Makes: 2 cakes (7–8 inch each)
Prep time: 30 minutes (plus soaking cashews)
Chill time: 4–6 hours or overnight
⭐ Ingredients
For the Crust (per cake)
- 1 ½ cups vegan graham cracker crumbs (or digestive biscuits)
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
(Double for 2 cakes)
For the Cheesecake Filling (per cake)
- 1 ½ cups raw cashews, soaked 4–6 hours or overnight
- ½ cup coconut cream (thick part)
- ½ cup maple syrup
- ¼ cup plant-based milk (soy, oat, or almond)
- 2 tsp vanilla extract
- 1 tbsp lemon juice
(Double for 2 cakes)
For the Raspberry Topping (per cake)
- 1 cup fresh or frozen raspberries
- 2 tbsp maple syrup (adjust to taste)
- 1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)
(Double for 2 cakes)
🥣 Instructions
1. Prepare the Crust
- Mix graham cracker crumbs, melted coconut oil, and maple syrup until combined.
- Press mixture evenly into the bottom of a 7–8 inch springform pan.
- Bake at 350°F (175°C) for 8–10 minutes or chill in the fridge for 15–20 minutes to firm up.
2. Make the Cheesecake Filling
- Drain and rinse soaked cashews.
- Blend cashews, coconut cream, maple syrup, plant milk, vanilla, and lemon juice in a high-speed blender until silky smooth.
- Pour the filling over the crust and smooth the top.
3. Chill the Cheesecake
- Cover and refrigerate for 4–6 hours or until firm.
- Optional: freeze 1–2 hours for a firmer texture, then move to fridge.
4. Make the Raspberry Topping
- In a small saucepan, combine raspberries and maple syrup over medium heat.
- Cook 5–7 minutes until raspberries break down.
- Optional: mix cornstarch + water, then stir in to thicken.
- Remove from heat and let cool slightly.
5. Assemble
- Pour raspberry topping over chilled cheesecake.
- Smooth gently or leave slightly rustic.
- Optional: garnish with fresh raspberries.
6. Serve
- Slice and serve chilled.
- Store in an airtight container in the fridge for up to 5 days.
🍽 Tips
- Use very ripe cashews for the creamiest filling.
- Make Ahead: Cheesecake improves in flavor if made a day ahead.
- Double Recipe: Make both cakes at once to save time and enjoy for several days.
🌱 Variations
- Berry Mix: Add blueberries or strawberries to the raspberry topping.
- Chocolate Drizzle: Melt vegan chocolate and drizzle over topping.
- Citrus Zest: Add 1 tsp lemon or orange zest to the filling for a bright flavor.
