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Vegan Raspberry Cheesecake (Gluten-Free)

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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A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

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.

A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

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.

A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

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.

Cheesecake Time

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.

A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

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. 

A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

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.

A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

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.

Make sure you leave this recipe a star rating and review. Can’t wait to hear all about it! You can also tag me on Instagram @cakedbykatie or follow along for more delicious recipes on Pinterest.

A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

Cheesecake Recipes

Need more cheesecake in your life? Ya, me too! Here are a few other recipes I think you’ll love.

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A white and light pink raspberry no-bake cheesecake topped with bright red raspberry sauce and a border of bright white whipped cream. There are fresh red raspberries on the whipped cream and a few green raspberry leaves.

Vegan Raspberry Cheesecake (Gluten-Free)


  • Author: Katie Stymiest
  • Total Time: 6 Hours 30 Minutes
  • Yield: 12 Slices 1x
  • Diet: Vegan

Description

A classic creamy no-bake vegan gluten-free raspberry cheesecake with a buttery graham cracker crust and topped with homemade raspberry sauce and whipped cream.


Ingredients

Scale

Graham Cracker Crust

  • ½ cup (113g) vegan salted butter, melted
  • 2 ¼ cups (270g) gluten-free vegan graham cracker crumbs

Raspberry Cheesecake

  • 2 packages (400g) vegan cream cheese, room temperature
  • 1 cup (120g) powdered icing sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ½ cup (120ml) vegan whipping cream, cold
  • 2 cups (250g) raspberries, fresh or frozen *if using frozen thaw and drain first

Raspberry Sauce

  • 1½ cups (187g) raspberries, fresh or frozen
  • 2 tablespoons lemon juice
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • optional: vegan whipped cream for decor
  • optional: fresh raspberries for decor

Instructions

Graham Cracker Crust

  1. Prepare a 9-inch springform pan with non-stick baking spray and parchment paper.
  2. In a medium mixing bowl, combine all of the crust ingredients and mix until a sand-like texture is achieved.
  3. Pour into the pan and firmly press down the mixture with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.

Raspberry Cheesecake

  1. In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 2-3 minutes or until smooth.
  2. Add in the icing sugar, lemon juice, vanilla extract, and salt and combine until smooth. Set aside.
  3. In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
  4. Add the whipped cream to the cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
  5. Gently fold the raspberries into the cheesecake mixture until just combined. Be careful to not overmix.
  6. Pour the raspberry cheesecake into the crust and spread evenly. Place in the fridge and allow it to chill for a minimum of 6 hours, but preferably overnight.

Raspberry Sauce

  1. In a medium pot, combine all the raspberry sauce ingredients and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow to simmer for 3 minutes while stirring occasionally.
  2. Remove from the heat and pour into a shallow dish. Cover the surface directly with plastic wrap and allow it to fully cool before using. Strain the raspberry seeds if desired.
  3. Before serving, remove the cheesecake from the pan (see above for removal tips) and top with raspberry sauce. If desired, place additional whipping cream in a piping bag fitted with a Wilton 1M, pipe a border, and top with fresh raspberries. Enjoy!
  4. Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.

Notes

* See the above section for all ingredients swaps and/or alternatives

  • Prep Time: 30 Minutes
  • Cook Time: Chill Time: 6 Hours
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Keywords: raspberry cheesecake, no-bake raspberry cheesecake, vegan raspberry cheesecake, gluten-free raspberry cheesecake, dairy-free raspberry cheesecake, raspberry cheesecake recipe, no-bake vegan raspberry cheesecake

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