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No-Bake Vegan Lemon Cheesecake with Raspberry Jelly

  • Author: olivia
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. Assemble the Cheesecake: Pour the filling over the chilled crust and spread it evenly. Freeze the cheesecake for at least 240 minutes to set.
  4. 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.
  5. Top the Cheesecake: Once the cheesecake has set, spread the raspberry layer over the top. Refrigerate for another hour.
  6. 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

Find it online: https://sweettreatsrecipes.com/no-bake-vegan-lemon-cheesecake-raspberry-jelly/