Go Back

Lemon Raspberry Vegan Cheesecake

This Lemon Raspberry Vegan Cheesecake is the perfect no-bake summer dessert. Made with cashews, coconut cream, and naturally sweetened with maple syrup, it's a decadent treat that everyone will love. Customize with your favorite seasonal fruit to make this dessert any time of the year.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 9-inch pie plate

Ingredients
  

Crust:

  • 3/4 cup pitted Medjool dates
  • Hot water to cover
  • 1 cup oat flour
  • 1 cup Now Foods Organic Whole, Raw Walnuts
  • 2 tablespoons Now Foods Organic Virgin Coconut Cooking Oil melted
  • 1/2 teaspoon sea salt
  • 1 tablespoon water optional

Filling:

  • 1 1/2 cups Now Foods Organic Whole, Raw Cashews
  • Hot water to cover the cashews
  • 1/2 cup unsweetened canned coconut cream
  • 2 tablespoons Now Foods Organic Virgin Coconut Cooking Oil
  • 1/4 cup Now Foods Organic Maple Syrup
  • 1 lemon zested, plus more to taste
  • 1/3 cup fresh lemon juice plus more to taste
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt

Topping

  • 1/3 cup fruit-sweetened raspberry jam
  • 1 cup fresh raspberries
  • 1/2 lemon zested

Instructions
 

For the Crust:

  • In a small heatproof bowl, cover the dates with hot water and allow to soak for 15 minutes to soften. Drain and discard the liquid.
  • In the bowl of a food processor fitted with the blade attachment, pulse the oat flour and walnuts until chopped. Add the softened dates, coconut oil, and salt and puree until a dough forms. Add water, if necessary, to bind. Press evenly into a 9-inch pie plate.

For the Filling:

  • In a small heatproof bowl, cover the cashews with hot water and allow to soak for 15 minutes to soften. Drain and discard the liquid.
  • Wipe out the food processor. Still using the blade attachment, blend the softened cashews, coconut cream, coconut oil, maple syrup, lemon zest, lemon juice, vanilla and salt until very smooth. Taste and add more juice and zest if you desire more pucker. Scrape the filling into the tart crust and smooth the top. Cover and refrigerate for 4 freeze, or until the center filling is set.

For the Topping:

  • Spread the raspberry jam in the center of the tart and top with fresh raspberries. Sprinkle with lemon zest and serve. Cover and store in the refrigerator for up to 3 days. Or it can be stored in the freezer for up to 4 months. If making the pie ahead of time and freezing add fruit and toppings right before serving.

Notes

This is a great make-ahead dessert recipe. It can be stored in the refrigerator for 3 days or in the freezer for up to 4 month. Thaw and add the raspberry topping before serving.  I recommend storing this in the freezer for the best texture, let it thaw for 15-20 minutes before serving.