The Very Best Vegan Raspberry Cheesecake (no-bake, gluten-free)

When I say this is the best gluten-free, vegan, no-bake, raw cheesecake ever, I’m not joking.

You can make this with any berry and it’s optional to add in a protein powder if you’re looking to add more protein to your dessert menu.

What I love the most about this recipe is how verstile it is. If you have a nut allergy, you can opt for a different crust and swap the cashew butter with coconut cream. I’ve made the crust with crushed white oreos (which are accidentally vegan, but not gluten-free) for the base mixed with coconut oil and sunbutter, or an oatmeal cookie is sublime.

Look at how creamy this is?

HOT TIP: The biggest tip I have is to use cashew butter, or if you’re going nut-free grab something creamy and thick like a combo of sunflower seed butter and coconut cream. Skip the traditional soaking of the cashews and spend hours trying to blend them smooth. Buy the cashew butter!

This recipe offers protein, fibre and phytoestrogens which are so helpful for hormone regulation (read more on that here).

If you’re looking for more nutritious recipes and some help with preventative health insights, be sure to sign up for my newsletter.

Ingredients & Directions

Estimated time: 20 minutes (1-2 hours chill time)

Effort/skill: Easy

Servings: 12

Calories: ~185 per serving

Fibre: 3g per serving (16g total carbs)

Protein: 4g per serving

Ingredients

Crust

• 1 cup raw almonds

• 2 tbsp coconut oil, melted

• 1/2 tsp salt

• 6 medjool dates, pitted

• 1 tsp vanilla

• 1 tbsp lemon zest powder (or lemon zest)

Filling

• 300g soft tofu

• 2 tbsp lemon zest

• 2 tbsp lemon zest powder (or lemon zest)

• 2 tbsp coconut oil, melted.

• 1/3 cup granulated sugar (or your preferred sweetener, use less if you’re opting for a liquid sweetener like agave or maple syrup)

• 3 tbsp cashew butter

• 1 tsp vanilla extract

• 2 tbsp lemon juice

• 1/4 tsp salt

• 1 cup well-washed raspberries, patted dry

Directions

1. Melt the coconut oil and cool until room temperature.

2. Add the crust ingredients to a blender or food processor. Blend well until a paste forms. Leaving some nuts in chunks.

3. Press the crust “dough” into muffin tin and smooth evenly, approximately 1/4”-1/2” thick.

4. Place in the fridge to set while you mix the filling.

5. In a blender, add all filling ingredients, except the berries.

6. Blend until smooth and fluffy.

7. Pour the filling over the crusts until each muffin tin is 3/4 full. Place in fridge to cool for 1-2 hours.

8. Add raspberries when you’re ready to serve.