Raspberry on the inside, raspberry on top, raspberry all the way through. This cheesecake is creamy and decadent, tangy and rich, because it has to be. It’s cheesecake! And this one uses exactly zero tubs of store-bought vegan cream cheese. It bakes up smooth and sliceable, then gets crowned with a dazzling raspberry topping that sinks into the edges just a little.
Vegan cheesecakes, especially those made with tofu, are a whole vibe. And this recipe uses a few tricks for keeping things creamy and making sure it does not taste like health food. Because vegan cheesecake should taste like it came from a diner in Brooklyn, not a cult upstate. But first, a little nostalgia.
A Little Cheesecake Nostalgia
We always had two cheesecakes on the menu at my restaurant Modern Love, and in the summer one was always raspberry (the other was usually something chocolatey). Come fall, I’d switch it to pumpkin, naturally, but by winter raspberry would sneak its way back and nobody seemed to mind. There’s something about bright berries against a rich cheesecake that works any time of year. In summer it feels fresh and celebratory, especially with farmers market berries. In the dead of winter, those glamorous contrasting pinks make gray days less gloomy and get us thinking of Valentine’s Day and brighter days ahead.
Ok, on to the ingredients.
What’s In This Vegan Cheesecake That Makes It So Awesome?
Silken tofu does the structural work, giving the filling its body and that classic sturdy cheesecake set. I use water-packed silken tofu, the refrigerated kind. It’s a little less dense than the vacuum-packed kind. This is our first element of creaminess.
Cashews bring more creaminess. Usually with a high-speed blender I don’t bother to soak or boil, but with this cheesecake it really does seem to make a difference, so I soak or boil to soften them up no matter what to insure maximum creaminess.
Coconut oil adds that melt-in-your-mouth richness and helps everything firm up once chilled. We use refined so that it doesn’t taste like coconut.
Apple cider vinegar lends a cultured, cheesy tang; this is the cheesecake vibe you want.
Fresh lemon juice keeps everything bright, so it never drifts into overly sweet territory. Definitely use fresh, not bottled.
Cornstarch helps the filling set as it bakes, and a little in the topping keeps the raspberries in place so they set up neat instead of sliding off your slice.
Citric acid is optional and it’s mostly just for color, though it does add a touch more sharp tang. It keeps the filling bright pink instead of drifting toward lilac as the berries oxidize over a few days. Skip it if you’re serving the same day or don’t mind a little more of a lilac color.
About The Cookie Crust
This recipe is easily made gluten-free depending on what cookies you choose. Here are some different cookie options and what the results will be, so choose depending on your mood (and what’s available, of course).
Vanilla cookies are great for a shortbread vibe. They help the raspberry flavor shine, not getting in the way, just adding buttery goodness.
Gingerbread snaps give a wintery vibe, but I think they’re still yum during the summer. They provide a nice warm spice contrast with the bright berries.
Graham crackers are a classic. A graham cracker crust seems like an autumn thing, but also, s’mores are a summer thing, so I say graham crackers are a year round love fest. Use them if you love graham crackers.
Chocolate cookies. Who doesn’t love chocolate and raspberry together! I love a chocolate cookie crust. If you go this route, may I also suggest a chocolate drizzle on top to double down on the chocolate raspberry thing?
Vegan Cheesecake Tips
Soak or boil the cashews. Either works, you just want them soft enough to blend completely smooth. I boil mine for 20 minutes because that’s what I started doing at the restaurant and old habits stick, but a good long soak does the job too, especially if you’ve got a high-powered blender like a Vitamix. Let them cool for about 10 minutes after draining so they aren’t piping hot going into the blender.
Blend longer than feels necessary. And then keep blending. The cheesecake batter needs a full 3 to 5 minutes to get completely smooth, and the smoother it is now, the creamier it bakes. Scrape down the sides and keep going if you see any graininess. This is the step that makes or breaks the texture. Give your blender motor a rest if things start heating up too much.
Warm topping, warm cheesecake. Pour the fruity topping on while both are still warm so it settles into the surface and sets together, then the whole thing goes in the fridge to firm up as one.
Be patient with the chill. At least 4 hours in the refrigerator. A fully chilled cheesecake slices clean and tastes better.
More Fruity Desserts To Make
Raspberry Cheesecake FAQ
Can I use frozen raspberries? Yup yup yup, in both the filling and the topping. Just thaw and drain them first so you’re not adding extra water. Save the drained juice and add it to lemonade, you’re welcome.
Can I use different berries? For sure. Blueberries and blackberries both work great, in the filling and the topping. I’d steer you away from strawberries for this particular recipe though. For some reason they end up tasting like yogurt, and I don’t love it. I can’t tell you why, I just know I don’t want it. Stick with raspberries, blueberries, or blackberries and you’re golden.
