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Authentic Raspberry Glazed Vegan Cheesecake

This Raspberry Glazed Cheesecake is the full of creamy smooth goodness that will satisfy is can be so difficult to find in vegan recipes. While we did cheat a little and use vegan cream cheese, it worth it if you want that authentic texture in a plant-based version. The raspberry glaze makes heavenly ties in this amazing dessert with a slight tartness and hint of lemon zest!


While the raspberry glaze is listed as optional, that is definitely a matter of opinion! This cheesecake is absolutely amazing in itself, but the complimentary aspect of this magical pair of flavor is just too good to pass up. The best part is if there are leftovers, maybe on purpose, they can be used like a compote on top of frozen treats or a speacial topping on oatmeal or granola. It stores well in the refrigerator for up to 1 week or can also be frozen for up to six months.


Authentic Raspberry Glazed Vegan Cheesecake Fresh Raspberries resize


What Special Ingredients Do I Need For Authentic Plant-Based Cheesecake?


  • Raspberries - Fresh and organic are ideal, from local markets and you got the three winning factors. If this isn't in your vicinity, frozen organic berries will still make a delicious glaze.
  • Vegan Cream Cheese - Yes, this is a little more on the processed side than preferred, but when it comes to cheesecake, it's just not the same without it!
  • Cashews - Be sure to make the time to soak them, ideally overnight. This step is so very important for a consistent texture!
  • Coconut Cream - Of course the final addition to contribute to the absolute creamy smoothness every cheesecake aficionado expects.
  • Brown Rice Syrup - While molasses can be substituted for this thick syrup, brown rice syrup does not contain fructose. Use in moderation like all other sweeteners.


How to Make Authentic Vegan Raspberry Cheesecake


The process to make this cheesecake is almost identical, although slightly more simple than your traditional cheesecake recipes. Especially with the no-bake crust, it's just a matter of using choice ingredients and combining them throughly without over-mixing! The most crucial aspects are:


  • Throughly soak the Cashews
  • Set out the Vegan Cream Cheese until room temperature
  • Make sure to pulse the blender, and scrape the sides to ensure of no lumps


A Healthy Gluten-Free No-Bake Crust for Cheesecake and Pies


When it comes to cheesecakes, the graham cracker crust is the most popular go-to. If you happen to be looking for a gluten-free or no-bake crust option (OR BOTH!) then we recommend trying our super healthy Gluten-Free Vegan No-Bake Crust version with pecans, dates, MCT oil, and almond flour. It's perfect for any cheesecake recipe and takes even less time!


Here are some other amazing cheesecake recipe options to try as well, get creative!

Let us know what you think of our Authentic Raspberry Glazed Vegan Cheesecake and any alterations or additions that you may think of! Post pictures and comment on the links below and share your delectable dessert with us, or even submit a recipe!

VRaspberry Glazed Vegan Cheesecake

Raspberry Glazed Vegan Cheesecake

Yield: 8-10
prep time: 20 M cook time: 1 H 15 M total time: 1 H 35 M


  • 8 oz vegan cream cheese
  • 1 cup raw cashews, soaked and drained
  • 1 cup coconut cream
  • 1 tbsp arrowroot powder
  • 1/3 cup maple syrup
  • 1/3 cup brown rice syrup
  • 1 tsp vanilla
  • 1 1/2 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1/4 tsp pink himalayan salt
  • 1 1/2 cups frozen or fresh raspberries (for optional glaze)
  • 3/4 cup coconut sugar (for optional glaze)
  • 1/2 cup white wine or water (for optional glaze)
  • 1 tsp arrowroot powder (for optional glaze)
  • 1-2 tbsp water (for optional glaze)


Raspberry Glazed Vegan Cheesecake

  1. Preheat oven to 350° and have prepared crust in a 9 inch round springform cake pan with parchment paper. (Try our Gluten-Free Crust linked above!)
  2. Add all cheesecake ingredients to a high-speed blender and blend until smooth and creamy.
  3. If needed adjust the mixture to taste. For more tartness add more lemon zest. For acidity add more lemon juice. For sweetness add more maple syrup, and to balance the flavors, add salt.
  4. Pour the filling over the prebaked graham cracker crust using a spatula to spread and even out the cheesecake layer. (Tap on the counter or another hard surface to remove any possible air bubbles).
  5. Place your cake in a water bath and cook for 50-60 minutes, or until the center is slightly firm, but not liquidy when shaken. The edges should have a light browning to them and appear firm; only the center should jiggle slightly.
  6. Turn off the heat to your oven and open the door a little bit allowing the cheesecake to cool for about 2-3 hours. This method reduces the chances of the cheesecake cracking.
  7. Transfer the cheesecake to the refrigerator allowing it to cool completely (preferably overnight).
  8. For Optional Raspberry Glaze: In a medium-sized saucepan add raspberries, sugar, water OR wine, and cinnamon over medium heat until the sugar dissolves; for 3-5 mins.
  9. Increase the heat to a medium-high to bring the sauce until it comes to a boil, stirring often. Reduce the heat to a simmer, and add in the vanilla extract.
  10. Using a small cup or bowl combine the arrowroot powder with 1-2 tbsp of water and mix well. Then pour the mixture into the raspberries glaze and stir together. Allow the mixture to bubble for an additional 3-4 minutes thickening the sauce.
  11. Remove the pot from the heat and allow it to cool for about 5-10 minutes. Strain the mixture while still hot through a fine-mesh steel strainer. Use glaze immediately or refrigerate in a sealed container for up to seven days.
Raspberry, Glazed, Vegan, Cheesecake
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