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!
Adrienne Portia Stocks
Found this recipe after a search for a nice dessert. We only had one pot of vegan vanilla yogurt in but we did have a vegan custard – it is made by Oatly in the UK and is delicious. I used that as well as using Birds Custard Powder (another UK staple). I used a smaller cake tin as I didn’t think the cake mixture was enough for a larger one. It turned out super deep and absolutely amazing. It was wobbly when it came out of the oven but very soon fired up.I made a raspberry sauce and served it along with fresh raspberries. My vegan daughter and non vegan husband loved it. I think this is going to be a keeper for me. I will post a picture on Instagram so you can how gorgeous it looks. Thanks for such a super recipe. I cannot wait for my next slice :)
This recipe looks so delicious and a great holiday dessert. Cheesecakes can be so challenging, especially vegan-based cheesecakes, but this recipe looks simple and eye-catching!
Hi, I was wondering if this recipe could be adjusted to be a key lime cheesecake? I’ve tried to make key lime cheesecake with vegan cream chesses like tofutti and it just turns into soup. Help!
If you want you could use vegan lemon and lime soy yogurt if you can find it (Alpro has a version with lemon and lime but I think it’s only available in Europe). You could also add a bit of lime juice and lime zest. But don’t add too much, so it doesn’t get runny.
Let me know how it turns out. :-)
Amazing recipe! I made it yesterday and will have friends over tomorrow. How long does it stay good I’m the fridge? Is it ok to to keep it for 2-3 days? Thanks.
So glad you like it. :-) Yes, it will be okay if you store it in the fridge for 2-3 days.
What is the pan size used for this? Thanks!
I used an 11 inch springform pan. Hope you like the recipe. :-)
This cake was amazing thank you so much for the recipe ! It would also be good to add some berries to the cheesecake mixture before baking I think I will try that out next time.
Sooooo GOOD!! This is my favorite vegan cheesecake by far. I love that you don’t have to use tons of nuts for this cake. Can be kinda expensive. I used strawberries instead of raspberries though. Thanks!!
Hi Do we use liquid or powdered agave?
I use liquid agave. :-)
Just made this but the texture was more jello sponge-y than creamy cheesecake. Is that what it’s supposed to be? I measured everything as per recipe! The crust was amazing and the taste of the cake was great but the texture was not. What could have happened?
I tried it again and it’s better. Last was coconut yogurt with custard powder and this time was soy yogurt with pudding powder.
I can’t eat soy, or cow or goat milk products. The t criteria of coconut milk yogurt is a lot different than other yogurt. I can eat sheeps milk yogurt and it’s a similar texture to cow and goat, but it’s only available in plain, not vanilla. Would that work? How do I flavor it? Thanks
The word Criteria should have been texture
I’m about to make the cake and I would like to ask if I don’t have any agave, can I just like that substitute with sugar or do I need some more liquid?
no, you will be fine using sugar instead. :-) Hope you like it.
Hi, would it be possible to substitute the agave for maple syrup??
Yes, absolutely! :-)
Hmmm I could only find coconut vanilla pudding not soy- would that make a difference?
As in coconut milk yogurt!
Do you mean vanilla coconut yogurt? You should use plant-based yogurt for the recipe and then add some instant vanilla pudding powder (or custard powder). This is important because the starch included in the pudding powder will make the cake firm, so it will become like a traditional cheesecake. If you can’t get hold of vanilla pudding powder, you could also add the same amount of corn starch. I’ve only tried the recipe with soy yogurt, but I think other plant-based yogurts like coconut yogurt should work as well. I hope that makes sense. :-)
Let me know if you need more help!
I love that this doesn’t have cashews. Where I live they are kind of hard to come by and very expensive. I’ll definitely need to try this one. It looks so AMAZING!!
I am planning on making your VEGAN CHEESECAKE (WITHOUT CASHEWS) today with a graham cracker crust. It looks delicious. I have tried two other recipes using vegan cream cheese, Tofutti and Kite Hill. and both had such a bad taste, I had to throw them away. So, I decided to go a different route, and not use cream cheese. I saw your recipe, so I am going to make it today. I am a little confused about the custard powder, i couldn’t find it, so I bought Jello instant vanilla pudding.
Thought I would give it a try, but you told someone else to add more cornstarch to make it firmer.
How much would I add?
Wish me luck
I just had a look at the ingredient list and I think you’ll be fine using Jello instant vanilla pudding as it contains cornstarch. That’s super important for the recipe! However, I haven’t tried making it with Jello pudding, so unfortunately I can’t exactly tell you if you will need to add some cornstarch or not. Maybe just add one teaspoon to make sure, if the yogurt pudding mix appears to be too thin. But keep in mind it will get a lot firmer after baking, so don’t add too much of the cornstarch. I had many people try this recipe on Instagram and it always turned out fine. So I think you don’t have to worry too much about the cornstarch after all. ;-)
I hope this helps! Let me know how you liked it. :-)
Please could you confirm the amount of yogurt needed – it says 35Oz and 1Kg! Don’t want to get it wrong.
Hi Louise, 350 oz and 1 kg is the same. Just wanted to provide this additional information to make it easier for people all over the world. :-) Hope you like it! Have a great Sunday. :-)
And sorry for the confusion. ;-)
This cheesecake had such delicious flavor. Our whole family enjoyed eating it. However, it came out a little softer than expected for cheesecake. Could have been because of the ingredients I chose to use. I could not find vanilla pudding powder & used a vegan instant vanilla pudding (in powder form) and used a vegan margarine but maybe I should have used a better one. Will probably make again or try one of your cheesecakes that use cashews. Thanks for sharing your recipes!
Hi Kerry, Thanks for your lovely comment. So glad you guys liked it! :-) Yes, it probably depends a little bit on the products. You could also bake it a little bit longer next time or add some extra starch to the vanilla pudding or custard powder. This is what makes it firm. Hope that helps. Let me know if you need any more help. :-)