I love to make small individual desserts. This Vegan raspberry no-bake cheesecake is a perfect treat to end your dinner with or to serve company. It feels very luxurious and indulgent, but the recipe has a lot of heathy swaps. I absolutely love the color contrast between the brown, white and the red layers. Let’s talk about the layers and the ingredients used.
Vegan Raspberry no-bake Cheesecake layers and ingredients:
Bottom Crust layer- Usually the bottom layer of a cheesecake is made of some crushed up cookies and lots of butter. For a healthy swap, we have used dates and nuts. Dates are naturally sweet on their own, so no added sweetener is needed. They are also sticky and combine well with the nuts to make a sweet and nutty base for the cheese cake. I like to use almonds or pecans as my nut of choice but you can use any unsalted nuts you like. If you would like to make it nut- free, add pumpkin seeds (pepitas) instead.
Middle Cheesecake layer– For the cheesecake layer, to make it vegan and somewhat healthier I have used a combination of cashews and vegan cream cheese. Cashews become creamy and irresistible when blended with some liquid in a high speed blender. It is important to soak the cashews in water and drain them before blending. If you only have an hour, soak the cashews in boiling hot water to speed up the process. Cream cheese gives thickness to the cheesecake. At first when you blend everything, it may seem very liquid to you. But trust me, after a few hours in the refrigerator, it sets up nicely. The cheesecake mix is sweetened very slightly with maple syrup.
Top Raspberry Compote layer– I absolutely love the bright red color of raspberries so I try and use it for a lot of different recipes. But you can choose any berry you like to make the compote- blueberries, strawberries and blackberries will work great for the recipe. The raspberries are cooked slightly thickened with corn starch. The good thing about this recipe is that when raspberries are not in season, you can use any frozen berry to make the compote. I love using frozen fruit for quick and easy desserts!
Key Features of this recipe:
- Healthy, portion-controlled dessert.
- Vegan. If you are not vegan, you can choose to use regular cream cheese and honey.
- Gluten free.
- No bake cheesecake recipe. Everything comes other in a food processor and high speed blender, so no need to turn on the oven and heat up the house!
Notes and Tips:
- Use soft and plump dates for the recipe or they will not blend easily. If your dates are dry, soak them in boiling water for 30 minutes, drain properly before using.
- It is important to soak the cashews in water and drain them before blending. If you only have an hour, soak the cashews in boiling water to speed up the process.
- I have used upcycled yogurt glass jars of Oui by Yoplait to layer the cheesecake. Our family loves to eat them, and we have a collection of their jars! I love using them for making portion-controlled desserts and overnight oats. But you really don’t have to use them, and can use any small jars you have or shot glasses. The recipe provided makes 8 small jars or if you layer them in shot glasses, it will make about 12.
- Once the layering process is complete, you can cover the jars or shot glasses with plastic wrap and keep it refrigerated for 2 days. Best served the day you make it.
If you like small portion-controlled desserts, you may want to try:
Easy chocolate cheesecake mousse
Vegan Raspberry no-bake Cheesecake (Vegan and Gluten-Free)
Perfect vegan portion controlled cheesecake recipe
8
servings30
minutes20
minutes3-4 hours
Ingredients
- For the bottom crust layer
8 Dates, pitted
2/3 cup Raw almonds or Pecans
pinch of salt
- For the Cheesecake layer
1/2 cup Cashews, soaked in water for 3-4 hours
4 ounce Vegan cream cheese, room temperature
1/3 cup Almond or any dairy free milk
4 tablespoons Maple or Agave syrup
1 teaspoon Pure vanilla extract
- For the Raspberry topping layer
1 cup Fresh or Frozen Raspberries (See note)
1/4 teaspoon Corn starch
1/2 tablespoon Lemon juice
2 tablespoons Maple or Agave syrup (See note)
pinch of salt
Method
- Bottom Layer– In a food processor or blender combine the dates, nuts and salt and blend till it comes together and nuts and dates are finely ground.
Distribute the date and nut mix and pack it down in 8 small glass jars or shot glasses. - Cheesecake layer– Combine all the ingredients and blend in a high speed blender. It should come together in a smooth mixture. Pour it over the date/nut layer, distributing it equally between all the containers. Cover and let it chill in the refrigerator for at least 2-3 hours. It will thicken as it cools.
- Raspberry layer– While the cheesecake layer is cooling in the refrigerator, in a sauce pan combine all the ingredients and bring to a boil. Break up some of the raspberries with the back of the ladle that you are using to stir. Continue to cook until the mixture thickens a bit about 5-6 minutes. Let it cool completely.
Spoon the raspberry topping over the cheesecake layer and refrigerate for at least an hour prior to serving.
When ready to eat, top with additional berries and enjoy.
Tips
- Feel feel to use berries like blueberries. blackberries or strawberries in place of raspberries. Depending on the sweetness of the berries, adjust the maple syrup.
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