No-Bake Layered Raspberry Vegan Cheesecake
Are you looking for a delicious dessert that’s both nutritious and easy to make? This No-Bake Layered Raspberry Vegan Cheesecake is perfect for you! Made with whole ingredients, it’s a delightful blend of creamy and fruity flavors. Plus, it’s completely dairy-free and perfect for vegans and those who just want a lighter treat.
Why Make This Recipe
This vegan cheesecake is not only tasty but also healthy. It uses wholesome ingredients like nuts, cashews, and fresh raspberries. The dessert is free from refined sugars, making it a great choice for anyone trying to eat healthier. It requires no baking, which saves you time and keeps your kitchen cool. Whether for a celebration or a casual dinner, this cheesecake will impress everyone!
How to Make No-Bake Layered Raspberry Vegan Cheesecake
Ingredients
- 1/2 cup raw walnuts
- 1/2 cup almond flour or meal
- 2 medjool dates (pitted)
- 2-3 tbsp water (as needed)
- 1/4 tsp salt
- 2 1/4 cups raw cashews (soaked in hot water for at least 5 minutes)
- 1/2 cup full-fat coconut milk (creamy part)
- 1/3 cup agave syrup or pure maple syrup
- 2 tbsp lemon juice
- 1 tbsp pure vanilla extract
- 1/2 cup raspberries
- 1 cup raspberries
- 1 tbsp lemon juice
- 3 tbsp agave syrup or pure maple syrup
- 1 tbsp chia seeds
Directions
Prepare the Crust: Grease a 6-inch springform pan with coconut oil or line it with parchment paper for easy removal. In a food processor, blend walnuts, almond flour, dates, water, and salt until a sticky dough forms. If it’s too dry, add more water. Press the dough evenly into the bottom of the prepared pan. Set aside.
Make the First Layer: In a high-powered blender, blend the soaked cashews, coconut milk, agave or maple syrup, lemon juice, and vanilla extract for about 2 minutes until smooth and creamy. Pour 2/3 of this mixture over the crust and place it in the freezer while you make the next layer.
Make the Second Layer: Blend the remaining filling mixture with 1/2 cup of raspberries until well combined. Pour this raspberry layer over the first white layer and return the cheesecake to the freezer.
Make the Tart Raspberry Top Layer: Rinse the blender and add 1 cup of raspberries, lemon juice, agave or maple syrup, and chia seeds. Blend until smooth. Pour this mixture over the other layers.
Freeze & Serve: Freeze the cheesecake for at least 3 hours (preferably overnight). To serve, run a knife under hot water before cutting or let the cake sit at room temperature for 10-15 minutes. Garnish with fresh raspberries if desired. Enjoy your vibrant, creamy, and tart vegan raspberry cheesecake!
How to Serve No-Bake Layered Raspberry Vegan Cheesecake
Serve this delicious cheesecake chilled for the best taste. You can slice it and serve it on individual plates, or cut it right from the springform pan. Garnish with fresh raspberries and a mint leaf for a beautiful touch.
How to Store No-Bake Layered Raspberry Vegan Cheesecake
Keep any leftovers in an airtight container in the freezer. This cheesecake can last up to a week in the freezer. When you want to enjoy a slice, simply let it thaw in the fridge or at room temperature for a bit before serving.
Tips to Make No-Bake Layered Raspberry Vegan Cheesecake
- Make sure to soak the cashews for at least 5 minutes to get a smooth filling.
- If you want to add more sweetness, adjust the amount of agave or maple syrup to taste.
- Feel free to add a layer of other fruits like blueberries or strawberries for more variety.
Variation
You can experiment with different flavors by adding a layer of chocolate or using other fruit purees. Swap the raspberries for strawberries, or combine them for a mixed berry cheesecake!
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is great for making in advance. Just keep it in the freezer until you’re ready to serve.
2. Is this cheesecake gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making this cheesecake safe for anyone with gluten intolerance.
3. How do I make the cheesecake less sweet?
You can reduce the amount of agave or maple syrup to your taste. Start with half the amount and adjust as needed while making the filling.
Enjoy your No-Bake Layered Raspberry Vegan Cheesecake! It’s a refreshing and wholesome treat that’s easy to make and delicious to eat.