Vegan Raspberry Cheesecake (Gluten-Free)
A classic creamy no-bake vegan gluten-free raspberry cheesecake with a buttery graham cracker crust and topped with homemade raspberry sauce and whipped cream.
Ingredients
Crust
- .5 cup.5 cup.5 cup Plant Based Butter, salted, melted (113g)
- 2.25 cups2.25 cups2.25 cups Gluten-Free Graham Cracker Crumbs, (270g)
Raspberry Cheesecake
- 400 grams400 grams400 grams Plain Vegan Cream Cheese, room temperature (2 packages)
- 1 cup1 cup1 cup Powdered Sugar, (120g)
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 pinch1 pinch1 pinch Salt
- .5 cup.5 cup.5 cup Dairy Free Whipping Cream, cold (120ml)
- 2 cups2 cups2 cups Organic Raspberries, (250g) fresh or frozen *if using frozen thaw and drain first
Raspberry Topping
- 1.5 cups1.5 cups1.5 cups Organic Raspberries, (187g) fresh or frozen
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Cornstarch
- 1 cup1 cup1 cup Dairy Free Whipping Cream, optional: vegan for decor
- 0.5 cup0.5 cup0.5 cup Organic Raspberries, fresh, for decor (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Graham cracker crust
- Prepare a 9-inch springform pan with non-stick baking spray and parchment paper.
- In a medium mixing bowl, combine all of the crust ingredients and mix until a sand-like texture is achieved.
- Pour into the pan and firmly press down the mixture with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.
Raspberry cheesecake
- In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 2-3 minutes or until smooth.
- Add in the icing sugar, lemon juice, vanilla extract, and salt and combine until smooth. Set aside.
- In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
- Gently fold the raspberries into the cheesecake mixture until just combined. Be careful to not overmix.
- Pour the raspberry cheesecake into the crust and spread evenly. Place in the fridge and allow it to chill for a minimum of 6 hours, but preferably overnight.
Raspberry sauce
- In a medium pot, combine all the raspberry sauce ingredients and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow to simmer for 3 minutes while stirring occasionally.
- Remove from the heat and pour into a shallow dish. Cover the surface directly with plastic wrap and allow it to fully cool before using. Strain the raspberry seeds if desired.
- Before serving, remove the cheesecake from the pan (see above for removal tips) and top with raspberry sauce. If desired, place additional whipping cream in a piping bag fitted with a Wilton 1M, pipe a border, and top with fresh raspberries. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
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About This Recipe
Show nutritional information
Cakes Dairy Free Desserts Egg Free Gluten Free Other Pescetarian Pies Plant Based Shellfish Free Sugar Alcohol Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 511 |
Fat: | 32 g |
Carbohydrates: | 50 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 459 mg |
Fiber: | 4 g |
Sugars: | 21 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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