No-Bake Vegan Lemon Cheesecake with Raspberry Jelly
If you’re looking for a delicious and refreshing dessert that’s both vegan and easy to make, look no further than this No-Bake Vegan Lemon Cheesecake with Raspberry Jelly. This delightful treat is perfect for warm days or special occasions, featuring a creamy lemon filling on a crunchy crust, topped with a sweet and tangy raspberry jelly.
Why Make This Recipe
Making this No-Bake Vegan Lemon Cheesecake allows you to enjoy a rich dessert without the hassle of baking. It’s a great choice for those who follow a vegan diet, and it’s free from dairy and eggs. The combination of lemon and raspberry is a classic summer flavor that will impress your family and friends. Plus, it’s easy to prepare and can be made ahead of time, making it perfect for gatherings!
How to Make No-Bake Vegan Lemon Cheesecake
Ingredients:
- 1 1⁄2 cups vegan graham cracker crumbs
- 1⁄4 cup coconut oil, melted
- 2 tbsp maple syrup
- 2 cups raw cashews, soaked overnight
- 1⁄2 cup coconut cream
- 1⁄3 cup fresh lemon juice
- Zest of 1 lemon
- 1⁄2 cup maple syrup
- 1⁄4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1⁄2 cups fresh or frozen raspberries
- 2 tbsp chia seeds
- 2-3 tbsp maple syrup (to taste)
- 1 tsp lemon juice
- Fresh raspberries for topping
- Lemon zest for garnish
Directions:
Prepare the Crust: In a bowl, mix the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Press this mixture firmly into the bottom of an 8-inch springform pan. Chill in the refrigerator while you prepare the filling.
Make the Filling: Drain and rinse the soaked cashews. In a blender, combine the cashews with coconut cream, lemon juice, lemon zest, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy.
Assemble the Cheesecake: Pour the filling over the chilled crust and spread it evenly. Freeze the cheesecake for at least 4 hours to set.
Prepare the Raspberry Layer: In a saucepan, combine raspberries, chia seeds, maple syrup, and lemon juice. Cook over medium heat until thickened, then let it cool.
Top the Cheesecake: Once the cheesecake has set, spread the raspberry layer over the top. Refrigerate for another hour.
Serve: Carefully remove the cheesecake from the springform pan. Garnish with fresh raspberries and lemon zest, then slice and serve. Store any leftovers in the refrigerator for up to 5 days.
How to Serve No-Bake Vegan Lemon Cheesecake
This cheesecake is best served chilled. You can slice it directly from the springform pan and place each slice on a dessert plate. Add a few fresh raspberries and a sprinkle of lemon zest on top for an extra pop of color and flavor. Enjoy it as a dessert after dinner or as a delightful treat any time of day!
How to Store No-Bake Vegan Lemon Cheesecake
Keep any leftover cheesecake in the refrigerator. It can last for up to 5 days. Make sure to cover it well to prevent it from absorbing any odors from the fridge. You can also freeze the cheesecake for longer storage; just slice it before freezing for easier serving later.
Tips to Make No-Bake Vegan Lemon Cheesecake
- Soaking Cashews: Remember to soak the cashews overnight for the best creamy texture. If you’re in a hurry, you can soak them in hot water for about 1 hour.
- Chill Time: Ensure you allow enough time for the cheesecake to set in the freezer. It needs at least 4 hours to firm up properly.
- Adjust Sweetness: Taste the raspberry layer as you make it; you can adjust the sweetness by adding more or less maple syrup based on your preference.
Variation
You can switch up the fruit layer if you like! Instead of raspberries, try using strawberries or blueberries for a different flavor. Simply adjust the sweetness according to the fruit you choose.
FAQs
1. Can I use a different sweetener instead of maple syrup?
Yes, you can use agave syrup or coconut sugar, but it may change the flavor slightly.
2. Is there a nut-free option for the filling?
If you need a nut-free option, you can try using silken tofu in place of cashews for a similar texture, but the flavor will be different.
3. How can I make the cheesecake even creamier?
Adding a bit more coconut cream can help make the cheesecake even creamier. Just be careful not to make it too runny!
Now you have a delightful recipe that is not only simple to understand but also easy to make and enjoy. Happy cooking!
Print
No-Bake Vegan Lemon Cheesecake with Raspberry Jelly
- Total Time: 295 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious and refreshing no-bake vegan dessert featuring a creamy lemon filling on a crunchy crust, topped with a sweet raspberry jelly.
Ingredients
- 1 1/2 cups vegan graham cracker crumbs
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut cream
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp chia seeds
- 2–3 tbsp maple syrup (to taste)
- 1 tsp lemon juice
- Fresh raspberries for topping
- Lemon zest for garnish
Instructions
- Prepare the Crust: In a bowl, mix the vegan graham cracker crumbs, melted coconut oil, and maple syrup. Press this mixture firmly into the bottom of an 8-inch springform pan. Chill in the refrigerator while you prepare the filling.
- Make the Filling: Drain and rinse the soaked cashews. In a blender, combine the cashews with coconut cream, lemon juice, lemon zest, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy.
- Assemble the Cheesecake: Pour the filling over the chilled crust and spread it evenly. Freeze the cheesecake for at least 240 minutes to set.
- Prepare the Raspberry Layer: In a saucepan, combine raspberries, chia seeds, maple syrup, and lemon juice. Cook over medium heat until thickened, then let it cool.
- Top the Cheesecake: Once the cheesecake has set, spread the raspberry layer over the top. Refrigerate for another hour.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with fresh raspberries and lemon zest, then slice and serve.
Notes
Store any leftovers in the refrigerator for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 55mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan cheesecake, no-bake dessert, lemon cheesecake, raspberry jelly