Can I use vacuum-packed silken tofu? You can, but it’ll come out a little denser and not as tall, since those packs are usually 12 ounces and this recipe is designed for 14. Still delicious, just a slightly shorter slice.
Do I have to use a springform pan? Pretty much, yeah. A springform lets you release the sides without flipping the whole thing over, which you really don’t want to do with a cheesecake. If you only have a regular cake pan, line it with parchment with a generous overhang so you can lift it out.
Do I need a water bath? Nope. A lot of traditional cheesecake recipes call for a water bath to prevent cracking, but this one doesn’t need it. The topping covers the surface anyway, so even if you get a little crack, nobody will ever see it.
Can I make it ahead? Hells yeah. This is a great make-ahead dessert. It needs to chill for hours anyway, so making it the day before you serve it is the way to go. Just note that if you haven’t used citric acid, the color might go more lilac than pink inside.
Why apple cider vinegar AND lemon? They do slightly different things. The vinegar gives that sharp, cheesy tang you’d get from cultured dairy, and the lemon brightens everything and plays up the raspberry. Together they keep a sweet dessert from going flat.
What’s the citric acid for? It’s optional and it’s all about color. Raspberries oxidize over a few days and the filling drifts from bright pink toward lilac. A little citric acid keeps it pink longer. If you’re serving the cheesecake the same day, don’t bother. If you don’t have any, no big deal, just know the color will go a touch more lilac and less pink after a couple days.
So how did I end up here, scrolling through a vegan cheesecake recipe at who knows what hour? Hmmm. Maybe you’ve got a cheesecake craving that won’t quit, maybe you’re hunting for the best vegan cheesecake to bring somewhere, or maybe you just fell down the rabbit hole of dessert recipes and landed on this one. However you got here, you’re in the right place. This is one of those cheesecake recipes that happens to be dairy-free. No butter, no cream cheese, just a creamy raspberry cheesecake. Bookmark this one. You’re done looking.
Very Raspberry Cheesecake
Ingredients
For the Cookie Crust
- 1 1/2 cups finely ground vanilla cookie crumbs graham crackers, or other cookies crumbs (see section above)
- 3 tablespoons granulated sugar
- 3 tablespoons melted refined coconut oil
- 1 tablespoon vegan milk
For the Raspberry Cheesecake Filling
- 1/2 cup unroasted cashews soaked or boiled until soft
- 1 14 to 16-ounce package silken tofu (not the vacuum-packed kind)
- 1 1/4 cups fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons refined coconut oil melted
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon citric acid optional, for color
For the Raspberry Topping
- 2 cups fresh raspberries
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons freezing cold water
- 2 tablespoons cornstarch
To serve (optional)
- Whipped vegan topping
- Fresh raspberries
Instructions
- Preheat the oven to 350°F and lightly grease a 9-inch springform pan.
Prepare the crust:
- In a medium bowl, mix together the cookie crumbs and sugar. Drizzle in the melted coconut oil and vegan milk and stir with a fork until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the pan in an even layer. Bake for 10 minutes, then transfer the pan to a cooling rack. Leave the oven on.
Prepare the filling
- Drain the cashews and let cool to room temp if you boiled them. Add them to a high-speed blender along with the tofu, raspberries, sugar, apple cider vinegar, lemon juice, melted coconut oil, cornstarch, vanilla, salt, and citric acid, if using.
- Puree until completely smooth, scraping down the sides as needed. This can take 3 to 5 minutes depending on your machine. The smoother the better.
Assemble and bake
- Pour the filling over the baked crust and smooth the top with a rubber spatula.
- Bake for 55 to 60 minutes, until the top is lightly puffed and the edges are starting to pull away from the pan. The top will look darker than the inside of the cheesecake, slightly browned in spots even. That is normal.
- Set the pan on a wire rack to cool while you make the topping.
Prepare the topping
- About 20 minutes before the cheesecake is fully baked, start the topping. Mix the cornstarch with the cold water and lemon juice to make a slurry, making sure no big lumps are left. Combine with the raspberries and sugar in a small saucepan. Place over medium heat and bring to a boil, stirring often. The raspberries will begin to burst.
- Lower the heat to a simmer and cook for about 5 more minutes, until thickened. Let sit for about 5 minutes, just until it isn’t steaming.
- Pour the warm topping over the warm cheesecake. Refrigerate to set for at least 4 hours, though overnight is best. Wrap with plastic wrap once it’s cool enough to handle.
- To cut, release the springform and slice with a sharp knife dipped in cold water for clean cuts. Serve with whipped topping and fresh raspberries, if you like!
