. Coconut hardens quickly in the freezer so it’s often used in preparations like this.
3. Prepare the filling while the crust sets in the freezer.
4. Once you pour the filling in the crust let the whole thing freeze to set, which takes about 4-6 hours. All climates and freezers are a little different, so this will depend on a few factors. Allow for at least 6 hours the first time you make it to ensure it freezes. Cover if storing longer than 6 hours.
5. If decorating or garnishing, do that right before you serve it.
6. Bring it out of the freezer about 20 minutes before you want to serve it to let it soften just slightly. Dip a sharp knife in hot water for a smooth cut.

You can use this crust-freeze-filling-freeze method for tons of different raw vegan desserts, once you learn it you’ll be hooked.

Raspberry Vegan Cheesecake Ingredient Notes

Berries

Any berries would be great in this recipe—I used the raspberries from my backyard. The combo of raspberries and lemon is seriously to-die-for though so try this recipe as-is if you can. However, you can use any fresh or frozen berries in this recipe. Use what you have!

Medjool Dates

Medjool dates are often used in healthy cooking for their natural sweetness and thick texture. They’re full of vitamins and minerals and contain fiber as well. They’re extra great in a no-bake crust because they double as a sweetener and binder, too.

Coconut Cream

Now for the coconut cream. This helps make the “cheese” in our vegan cheesecake.

You’ll want to use a can of full-fat coconut milk and let the coconut water separate from the cream in the can. Pour off the water and only use the coconut cream, which is about 1/2 to 2/3 of the can (see the image below, I turned the can upside down, opened it, and poured the coconut water into the glass—the cream is left in the can).

Important Tip! To ensure the coconut cream and coconut water separate, you can stick the can in the refrigerator overnight.

If you can use organic and find a can that indicates a BPA-free lining. I find that the brand Native Forest works really well for this and always separates nicely. The organic Whole Foods brand separates when I store it in the refrigerator. It will depend on the brand of coconut milk you buy, your climate, and a few other things… sometimes it’s just the luck of the draw. If your can does not separate you can use the entire can of unseparated coconut milk, the filling just won’t be as thick.

I use a 7-inch tart pan; an 8-inch pan will work, too, it will just be a little thinner.

Detailed Steps

(You can print the recipe in the recipe card below.)

First, grease your tart pan or pie dish with a little coconut oil. Be sure to go up the sides.

Then, make the crust. Pulse all crust ingredients in the food processor until the almonds are very finely chopped, about 20 pulses or 45 seconds. Careful to not turn it into almond butter, it should still have texture. Press the crust into your tart pan with your fingers. Freeze for 30 minutes. Or, freeze up to 24 hours before you fill it; cover with plastic wrap if freezing for longer than an hour before filing.

Open the can of coconut milk upside down and pour off the coconut water so you can use the cream (use the coconut water in a smoothie or other recipe later). Then, make the raspberry lemon filling by combining all of the filling ingredients in a blender and blending until smooth, about 60-90 seconds. Pour the filling into the frozen crust and freeze for at least 4 hours.

Once done, cover your vegan cheesecake with plastic while it freezes—a gallon-size plastic freezer bag works great. Eat within 3 days for the best texture.

To serve, let it sit at room temperature for about 10 minutes to slightly soften, then garnish the edges with fresh raspberries and lemon zest, if desired. It won’t melt as fast as ice cream but it will eventually melt, so store it back in the fridge or freezer if needed.

More Vegan Desserts:

• Best-Ever Black Bean Brownies
• Incredible Raw Vegan Mango Pie
• Homemade Chocolate Ice Cream with Coconut Milk
• Search all healthy desserts here

No-Bake Raw Vegan Raspberry "Cheesecake"

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Elizabeth Rider
• Prep Time: 15
• Total Time: 2hrs 15 min
• Yield: Serves 8
• Category: Dessert

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Ingredients

Units USM Scale 1x2x3x

Crust

• 3/4 cup whole raw almonds
• 4 Medjool dates, stems removed and pitted
• 1/2 teaspoon vanilla extract
• Pinch of sea salt (1/8 teaspoon)
• a little coconut oil to grease the pan

Filling

• Coconut cream from 1 can organic coconut milk (see note above)
• 1/2 cup raspberries, fresh or frozen, plus 1/3 cup fresh for garnish
• 6 Medjool dates, pitted
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• pinch of sea salt (a scant 1/8 teaspoon)

Optional: 1/2 teaspoon of lemon zest for garnish

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Instructions

Grease your tart pan with virgin coconut oil (1/2 teaspoon). Grape seed or almond oil will work too if you don’t have coconut oil.

Make the crust. Pulse all crust ingredients in the food processor until the almonds are very finely chopped, about 20 pulses or 45 seconds. Careful to not turn it into almond butter, it should still have texture. Press the crust into your tart pan with your fingers. Freeze for 30 minutes. Or, freeze up to 24 hours before you fill it; cover with plastic wrap if freezing for longer than an hour before filing.

Open the can of coconut milk upside down and pour off the coconut water so you can use the cream (use the coconut water in a smoothie or other recipe later). Then, make the raspberry lemon filling by combining all of the filling ingredients in a blender and blending until smooth, about 60-90 seconds. Pour the filing into the frozen crust and freeze at least 2 hours.

Cover it with plastic while it freezes—a gallon-size plastic freezer bag works great. Eat within 3 days.

To serve, let it sit at room temperature for about 10 minutes to slightly soften, then garnish the edges with fresh raspberries and lemon zest, if desired. It won’t melt as fast as ice cream but it will eventually melt, so store it back in the fridge or freezer if needed.

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Notes

I use a 7 inch tart pan; an 8-inch pan will work, too, it will just be a little thinner.