Vegan Cheesecake Recipe (No Bake) With Lemon & Raspberry Recipe
By Peanut Palate
🔪Prep Time: 30 mins
👩🍳Cook Time: 30 mins
1 cup dry oats quick cooking or rolled
½ cup shredded coconut unsweetened or sweetened
10 medium dates, pitted or 5 large
¼ tsp powdered ginger
1½ tsp vanilla extract
¼ tsp pink salt
1½ cups soaked, raw cashews
½ cup lemon juice
½ cup liquid sweetener (eg. maple syrup, agave)
6 tbsp refined coconut oil, melted
1½ tsp vanilla extract
Dash pink salt
1 cup fresh or frozen raspberries
1For the crust, blend all crust ingredients until a dough forms. Pat this down into the cake pan (if using parchment paper, line the bottom of the pan with paper first).
2For the filling, pre-soak the cashews overnight by covering them in water and leaving them in a large bowl. If you're short on time, boil water on a stovetop and leave the cashews in the boiling water for a half hour. Drain the water and they will be ready to use.
3When the cashews are ready, melt the coconut oil and pour all the ingredients into a blender or food processor.
4Blend until the filling is smooth and no cashew chunks remain.
5Pour over top of the crust in the cake pan. Set in the freezer for an hour.
6After an hour, sprinkle all the raspberries on top (don't do this before an hour or else they might sink into the batter if it has not set enough). Place back in the freezer for around 6-7 hours.
7When removing the cake from the freezer after it has set, shake the cake pan back and forth to loosen the edges of the cake from the pan.
8Slowly open up the sides of the springform cake pan, and the cake should come cleanly out.
9Allow it to thaw for 10 minutes. To make the cutting easier, dip a knife in boiling water before cutting into the cake.
10Cut into 8 slices and serve cold! See below for storage tips.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.