Light, fresh, and full of sweet/tart raspberry taste. A bright and easy no-bake vegan and gluten-free raspberry cheesecake that will have you serving up a second slice in no time. Paired with a classic buttery graham cracker crust, this allergy-friendly raspberry cheesecake is the perfect summer treat.
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The Best Vegan Raspberry Cheesecake Recipe
A smooth and creamy raspberry cheesecake made with 100% real raspberry flavor. No extracts or emulsions here! Just genuine sweet zesty berry yum.
Vegan, gluten-free, egg-free, dairy-free, lactose-free, or just plain “regular” this simple no-bake cheesecake recipe is an allergy and dietary/lifestyle-friendly summer dessert for any and all raspberry lovers.
What Makes Up A Raspberry Cheesecake
Graham Cracker Crumb Crust – a buttery golden graham cracker crumb crust made in under 5 minutes and 2 ingredients.
Raspberry Cheesecake Filling – silky smooth cheesecake filling bursting with sweet fresh raspberries.
Raspberry Sauce – slightly tart and easy to prepare.
Raspberry Cheesecake Ingredients & Substitutions
As always, this recipe is vegan and gluten-free. With that said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.
Here are a few key ingredients for this cheesecake but make sure you scroll all the way to the bottom recipe card for the complete ingredient list.
Graham Cracker Crumbs: Graham crackers, nilla wafers, or digestive biscuits would all work as long as they are finely ground into a coarse sand texture. I adore Kinnikinnick graham-style crumbs.
Butter: Use whatever butter fits your dietary preferences/needs such as vegan, lactose-free, or regular.
Whipping Cream: Seeing as how this is a vegan recipe, I used Silk plant-based whipping cream. If you are not vegan, dairy-free, or lactose-free use regular heavy whipping cream.
Cream Cheese: Again, as this is written vegan, I used Violife plant-based cream cheese. Feel free to swap in regular full-fat cream cheese, the brick kind, in place. I use Violife plant-based cream cheese.
Raspberries: Fresh or frozen will do the job. If using frozen, allow them to thaw and drain before adding to the cheesecake.
Easy Step-By-Step Instructions
With 10 ingredients and 8 simple steps, you’ll be enjoying a slice of fresh berry yum in no time! Here’s how to make this no-bake vegan celiac-friendly raspberry cheesecake.
Step 1: Prepare the crust. In a large mixing bowl combine all the crust ingredients together and mix. Pour the crust mixture in and firmly press the crust on the bottom of the pan. Place in the freezer while you prepare the filling.
Step 2: Make the filling. In a large mixing bowl or stand mixer, beat the room-temperature cream cheese on high speed for 2 minutes or until smooth. Add in the icing sugar, vanilla extract, lemon juice, and salt, and mix again until combined and smooth. Set aside.
Step 3: Prepare the whipped cream. In a stand mixer or large mixing bowl with electric beaters, whip the whipping cream on high speed until thick stiff peaks are achieved.
Step 4: Fold the cheesecake filling. Add the whipped cream into the cheesecake mixture and with a spatula gently fold it in together. Take your time with this and be careful to not knock the air out of the whipped cream.
Step 5: Add the raspberries. Gently fold in the raspberries until just combined. Don’t over-mix!
Step 6: Chill. Pour the raspberry cheesecake filling into the crust. Place it into the refrigerator and allow it to chill for at least 6 hours but preferably overnight.
Ready For The Raspberry Sauce Now
Step 7: Prepare the raspberry filling. Combine all the raspberry filling ingredients into a pan and cook over medium-high until it boils. Reduce the heat to medium and allow to simmer for 3 minutes. Stir occasionally. Allow to fully cool before using it on the cheesecake.
Step 8: Decorate. Remove the cheesecake from the fridge and top with raspberry filling. Add whipped cream and fresh raspberries if desired. Refrigerate until ready to serve.
Vegan Raspberry Cheesecake Recipe Success Tips
Let’s set you up for cheesecake success with a few helpful tips and tricks.
- Make sure the cream cheese is at room temperature. This ensures a smooth, creamy filling without any lumps.
- Be very careful when folding together the cream cheese mixture and whipped cream. If you are too rough it will beat the air out of the whipped cream and the cheesecake will not set.
- Don’t skimp on the chill time. Cheesecake needs a long time to chill in order for the fat to solidify and properly set.
How To Store/Freeze Raspberry Cheesecake
This easy no-bake raspberry cheesecake can be stored in an airtight container for up to 5 days in the fridge.
You can even freeze the entire cheesecake if desired. Whipping cream doesn’t thaw well though, so I recommend topping it with whipped cream after it has been thawed and is ready to serve.
To thaw, simply remove it from the freezer and sit it at room temperature for 1-2 hours. Alternatively, you can allow it to slowly thaw overnight in the fridge.
Gluten-Free Raspberry Cheesecake Recipe FAQs
Why isn’t my cheesecake firm?
Crucial for no-bake cheesecakes, chilling time cannot be skipped or skimped on. It needs a minimum of 6 hours in the refrigerator. Personally, I always chill it overnight to ensure success.
**Note that no-bake cheesecakes are creamier in texture than their baked counterparts.
How do I remove cheesecake from a springform pan?
After it has fully set, run a palette knife, offset spatula, or butter knife along the edges, release the pan ring, and pull up gently.
Use the knife to gently separate the crust from the parchment paper and pan bottom and place on a serving plate.
Can I use other berries?
Absolutely! Blueberries, strawberries, cherries, blackberries, you name it. Any type of berry will work fabulously in this easy no-bake cheesecake recipe.
The Best Allergy-Friendly Raspberry Cheesecake
I cannot wait for you to try this fresh and creamy raspberry cheesecake recipe. A buttery graham cracker base, sweet silky smooth raspberry cheesecake, and a tart raspberry sauce to finish it. This easy vegan and gluten raspberry cheesecake is a summer delight in every single no-bake bite.
Need more cheesecake in your life? Ya, me too! Here are a few other recipes I think you’ll love.
- Gluten-Free Lemon Cheesecake (Vegan)
- Gluten-Free Peanut Butter Pie (Vegan)
- No-Bake Nanaimo Bar Cheesecake (Vegan & Gluten-Free)
- No-Bake White Chocolate Cheesecake