This vegan cheesecake with raspberries is one of my favorite vegan cakes! It’s super easy to make and unlike many vegan cheesecake recipes it’s baked and not made with cashews.
I’ve always loved cheesecake! I would even say it has been my favorite kind of cake before I became vegan. But you don’t necessarily need dairy products to be able to enjoy delicious cheesecake. When I first started to make vegan cheesecake a couple of years ago, I used cashews instead of dairy. I was so surprised how creamy and delicious this vegan cheesecake turned out. I got a couple of cashew cheesecake recipes on the blog if you’d like to check them out. One is my mini strawberry cheesecakes and then I got another recipe for vegan matcha cheesecake. They’re both so yummy!
How to Make Vegan Cheesecake
I really love to use cashews for vegan and raw cheesecake. However, it can be pretty rich and you can’t eat too much of it. Like one small slice is definitely enough. So I started experimenting with other dairy-free products…
I used vanilla soy yogurt for this vegan cheesecake and I topped it with raspberries. The recipe is pretty easy and you don’t need any fancy ingredients. And boy, it’s SO delicious. I actually like it even better than all the cashew cheesecakes I tried. And you can have more than one slice of it. Haha! I mean that’s a big advantage as well, right?
The texture and the taste is so close to the traditional cheesecake I grew up with. It’s so creamy, delicious, and decadent! It’s perfect to bring along to your next birthday party or even for a date. Or maybe make a nice meal at home for Valentine’s Day and make this vegan vanilla cheesecake with raspberries for dessert.
I made it for the family when I visited my parents last weekend and they all loved it. They already now that vegan cakes are amazing and you don’t need eggs or milk for baking. But they were still kinda surprised that you could make vegan cheesecake. I mean “cheese”cake, right? But absolutely no dairy needed for this one!
As always, it was gone so fast. My dad even went for two extra slices because he couldn’t get enough of it. He sure loves his cakes! Haha!
I hope you love this recipe just as much as I do. It’s one of my all-time favorite vegan cakes!
Let me know if you give it a try…
Talk to you soon
Sina – xx
Vegan Cheesecake (without Cashews)
For the crust:
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup plant-based margarine It should be soft, so put it out of the fridge about 1 hour before using.
- 1/4 cup agave
- 1 1/2 tablespoons baking powder
- 2 tablespoons water
For the cheesecake:
- 35 oz vanilla soy yogurt (1 kg)
- 2 bags vanilla pudding powder or custard powder (make sure it's vegan) (2.8 oz or 80 g in total)
- 1/2 cup melted margarine
- 1/4 cup agave
For the topping:
- 1/2 cup pureed raspberries
- fresh raspberries
- fresh mint leaves
- Preheat the oven to 350 °F. Prepare the crust: Combine all ingredients in a mixing bowl and use your hands to knead it into a soft dough.
- Rub the pan with margarine all over the bottom and sides of the pan.
- Press the dough into the bottom and up the sides of the pan, making a thicker layer on the bottom than on the sides.
- In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined.
- Pour in the filling and bake for about 1 hour. Don't worry if the filling is still soft and a bit runny. It will harden once the cake has cooled down. Let it cool down for an hour. Then place it in the fridge for at least 4 hours.
- Top it with the raspberry sauce, some fresh raspberries, and some mint leaves. Enjoy!
I made it, it was really ggoid, but my crust started to burn at the minute 20?
I made it and it is very nice, just not sweet enough for my taste. What kind of agave did you use?
Thanks for the great recipe!
Hello, this looks delish. Is it sturdy enough to make with a graham cracker crust just on the bottom instead of a short crust type pastry all-over?
Hi Tritz, unfortunately I haven’t tried this yet, but I think it could work. Using graham crackers is definitely a great idea! I would, however, adjust the baking time and bake it for a bit longer. Let me know how it turns out. :-)
This looks amazing but I’m confused about the vanilla pudding mix. What brand did you use. Im in the UK
Hi Joanne, you should look for custard powder. I think it’s pretty much the same. Cornstarch should be the biggest component, since it is great for thickening liquids. Hope that helps! :-)
This vegan cheesecake looks soo rich and heavenly!!!!
Aimee | Wallflower Kitchen
This is so so so so beautiful! And I love to see a recipe that doesn’t use cashews (they can be so expensive) Gorgeous recipe Sina!
Bianca // Elephantastic Vegan
YUM! This cheesecake looks absolutely delicious! And I love that it’s made without cashews -because they are so expensive! Perfect for Valentine’s Day!! :)
Mel @ avirtualvegan.com
Cheesecake is my favourite dessert ever! I could eat it everyday. It’s great that you have created a nut-free vegan version.
I really love that you didn’t use cashews! I have a cheesecake recipe that I love to make using tofu, but I’d love to try your recipe too.
I’ve never had cheesecake before in my life!!!
Wow, no nuts – what a brilliant and much needed vegan cheesecake recipe! And it looks positively divine.
How did you say this on the 27th? Its only the 26th…. magic!!!!!!!
Sophia | Veggies Don't Bite
Love cheesecakes! Even in non vegan kids there are so many ways and kinds of cheesecake. Makes creating them so fun! I love the mint and raspberry combo!
Dianne's Vegan Kitchen
This looks so good! Perfect for Valentine’s Day!
Oh wow, this looks so decadent and delicious! I love cheesecake too. Especially the tangy ones like THIS yogurt based goodness! I’ve been meaning to recreate my family cherry cheesecake for ages…I think you’ve inspired me to go for it! :)
Oh my gosh, this looks and sounds amazing, and I love that it looks super doable!