Vegan Raspberry Cashew Cheesecake
A rich, creamy no-bake cheesecake made from cashews and coconut cream, with a ripple of raspberry. Free from dairy, egg and gluten.
- Time30 min plus soaking and chilling
- LevelEasy
- Costabout £0.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line the base and sides of an 18 cm springform tin with baking paper.
- 2
Blitz the oats in a food processor until fine. Add the dates and 50 g melted coconut oil and blitz until it holds together when squeezed. Press firmly into the tin and freeze while you make the filling.
- 3
Wash out the processor. Blitz the soaked cashews, coconut cream, 80 ml maple syrup, lemon juice, 80 g coconut oil and vanilla for 4 to 5 minutes, scraping down often, until completely smooth. Taste and add a little more lemon if you like.
- 4
Blitz the raspberries with 1 tbsp maple syrup and press through a sieve to remove the seeds.
- 5
Pour two thirds of the filling over the base. Dot with spoonfuls of raspberry sauce and the remaining filling, then swirl with a skewer.
- 6
Freeze for 4 hours, or chill for 8 hours, until firm. Stand at room temperature for 15 minutes before slicing with a hot knife.
240 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
